Here's a little bit about Chayote, if you're unfamiliar. It comes in a spiny variety and a smooth variety. It's also called a Mirliton in the U.S.
It's called the vegetable pear. You can eat it raw or cooked. Chayote pears have mild sweet taste and crispy texture, the character which makes them suitable in the preparation of raw salads, and slaw.It's a warm weather squash. It's high in fiber, vitamin C and A & B. It helps maintain weight loss and heart health and it's known to help with kidney problems/stone etc. It's very low in calories.
There is a seed in the middle that I recommend removing. Remove the skin, cut it like a cucumber or throw it into a dish. While buying, choose medium sized, fresh, apple green color, firm fruits. Large, over-mature pears have tough skin and stringy pulp, which may be unappetizing. Raw chayote exudes a sticky liquid (sap) when peeled that can cause skin irritation and occasionally some numbness in hands and fingers. I advise you to peel them under cold running water or to use protective gloves.
Chayote is great just diced up, seasoned with garlic and salt and sauteed until softened. They cook up like a zucchini and are great with different cheeses and vegetables and perfect for adding body to soups, sauces, casseroles etc.
I looked specifically for a recipe like this after having it at Desert Edge Pub. If you want to try it, get the tacos because this comes as a side. It's so so so good and this recipes tastes just like theirs. If your kid wont eat zucchini, he will eat Chayote...it's a winner in our house.
Cheesy Chayote with Tomato and Green Chilies1lb chayotes, peeled and cubed or in strips
1 small can of fire roasted tomatoes
1 clove garlic
2 tbsp olive oil
2 tbsp chopped sweet onion
1 Anaheim chili, stem removed, seeded and chopped small *
1 pinch pepper flake or a dash of ground red pepper
1/4 cup water
salt to taste
1/2 cup grated jack cheese
1/4 cup chopped cilantro
Serve with tortillas or steamed rice
Cut the chayotes into 1/4-inch wide, 2 inch long julienne strips, including the core. Purée the roasted tomatoes and the garlic in a blender, set aside. Heat oil in a large skillet on medium heat. Add the chopped onion and green chilies. Cook on medium heat until just soft, about 3-4 minutes. Add the tomato mixture, red chili flakes, and continue to cook 3 minutes more. Add the chayote, water, and salt to taste. Cover and cook, stirring occasionally for 15 minutes. Add the chopped cilantro and cook for 5 minutes more. The chayote should be just tender, moist but not watery. Sprinkle with grated cheese and serve.
*you can also use a small can of green chillies that are whole in the can, just chop them and reserve a little bit of their liquid to add into the tomato mixture.
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2 1/2 C shredded chayote
1 large boiling potato peeled and shredded
1 small yellow onion, shredded
2 medium eggs, beaten
1/4 cup yellow cornmeal
1/2 tsp ground turmeric
1/2 tsp ground black pepper
1/2 tsp salt
1 tsp canola/coconut oil/olive oil
Papaya and Avocado Salsa-cubed small and seasoned with lime juice and salt
Shred your onion, chayote and potato. Place into a linen kitchen towel and squeeze all the moisture out of it. Put into a bowl and mix with all remaining ingredients (eggs, cornmeal, turmeric, salt, and pepper and your oil) mix well. You'll need just a little bit more oil for the pan, if you're not using a non stick skillet.
In a medium hot skillet, add a half cup of your mixture and flatten it with the pack of the spatula or spoon. Cook on bot sides until lightly golden brown and then remove to a warm plate. If you need to keep a plate warm in the oven that will help. When they are all done, heap up your papaya/avocado on top and there you go. They are sweet and savory and oh so good!
source: travelbystove
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Chayote Salsa1 large Chayote, peeled and finely diced
2 Roma Tomatoes, finely diced
2 Oranges
1 Lemon
1 garlic clove
1/2 Red Onion, diced
1-2 Serrano Chilies, stemmed, seeded and diced
1/3 cup fresh Cilantro, coarsely chopped
1/2 teaspoon ground Coriander
White Balsamic Vinegar to taste (top shelf of vinegars in store)
Olive Oil to taste
Salt and Pepper to taste
Combine the diced chayote, tomatoes, and red onion in a large mixing bowl.
Zest one orange over the bowl. “Supreme’ both oranges (peel both oranges with a knife leaving the exposed fruit without the outer membrane when hand peeled and cut them into wedges); then finely chop the wedges and add them to the bowl.
Zest 1/2 of the lemon over the bowl. Grate or press the garlic into the salsa (if not available, dice the garlic).
Add the red onion, chilies, cilantro, coriander and blend well. Add additional lemon juice, or the vinegar, olive oil and/or salt and pepper to season.
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