“Pejibaye. Costa Rica”, CC BY-SA 2.0 (Wikimedia Commons).
Pejibaye con Mayonesa
Boiled peach-palm fruit, halved and served warm with a dab of mayonnaise — an utterly Costa Rican snack with a chestnut-meets-squash flavor.
Ingredients
- 8 pejibayes (peach palm fruit)
- 1 tbspsalt
- mayonnaise (to serve)
- water (to cover)
Instructions
- 1
Rinse the pejibayes and place them whole in a pot. Cover with water and add the salt.
- 2
Boil until tender when pierced, about 45 minutes to 1 hour depending on size.
45:00 - 3
Drain, then peel off the skin and halve each, removing the central seed.
- 4
Serve warm with a dollop of mayonnaise in the hollow — the classic way Ticos eat them.
Notes
Pejibaye is a peach-palm fruit with a dense, starchy, slightly sweet flesh. Sold by the bagful at markets and roadside in season. Also great blended into a creamy soup (crema de pejibaye).
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