5 Ways to Try Chayote
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Chayote—a fruit native to Mexico but now popular throughout Latin America and Asia—is a pale green, bumpy-skinned, pear-shaped member of the gourd family (Cucurbitaceae), which makes it a relative of melons, pumpkins, cucumbers, zucchini, and summer squash.
This fruit can be eaten both raw and cooked. We like it cut thin and cooked lightly—sautéed, stir-fried, or even stewed. When we swapped it for some of the squash in our recipe for Sautéed Summer Squash with Parsley and Garlic, it shed a bit of moisture, as did the summer squash. But it retained a pleasant underlying crispness that the summer squash lost. We also like chayote raw in salads and salsas, where its jícama-like crunch really shines. It can be pickled (using vinegar or a brine) or simply tossed with sugar and salt (use 2 teaspoons of sugar and 1 teaspoon of salt for one 12-ounce chayote) and left to sit for about 10 minutes before eating.
To prep chayote for cooking, peel and discard the leathery rind and then cut it lengthwise into quarters. Use a paring knife to remove the hard central seed before slicing or cubing.
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I use chayote as a potato substitute in my soup
Around these parts we call those mirlitons and we cut them in half dig out the flesh from the outer shell and cook them with Cajun seasoning breadcrumbs and shrimp. We then spoon the mixture back into the shell and cover with a light dusting of breadcrumbs and bake. Delicious!
Low Carb Soup: shimmering cubed chayote, carrot and yellow onion in baby rib soup. This low carb soup will be satisfied your hunger.
I was buying ingredients for an autumn-themed soup and decided to pick up a chayote, knowing pretty much nothing about it other than "it's some type of squash, maybe, I think". As I was preparing the soup, I decided to leave the chayote out of it instead of just chopping it up and throwing it in there. I'm glad I did a little secondary research, including watching this video. I think I'll try it raw so I can get to know it first.
Here in Nepal it goes very well with cumin seed paste and salt
They have NO TASTE! I just tried to eat one 5 minutes ago…. I ended up finely chopping it to go into the compost ground. Why someone would even grow such a thing I would never know. It does have a little crunch to it, which I guess could be pleasant to some, but I need FLAVOR!
Dude. Please learn how to pronounce foreign words.
It’s “Chah-yó-tay” not
“Chey-oh-dee”
In Barbados we call it Christophene. Today I had it raw sliced thinly with tomato and a little salt and lime juice.
I tried the salt and sugar method. Maybe mine was too small, but it was WAY too salty. I would recommend less salt.
It looks like guava from South East Asia!
Most pointless video ever.
What just happened 🤔 hmmm
Every time he says chayote I hear him say coyote 😂😂😂😂 I cannnnotttt
"If you are not familiar with CHAYOTI you should be cause I have no clue how to pronounce it" lol come on now, Chayote, cha- like cha cha cha, yo- like hey yo, and te, like when you say ten without the n, chayote.
It taste like artichoke hearts. I like to split them, remove the seed, boil until tender, then grill the flat face of each half. Serve with butter and lime
Is daar n giftige weergawe van chayote?
I chose this video for short. But it doesn’t show. Not good in my opinion.
Coyote vs chayote
what a waste of time watching this
Leran how to pronouce correctly ,Thanks☺
Filipinos called it SAYOTE
In most if not all Louisiana, we stuff them with bread crumbs and seafood; we call them Mirlitons.
Wait.. that's it? I came here to learn how to prep it. Some people peel it, others don't. I even saw one video where the guy said to rub pieces of it together to get rid of some foamy juice that was bitter. I'm so confused!
Waluh
What is the best pepper mill? Thanks
Whitest pronunciation of chayote of all time. 🤣
Ugh! it is such a 'boring' vegetable — easy to cook but tastes like nothing. Worst part, when the plant blossoms and it spits out hundreds of 'fruits.' We Indians (India) hate it, c'os Moms would cook it everyday, day-after-day. so, guys don't sweat over it, give it a pass– try other tasty (Indian) gourds–pointed gourd, ridged gourd, smooth gourd, snake! gourd…