Caigua (stuffing cucumber)

Cyclanthera brachystachya, C. pedata

vegetable

A hollow green fruit tasting of cucumber and bell pepper, stuffed with meat or cheese, or eaten raw in salads in Peru.

Origin

Andes (Peru, Bolivia)

Season (United States)

all year round

Preparation

The stem is cut off and the black seeds and inner fluff removed; raw, it is sliced into salads, and stuffed, it cooks for half an hour in the oven or in a sauce.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

It is empty like a bell pepper, apart from a few black seeds.