Tres del Mes: 3 Ways to Prepare Chayotes
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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Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I remember a large Chayote vine that grew in my Grandma Macky’s (MACLOVIA GONZALEZ SANDOVAL) back yard in Los Angeles (zip code 90001). The fruit was plentiful and she would share it with anyone who asked for it. She used it in her delicious Cocido soup. Later, I discovered that simply boiling it until tender, adding a little pat of butter, sour crime ( I like Daisy), salt and pepper. Um um good!!
I wish we had access to those chayotes now!
Hi!! My mom always steamed chayotes, cooled, cubed and mixed with thinly sliced onion, vinegar, olive oil, salt and pepper (marinate onion while cooking and cooling chayotes). Delicious with grilled chicken or any meat.
This sounds delicious!