Brazilian Summer Vegetables


2 teaspoons canola oil 

1 medium onion, chopped

1 pound maxixe, cut into large chunks

1 1/2 pounds yellow summer squash, cut into chunks (about 2 large or 4 medium squash)

2 medium tomatoes, cored and cut into large chunks

2 1/2 cups of corn kernels, fresh

2 tablespoons lime juice

3 teaspoons chili powder

1/2 teaspoon pepper to taste, freshly ground

  1. Wash and prepare vegetables. 
  2. Heat oil in a large, deep skillet or wide saucepan. 
  3. Sauté onion until soft. 
  4. Add vegetables and remaining ingredients. 
  5. Heat over medium heat until bubbles form. 
  6. Cook uncovered, stirring often, until maxixe and squash are slightly tender, about 10 minutes. 
  • Use canned or frozen corn if fresh isn't available. 
  • Serve with 1/2 cup brown rice or 1/2 cup whole-wheat pasta. 


This vegetable is similiar 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 Portuguese). 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 cup

Calories: 50

Fruits and Vegetables: 1 cup

Fat: 1.5 g

Fiber: 2 g

Sodium: 10 mg


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

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