Amado and I recently returned from our summer travel adventures in Mexico. In a little over a month, we visited Mexico City, Valle de Bravo, Peña de Bernal, and Tequisquiapan. We ended our trip in Oaxaca where Amado attended school while I visited nearby pueblos to shop for Lola’s Mercadito. I’ll be sharing more on my trip in the coming weeks, but for now I have a delightful new recipe for you.
While I was away, my garden turned into a wild jungle and was overflowing with vegetables upon my return. I have an overabundance of English cucumbers and since necessity is the mother of invention, I decided to try a nontraditional flavor combination to make a thirst-quenching new drink. Pairing cucumber with chayote resulted in a light and refreshing agua fresca with flavors reminiscent of honeydew with a hint of cucumber.
For those of you who aren’t familiar with chayotes, they’re rich in vitamins B and C, folate, and fiber. Combine that with the antioxidant properties in cucumbers and you have a nutrient-rich elixir that can be enjoyed all year long.
Ingredients:
1 large English cucumber, roughly chopped
1 large chayote, quartered
¼ cup organic cane sugar, or to taste
5 cups water
Preparation:
- Blend cucumber, chayote, sugar, and water on medium setting for 60 seconds.
- Strain through a fine-mesh sieve into a larger pitcher. You may need to agitate the mixture, but avoid pushing through the pulp to keep juice light in consistency. Discard or compost the pulp.
- Chill and serve over plenty of ice and garnish with fresh cucumber and chayote slices.
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