Yesterday, Grace the Black Lab and I were taking a walk around the neighborhood. Labrador Retrievers make wonderful sporting dogs as well as companions. So it is when we walk, Grace likes to make it a hunting outing, nose to the ground, eyes panning right to left. Next to a lemon tree loaded with fruit, she spied a ripe Chayote. She popped it in her mouth, pulled until the stem snapped and carried it proudly home. Labs also have “soft” mouths so as not to mangle a bird that has been retrieved in route to the Master’s bag. This became evident as I examined the squash she found once we returned home … not a single tooth mark!
There was no other conclusion: This called for some Chayote Salad!
Chayotes are an unusual type of squash, particularly if you have never prepared/cooked or tasted one. The fact is, they don’t have much taste on their own, but they take on the flavorings with which they are paired. I’ve read that during World War II, apples were unavailable in Austraila. Enterprising Aussies boiled Chayote chunks with apple juice and made apple pies with the flavored squash!
All of the Chayote is edible; the skin (so long as it is not spiny), seed and flesh, but no need for that. To prepare them, peal them with a vegetable peeler. Then cut into fourths starting at the top slicing fully through the vegetable. Next, use a paring knife and cut out the seed in each piece similar to the method you use to cut up an apple. While you are paring, slice away the surface “folds” on either end of your pieces, then dice into 3/4″ uniform chunks. Place in a pot and cover with water. Boil for approximately 8 minutes until just fork tender (check at 5 minutes); we do not want them mushy. Drain the cooked squash in a collendar and run cool water over the chunks to stop the cooking process; drain well.
The following recipe is borrowed from my Panamanian neighbors, with just a small bit of lemon juice added because I cannot leave well enough alone! The quantity provided will serve 4 with a nice sized side dish. The recipe scales nicely, so if you need more, just add more Chayotes and keep the other ingredients proportioned correctly. I bet you will enjoy this Central America Comfort Food!
Chayotes may look a bit strange, but they are easy to handle, economical to buy and delicious
Chayote chunks boiled, fork tender and ready to go!
Add all of the ingredients to a bowl and stir well to combine
- 2 Chayotes Peeled, De-Seeded, Diced and Boiled until Fork Tender; Cooled
- 1 Boiled Egg Peeled and Chopped (Use 2 Eggs if you like)
- ¼ Cup Chopped Yellow Onions
- 2 Tablespoons Finely Chopped Celery
- ⅓ Cup Chilled Mayonnaise or More to Taste
- 1 Teaspoon Lemon Juice
- Salt and Freshly Ground Black Pepper to Taste
- Place all ingredients in a bowl and stir to fully combine.
- ) Cover with plastic wrap and refrigerate at least one hour before serving to allow flavor to develop. Serve chilled or allow to come to room temp.
Grace napping after a successful hunt
Credits: Thanks to GourmetSleuth.com for the picture of the fresh Chayote.
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