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.
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!
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.
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.
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 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! 🤤
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 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 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 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.🙄
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 RU-vid 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.
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.
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 🤣
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 😂😂😂
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 ❤
Yes! Baton Rouge here.... Militon stuffed is a Thanksgiving dish here in Louisiana. My grandmother called them "Vegetable Pear" . We stuff with seafood dressing.
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!
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.
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
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 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!
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 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.
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 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.
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.
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!
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.
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’ve missed you! I don’t know if I’ve been missing, Emmy, or if you have but I’m so happy to see you again!! This chayote looks delicious and I’m again so impressed with your vivid description. Not sure it’s worth the time and effort and I wonder about the cost…but I thank you for this new fruity fruit idea!
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. 😂😂😂
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
I had an architecture professor during a study abroad program in college a million years ago who called me chayotito papa (little chayote potato) after I shaved/buzzed my head. I hadn't really understood the full reference until I saw this because I had only seen the fully-smooth ones at the time. But that fruit you have was exactly what my head looked like at the time.
