Chayote barley dessert (佛手瓜薏米甜汤)

I bought chayote the other day from the market as it was recommended by the vegetable seller. I had asked her for recommendations for any remedies for ridding phelgm and she suggested this (though it wasn’t the first option – she had something else in mind but apparently it was already sold out so chayote was the next best choice).
FYI, I saw this in NTUC and it was labelled as Chokos.
I got some information about chayote from this site:
“Chayote (pronounced chai-yo-tay) is a member of the cucumber and squash family. Though it is eaten both in raw or cooked forms, it is actually a fruit. In both forms it is a good source of amino acids and Vitamin C. It is also low in calories, sodium, contains no cholestrol and is a good source of fibre. You can peel it or prepare it with the skin on. The seed is tender and edible as well.”
Here’s the pic of the chayote from that site:
And here’s the cut version of the chayote:

After a bit of reading up about the chayote in Mandarin, this is what I’ve gathered:
Chayote’s health benefits:
  • 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.
How could you not give this vegetable/fruit a try? 😛

chayote recipe

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:

Double-boiling in progress…

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)
  1. Rinse the herbs.
  2. Add all the ingredients (except the rock sugar) into the double-boiler.
  3. Double-boil for about 2 hours.
  4. Add rock sugar to taste (it’s already quite sweet so this is entirely optional).
  5. 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.

For toddler’s consumption:
  • Cut the chayote into smaller pieces before serving or allow the tot to bite off from the adult’s portion.
This entry was posted in Desserts, Food for kids, Herbal, Herbal (suitable for tots), Herbal soups, Recipes, Vegetables, Vegetables (suitable for tots). Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge