Chayote Squash
Chayote (rhymes with “coyote”) is a type of squash that is native to Mexico. Chayote has smooth bright green skin and a single seed at the center, which is edible but usually removed. Raw chayote is crunchy and subtly sweet, like cucumber or jicama. When cooked, chayote takes on a zucchini-like texture and tenderness, and its mild-flavored flesh absorbs and highlights all the flavors of the other ingredients in a recipe.
Chayote skin is edible, though most cooks prefer to remove it with a peeler. Rinse peeled chayotes under cold running water to remove the sticky sap that is just below the skin before using. Halve chayote lengthwise and pop out the seed.
Chayote can be eaten raw, but one of the best things about chayote is its dense flesh that holds its shape when cooked. That firm texture means chayote can be cooked any way you can think of and can stand in for almost any vegetable.
Chayote skin is edible, though most cooks prefer to remove it with a peeler. Rinse peeled chayotes under cold running water to remove the sticky sap that is just below the skin before using. Halve chayote lengthwise and pop out the seed.
Chayote can be eaten raw, but one of the best things about chayote is its dense flesh that holds its shape when cooked. That firm texture means chayote can be cooked any way you can think of and can stand in for almost any vegetable.