Right. She has such a way of soothing me. My typical nightly routine is winding down watching extremely disturbing, shocking crime/murder documentaries (LOL) but tonight I am so soothed and thankful for the break from that stuff :P
@@Fakewokeagenda Gosh, yeah, that video's comments were volatile for no reason! Emmy was very transparent throughout the whole video, and it's not as if she advocated for everybody to just pick up and eat roadside animals, but some people were still up in arms over the whole thing. Buncha softies, imo- Emmy's a gem and her curious and adventurous eater/ kitchen-goer traits are part of why we enjoy her content.
I like to melt a little butter on top while it is hot. I agree that it needs no seasoning except, maybe, a tiny bit of salt. Otherwise the delicate flavor could be obscured.
In Australia we call them a choko… they don’t have a lot of flavour if any. But if you are short apples for pie or crumble, you can cook them in with the apples and the flavour of apples will fuse with the choko as they both have the same texture when cooked you can’t tell the difference.
I had NO idea you could eat that much of the chayote flesh! My old boss taught me how to eat them by just piercing, nuking, adding butter and eating them with a spoon out of the half, but we never dug very far into the flesh and just ate the very innermost parts. I realize now how much of it we must have been wasting. I loved it, haven’t thought to have it again for many years, but your chayote tacos have unlocked a dinner idea! Thanks, Emmy!
here in Brazil there's a traditional Sunday dish called "camarão ensopadinho com chuchu", the vegetable pear is called chuchu here in Brazil. Camarão is shrimp. The dish is a very light soup made with the vegetable pear, tomatoes, cilantro and shrimp, served with a savory custard made with rice flour and coconut cream. It's delicious, and we make it sometimes.
@@Jhud69 it is, if you have access to vegetable pear, search for Rita Lobo's recipe, she's like a mix between Nigella and Martha Stewart, a very knowledgeable cook/TV personality here in Brazil.
@@esmeraldagreengate4354 it's considered a very bland vegetable over here, but it's very easy to grow and very abundant (I think because it's native), so it's considered a very cheap, if not bland, vegetable.
When we lived in mexico we had a chayote vine that we called old reliable because it always had chayotes growing on it. I had so many of them thru my childhood, boiled, stir-fried and even some with sugar and milk. 😊😅
I love being reminded that there are fruits and veggies and cultures that while not familiar to me are very familiar to others! It makes me so happy to remember that the world is so big and I only experience a slice of it! Thank you Emmy!
i think there is some confusion as to what is a gooseberry. True gooseberries are not related to tomatoes at all. they are in the currant family. HOWEVER, there are cape gooseberries also known as goldenberries and they ARE in the tomato/tomatillo family but they are not a true gooseberry
@oarrbh is right - true gooseberries are in the family Grossulariaceae, which is more closely related to jade plants and not close to nightshades at all. Cape gooseberries and tomatillos are both in the genus Physalis, in the nightshade family.
I love chayote! My fav way of preparing it is to cut them in half, season with salt and pepper, stuff them with shredded ham and white melty cheese them bake them. Soooo yummy! 🤤
I grew up with chayote. No need to peel the smooth one. There are also black varieties (dark green) and smaller white ones you should try if you come across them. I love them diced and sauteed with a little onion and finished with a clove of garlic smashed with a pinch of cumin.
In The region I’m from in Mexico, we boil the spikey chayote too but we eat it as a snack with salt, lime and chile powder. The seed is the best part! As a kid we used to fight over it if we didn’t each get our own.
I'm doing keto and regular Chayote is a good substitute for Apple desserts. Cook it up and add a little cinnamon and sweetener and you almost can't tell the difference.
Omg how funny - I just came to the comments mid-video to see if anyone else wondered if there was a cat meowing in the background because I paused the video at least 3x to listen for my own cats crying somewhere 😂😂😂
Hi Emmy, lovely video as usual, I’m from where both the chayote and tomatillo are native plants, you should try the chayote in chicken/beef stock, that’s how we prepare it here (in my family we also stir fry it with chicken and other vegetables). And if it exists in the us you should look for “tomatillo milpero”, it’s the native not artificially selected variant, which in my opinion has a way better taste, also it’s way smaller, kinda like marbles, the farmed tomatillo usually is called “tomate de forro” here.
