Norms

How do they eat cucumbers in Brazil. What is the national cuisine, traditional dishes and food in Brazil? Contraindications and restrictions

Ready to find out what Brazilians don't like to eat?

1. Cucumber

Cucumber is sold here at every step, in any vegetable store or supermarket. But try to find a person who loves them so much. This is not a common occurrence. For salads, tomatoes are more often used, lettuce leaves, spinach, kohlrabi, cauliflower, olives, garlic, onions, carrots, beets, ham. Cucumber is not a traditional product for them. And even more so, the custom of crunching them just like that doesn’t work here at all.

2. Pickled cucumber.

Pickle

It is clear that here housewives do not roll them up and do not pickle them themselves. There is no need for this. Firstly pickle it is not so popular here, if not to say that it is generally a curiosity to see lovers of cucumber, and even salty. Although in supermarkets they are sold canned small in jars. Small cucumbers. And they are quite expensive.

3. Jam

Making jam in Brazil? for workpieces? why? for what? Of course not. Compotes, jelly ... this is not for Brazil. But the Brazilians are very fond of Russian strawberry and raspberry jam. It's by personal experience. Once I brought a 700 ml jar of strawberry jam from Russia, the people snapped it up at home in 1 day.

4. Sauerkraut

sauerkraut

If it’s ordinary cabbage, they rarely use it in the daily menu. Pies with cabbage, braised cabbage, soup like cabbage soup or something similar is not popular here and is unlikely to take root. For them, pies can only be if inside is chicken, ham, cheese, and mushrooms with cheese. They cannot imagine otherwise. Sauerkraut for the average Brazilian, this is a complete nightmare. There is no tradition, there is nothing to do.

5. Pies with cottage cheese, juicy, pastries with apples

sweet pastries with fruit and curd fillings

It is not popular here, and I have never seen such dishes on the menu or for sale. They do not produce cottage cheese for cheesecakes, and baking here is not familiar with apples. But our "Charlotte" quite successfully passed the test for approval. I remember how the sweet smell from the oven gathered all the household in the kitchen.

6. Soups such as "borscht", "shchi", "pickle", "kharcho", "hodgepodge"

Most Brazilians are not fans of soups. soup for them more need those who want to lose weight. Once I talked with a young Brazilian who visited Ukraine, he was horrified by fatty cuisine. Fatty soups on beef or pork broth, lard and other traditional dishes were not particularly liked. And I must say, Brazilians know Russian cuisine more as "everything under mayonnaise." Salads especially. Sometimes in a restaurant you will find a vase with a salad, which "from a distance" looks like a "winter-type" table salad under mayonnaise, and there is a sign "Salada russa" to it - which is literally a Russian salad. That is, this is how our cuisine is seen there. And in fact, if not to prevaricate, then there are a lot of dishes in our traditional cuisine which, without mayonnaise, seem to lose all their charm and no one can imagine Olivier, a fur coat, eggs, a salad with crabs and corn without a mountain of mayonnaise. So in a way they are right.

7. Stew

vegetable stew

Vegetable stew stewed with frozen or fresh vegetables is not popular here. Usually vegetables go as an addition to the main dish, and not as a main side dish. And if vegetables are served, then it is either fresh salad, or stewed spinach, or a duet of stewed pumpkin, zucchini, carrots or another vegetable.

8. Tea, compote.

Tea and compote are still closer to us than to them. Hot tea is popular here only when it is cold. winter time(June-September). The rest of the time they drink iced tea more often, more often from bottles like "Nestia". No one cooks compotes, this is in fact 100%. Squeeze juice, please, but why do they need compote?

A huge hello to everyone, Lesha Alekseev is with you. And I just woke up, I wanted to eat, then I climbed into the refrigerator, looked at what I had here. And I have only vegetables and nothing else. I want to eat some meat. And then I remembered that many people asked me "Come on, you show what the Brazilians eat." And I decided to go to shopping center and show you the most traditional food that Brazilians eat. Everyone, let's go.

