9 Crazy Vegetables You’ve Probably Never Heard Of But Must Try in Costa Rica
Costa Rica is renowned for its lush landscapes, incredible biodiversity, and vibrant culinary traditions. While many visitors come for the stunning beaches and wildlife, the country’s unique and diverse array of fruits and vegetables is a hidden gem waiting to be explored. Here are nice vegetables you’ve probably never heard of but absolutely must try on your Costa Rican adventure.
1. Chayote (Mirliton Squash)
Often referred to as the “vegetable pear,” chayote is a versatile and mild-flavored vegetable. It can be eaten raw in salads, boiled, stuffed, or sautéed. Its slightly crisp texture and subtle sweetness make it a delightful addition to many dishes.
2. Tiquisque (Malanga)
Tiquisque, also known as malanga, is a root vegetable that resembles a large yam or potato. It’s commonly used in soups, stews, and purees. Its nutty flavor and starchy texture make it a comforting and hearty ingredient.
3. Ayote (Squash)
Ayote is a type of squash that comes in various shapes and sizes. It’s often used in traditional Costa Rican dishes, such as picadillo and soups. The flesh is sweet and creamy when cooked, making it a delicious addition to any meal.
4. Yuca (Cassava)
Yuca, also known as cassava, is a starchy root vegetable that’s a staple in many Costa Rican dishes. It’s usually boiled, fried, or mashed and served as a side dish. Its slightly sweet flavor and hearty texture make it a favorite comfort food.
5. Palmito (Heart of Palm)
Harvested from the inner core of certain palm trees, palmito is a delicacy in Costa Rica. Its tender, ivory-colored flesh is slightly crunchy and has a mild, delicate flavor. It’s often used in salads, ceviches, and even pizzas.
6. Culantro Coyote
Not to be confused with cilantro, culantro coyote has long, serrated leaves and a much stronger flavor. It’s a staple in Costa Rican cuisine, used to season soups, stews, and rice dishes. Its robust, slightly spicy taste adds a unique depth to any dish.
7. Ñampi (Yam)
Nampi is a type of yam that’s often used in traditional Costa Rican cooking. It’s typically boiled or steamed and served as a side dish. Its creamy texture and mildly sweet flavor make it a versatile and satisfying vegetable.
8. Pejibaye (Peach Palm)
This is a unique and nutritious vegetable-like fruit native to Costa Rica. Often enjoyed boiled or in soups, its vibrant orange color and slightly nutty flavor make it a beloved ingredient in many traditional dishes.
9. Camote (Sweet Potato)
This is versatile and nutritious tuber is commonly found in Costa Rican cuisine. Its natural sweetness and vibrant orange flesh make it perfect for both savory and sweet dishes, from hearty stews to delectable desserts.