Tomatillos are definitely related to tomatoes, they are both solanums. You might be thinking of Physalis berries often called “cape gooseberries” but are not realted to true gooseberries which are in the blackcurrant family.
Yep, was looking for someone else to point out that they're in the nightshade family along with tomatoes and ground cherries. (and peppers and potatoes, which is evident when you look at the seeds of all of these, and yes, potatoes can make seed pods, looks like a tiny green tomato, but I've never managed to grow anything from that kind of seed).
Thanks for this. Also... thanks for correcting her without an attitude. I know it's probably weird to thank someone for basic, objective kindness but I've had wayyyyy too much Facebook and TH-cam comments lately where people are so goddamn negative and mean. Lol. Emmy and her channel are nothing but positivity and I love it
Yes Thank you. I was watching the video and when she said that, I'm like, Have I been wrong all this time? I've been telling people that tomatillos, (and Golden Berries/Ground Cherries) are related to tomatoes for a few years now, ever since I discovered Golden Berries.
Yes! Baton Rouge here.... Militon stuffed is a Thanksgiving dish here in Louisiana. My grandmother called them "Vegetable Pear" . We stuff with seafood dressing.
I love how Emmy gets so excited when she tries new food, i grew up eating spiky chayotes and seeing her enjoying it for the first time just makes want to eat one too ❤
Tomatillos ARE related to tomatoes- both are members of the edible side of the nightshade family, along with potatoes, peppers, gooseberries, and eggplants. There's a third tomato-like fruit in the family, too- the tamarillo, often called the tree tomato!
My Mexican daughter-in-law taught me to make my salsa verde the same way, except I don't par boil the tomatillos, just leave them raw. I do usually add a little lemon juice. Absolutely delicious! And I use chayote in place of apples in my keto apple pie. They're great to take on the texture and taste of apple when butter, cinnamon and allulose are added to them. Thanks for the video!
I love your short - little - micro - pauses - when you're - tasting stuff lol. It's so cute. You're such a sweet and genuinely kind and warm person. The exact kind of person I wish I had around as a kid. I was always on edge and terrified of the adults around me. Constantly anxious, constantly worried that the adults around me were in a bad mood or mad at me or about something. Fast forward to now and I have a debilitating anxiety disorder and depression- YAY. Sorry- didn't mean to get all deep and overshare LOL. I just wanted to say overall that I bet you are a fantastic and patient mother and your children are very lucky to have such an intelligent, kind, warm, patient, interesting mother. I bet they will grow up to be crazy intelligent with such a diverse and interesting childhood.
You sound like my kid. He's always attempting to judge my mood by my facial expressions. Dude. This is how I look. Chill. You both need to sit down somewhere. The adults are just tired.🙄
That sauce recipe is a classic in Mexican cuisine. Depending on how you cook the tomatillos you can have very different outputs. You can boil them, saute them, roast them, leave them raw or combine them. All of them have different flavours.
My mom used to make little chayote boats ⛵️she cut them in half lengthwise, boiled them and then scraped the flesh. You would keep the skin and a little bit of flesh for it not to fall apart. Then you would mash and scramble the scopped flesh on oil, garlic and eggs until egg is cooked. After put mixture back on skin and top with cheese and broil. It is light and delicious. We call this fruit “Tayota” 😊
Spiny Chayote: I am impossible to pick up, I am not sweet, I need to be boiled to be eaten.....NO ONE WILL EAT ME!! ☠ Emmy: Nom nom nom get in muh belly 🤣
Mirliton! You must have it the New Orleans way. We steam them, halve, and stuff with a creole seasoned mirepoix-stale French bread - shrimp and ham dressing then top with butter and bake… ope, lol, we’ve just arrived at the portion of the video where you discuss mirliton 😆 I also slice them whole, batter and fry then use as “noodles” for a fantastic gluten-free vegan lasagna!
Fun plant facts: Tomato and Tomatillo ARE related - both within the Family Solanaceae (nightshades), but in the Solanum and Physalis Genera, respectively. They're cousins:) There are over 90 species in the Physalis Genus - but not the Gooseberry! Gooseberry is part of the Ribes Genus, along with currants. Fruity Fruits are the best.
