- Boosts immunity against diseases
- Lowers blood pressure
- A good choice of food for heart patients as it’s a low sodium food
- Has 2-3 times the protein and calcium in cucumbers
- Has a significantly higher amount of minerals and vitamins compared to other melons
- Alleviates indigestion, wet cough, chest tightness, flatulence, vomiting, liver and stomach gas pains and bronchitis.
- It is high in selenium (selenium has a strong antioxidant effect that protects cell membranes from structural and functional damage).
- Aids patients with fertility problems.
- High in zinc which stimulates intelligence in children.
It is a versatile veg/fruit and can be eaten raw as in salads, cooked in savoury soups or desserts.
This time, I’ve decided to make a dessert out of it:
I’ve made several stir-fries:
Chayote barley dessert (佛手瓜薏米甜汤)
- 1 chayote (skin and seed removed, chop into chunks)
- 2 candied dates
- 1 handful Chinese barley
- less than 1 teaspoon sweet and bitter almonds (combined)
- 2-3 rice bowls water
- rock sugar (optional)
- Rinse the herbs.
- Add all the ingredients (except the rock sugar) into the double-boiler.
- Double-boil for about 2 hours.
- Add rock sugar to taste (it’s already quite sweet so this is entirely optional).
- Sieve out the candied dates and barley. Consume only the soup and the chayote.
Alicia had some of this though she wasn’t particularly fond of it… in fact, she didn’t quite like the chayote but was quite ok with the taste of the soup.
- Cut the chayote into smaller pieces before serving or allow the tot to bite off from the adult’s portion.