My security system. The first door they opened for me was closed. Now the second door that was opened for me has been closed. Awesome weather, as always. I'm walking through a steep area, it's not in vain that I live here. It's called Southy. Sauzi is translated from Portuguese "health". Chevrolet Cruze, even this car is already cool in Brazil. Not everyone can afford such a car. Now, by the way, is the best time to go to eat, because it's lunch time. The thermometer shows 37 degrees of heat. Cool. We melt everything here, like chocolates in Brazil. "Summer, I melt like candy." This mall here, I eat here quite often, but I don't eat Brazilian food so often, I usually eat something else. Here, I arrive at the "Restaurant Court", it is called that everywhere. Behind me is McDonald's, but I'm going directly to Brazilian food to eat, so let's go.

This is the kind of menu. But I will order the most that is Brazilian. Probably rice, potatoes, beans, all of that. Here, I ordered my lunch, dinner and it cost 20 reais and 50 cents. I have only 2 banknotes of 20 reais. I gave 20 and 20, he says: "Okay, let's just 20." Now you will see what I ordered. They gave me this piece of paper, and the number 606 is written here, and I have to wait. And over there, you can see it or not, the numbers are written, and I'm waiting for this number. Now there is number 594 there, and I have 606, it seems to me that I will wait a lot more.

I ordered another soda, so that everything was the way the Brazilians eat. They brought me my food quickly enough, look what is here. This is very traditional, I would say even more than. They eat it every day. I took a soda, which is very, very popular here, Guarana Antarctica. Then there is beef meat, rice, beans. The farofa in the middle is toasted cassava flour. Another fried potato, here's a set. And all this costs, as I said, 20 reais and 50 cents, 360 rubles. That's it, I'll eat it now. There already judge for yourself whether it is expensive or cheap, normal or not. I am not very adapted to such food, it seems to me that it is very fatty, and there are a lot of ingredients together. Rice and beans, and potatoes, farofa, and, in addition to all this, meat. Rice, salad and meat would have been enough for me. But these 5 ingredients are a lot. But then again, everyone has their own tastes, their own preferences. Everyone, I'll eat it. Thanks for watching and everyone.

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The country of eternal summer, luxurious beaches, beautifully dressed women, football players and carnival fun - that's all Brazil. We offer you a culinary journey to this hot country. What is remarkable about Brazilian cuisine, what is delicious to cook in Brazilian style and what is Feijoada, read on.

Exotic cuisine of Brazil / What to cook in Brazilian style?

The cuisine of the largest country in South America - Brazil, is a whole puzzle or even a mosaic of different cuisine trends that are typical for each region. The cuisine of one region of Brazil is not similar to the cuisine of another, just as our Russian cuisine is completely different from Thai. For example, the gauchos, who are used to barbecued meat, have never eaten duck in cassava sauce, which is popular in the Amazon.

Brazilian culinary trends have been shaped by history and geographic location this country. A large contribution was made by African slaves, colonialists and local Indians. Each region is characterized by special dishes that are prepared daily or those that can only be tasted on holidays. To understand the culinary delights and directions of hot and exotic Brazilian cuisine, we offer you a little help.

The north of Brazil is represented by:

munguza (munguza) are corn grains flavored with small pieces of fresh coconut,
pato no tucupi (pato no tucupi) - duck fillet in a thick cassava sauce with local herb seasoning that burns the stomach a few hours after dinner;
takaka no tucupi (tacaca no tucupi) - a mixture of pasta and cassava flour sauce, dried shrimp and an astringent plant like watercress - jumbo,
guasado de tartaruga (guisado de tartaruga) - turtle stewed with vegetables;
bananas are completely green, grated and fried in coconut milk;
varied River fish and crabs stewed and fried in sauce.

The northeast is represented by:

shrimp with coriander, pepper, onion, lemon, palm oil and coconut milk;
carne de sol (carne de sol) - dried meat, stored for a very long time and without refrigerators;
fish, breaded in coconut and fried in coconut milk;
lobster stewed in coconut milk;
frigideira (frigideira) - fried fish with shellfish in a dough of coconut milk and eggs, in clay pot.
xinxim de galinha - an African dish that has become national, chicken, in peanut sauce, cashew nuts, dried shrimp, ginger.

The western culinary direction of Brazil is:

lombo de porco - pork fillet fried with herbs;
jacare (Jacare) - roast or thick alligator soup!
pan de gueijo (pao de queijo) - freshly baked bread with cheese and cassava.

in the southeast of brazil they eat couscous made from dried shrimp and cornmeal, fried sardines, and sun-dried cod.

As you can see, there are many tastes and recipes in Brazil. The culinary journey promises to be exotic and extraordinarily tasty. But the most famous dish of Brazilian chefs is called - feijoada (feijoada). The delicious taste of feijoad was sung by the Brazilian poet Vinicius de Morais. Feijoada is prepared from beans, different types of meat, spices with cassava flour. Feijoada is served with cabbage, orange slices and pepper sauce.

History of the origin of feijoad

This dish has African roots. Feijoadarabs came up with about 300 years ago, mixing leftover pork and black beans that they fed animals from their owners. The Portuguese introduced sausage and frankfurters into it, while the Indians seasoned it with farofa (a mixture of cassava flour and coconut oil). Feijoada is the only Brazilian dish that is prepared in all regions of the country, regardless of culinary preferences and characteristics. It's just that every housewife or cook adds one or another component to this dish.

So the taste of feijoada varies from area to area. There is one more feature: the traditional national drink caipirinha (caipirinha) is always served with feijoada, made from vodka obtained from sugar cane - cachaça (cachaça), sugar and lemon. It is worth noting that in many local cafes and restaurants, cachaca is often added to coffee, tea, juices and even milk. Therefore, if you are traveling with children or do not drink alcohol yourself, check with the waiters about the composition of drinks. You may not immediately feel the taste of cachas, but after a couple of minutes, as a result of alcohol, you will not want to get up from your chair.

More about Feijoada. How to cook Feijoada at home?

} Feijoada in Brazil is usually cooked on Saturdays. Friends, relatives and whole families gather for this dish.

Feijoad recipe

Ingredients:

8 cups black beans
1.5 kg of dried beef (karne seka), can be replaced with raw smoked beef from the sausage department of the store
1000 kg of spicy sausage (choriso) or spicy hunting sausages
1000 g pork ribs
Bay leaf
1 bulb
3 garlic cloves
4 tablespoons olive oil

Cooking method:

Soak beans overnight.
Separately soak the jerky for several hours.
Drain the water from the beans, put in a saucepan and fill with fresh water for 9-10 cm.
Place over medium heat and bring to a boil.
Cut beef into 3-4 cm pieces.
Also chop the spicy sausage.
Divide the ribs into two ribs.
Add meat, sausage, ribs and bay leaf to the pot with the beans.
Boil for about two hours, adding boiling water from time to time so that the beans do not stick to the bottom of the pan and burn.
Finely chop the onion and garlic.
Heat olive oil in a frying pan. Fry the onion and garlic until golden brown. Add two tablespoons of beans from the pot, heat through and puree this mixture with a blender.
Send the puree to the pan in which the meat and beans were cooked.
Boil for about an hour more. Ready feijoada is similar to a cream or sauce.
Pork ribs are served separately from beans, but can also be served with beans.
Side dishes: stewed cabbage or boiled rice, served in separate bowls.

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Unique Facts

The Brazil nut (or Bertoletia) excites the imagination! Judge for yourself.

The wet jungle of the Amazon is the main place where nuts are still mined. Plantations cannot support the ecosystem needed for the wild bumblebees and bees that pollinate the plant and provide the crop.
Unbelievable, but true: on the counter of an ordinary supermarket, we see nuts from trees that remember the Spanish colonizers and desperate pirates of South America in the 18th century. On average, Bertoletia lives 500 years or more. Scientists admit that there are trees that are about 1000 years old.
Bertoletia is also one of the tallest trees on the planet. It reaches up to 45 meters in height, and in girth grows up to 2 meters.
Among predominantly protein foods with selenium, our bright plant leader accumulates the antioxidant microelement through the most powerful root system of unusual trees, which helps to capture selenium from many soil layers.
Although they are mined in wild nature, yet hold over $60 million in their industry - every year! Extraction of nuts for the year exceeded 80 thousand tons. The Brazil nut grows in Brazil, Peru, Venezuela, Colombia, Guyana and Bolivia. The first and last countries provide the lion's share of supplies.
Strictly speaking, Bertoletia fruits are never nuts, but seeds. Botany never ceases to amaze with inconsistencies with popular rumor.

Primordial exotic, how a brazil nut grows: a photo straight from the jungle - from the places of production!

But aren’t the photos of the fetus fantastic even before the nuts themselves were peeled?

Brazil nut composition

Selenium and more selenium! Although the weight of 1 pc. is only 5 grams, already 2 nuts a day will cover the average daily allowance minerals for adults. But leadership among selenium products is far from everything that makes these nuts multifaceted. useful product nutrition.

Let's look at the most significant substances in the composition of the Brazil nut (raw product!). The concise answer is in the infographic, and immediately after it, the decoding of the beneficial properties of the product due to valuable nutrients.

High calorie content (5-6 pieces \u003d about 200 kcal, 100 grams \u003d almost 700 kcal) and the maximum fat content among relatives are the bright characteristics of the Brazil nut.

Up to 70% of the mass are fats, among which mono- and polyunsaturated ones predominate. They are useful for the heart and blood vessels, for nourishing the brain, good memory and the entire nervous system. Naturally, these nuts do not contain cholesterol, as in any plant products.

The amount of protein in exotic fruits is also not small - up to 18% of the mass. And half of the 13% of carbohydrates is represented by fiber.

Beneficial features

Interesting composition of vitamins and minerals. We will move from the most significant nutrients.

So, in a serving of nuts from 6 pieces (30 grams):

Selenium (774% of DV) as much as SEVEN daily doses! This is why it can be dangerous to eat brazil nuts, as selenium is toxic in excess of 400 micrograms. The first signs of poisoning are nausea, heartburn, and swelling in the solar plexus area.

At the same time, selenium is vital for us every day. It provides antioxidant protection, vascular protection against atherosclerosis, strong immunity against viruses and high-quality thyroid function. A very curious microelement of the 19 most important for the body:.

Magnesium (27% of DV) is another vital mineral that plays an active role in ATP synthesis. Nervous system, including the brain, the work of the heart and the state of blood vessels, proper bile secretion and normal intestinal motility for daily cleansing - the role of magnesium is great everywhere.

Copper (25% of DN) is a mineral that determines several major functions, in particular, the uptake of oxygen by tissues. In addition, copper is important for the growth of bone tissue in children and their harmonious renewal in adults.

Phosphorus (20% of DV) is an element known to many people according to the axiom of proper nutrition “Eat fish! There is phosphorus, the bones of the skeleton need it! And although fish is far from the leader in terms of phosphorus content, the message about the value of the mineral is true. Bone density, good teeth, and some brain function are directly dependent on an adequate supply of phosphorus every day.

Manganese (17% of DN) is a microelement with a pronounced effect on growth, hematopoiesis and the functions of the gonads.

Thiamine, or vitamin B1 (12% of the DV) is a key member of the vitamin group with the telling name "neuroprotectors" (the entire group B). It is required for a large set of reactions in the body and differs in that it is not available for independent synthesis. Every day we must get enough vitamin B1 from the outside - with food products or additives. Its role is also great in slowing down systemic age-related inflammation. It blocks protein glycation, a key age problem. modern science considers additional intake of thiamine from the age of 40-45 as one of the possible options for mass protection against aging.

Vitamin E (8% of DV) is a universal antioxidant and antihypoxant. Behind these complex words are two extremely important roles. Protection of cell membranes from destruction due to constant exposure to oxidizing substances. The ability of cells to conserve oxygen.

Zinc (8% DV) is a fantastic mineral that is essential for over 400 enzymes to work. Production of male sex hormones and normal prostate function, right job Vitamin E, production of insulin and growth hormone, and even the efficient breakdown of alcohol are the largest functions of an essential nutrient.

Special Benefits

Three antioxidants in a complex

The ideally useful property of the Brazil nut is the simultaneous intake of vitamin E, zinc and selenium. These nutrients are included in a single antioxidant complex (vitamins A, C, E and minerals zinc and selenium). The five members of the defense system against oxidative stress need each other to perform at their best.

Note also that all minerals are included in the product in natural organic form. This means that they are absorbed almost 100%.

As we saw from the infographic on the composition of the Brazil nut, it also contains potassium, calcium, and iron. The concentrations are not outstanding, but they already matter with daily enrichment of the diet - 4-8% DN.

Present in our hero is a set of minor compounds that are useful for metabolic processes (ellagic acid, phytosterols, cerium, cesium, europium, lanthanum, tungsten, ytterbium, etc.).

Summary of benefits of Brazil nuts for women, men, children and the elderly:

Decreased systemic senile inflammation;
Antioxidant cell protection;
Harmony in the work of the thyroid gland;
Strengthening the heart and blood vessels;
Good mood support.

How to use

How many nuts are good to eat per day?

For an adult - only 1-2 pieces, preferably raw, not fried. This will give the right amount of selenium.

Is it possible to harm health using this product?

Yes, if you eat a lot. The maximum dose for 1 time is 5-6 nuts. By eating more, we risk an overdose of selenium - nausea and even vomiting.

Let's not ignore the useful result of processing our hero - oil. Many universal virtues are attributed to this oil:

Prevention and even elimination of wrinkles;
Increased skin turgor and elasticity during weight loss;
Anti-inflammatory and anti-edematous effects.

Standard cosmetic procedures with this oil are simple but effective:

Use as a base for massage and wrapping with essential oils;
Apply under cellophane and a warm wrap on the hair (keep up to 1.5 hours);
Use without additives instead of makeup remover;
Enrich industrial creams and balms.

Contraindications and restrictions

What are the contraindications for eating brazil nuts?

Individual intolerance. Double caution should be shown to people who are allergic to plants from the Anacardiaceae family (cashews, mangoes, pistachios).

The presence of radium should also be taken into account. It is very small in comparison with a dangerous dose, but hundreds of times more than in many foods. But there is an excess of radium not in the core of the nut, so there is no need to even talk about the potential harm of radioactivity.

It is more important to remember about the high calorie content of the Brazil nut. On a weight loss diet, it can be an antioxidant boost thanks to selenium, zinc and vitamin E, for example, for a second breakfast or afternoon snack.

He will also bring with him healthy fats, which will maintain skin elasticity and insure against disruptions in the hormonal sphere. We are not supporters of long diets, where fats are cut below 25 g / day.

When counting calories, remember!

Average dose - 1 pc. per day, caloric content - close to 40 kcal! In terms of low-calorie foods, this is very noticeable: like 200 g of cucumbers or 350 g of lettuce leaves.

How to choose and store

Have you read that Brazil nuts have a long shelf life? In virtually any environment? Alas, this was written by people who do not own the issue.

These nuts are high in fat. Lots of! Outside of a dark, cool place, they are stored poorly - they dry out and become bitter. Proper storage at home - sealed packaging in the refrigerator, where the shelf life of nuts grows to several months.

