Cookbook:Chayote
| Chayote | |
|---|---|
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| Category | Squashes |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Vegetables | Squash
Chayote, also called mirliton or choko, is a gourd-like squash.
Characteristics
[edit | edit source]This squash is about the size and shape of a very large pear.[1] The skin is pale green and smooth with slight ridges that run lengthwise.[1] Many compare the color to that of a light green apple. The flesh is white and somewhat crisp, with one soft seed in the middle. Flavor-wise, it is very mild like its cousins the summer squash (e.g. zucchini).[2][3]
Selection and storage
[edit | edit source]Chayote is commonly found in supermarkets during peak season (December to March), but may be found in larger supermarkets and specialty markets throughout the year. Select squash that are small, firm, and unblemished.[3] Choose squash that is heavy for its size. Loose skin or skin that reacts to pressure often means poor quality.[2] It is common to score the flesh of the squash with one's fingernails to test for ripeness, so be wary of such marks when selecting a squash.
Refrigerate whole chayote in plastic for up to one month.[2] Cut chayote may be refrigerated in a covered container or tightly wrapped for 3 to 5 days. It is best to use chopped chayote immediately, as it can gather flavors from other foods stored in the refrigerator.
Use
[edit | edit source]Chayote can be eaten raw or cooked. If raw, it does not need to be peeled and makes a good addition to salads.[2] When cooking, like other summer squashes, it can be roasted, mashed, stewed, fried, stuffed, made into casseroles, and more.[2] In these cases, it should be peeled.[3] Chayote is also used in mild curries in Indonesian cuisine. The soft seed is edible, but many choose to remove it.
The leaves, shoots, seed, and tuber of chayote can all also be cooked and eaten.[1][2]
Substitution
[edit | edit source]Summer squash may be used in place of chayote if none is available.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f "What Is Chayote? Description, Uses, and More". The Spruce Eats. Retrieved 2024-02-25.
- ↑ a b c Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.