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Recipe & Guide - Chayote
Source of Vitamin C Also called: mirliton and christophine Chayote. a mild squash-like vegetable, could be considered the zucchini of the southern hemisphere.
Grown throughout Asia and Latin America, it was cultivated in Central America as far back as the ancient Aztecs, who gave it the name "chayotli" in their Nahuatl language. Mild and a bit crunchy, this talented player fits roles from soup through dessert (it is the "apple" of Caribbean pies).
Chayote may be dark green to cream-coloured, but those sold in the United States are usually pale green, roughly pear-shaped and pear-sized, with relatively smooth, tender skin. The crisp, pale flesh is fine-textured, with a taste and consistency that's a blend of cucumber and summer squash. Selection and Storage
Select firm, blemish-free specimens. Store in the refrigerator, lightly wrapped. Pick up a few extra, as they store for weeks - even up to a month, if in good condition. Preparation and Eating Tips
If the skin is tough, it should be removed. Depending upon the dish, (and how furrowed the squash may be), this can be done before cooking with a peeler or afterward by simply pulling off the skin.
If the slippery juice (which disappears in cooking) is bothersome, oil your hands or work under running water. Chayote can be used in the same way you would use all tender squash and more, because it holds up well stuffed or in salads.
It has a firm texture that requires longer cooking than most squash (20-25 minutes, in general). CHAYOTE WITH SCALLIONS
Vary this basic recipe with onions or shallots instead of scallions, and dried tarragon or dill instead of nutmeg. Or toss plain-cooked chayote with fresh minced dill, chives or tarragon. 2 medium chayote, about 3/4 pound each
1 teaspoon margarine
4 medium scallions, sliced thin and separated into white & green parts
1/4 teaspoon salt,
pepper to taste
Big pinch nutmeg
Grated Parmesan cheese (optional) Peel squash as directed in preparation directions.
Cut crosswise into 1/4-inch slices, halving large center slices.
Heat margarine in a heavy skillet.
Add chayote and white scallions: cook over moderate heat, tossing regularly until tender throughout about 5 minutes: reduce heat as needed.
Avoid browning chayote, which affects the delicate flavour.
Add scallion greens, salt, pepper and nutmeg.
Toss a minute longer. Serve hot, sprinkled with optional cheese. Yields 4 servings. Nutrient Analysis per serving:
Calories-36
Fat-1 g
Dietary Fibre-2 g
Sodium-152 mg |
Recipe & Guide - Chayote
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