There is a nuance in how to choose the right Brazil nuts.

It is better to buy them already peeled. Today, according to the laws of the industry, there are no total contraindications to transport fruits in the shell. However, in European countries, lots of valuable product undergo mandatory laboratory evaluation. Those samples, where there are a lot of aflatoxins in the shell, are withdrawn from circulation.

Alas, it is impossible to guarantee in what form the next batch arrived in our country. Therefore, it is important to buy this product from a reputable manufacturer with a good reputation.

Organoleptic characteristics

Externally, a fresh Brazil nut has a smooth surface and a brown thin husk that can only be partially peeled. Before use, clean it as much as possible. The fruit is oily in taste, dense and smooth on the cut, without wormholes and loose spots on the outside and inside.

We hope you enjoyed it! The Brazil nut is an unusual product, but it beneficial features and contraindications are well understood. This means everyone can incorporate it into their diet for maximum health benefits.

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The outlandish vegetable chayote was grown by the ancient Aztecs and Mayans. It tastes like zucchini, potatoes and asparagus at the same time.

In Central America, where it comes from, it is called "Mexican cucumber" or "prickly gourd". In Russia, chayote has been known since the beginning of the 19th century; it has been successfully cultivated in southern regions, but for most gardeners it is still exotic.

Edible chayote (Sechium edule) or Mexican cucumber is a dicotyledonous plant of the gourd family (Cucurbitaceae), a perennial tendril-bearing deciduous liana:

The plant has a flexible ribbed stem (12-20 meters) and slightly pubescent shoots with large internodes. The shoots are equipped with strong tendrils curling into rings, with the help of which the plant rises along the support.
Grayish-green, large (10-25 cm long) wide leaves, shaped like cucumber leaves. They are rounded, with a heart-shaped base, divided into 3-7 obtuse lobes. Veins on outside pubescent leaves. The leaves are attached to the stem with petioles 4-25 cm long.
Small (up to 1 cm in diameter) pale green or pale yellow flowers are dioecious. Female flowers are located in internodes one at a time, rarely two. Males form few-flowered (from 2 to 10 flowers) racemose inflorescence.

A month after pollination, the plant produces fruits. Each fruit contains one flat, oval, rather large (3-6 cm) seed covered with a parchment peel. At its core, the chayote fruit is a false one-celled berry:

fleshy, pear-shaped;

spherical, oval;

conical or round.

Its diameter is 7-12 cm, length is 7-20 cm, weight is 300-900 g. The pulp resembles cucumber pulp in texture, juicy, transparent, white, light yellow or light green. The color of the skin varies depending on the variety. It can be whitish, light cream, green and purple.

Have you tried Mexican cucumber?

YesNot

The root system of the Mexican cucumber is powerful, branched. The thick, fleshy central root can stretch up to 20 meters in length. During the season, up to 10 edible tubers with a thin, dense, glossy skin are formed on the roots of the plant.

The heat-loving Mexican cucumber is grown as an annual crop in the southern regions of Russia. AT middle lane it is cultivated in greenhouses or as an indoor ornamental plant.

Characteristic

Chayote (Mexican cucumber) is a high-yielding vegetable crop of universal use. Its not fully ripened fruits are boiled, baked, canned, fried, stewed. The neutral taste of the fruit allows you to combine them with other vegetables, fruits, spices, meat, fish and poultry.

Dried fruit pulp is ground into flour.

Tender apical shoots are used like asparagus.

Salads are prepared from the leaves.

The roasted seeds, with a nutty flavor, are used in confectionery and as a condiment. Starchy tubers are prepared similarly to potatoes.

From the processed stems, silvery strong fibers are obtained, which are used to make hats. The tops and roots, after harvesting, go to feed livestock.

The fruits have a good marketable appearance, easily tolerate transportation, and keep for a long time. taste qualities.

