A chayote [chai – oh – te] reminds me of a delicious cross between a zucchini and a potato. Despite the similarities, chayotes are actually fruits. Health fanatics will be happy to hear that they contain no cholesterol or fat and are extremely low in calories. They are high in potassium and provide a healthy dose of other vitamins and nutrients. Regrettably, they are a rare find on menus here in the U.S., but are commonly served on plates in their native Mexico. Today, I’d like to share three fun and easy ways to prepare this understated fruit so that you can incorporate it into your home menu options!
Eat raw. Peel, julienne, and add raw chayote to salads for a light, crispy texture.
Sauté. For an easy side dish, peel, chop, and sauté chayotes until soft with butter or olive oil, minced garlic, and onion.
Fry. Slice into ½-inch rings, sprinkle with coarse sea salt until chayotes release their liquids, and then coat with flour, egg, and panko breadcrumbs. Fry and enjoy as a delicious appetizer, or snack.
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Tres del Mes: Jamaica, Piloncillo, Canela, OH MY!