I spotted Chayote at the farmer’s market and thought what the hell is this. It looked like pear. I tossed one in my cart. In my kitchen, I looked at it and said, “What are you?” After a quick Google search, I quickly learned a chayote is “A mild squash, native to Mexico. Chayote is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. Globally it is known by other names including christophine cho-cho, pipinola, pear squash, vegetable pear, or choko” With all that said, if you asked me, this little guy is a complete mind f-ck. It tastes like cucumber, but is also squashy. I think this should be named pickled cucumber. Have you tried this? How did you prepare it? Here’s my version
- 2 tablespoons (1/4 stick) butter
- 1 large chayote squash, cored, and cut into cubes
- 2 tablespoon Herb Farm’s NW Pike Place Herbs
- 1 tablespoon minced garlic
- 2 scallions , thinly sliced
Preparation: Melt butter in heavy large skillet over medium-high heat. In a bowl add chayote, herb farm, scallion, and garlic Mix well then add to skillet. Sauté until chayote is crisp-tender, about 3 to 5 minutes.
Verdict: I would buy it again as it intrigues me