Chayote

Discover the versatile chayote, a mild-flavored member of the squash family that's been a staple ingredient in Latin American, Caribbean, and Asian cuisines for centuries. Also known as mirliton, christophine, or vegetable pear, this pale green, pear-shaped gourd offers a crisp texture and subtle flavor that makes it incredibly adaptable in both sweet and savory dishes. Chayote has a delicate, slightly sweet taste with hints of cucumber and zucchini, making it an excellent neutral base for absorbing the flavors of spices, herbs, and sauces. The flesh is crisp when raw and becomes tender when cooked, while the thin skin is completely edible. In Mexican cuisine, chayote is commonly used in soups, stews, and salads, while Caribbean cooks often stuff it with seasoned meat or seafood. Asian preparations frequently feature it in stir-fries and curries, where its mild flavor complements bold spices beautifully. This nutritious squash can be prepared using virtually any cooking method – boil, steam, sauté, roast, or even eat it raw in salads and slaws. Try dicing chayote into soups and stews during the last 15 minutes of cooking to maintain its pleasant crunch, or slice it thin for gratins and casseroles. It pairs wonderfully with onions, garlic, tomatoes, and fresh herbs like cilantro and parsley. The large seed in the center is also edible and has a nutty flavor when cooked, making chayote a truly zero-waste vegetable that stretches your grocery budget while adding nutrition and texture to countless recipes.