Chayote contains many useful substances:

polyunsaturated fatty acids;
amino acids (glutamine, aspartic, arginine, etc.);
Sahara;
starch;
carotene;
trace elements (iron, zinc, etc.);
vitamin C, vitamins of groups B, PP, E, H, K.

Mexican cucumber is a low-calorie product, which allows it to be used in dietary nutrition. 100 g of fruit pulp contains:

18.0 g water and 4.5 g carbohydrates;

1.7 g fiber, 1.66 g mono and disaccharides;

0.82 g protein and 0.1 g fat.

The calorie content of chayote is 19.0 kcal.

Rich chemical composition mexican cucumber makes it useful vegetable used in medicine. It has anti-inflammatory, diaphoretic and diuretic effects. Used for treatment urolithiasis, atherosclerosis, blood pressure optimization, cardiovascular system.

Landing

Chayote is successfully propagated by seeds and stem cuttings:

When propagated by seeds, a whole mature fruit is planted in the soil, deepening it into the ground by 2/3, with a wide bottom down at an angle of 45 ° to the surface. After 2 weeks, a sprout appears, on which weak side shoots are removed, leaving 2-3 of the most viable. AT open ground Chayote is sown at average daytime temperatures of +25-27 °C. When the temperature drops to 0 °C, the plant dies.
For planting in a vegetative way, young shoots 10-15 cm long are cut. The cuttings are immediately planted in a soil mixture of peat and river sand, covered with a film. It is best to plant cuttings on ridges with supports, maintaining a distance of 120-200 cm between plants. Cuttings usually take root in 14-20 days.

Expert opinion

Filatov Ivan Yurievich, private farmer for over 30 years

In central Russia, it is more convenient to grow a Mexican cucumber in seedlings. A mature fruit is planted in a suitable container for seedlings 2-2.5 months before the intended planting of the plant in open ground or a greenhouse. So that the seedlings do not stretch much, pinch the apical shoot.

cultivation

Chayote is a tropical plant. He needs warmth, moisture and fertile soil. He prefers light sandy loams, loams, peat bogs with high aerobic properties and a good drainage layer. acidic soils you have to inform him in advance.

Before planting, the bed is dug up on a spade bayonet and enriched with rotted compost at the rate of 6 kg / m² and mineral fertilizers - superphosphate (50-70 g / m²) and potassium salt (80-100 g / m²).

The optimum air temperature for growing chayote is + 25-30 ºС. The site should be well lit, but you can make a bed in partial shade.

Care

Agrotechnics consists of the following procedures:

Watering with warm (+ 25 ºС), settled water at least 2 times a week. Otherwise, the possibility of root rot is high.
Regular loosening and weeding. After planting, the soil is loosened quite deeply, and subsequently superficially.
Tie to trellises or stakes.
Bush formation. The first time the main lash is pinched after it grows up to 50 cm in length, leaving 2-3 side shoots on the vine. The procedure is repeated after 7-10 days.
Top dressing. At the beginning of flowering, an aqueous solution (1 to 5) of cow manure is added, adding superphosphate (20 g) and potassium sulfate (15 g) to a bucket of solution. Each lash requires 2-3 liters of solution. After 10-15 days, the plant is additionally fed with a complex mineral fertilizer or sprayed with microfertilizers.
Harvesting.

Dried and sized chayote fruits, packed in boxes, are stored in a cool (+5-10 ºC), dry, dark room. Seed material is stored separately from fruits left for human consumption. The fruits are stored for 6-8 months.

There are almost no serious enemies among diseases and pests. Chayote is practically not susceptible to disease. However, its small sprouts are sometimes threatened by slugs.

A photo

For a more detailed introduction to the Mexican cucumber, you can view the following photos.

Video

You can also watch a video showing you what a chayote looks like.

In recent years, chayote has become increasingly popular with Russian gardeners. They are attracted by the excellent technical and taste qualities of the culture, the versatility of use. In the Urals and Siberia, where the fruits do not have time to ripen, chayote is planted as a salad and ornamental crop.