Chayote (Sayote), also known as mirliton or choko, is a versatile squash with a mild flavor, making it a great addition to various dishes. The entire squash, including the peel and seed, is edible, though many prefer to peel it because the skin can be tough. Here's how to prepare and cook chayote using different methods:
Preparing Chayote
1. Peeling: Use a vegetable peeler or knife to peel the skin, similar to peeling a potato. For ridges, use a knife to carefully remove the skin that grows inward.
2. Cutting: Slice the chayote lengthwise. Use the bottom ridge as a guide. Remove the seed with a spoon.
3. ** текстура**: The flesh that is exposed is slippery and slimy. You can wear a pair of gloves to handle it if you are concerned that it will irritate your skin.
Cooking Methods
Roasting: Roast chopped chayote to bring out its natural sweetness. Toss with your favorite seasonings or simple salt and pepper. Serve with a sauce like chimichurri.
Sautéing: Sautéing is a quick way to cook chayote, resulting in a mellow, pleasant sweetness. Try sautéing it with onions for a satisfying side dish. It cooks to a crisp-tender point in about five minutes.
Stir-Frying: Stir-fry chayote with noodles, shrimp, pork, beef, or mushrooms. A quick flash in a hot pan caramelizes the outside while keeping a firm bite.
Grilling: Grilling caramelizes the natural sugars and adds a hint of smokiness. Coat with oil and seasonings, then grill in thick slices or halves for 10-15 minutes until browned and tender.
Stuffed: In Mexican cuisine, stuffed chayote is popular. Fill it with grains like quinoa or rice, proteins like beef, pork, eggs, or beans, and top with cheese before baking.
Boiling: Boil whole chayote until tender enough to pierce for salads. Slices or chunks take 5-10 minutes, while whole or halved chayote takes 15-20 minutes.
Other Ways to Enjoy Chayote
Raw: Eat it raw in salads, smoothies, or salsas for a jicama-like crunch. Marinate in lemon or lime juice for added flavor.
Soups and Stews: Add chayote to soups and stews for added substance.
Pickled: Chayote is also great for pickling.
Because of its mild flavor, chayote easily absorbs other flavors in a dish.
