I love it when our challenge brings us a food that’s new to all of us. It’s happened a few times in the past year, such as rambutan and mangosteen. Cherimoya squash is a little less exotic, and although I’ve heard of it (and have likely eaten it unknowingly) this was my first time preparing it at home. Cherimoya squash is like kohlrabi, beets, and other vegetables that tend to be cooked but are equally wonderful in their raw state. Thinly sliced, they’ll add a crispness to any salad. But figuring that my kids would probably prefer it cooked, I gave the squash a toss in the sautee pan, which led to all kinds of unhappiness. But we’ll get this vegetable again – it’s a winner, at least for me.
ME: Ok, guys. We’re going to eat something called —
LAUREN: That’s a no-no.
ME: — cherimoya squash. Can you sit on your stool, please? I don’t want you falling off the table. You’re going to fall down.
ME: Look at what it looks like. What kind of fruit or vegetable does it look like?
LAUREN: A splash of no-no.
ME: I think it looks like a green apple.
ME: Who’s going to smell it first?
SAM: Me, me, me.
LAUREN: Me, me, me.
ME: No, Sam wanted to smell it first.
SAM: It smells like a cucumber.
ME: Yes it does. That is true. It smells just like a cucumber. What do you think Lauren?
SAM: Is it salad?
LAUREN: I think it smells like cucumber and lettuce.
ME: It smells a bit like lettuce, too. So I had to look online for instructions on how to cook it because I’ve actually never had this squash before; people online said that you’ve got to chop it into pieces and then you sauté it. So that’s what I did.
LAUREN: Could I have a bite of it?
EMMA: Hot.4 comments