Chayote and pineapple are finely chopped and simmered to create an exotic marmelade that could be eaten with bread or served with frozen yogurt as a dessert. I think its crunchy texture makes it great to eat all by itself!
1 pineapple, de-cored and without the skin
2 chayotes, peeled and de-seeded
1/4 cup sucanat
fresh lime juice for serving
Finely dice the pineapple and chayote and put into a deep saucepan. Stir in the sucanat and cook over low heat for an hour, stirring to make sure that the mixture doesn’t clump. You may need to add water if it gets too dry.
When the pineapple has turned into a deeper golden hue, carefully spoon the hot mixture into a Mason jar and screw the lid on tightly. Turn upside down and let cool; when the jar is cool to the touch, turn the jar right-side up and refrigerate. The marmelade will be crunchy for two weeks, although a warning: the jar will be very difficult to open the first time.
When serving, spritz with a wedge of lime.
Enjoy!
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