I think the gooseberry comment was about ground cherries or husk cherries, also called cape gooseberries, that are in the nightshade family and not in any way related to currants/gooseberries.
@@bunhelsingslegacy3549 Oh you are probably very right! I didn't know they were called Cape gooseberries; they are called ground cherries in this part of Ontario.
@@channah64 I've seen them called Golden Berries at the store, and I grew them for a while so I'd seen some of the other names while I was researching them.
Emmy, hi!, for a better tomatillo sauce, first boiling watter, then add the tomatillos, so they wont be bitter, also boil the onion, andn, garlic and chile. Also you can cut thick slices, slice almost in half and put cheese in it, flour it, egg and fry, also you can do a soup with it, add panela at the en to serve
Emmy, thanks for bringing up good memories of my youth. When he was alive, my dad grew chayotes. Unless the fruit was overgrown we didn't peel the skin off or remove the seed. It was tender like the one you purchased My favorite way to prepare it is the cut it into bite-sized cubes and steam until tender. Place pats of butter on it while it is still hot so it will melt over the deliciousness. I prefer no seasoning so the delicate flavor can be enjoyed on its own.
Growing up in Guatemala my dad had a chayote vine in our garden. They produce SO MUCH FRUIT so we had it daily. My favorite preparation was sandwiching a piece of cheese between two slices of boiled chayote then dipping it in a batter of whipped egg whites with the yolk folded in. Fry it and then eat it with a simple cooked tomato salsa. So simple and so delicious!
I didn’t realize at first that the seed is edible and threw it out the first few times I prepared chayote. Some supermarket chayotes have a sprout coming out of the seed… apparently it’s all edible.
I love these raw! They look and taste amazing in a fruit salad. I put honey and lemon juice on the salad. Very crunchy. Also if propagating chayote know that they will give you as much as 100 fruits or more. In California they were ready to harvest in the late fall. They grow for 2 years. And they are so prolific they need a lot of room in the garden. They completely covered mine to the extent that I had to put up a trellis all around my garden plot so I could grow some other things besides chayote. Along a fence worked the best.
Very interesting fruit and another great project. Side note: I've been wanting a molcajete for a while now. Mostly just so I can say the word "molcajete" more often.
I love chayote. People say it's tasteless, but I don't think so (and I hate bland food). It also saves diets, as you can use it as a potato replacement with far less calories and carbs. 😂😂😂
totally off subject but have you tried the thousand layer cake ??? first time suggester I hope you see this you're amazing miss Emmy ! thank you for many years of the joy and energy you share!
My grandmother would grow this vine in Mexico. I believe it is a perennial plant in her region. The spinny one has a better flavor. My favorite part is the seed.
The spiney chayote was one of my favorite snacks as a child growing up in Mexico! They are so flavorful and sweet, I really miss them as I have never found them in Canada.
I was going to say, in Louisiana we called it mirleton, but of course you knew that! An old man who lived next to us when I was really young had big vines of them. I have no memories of how they were prepared though
Woah don't throw out the seed!! That's the best part. It's super flavorful. My mom would always let me have them but it was always like the prize at the end of eating a chayote. lol. In Mexico these are a common ingredient in beef and chicken stews and are also sold steamed on the streets.
I love Emmy's channel. Everybody is nice in the comments, and there is never any drama. 🙏
Notice how Emmy made a big deal about washing her Prickly Chayote but didn't wash her dusty cilantro?
How dare you! I have drama with you! How dare you make this comment!
You know what I am talking about!!!!!
/s
The roadkill episode was a little dramatic
Right. She has such a way of soothing me. My typical nightly routine is winding down watching extremely disturbing, shocking crime/murder documentaries (LOL) but tonight I am so soothed and thankful for the break from that stuff :P
@@Fakewokeagenda Gosh, yeah, that video's comments were volatile for no reason! Emmy was very transparent throughout the whole video, and it's not as if she advocated for everybody to just pick up and eat roadside animals, but some people were still up in arms over the whole thing. Buncha softies, imo- Emmy's a gem and her curious and adventurous eater/ kitchen-goer traits are part of why we enjoy her content.
