Pronounced: KAY-OH-TEE
Usage: Use like any other squash. Steam, bake, stuff, fry or even eat raw.
Also know as the vegetable pear or christophene, good quality chayote will be unblemished, firm and will have light to medium green skin. The skin can either be rough or smooth. Avoid squash that is soft or has a growth coming out the crack (its a baby plant). Chayote is available year round and peaks September-May.
Chayote squash is very low in saturated fat, cholesterol and sodium. Its a good source of Niacin, B6, Pantothenic Acid, Magnesium and Potassium and a excellent source of Fiber, Vitamins C and K, Folate, Zinc and Copper.
Chayote is naturally grown in Mexico and is used in Spanish and Caribbean cooking.
Chayote Squash Stir fry with a Hint of Mexico2 tsp Oil
4 Cloves crushed garlic
1 Chayote squash
1 Sweet Onion
1/2 tsp Salt
1/4 tsp Chili flakes
Juice of 1 lime
Pepper
It doesn't get much easier than this! Saute the onion and garlic in the oil until they are caramely and delicious add the squash and spices and cook until slightly soft about 5 minutes. Squeeze a bit of lime juice over the top when you serve and enjoy!
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