Cook Memories 2013

http://www.cooking-new-orleans-style.com/stuffedmerliton.html

I have discovered that they are also called mirlitons, vegetable pear, and chayote, just to name a few variations. They are grown around the world, but primarily in Louisiana, Florida and California within the United States.
You can find these in Asian, Indian, Caribbean, and Latin American ethnic markets.

Pictured is a Merliton
I have become so fascinated with this vegetable that I wrote an article for Ezine Articles,

"You Say Merliton, I Say Mirliton - A Merliton by Any Other Name Tastes Just As Sweet!"

Once you have tried this recipe, you'll want to find more. Pictured are stuffed merlitons oozing with shrimp and ham! Delicious!

Ingredients

4 medium sized merlitons

1 pound shrimp peeled and chopped into small pieces

1/2 pound cooked ham, cubed into small pieces

1 bunch green onions, finely chopped

1/4 cup butter

1/2 cup celery chopped

2 cloves garlic minced

1/2 teaspoon parsley

Unseasoned bread crumbs

1/2 teaspoon cayenne pepper

Salt to taste

Directions
Cut merlitons in half lengthwise and remove seed; boil in salted water until almost tender, about 30 minutes. Do not overcook.
When cool, drain excess water in a colander. Scoop out pulp and set aside, leaving a 1/4 inch shell.
Saute garlic, onions, celery in butter until the onions are translucent. Add shrimp and ham. Cook until shrimp is pink.
Add remaining seasonings, cooking for an additional 5 minutes.
Let mixture cool. Add just enough bread crumbs to make the mixture stick together.
Put mixture into merliton shells, top with bread crumbs and bake until brown at 350 degrees about 20-30 minutes. 

Hummus Spread:

 16 oz. can garbanzos (reserve liquid)
Juice of one lemon
2 cloves garlic, diced
1/4 cup tahini (ground sesame paste)
1 tsp ground cumin
1/4 tsp sea salt (optional)

To make hummus spread:

Combine all ingredients in a blender or food processor. Add more liquid as needed to reach desired consistency, creamy, but not runny. Store in a jar in the fridge for 3-4 days. You can also freeze in small quantities to be thawed and consume in the future.