Chayote is a pale green, pear-shaped member of the gourd family. Its flavour is mild and fresh, somewhere between courgette, cucumber and a firm pear, which makes it adaptable rather than dominant.
In this guide
- What chayote tastes like
- How to prepare it
- Stir-frying chayote
- Using it in egg dishes
- Soups, stews and curries
- Useful substitutions
What chayote tastes like
Chayote is crisp when raw and becomes tender without turning strongly sweet when cooked. Its mild flavour suits the same kind of seasoning used in Easy Meals: garlic, ginger, chilli, herbs, citrus and savoury sauces.
Choose firm fruit without deep bruises or soft patches.
How to prepare it
Wash the chayote, cut it in half and remove the central seed if it is tough. The skin of young chayote may be tender enough to leave on; older fruit can be peeled. The cut surface may release a sticky sap, so rinse your hands and knife after preparation.
Use the knife-handling principles from Mastering Knife Skills and keep the pieces even so they cook at the same rate.
Stir-frying chayote
Slice chayote thinly and cook it over fairly high heat so it remains lightly crisp. The method in Frozen Vegetable Stir-Fry is a useful guide to keeping vegetables moving and avoiding a watery pan.
Add strong sauces gradually because chayote absorbs surrounding flavours easily.
Using it in egg dishes
Diced cooked chayote can be used in a Leftover Vegetable Frittata or folded into The Incredible Edible Omelette.
Drain it well before adding it to eggs so excess moisture does not interfere with setting.
Soups, stews and curries
Chayote can be added to soups and stews in the same way as courgette or firm squash. It also works in a mild curry served with Naan Bread or rice.
Add it early for a soft texture or later if you want the pieces to retain shape.
Useful substitutions
Use chayote where a recipe calls for courgette, marrow or a crisp mild vegetable. It can also replace part of the filling in Bean and Cheese Quesadillas after being sautéed and drained.
Browse the recipe library for dishes where a neutral vegetable can take on the flavour of the surrounding sauce.