(chi-OH-tay) – The chayote is a pear-shaped member of the gourd family. Also called vegetable pear, mirliton (southern United States), choko (Australia and New Zealand). Several varieties of chayote exist, but the commonly available one has thick apple-green skin and generally weighs 1/2 to 1 pound. Thr crisp flesh is mild in flavor, falling somewhere between cucumber and summer squash.
It is prominent in the cuisine of Mexico, and today is a mainstay in the cuisines of all of South and Central America, as well as the West Indies, Africa, India, Indonesia, Australia, and New Zealand. In the United States, it’s grown in the Southwest, in Louisiana and in Florida. Though the chayote can be prepared many ways, it is always cooked, never eaten raw (even if used in salad). Its thick skin is edible, but many cooks prefer to remove it (it can be chewy unless used in a long cooking preparation). The large seed is also edible (many of the vegetable’s proponents insisting that the seed is the best part).
History:
The chayote is native to Mexico where it was cultivated centuries ago by the Aztecs and the Mayas.
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