366 
GUATEMALA. 
a long time. The chiote (Sechium edule) is a rapid grow¬ 
ing runner, often covering the houses, and bearing a fruit 
about the shape of a pear and three inches thick, covered 
with soft prickles. This was abundant all through the 
villages, and in the plazas it was sold parboiled, fried, 
or preserved in sugar. It tastes much like a vegetable 
marrow. 
Tomatoes grow everywhere, and are of great impor¬ 
tance in the kitchen, next to the universal chile ( Cap¬ 
sicum annuum ). Peppers of other kinds are used, 
especially a large green one which is stuffed with minced 
meat coated with egg and crumbs and served as Chile 
relleno. Pawpaws ( Carica papaya ) are common (a small 
wild species is abundant on the Pacific coast); and the 
fruit, as large as a cantaloupe, and filled with pungent 
seeds like those of the tropaeolum, is eaten raw, or cooked 
in tarts. Its juice is of the greatest use in making tough 
meat tender. The akee ( Blighia sapida ) is much like a 
custard when cooked. 
The avocado {Persea gratissima ) is one of the fruits 
that have many names. In Peru it is called palta , and 
the Mexican ahuaeatl was twisted by the Spaniards into 
aguacate and avocado , and the English corrupted this last 
into alligator-pear. Intermediate, like the carica, be¬ 
tween vegetable and fruit, few strangers like the aguacate 
at first. There are many varieties; but the best is pear- 
shaped, weighing about a pound, with a shiny purple, 
leathery skin. Between the skin and the rather large 
kernel is a greenish pulp nearly an inch thick, which is 
the edible part of this delicious fruit. It is of a buttery 
consistency, and may serve as substitute for butter, and 
be eaten alone, or with salt and pepper. The sapote 
