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How To Prepare Peruvian Vegetable Called Caiguas
Caiguas are an exotic Peruvian vegetable that I found in the freezer of a local Peruvian market named Latin American Travel & Services in San Diego. The vegetable is like a cross between a sweet green pepper and a cucumber with a very unique and enticing aroma. The ancient Mochican people of Peru not only ate it, but made elaborate ceramics with replicas of the fruit. Caiguas has great medicinal properties. It helps reduce cholesterol and is used in Peru to fight against diabetes and arteriosclerosis. The immature fruits can be eaten raw, pickled or stuffed. To prepare them for use in a salad, follow the instructions below.
Yields 2/3 cup
4 whole frozen caiguas, large
pinch sea salt
Add six cups water and salt to large pot over medium high heat. Bring to boil. Add caiguas. Cover. Return to simmer. Cook 7 minutes. Drain. Transfer to cutting board to cool. Cut caiguas in half lengthwise. Discard seeds and stems. Using sharp knife, remove flesh from skin as if filleting fish (see picture). Discard skin. Julienne flesh.
*In San Diego, find Caiguas at
Latin American Travel and Services
3636 Fifth Avenue Suite 204
619 296 9579
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Whole Caiguas
Boiling The Caiguas
Split Open, Remove Seeds
Remove Flesh From Skin
Cut Flesh Into Strips
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