"what does she want? handouts? im busy!" i love emmy lmao
In mexico, we use to eat them in vegetables soups, also steamed and boiled, just add a little salt and enjoy.
I like to melt a little butter on top while it is hot. I agree that it needs no seasoning except, maybe, a tiny bit of salt. Otherwise the delicate flavor could be obscured.
Agreed! I add it to a Mexican beef stew and I’ve had it with butter and salt by itself. Glad you did this, Emmie. You’re the best!
Don't ever change the fruity fruits song, please. I love it!
In Australia we call them a choko… they don’t have a lot of flavour if any. But if you are short apples for pie or crumble, you can cook them in with the apples and the flavour of apples will fuse with the choko as they both have the same texture when cooked you can’t tell the difference.
How's the price compared to apples?
I love a good choko with cheese sauce. 😊
Emmy giving her chickens an attitude is my new favorite thing.
p.s. almost 3 million subs!
I had NO idea you could eat that much of the chayote flesh! My old boss taught me how to eat them by just piercing, nuking, adding butter and eating them with a spoon out of the half, but we never dug very far into the flesh and just ate the very innermost parts. I realize now how much of it we must have been wasting. I loved it, haven’t thought to have it again for many years, but your chayote tacos have unlocked a dinner idea! Thanks, Emmy!
I eat the whole thing😅, with and without skin and seed.
Born and raised on the US and Mexican border and never eaten a chayote squash... Gotta try it now.
Yay! It's been a long time since we saw a new fruity fruit. ☺️
My first thought seeing that was "it looks like a Muppet laid an egg!"😂😂😂
here in Brazil there's a traditional Sunday dish called "camarão ensopadinho com chuchu", the vegetable pear is called chuchu here in Brazil. Camarão is shrimp.
The dish is a very light soup made with the vegetable pear, tomatoes, cilantro and shrimp, served with a savory custard made with rice flour and coconut cream. It's delicious, and we make it sometimes.
The custard is called acaçá and it's set like a flan, and usually molded in a rectangular pan. It's served cold.
That sounds so delicious!!
@@Jhud69 it is, if you have access to vegetable pear, search for Rita Lobo's recipe, she's like a mix between Nigella and Martha Stewart, a very knowledgeable cook/TV personality here in Brazil.
How interesting. In Australia it's called a Choko. It's not eaten a lot here.
@@esmeraldagreengate4354 it's considered a very bland vegetable over here, but it's very easy to grow and very abundant (I think because it's native), so it's considered a very cheap, if not bland, vegetable.
It's so amazing some of the foods our ancestors saw and said, "yeah, I'm gonna eat that!"
I just chop them up and put them in a jar of leftover pickle juice. Tastes like a green apple pickle. Very tasty.
Raw? I really wanna try it Pickled 🤤
@@Ty-rz6xy Yes. Raw. Though I've never eaten the spikey kind
Make a simple quesadilla with Queso Oaxaca and then add your chayote and salsa. Yummy! I’ve made this with zucchini for a quick meal.
When we lived in mexico we had a chayote vine that we called old reliable because it always had chayotes growing on it. I had so many of them thru my childhood, boiled, stir-fried and even some with sugar and milk. 😊😅
I love being reminded that there are fruits and veggies and cultures that while not familiar to me are very familiar to others! It makes me so happy to remember that the world is so big and I only experience a slice of it! Thank you Emmy!
Tomatillo is in the nightshade family. So is tomato. They're both related. You know what else is in the nightshade family? Eggplant and potato.
Correct, and they are related to gooseberries as she noted as well.
i think there is some confusion as to what is a gooseberry. True gooseberries are not related to tomatoes at all. they are in the currant family. HOWEVER, there are cape gooseberries also known as goldenberries and they ARE in the tomato/tomatillo family but they are not a true gooseberry
@oarrbh is right - true gooseberries are in the family Grossulariaceae, which is more closely related to jade plants and not close to nightshades at all. Cape gooseberries and tomatillos are both in the genus Physalis, in the nightshade family.
Came to say this!
Tomatillo are also related to ground cherries/ husk tomato.
