How do you cook/eat a "xoconoztle"?

Question

We bought some xoconoztles from a latino grocery store this morning. They are oval fruits about the size of an egg, possibly from Mexico. We don't know how to eat them!

Answer 1

No recipes, but interesting info...

http://international-iacp.blogspot.com/2006/09/xonocostle-iacp-and-slow-food-mexican.html

Answer 2

[HERB-RECIPE] Mole de Olla
Lavannda L
Mon, 20 Dec 2004 19:17:13 -0800

Mole de Olla

Ingredients:

* 3 lbs chicken pieces, OR beef cut
into 2" square pieces OR
pork cut into 2" square pieces
(choose one of the above)
* 1 bay leaf
* 3 quarts water
* 2 prickly pears or xoconostle (optional)
* 1 each: dried ancho, passilla and guajillo peppers
* 3 cloves garlic
* 1 small onion
* 4 green tomatillos, husks removed
* 1 pinch cumin seed
* 1 cups water
* 2 T. Olive oil
* 2 ears corn, husks removed, broken into three pieces each
* 1/2 pound green beans, ends removed, cut in half
* 2 large potatoes, peeled, cubed
* 2 zucchini, ends cut off, cut into thirds
* 2 carrots, scrubbed, cut into thirds
* 1 chayote, peeled, cut in thirds
* 2 sprigs epazote
* Fried corn tortillas
* 3 limes, cut into wedges

Preparation:

Combine meat with water, bay leaf and prickly
pears.

Bring to a boil.

Skim foam from surface.

Cook until meat is tender.

Meanwhile, toast the dried chiles on
a comal or griddle about 3-4 minutes
each side on medium heat.

Cool.

Remove seeds, place in blender with
garlic, onion, tomatillos, cumin seed
and remaining water.

Blend on high carefully until well blended.

Heat a skillet with 2 T. Olive oil and add
ingredients from blender.

Simmer until mixture is reduced by 1/2.

Add to meat, along with the other vegetables.

Simmer until vegetables are cooked, add epazote.

Remove from heat.

Serve with the tortillas and lime wedges.

I also served mine with a side of Mexican Rice.

Answer 3

You don´t have to cook them you can just peel them and enjoy!! they are delicious and yeah, from México.