Recipes: Chayote Squash
Chocho, Christophene, or Merliton: Unusual Wrinkled Summer Squash
This Mexican squash is becoming more popular in the States and easier to find in grocery stores.
Chayote is a curcurbit—Sechium edule, a member of the Cucurbitaceae family of gourds, melons, cucumbers and squash. They grow in tropical climates, on vines 10 to 12 feet long, and range in color and texture from light to dark green and smooth to prickly. Native to Mexico and Central America, they are starting to be produced commercially in the southern United States, primarily Florida and Louisiana.
In Mexico and Central America, this squash is called chocho or cho cho. In France, it is known as christophene. It is also occasionally called a “vegetable pear” because of its resemblance to the fruit.
Chayote flesh is crisp, like a water chestnut or Jerusalem artichoke. It can be added raw to salads when crunch is desired. It can be substituted in dishes calling for summer squash (crookneck or zucchini). It has a fairly bland taste, and absorbs seasonings well. It will vary between wateriness and starchiness depending on the variety. The seed is edible.
Basic Chocho Recipe
- Select one to two chochos per person.
- Peel with sharp knife and remove seed from center. Halve or cube and cook in boiling, salted water until tender (easily pierced with a fork). Drain.
- Add butter and allow it to melt in pan with chocho.
- Toss chocho until completely covered with butter.
- Drain off surplus butter and serve hot.
Chochoho Stuffed with Cheese
- 2 chochos per person
- Grated cheese: Monterey Jack, cheddar or Parmesan
- Salt
- Pepper
- Grated onion
- Bread crumbs, toasted and buttered (optional)
- Preheat oven to 350 degrees.
- Wash chochos and boil whole in salted water until tender (easily pierced with a fork), about 40 minutes.
- Cut each chocho in half, scoop out pulp and mash.
- Season with salt and pepper, grated cheese, and small amount of grated onion.
- Put mixture back into chocho shells.
- Sprinkle with extra grated cheese or toasted, buttered breadcrumbs.
- Brown in oven, about 10 minutes.
- Serve hot.
Chayote with Chile
- 3 large chayote
- 2 teaspoons olive oil
- 2 cloves garlic, peeled and thinly sliced
- Minced chiles to taste: jalepeno for mild, Serrano for medium, habanero for volcanic
- 1/2 teaspoon crumbled, dried oregano
- 1/4 teaspoon salt
- 2 tablespoons water
- 1 tablespoon fresh chopped cilantro
- Peel chayote and slice into 1/4-inch slices, including seed.
- Heat oil in medium skille over low heat.
- Saute chayote slices until they begin to brown, about 10 minutes, stirring occasionally.
- Add garlic.
- Stir in chiles, oregano, salt and water.
- Cover and simmer until chayote is tender, about 5 minutes.
- Garnish with cilantro and serve.
As chayotes become more popular, they should become more available. Large grocery chains will have them in the produce section. Otherwise, look for them in Mexican or Latin American specialty food stores.