This is just the best channel on TH-cam. I’ll never cook or eat 90% of these things but it’s impossible to be in a bad mood when watching Emmy
That is my favorite salsa!! It's less tangy once it's chilled!
I love seeing (hearing) your chickens! Your breadfruit video was where I first saw them and now I have five of my own. ❤
Chickens are the best, but sometimes their timing could be better. 😆
@@emmymade True. They love to scream at very inconvenient times.
I love chayote! My fav way of preparing it is to cut them in half, season with salt and pepper, stuff them with shredded ham and white melty cheese them bake them. Soooo yummy! 🤤
I grew up with chayote. No need to peel the smooth one. There are also black varieties (dark green) and smaller white ones you should try if you come across them. I love them diced and sauteed with a little onion and finished with a clove of garlic smashed with a pinch of cumin.
In The region I’m from in Mexico, we boil the spikey chayote too but we eat it as a snack with salt, lime and chile powder. The seed is the best part! As a kid we used to fight over it if we didn’t each get our own.
I'm doing keto and regular Chayote is a good substitute for Apple desserts. Cook it up and add a little cinnamon and sweetener and you almost can't tell the difference.
I'd say it's more like a green hedgehog, like it just went for an unintentional swim in an overly algae-bloomed pond... :P
I'm just wondering who was the first person to see a vegetable that looks like a squash covered in needly Astro Turf and said, "I'm gonna eat that."
The look of the prickly one made me happy
Me too, until I touched it. 😆
@@emmymade 😆😆
I thought my neighbour's cat climbed up onto my balcony and was meowing for me; your chicken really sounded like Luna, the crazy wall climbing cat. 😂
lol I thought mine was stuck under my house she’s been known to do that sometimes
My own cat perked up his ears, and looked up with concern when he heard it. It does sound like a cat.
Omg how funny - I just came to the comments mid-video to see if anyone else wondered if there was a cat meowing in the background because I paused the video at least 3x to listen for my own cats crying somewhere 😂😂😂
@@summerf3022 🤣🤣🤣😂😂😂😂 same and paused to yell for my husband to see if he heard our cat 🐈
I seriously just got up to open my bedroom door for my cat, Cash. I thought he was calling me LOL. No Cash.....just Emmy's chickens 🤣🤣👏👏
I love that she says spineless instead of spine free or Spike free I think that is so funny. Love ya Emmy! 😃
Hi Emmy, lovely video as usual, I’m from where both the chayote and tomatillo are native plants, you should try the chayote in chicken/beef stock, that’s how we prepare it here (in my family we also stir fry it with chicken and other vegetables). And if it exists in the us you should look for “tomatillo milpero”, it’s the native not artificially selected variant, which in my opinion has a way better taste, also it’s way smaller, kinda like marbles, the farmed tomatillo usually is called “tomate de forro” here.
I always eat the skin and especially the seed of chayote squash. The seed is so good!!
Tomatillos are definitely related to tomatoes, they are both solanums. You might be thinking of Physalis berries often called “cape gooseberries” but are not realted to true gooseberries which are in the blackcurrant family.
Yep, was looking for someone else to point out that they're in the nightshade family along with tomatoes and ground cherries. (and peppers and potatoes, which is evident when you look at the seeds of all of these, and yes, potatoes can make seed pods, looks like a tiny green tomato, but I've never managed to grow anything from that kind of seed).
Thanks for this. Also... thanks for correcting her without an attitude. I know it's probably weird to thank someone for basic, objective kindness but I've had wayyyyy too much Facebook and TH-cam comments lately where people are so goddamn negative and mean. Lol. Emmy and her channel are nothing but positivity and I love it
And psysalis is also in potatoe tomatoe family and chili and paprica
All fun facts how they connect. It's like learn cucumber is counted as a berry😂
Yes Thank you. I was watching the video and when she said that, I'm like, Have I been wrong all this time? I've been telling people that tomatillos, (and Golden Berries/Ground Cherries) are related to tomatoes for a few years now, ever since I discovered Golden Berries.
They’re nightshades but so are eggplant and potatoes KNOW IT ALL
Yes! Baton Rouge here.... Militon stuffed is a Thanksgiving dish here in Louisiana. My grandmother called them "Vegetable Pear" . We stuff with seafood dressing.
that sounds good!!
