Cucurbita ficifolia: Chilacayote

Chilacayote Smoothie

Scoop out the Flesh of the Gourd

Recipe by Anastasia Sinclair

The Chilacayote Gourd is native to the Americas, is extremely easy to grow, and can be stored for several years!

The seeds can be dry roasted and eaten plain or made into palanquetas: just pour caramelized sugar over the seeds and let cool into a brittle.

Because the gourd is still fresh and delicious when there are few other fruits in the garden, it makes a wonderful base for a winter or early spring smoothie. The flesh is like a firm melon, and should be scooped out of the rind and separated from the seeds.

Mix the Chilacayote Gourd flesh with ice, sugar to taste and the juice of whatever citrus may be growing in the garden or available, such as lemons or grapefruit. Pineapple is also delicious.

Put the raw ingredients in a blender and enjoy!