MIRLITON, CHAYOTE, CHRISTOPHENE, VEGETABLE PEAR: whatever you call it, this squash is a fall staple in New Orleans. Locally, the vegetable is known as mirliton, with most New Orleanians dropping the “r” and pronouncing it “mel-uh-tawn.” Mirlitons have long been grown on backyard fences and trellises across the city, typically ripening in October, just in time for fall cooking and the upcoming holiday season. With tender, watery flesh and a taste reminiscent of apple or cucumber, the mirliton is a versatile ingredient that works well with other foods. Around New Orleans, it’s most commonly used in recipes for stuffed mirlitons or mirliton dressing, often made with seafood. This fall, we’re sharing our own take on the stuffed mirliton as well as recipes for a creamy gratin and a crunchy slaw.