I love how Emmy gets so excited when she tries new food, i grew up eating spiky chayotes and seeing her enjoying it for the first time just makes want to eat one too ❤
My momma puts these in caldo de pollo! Enjoy!
I also mix them in a scrambled egg (with onions and garlic), or prepare them like chiles rellenos putting cheese in the middle.
@@kittykahdyomg yummmmmm
@nat4369 yes that’s how I eat them in a caldo de pollo
In Australia we call the smooth one a Choko. Absolutely beautiful. 👍🇦🇺
New Mexico, USA here. My grandpa called it a porcupine egg. But he was a recluse. I adore your term for it.
Ah yes the choko. It got us through many floods up the back of mullumbimby in the late 80s...only time I ate them.
Tomatillos ARE related to tomatoes- both are members of the edible side of the nightshade family, along with potatoes, peppers, gooseberries, and eggplants. There's a third tomato-like fruit in the family, too- the tamarillo, often called the tree tomato!
I thought so
It seems like it's been so long since there has been a Fruity Fruits video. Thank you for sharing this little spiked vegetable.
I absolutely love your fruity fruits videos!!👍🤩
My Mexican daughter-in-law taught me to make my salsa verde the same way, except I don't par boil the tomatillos, just leave them raw. I do usually add a little lemon juice. Absolutely delicious! And I use chayote in place of apples in my keto apple pie. They're great to take on the texture and taste of apple when butter, cinnamon and allulose are added to them. Thanks for the video!
Ha! I never knew, thanks for sharing.
@@emmymade You're welcome!
I make raw tomatillo salsa too, it's amazing! I include a bunch of fresh cilantro also.
@@your3kidding Of course. Me too!
Do you watch the Keto Twins? They've done a couple recipes with cheyote
I love Fruity Fruits videos!!! ❤ I love how you describe the taste of things. Thanks Emmy!
I see these at the store all the time but have never tried them, thanks for sharing I'll taste them now
You deserve the 3M - dear Emmy. A delight to watch. And you always seem to enjoy - truly enjoy - savoring your prepared creation no matter what it is.
I love your short - little - micro - pauses - when you're - tasting stuff lol. It's so cute.
You're such a sweet and genuinely kind and warm person. The exact kind of person I wish I had around as a kid. I was always on edge and terrified of the adults around me. Constantly anxious, constantly worried that the adults around me were in a bad mood or mad at me or about something. Fast forward to now and I have a debilitating anxiety disorder and depression- YAY. Sorry- didn't mean to get all deep and overshare LOL. I just wanted to say overall that I bet you are a fantastic and patient mother and your children are very lucky to have such an intelligent, kind, warm, patient, interesting mother. I bet they will grow up to be crazy intelligent with such a diverse and interesting childhood.
You sound like my kid. He's always attempting to judge my mood by my facial expressions. Dude. This is how I look. Chill.
You both need to sit down somewhere. The adults are just tired.🙄
That sauce recipe is a classic in Mexican cuisine. Depending on how you cook the tomatillos you can have very different outputs. You can boil them, saute them, roast them, leave them raw or combine them. All of them have different flavours.
My favorite series is back! I never get tired of seeing new fruits!
My favorite part of the chayote is the seed in my house we fight for it is delicious.
What does it taste like?
My grandpa used to eat it before everybody, before even the chayote dish was served lol! It is really good indeed.
Yes the chayote almond está deliciosa
It’s my moms favorite part too
In Mexico it's really common to eat it in vegetable soup or with cream and salt. I personally despise it lmao but I'm glad that you enjoy it!
I’m so happy that all these years later, the outro card is still the same 😊❤
My mom used to make little chayote boats ⛵️she cut them in half lengthwise, boiled them and then scraped the flesh. You would keep the skin and a little bit of flesh for it not to fall apart. Then you would mash and scramble the scopped flesh on oil, garlic and eggs until egg is cooked. After put mixture back on skin and top with cheese and broil. It is light and delicious. We call this fruit “Tayota” 😊
My father grew chayote vines in our backyard over an arbor. They were grooved and dark green with sparse spikes. We made soups and stir fries.
