Chow Chow (Buddha's Hand)

ORIGINS

Central America

TASTE

Fairly bland with a texture that you’d define as a cross between a potato and a cucumber.

AYURVEDA & MEDICINAL USES

Chow chow’s leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties. Tea made from its leaves has been used to treat arteriosclerosis and hypertension, and to dissolve kidney stones. Chow Chow is high in fiber, making it good for digestion. It even contains about twice the potassium and Vitamin C as the average cucumber. Its antioxidants may help slow down or even eliminate the development of cancer. The manganese in chow chow helps your body transform protein and fat to energy. Dermatologists recommend consuming chow chow as it helps prevent acne. The vegetable’s magnesium properties help prevent muscle cramps.

NOTABLE FACTS

This pear-shaped vegetable grows on vines that can latch onto anything while growing, and reach heights of up to 12 metres.

TRY-ME RECIPES

The chow chow chutney is just as delicious as it sounds. Peel and chop the vegetable in medium-sized chunks, add ‘uraddaal’ and fry until it turns golden. Add green chilli and chayote and sauté in medium heat for 5 minutes. Blend the chow chow pieces once cooled and grind with tamarind, coriander leaves and salt. Add a little water to smoothen the paste.