Have you ever heard of a potato growing in the air? In this note we will explore the curiosities of this fruit and three ways to prepare it. The air potato, chayota or chayote, was formerly cultivated by the Maya and Aztec civilizations of Central America. Its fruit is rounded in shape and has an appearance similar to avocado. Its taste is soft and somewhat sweet at the same time. Like avocado, it has a face in the middle of considerable size. It has a white pulp, very rich in taste and low calories.
This fruit that nature gives us is good for people with diabetics, after all activates circulation, and is effective against diseases of a stomach. It is rich in fibers, in vitamin C and low in sodium and in calories. It has plenty of water and is diuretic. It is used as food in many ways and in many regions, although it still did not reach sufficient spread. There are several varieties that is why according to their variety is their green color, which can be more intense or softer. Although there are also potatoes from the air of white and yellow peel.
Three recipes with potato from the air
1. Baked potatoes
- Air Potatoes
Step by step
1. Peel and cut the potato into julienne about 0.5 cm thick.
2. Prepare a bowl with cold water (if necessary you can add ice), and place the cut potatoes for at least 30 minutes so that they start into starch.
3. Dry each potato with an absorbent napkin and place in another dry bowl.
4. When they are all dry sprinkle with oil or brush with olive oil. Season with salt, pepper and whatever you like (sweet paprika, oregano, garlic powder, etc.).
5. You can prepare them in the oven or fried. With fryer or electric oven.
If it is in a fryer, place it at 180 degrees in two as many as 10 minutes and you're done.
If it is in an electric oven or common oven, you need to place a lard paper and on it the potatoes separate from each other. Cook at equal temperature for the same time. Remove from oven after 17 minutes, remove the paper, flip and place another 10 minutes at 180 degrees.
2. Potato merme-potato (potato jam)
- 2 cups grated air potatoes
- 1 cup sugar 1/2 cup
- 1 sprig cinnamon
Step by step
1. First we peel, remove the carozo and grate the potatoes from the air.
2. Once ready, we place all the ingredients in a saucepan on low heat all. We stir continuously.
3. Once the boil is broken, it is left for half an hour more approximately, until the point jam is achieved.
We can try by placing a drop in a glass of water and, if the drop of our preparation reaches the bottom without leaving any remains on the trajectory, it's ready!
Another way to test the point is by doing the “dish test”, dropping a tablespoon of our preparation on a plate and observe the consistency when falling.
4. Done the tests, make the jam ready! Remove from heat and bring it to the blender. This part is optional depending on the texture you prefer.
3. Potatoes with syrup
- 1 kilo potatoes
- 1/2 kg sugar
- c/n water
- Optional: vanilla, lemon peel, orange
Step by step
1. Peel potatoes, cut into wedges and in half, wash
2. Boil for 5 minutes, pour in colander and cool with water.
3. Bring sugar on fire, barely covered with water, do not stir. At this time the lemon or orange peel is added, if desired.
4. When the syrup begins to thicken, add the potatoes and a trickle of vanilla. Stir every while until it thickens further.
5. Remove from heat, allow to cool and fill the jars.
Argentina, nacida en Córdoba. Investigadora en el área de lingüística. En formación constante sobre las Letras y sobre la vida, gracias a la Universidad Nacional de Córdoba. Mis experiencias en viajes me llevaron a aprender cada vez más idiomas y querer conocer diversas culturas desde adentro. Pienso en la escritura como una herramienta para transformar el mundo y volverlo un espacio justo y equilibrado.