Fruity Fruits jingle is my favorite thing about this channel (in my harmony nerd heart)
Spiny Chayote: I am impossible to pick up, I am not sweet, I need to be boiled to be eaten.....NO ONE WILL EAT ME!! ☠
Emmy: Nom nom nom get in muh belly 🤣
But the spiny ones are the tastiest.
🤣😂😆🤣😂. Isn’t she just THE BEST🤩🤩
I know you're not a gardening channel, but it'd be an interesting video to eat foods that you've grown from kitchen scraps.
Mirliton! You must have it the New Orleans way. We steam them, halve, and stuff with a creole seasoned mirepoix-stale French bread - shrimp and ham dressing then top with butter and bake… ope, lol, we’ve just arrived at the portion of the video where you discuss mirliton 😆 I also slice them whole, batter and fry then use as “noodles” for a fantastic gluten-free vegan lasagna!
This is the comment I was looking for! That's how I know it!
7:20 you can see the flavor kicking in and she has to fight the urge to drink the salsa.
Excellent video!!!
I use chayote in beef shank soup and pollo soup!
So glad to see you used Serranos in the salsa; they are underrated IMO.
Fun plant facts: Tomato and Tomatillo ARE related - both within the Family Solanaceae (nightshades), but in the Solanum and Physalis Genera, respectively. They're cousins:) There are over 90 species in the Physalis Genus - but not the Gooseberry! Gooseberry is part of the Ribes Genus, along with currants. Fruity Fruits are the best.
I think the gooseberry comment was about ground cherries or husk cherries, also called cape gooseberries, that are in the nightshade family and not in any way related to currants/gooseberries.
@@bunhelsingslegacy3549 Oh you are probably very right! I didn't know they were called Cape gooseberries; they are called ground cherries in this part of Ontario.
@@channah64 I've seen them called Golden Berries at the store, and I grew them for a while so I'd seen some of the other names while I was researching them.
13:11 makes me fall in love with Emmy all over again. Her expressions are just adorable!!
Happy Mother's day Emmy, sending love and hugs from Indiana
The Chia Pet of the Chayote Family
I honestly saw the thumbnail and thought she made a chia pet on a rock😅
Yes!
Emmy, hi!, for a better tomatillo sauce, first boiling watter, then add the tomatillos, so they wont be bitter, also boil the onion, andn, garlic and chile.
Also you can cut thick slices, slice almost in half and put cheese in it, flour it, egg and fry, also you can do a soup with it, add panela at the en to serve
Emmy's positivity is contagious.😊
Emmy in Bermuda we call it Chrstophine, it's delicious when I use it in place of potatoes in Scalloped potatoes 💙🎉
My dad has pickled chayote before and it’s good.
Emmy, thanks for bringing up good memories of my youth. When he was alive, my dad grew chayotes. Unless the fruit was overgrown we didn't peel the skin off or remove the seed. It was tender like the one you purchased My favorite way to prepare it is the cut it into bite-sized cubes and steam until tender. Place pats of butter on it while it is still hot so it will melt over the deliciousness. I prefer no seasoning so the delicate flavor can be enjoyed on its own.
Growing up in Guatemala my dad had a chayote vine in our garden. They produce SO MUCH FRUIT so we had it daily. My favorite preparation was sandwiching a piece of cheese between two slices of boiled chayote then dipping it in a batter of whipped egg whites with the yolk folded in. Fry it and then eat it with a simple cooked tomato salsa. So simple and so delicious!
You can tell it’s good when she turns her “mmmm” into a song
My cousin makes mirliton custard pie, so silky and a lovely light flavor unlike any other dessert.
WOW that sounds so unique. I would never look at that vegetable and think it could be part of a custard!
Sounds good!
The seed was always treats for us kids when I was growing up, lol.
that's what my father says too every time we have them! They would grow the chayotes in his home and he and his siblings would fight for the seed lol
Same, we call it the heart and my sister and I would fight on who would get to eat it
I didn't know people actually ate the seed. We always take it out.
I didn’t realize at first that the seed is edible and threw it out the first few times I prepared chayote. Some supermarket chayotes have a sprout coming out of the seed… apparently it’s all edible.
