Chayote
Chayote
originated in Mexico and Central America. While it certainly
prefers tropical and sub-tropical climates, chayote can grow in
temperate countries as well. Botanically a fruit, chayote, or
mirliton, is actually a green squash.The chayote is pear-shaped and measures between 8 to 20 centimetres in length. Its tough, thin skin varies from pale to dark green with many rough spots. Its firm, white flesh is crisp; it has high water content but not much flavour. It contains a small pit that continues to grow after harvesting and is also edible once cooked.
- Select an unblemished chayote that is firm but not too hard.
- It is ripe when a sprout appears from the pit.
- Chayote can be peeled before or after cooking. It is best to wear gloves when peeling or peel it under running water.
- Can be eaten raw, in salads, alone with vinaigrette, or cooked.
- Chayote is a good addition to acras and cheese sauces.
- It is delicious covered with sauce, incorporated in soups and ragouts, or stuffed and baked in the oven.
- Chayote can be used in chutneys, marinades and compotes.
Chayote is available year-round in the produce section of your local METRO supermarket.
Chayote is a good source of potassium and contains vitamins C and B6, folic acid, copper and magnesium.
If wrapped in food wrap, chayote can be refrigerated for a few weeks in the crisper drawer of your refrigerator.