3
Once cool enough to handle, place the mirlitons on a
cutting board or other flat surface. Cut them in half lengthwise. With a paring
knife, shallowly trim away any spiny or blemished spots from the skin, and tough pulp from the end nearest to the seed. Remove and discard the seed and use a small spoon to carefully remove the pulp from the inside of each half, leaving a 1/4- to 1/2-inch-thick shell. Drain the mirliton pulp in a
colander, lightly squeezing it to release excess moisture, then chop the pulp. Set aside the pulp and shells.