I love these raw! They look and taste amazing in a fruit salad. I put honey and lemon juice on the salad. Very crunchy.
Also if propagating chayote know that they will give you as much as 100 fruits or more. In California they were ready to harvest in the late fall. They grow for 2 years. And they are so prolific they need a lot of room in the garden. They completely covered mine to the extent that I had to put up a trellis all around my garden plot so I could grow some other things besides chayote. Along a fence worked the best.
Hey random plants vs zombies facts absolutely qualifies as goofy. I always loved that guy. A fun character to play.
Hope you had a wonderful mother's day wishing you the best
Thanks Emmy I always wanted to know what that was and how to cook it!!! Interesting 😮♥️♥️
You must be a mind reader because I was JUST hoping you would do another one of these types of video's!!
Emmy is literally my comfort when I’m down ❤
Very interesting fruit and another great project. Side note: I've been wanting a molcajete for a while now. Mostly just so I can say the word "molcajete" more often.
I made Chayote kimchi off of Maangchi's recipe. It was DELICIOUS!
I love chayote in caldo, my mom always added them to the caldos she would make, one of my favorite ingredients
I love chayote. People say it's tasteless, but I don't think so (and I hate bland food). It also saves diets, as you can use it as a potato replacement with far less calories and carbs. 😂😂😂
Yes, it has a lightly sweet delicate flavor that could be obscured with too much seasoning.
I saute my chayote. They are also delicious raw. I haven't had a reaction. I'm one of the lucky ones, I guess.
same for me!!! I've eaten chayote raw many times and never had any problems
@@yakzivz1104 Have you ever had a problem with the peels? I don't peel mine.
@@robylove9190 honestly I've never eaten the skin before. Is the skin bitter or no taste?
The seed is the best part!
here in brazil we call it "chuchu" (shooshoo - the last shoo being the the tonic syllable)
totally off subject but have you tried the thousand layer cake ??? first time suggester I hope you see this you're amazing miss Emmy ! thank you for many years of the joy and energy you share!
Happy Mothers Day is on Sunday tomorrow.
Happy early Mother’s Day 💜💜
Thank you…😊❤️
@@angelinaduganNy nice
These are really good in Caldo De Res (beef stew) or really any stew where you would normally add potatoes.
My grandmother would grow this vine in Mexico. I believe it is a perennial plant in her region. The spinny one has a better flavor. My favorite part is the seed.
The spiney chayote was one of my favorite snacks as a child growing up in Mexico! They are so flavorful and sweet, I really miss them as I have never found them in Canada.
My nightly bedtime routine is watching an Emmy video, so soothing and happy after a day of true crime podcasts lol
It looks like a hedgehog! So lovely!!!
That fruit looks like the rarest of all Tribbles.
😂 LLAP!
WOAH!!!!!!! Emmy remembered to plug in her equipment!!! What is this world coming to?? 😂😂😂😂😂🤣🤣🤣🤣🤣🤣❤️
This is used in alot of stew type dishes in mexican cooking! Give it a shot in like a chicken soup!
Cool! Mcdo here in the Philippines, they substitute chayote for apples in making apple pie. 😮
Funnily enough, that's a lie kids tell each other in lots of countries!
@@snr0n you dont have to be a Karen about it. Sheesh!
@@34tm3gaming3 Yeah, that's not what that word means.
I used to eat this all the time in stew. My favorite part is the heart. Very tasty
I love fruity fruits videos, it’s been so long. ❤
OK now that's an unusual fruit. whoa!
Yay! Love fruity fruit videos! 💜
I was going to say, in Louisiana we called it mirleton, but of course you knew that! An old man who lived next to us when I was really young had big vines of them. I have no memories of how they were prepared though
In Mexico, the Chayote is usually used in soup, such as cocido (beef soup) or caldo the pollo.
Woah don't throw out the seed!! That's the best part. It's super flavorful. My mom would always let me have them but it was always like the prize at the end of eating a chayote. lol. In Mexico these are a common ingredient in beef and chicken stews and are also sold steamed on the streets.
I always enjoy your videos , thank you for posting this information