Malabar gourd and other weird Veg

[JWarham]

Hi Folks

Does anyone here have or know of any recipes or ways of cooking the
Malabar Gourd (Cucurbita ficifolia also known as Chilacayote. All I know is
that it is made into a jam called "cheveux d'ange" in France, but I have no
idea how to make it. Chilacayote is also a dessert made in Mexico, a sort
of crystalised fruit as far as I can tell it is called 'dulces
cristalizados de chilacayote'.
I have also got some Tuberous Nasturtium (Tropaeolum tuberosum),
also known as Mashua which again I don't know what to do with.

I cannot find any recipes for them. Extensive net searches have not yet
revealed anything. I have grown these vegatables but don't know what to do
with them. Any help would be greatly appreciated.
Cheers
JW
jwa...@aol.com
N. London UK

[DGholston]

>Does anyone here have or know of any recipes or ways of >cooking the
Malabar Gourd (Cucurbita ficifolia also known >as Chilacayote. All I know
is that it is made into a jam >called "cheveux d'ange" in France, but I
have no idea how >to make it. Chilacayote is also a dessert made in Mexico,
>a sort of crystalised fruit as far as I can tell it is called >'dulces

cristalizados de chilacayote' I have also got some >Tuberous Nasturtium
(Tropaeolum tuberosum),also known >as Mashua which again I don't know what
to do with.

Lost Crops of the Incas on C. ficifolia: "The young fruits are used like
zucchini. The mature fruits are prized especially for desserts, usually
cooked and served in sweet syrup. No fruits anywhere keeps as well as
these. Mature, they are commonly stored in (kept dry) for 2 years.They can
be eaten boiled or in preserves. Especially delicious and nutritious is a
pudding made by simmering this squash with milk and cinnamon."

T. tubersom: "Tubers may be boiled for ten minutes and eaten as a
vegetable or added to stews. When boiled they are watery, rather peppery
and have a pleasant vanilla-like odor."

Don Gholston
California Rare Fruit Growers
http://www.crfg.org/

[JWarham]

Hi Folks

Does anyone here have or know of any recipes or ways of cooking the
Malabar Gourd (Cucurbita ficifolia also known as Chilacayote. All I know is
that it is made into a jam called "cheveux d'ange" in France, but I have no
idea how to make it. Chilacayote is also a dessert made in Mexico, a sort
of crystalised fruit as far as I can tell it is called 'dulces

cristalizados de chilacayote'.

I have also got some Tuberous Nasturtium (Tropaeolum tuberosum),
also known as Mashua which again I don't know what to do with.

I cannot find any recipes for them. Extensive net searches have not yet