Reyes Produce - source for the most fresh Mexican produce including Chilacayota...
Available in: 36 LBS
- Nutritionally, this species differs from other hard squash, like pumpkins; low in beta-carotene (the flesh is very pale yellow in color) and relatively high in carbohydrates. It does have a unique value, however, in that it is high in a substance called D-Chiro-Inositol.
- In Mexico, a fervently devout Catholic country, food and religious ritual are inseparable. The fruits of the land are presented as offerings or shared communally on saints' days and other Holy days. The Chilacayote has its place of honor on Viernes de Dolores.
- 2 cooked chilacayotes, cooked until very soft, 2 quarts water, 1 cup fresh pineapple chunks, about 1/2 inch cubes, 3/4 cup dark brown sugar (or piloncillo), 1 teaspoon cinnamon.
- Place the squash in a blender with 1/2 cup of the water and the pineapple chunks. Liquify, but do not strain. Pour the mixture into a 2 quart pitcher. Place the sugar in a saucepan with another 1/2 cup of the water and heat until the sugar has dissolved. Add this to the pitcher, along with the cinnamon. Stir in the remaining water.