Maxixe Sauté


1 medium tomato, chopped

1 medium onion, chopped

1 bell pepper, seeded and chopped

2 tablespoons fresh parsley, chopped  (or 2 teaspoons dried parsley)

2 pounds maxixe, peeled and sliced thin

3/4 cup cooked fresh corn (or 1/2 (11-ounce) can of corn, drained)

2 tablespoons olive oil 

black pepper to taste

  1. Wash and prepare vegetables and fresh herbs.
  2. Heat skillet with oil over medium heat. 
  3. Add tomato, onion, bell pepper, parsley, maxixe, and corn. 
  4. Sauté until the vegetables are tender but firm.
  5. Add pepper to taste, if desired. 
  • Use vegetable or canola oil instead of olive oil for a less expensive choice. 
  • Serve with 1/2 cup brown rice, 1/2 cup whole wheat pasta, or a slice of whole wheat bread. 


This vegetable is similar to the cucumber and is popular in Northern Brazil and the West Indies where it is called West Indian gherkin. It can be eaten raw and has a slight lemony taste. In Brazil, the variety of seed is called "Maxixe do norte" ("Maxixe of the north" in Portugese). In this part of Brazil, it is used in salads and soups, and cooked with beef dishes. For more information on Brazilian crops, visit:

Nutrition Facts: 

Serving size: 1 cups

Calories: 70

Fruits and Vegetables: 1 cup

Fat: 4 g

Fiber: 2 g

Sodium: 5 mg


This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see