February Veggie of the Month: Exotic Veggies (Squash)
Check your neighborhood Healthy Hotspots (La Unica & Hidalgo Meats) for these delicious veggies.
If you can’t find Calabaza or Chayote, try another type of squash, perhaps one grown locally - you won’t be disappointed!
Calabaza is a type of pumpkin-like squash that is round in shape and varies in size. It can be as large as a watermelon or as small as a cantaloupe. The color of calabaza can also vary and may include greens, tans, reds and oranges. Some squash are all one color while other calabaza are multi-colored and may include all of colors listed above.
This squash is popular in the Caribbean as well as Central and South America. It is also commonly called a West Indian Pumpkin.Calabaza has a sweet flavor and its texture is firm. This is similar to the taste and texture of more familiar varieties of squash, such as butternut or acorn.
Chayote is a gourd-like squash that is about the size and shape of a very large pear. The skin is pale green and smooth with slight ridges that run lengthwise. Many compare the color to a light green apple. The flesh is white and there is one soft seed in the middle.
Chayote is grown in several states including California, Florida, and Louisiana, but it is native to Latin America. Historically, this squash was one of the primary foods of the Aztecs and Mayas. Chayote is also called mirliton and the French call it christophene.
Click the link for a delicious Calabaza Soup Recipe (You can substitute any type of squash for calabaza)
1½ lb Calabaza squash, diced
1 green bell pepper, chopped
1 garlic clove
4 scallions, minced
1 Tbsp dried thyme
1 tsp allspice
1 tsp cumin
1 tsp fenugreek
1 large ripe tomato, chopped
¼ cup coconut milk
¾ cup low-fat milk (1%)
Simmer all the ingredients except the milk in 5 cups of water for 1 hour. Strain the liquid into a bowl and allow the solids to cool. Puree the cooled solids.Return the puree to the soup pot along with the stained liquid and add the milks. Simmer, uncovered, until the mixture is thickened to your desired consistency.
Nutritional analysis per serving: Calories 106, Calories from Fat 25%, Fat 3g, Protein 3g, Carbohydrates 18g, Fiber 4g, Cholesterol 2mg, Sodium 187mg.
February Fruit of the Month: Star Fruit
The star fruit or carambola is a tropical fruit that is gaining popularity in the United States. This fruit acquired its name from the 5-pointed star shape when cut across the middle of the fruit.
It has a waxy, golden yellow to green color skin with a complicated flavor combination that includes plums, pineapples, and lemons.
Star Fruit Origin
Originally from Sri Lanka and the Moluccas, and cultivated in Southeast Asia and Malaysia for several hundred years, this fruit also goes by many other names including: bilimbi, belimbing, Chinese star fruit, 5-angled fruit and the star apple. Today, star fruit flourishes in south Florida and Hawaii because the fruit thrives on growing in a warm environment.
Star Fruit Varieties
2 types of star fruit are grown, tart and sweet. Tart varieties typically have narrowly spaced ribs, while sweet varieties tend to have thick, fleshy ribs. The tastes between the 2 are hardly distinguishable, as the tart variety still has some sweetness. This tropical fruit is readily available July-February.
Star Fruit Salad Recipe
Makes 4 servings
Each serving equals 1 cup of fruit or vegetables
Source: Produce for Better Health
