I've had something similar in France. A thing called "patisson", a sort of flattish, round fruit in the cucurbitacea family (cucumbers, marrows, pumpkins).Originally Posted by ChrisKavanaugh
The flesh is white, has virtually no flavour, and is far too easy to overcook.
This stuff is the bland king of blandness, so you really need to add something to it. And French dressing (oil + mustard + vinegar) was on mine... but without the oil or the mustard.
As for a Dutchman who doesn't like pindakaas, I think you must be the only one!
Do you eat pink and white mice on toast?