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Chayote may be boiled, stuffed, mashed, steamed, grilled, baked, fried, or pickled, and eaten uncooked in salads. Its dense texture and impartial taste make it a improbable alternative for people who restrict their consumption of potatoes. And though it is the fruit that’s most nicely-known, all components of the vine can be used. The shoots and leaves are delicious, with the crispness of inexperienced beans and the deep, green taste you’d anticipate from spinach.
Very informative …
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