A New Taste

While living on Montserrat, we became acquainted with an unusual vegetable grown there, the "christophene." Pear-shaped with a bumpy, pale green or ivory-colored skin, the christophene is a member of the gourd family, like squash or melon. It is bland tasting and can be somewhat bitter unless cooked.

Christophene or Chayote

The christophene is a vegetable with many names: In the United States, when you can find them, christophenes are called "chayotes." Names in other parts of the world are "mirliton" or "cho-cho." Originally native to Mexico and Central America, christophenes are now grown in South America, Australia and New Zealand as well as Florida. A part-time neighbor of ours in southwest Florida grows them abundantly in the Orlando area and shares them with us when he and his wife drive down for a weekend of fishing.

These vegetables can grow sprawling on the ground like pumpkins or cantaloupe, or vertically on a fence or trellis.

Eating christophenes raw is rare, but here is a recipe I like. It is from the Montserrat Cookbook, published in 1973 to benefit the Montserrat Old People's Welfare Association.

Christophene Salad

2 raw christophenes, peeled, cored and grated

1/2 tsp. salt

1 medium carrot, grated

2 green onions, finely chopped

1 package lime gelatin

1 cup hot water

1 Tbsp. lime juice

1/2 cup cold water

Add salt to christophenes and let stand 1/2 hour. Drain. Dissolve gelatin in hot water. Add lime juice and cold water. When the gelatin is cool and just beginning to set, stir in the vegetables. Pour into a mold or pan and chill.