This tropical summer squash is the peridot of vegetables–often overlooked in favor of its more-brightly colored cousins, this pale-green vegetable has virtues of its own. Like zucchini, chayotes complement both savory and sweet dishes: stuff them with everything from cheese to mushrooms, boil them as you would a potato, or sauté them in fine slivers in a picadillo, which is a bit like a South American stir fry. Use them in muffins, soups, cakes, and even marmalade. Thanks to their crunchy texture and pear shape, they’re easy to chop and dice; their thin skin can be removed in seconds with a vegetable peeler. The pale, flat center seed can be scooped out with a spoon.
Though chayote is not widely available in the American Midwest, I fell in love with chayotes when I lived in Costa Rica: along with yuca (a tuber that has no relation to the tall, flowering yucca plant), chayotes are often served alongside gallo pinto and casados. If you’re fortunate enough to stumble upon fresh, smooth-skinned, and firm chayotes in your local market, try one of these Vitamin-C-rich vegetables!
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Tags: chayote, costa rica, picadillo, squash
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