During summer breaks at my grandma’s house, the sight of a chayote plant sprawling gracefully through her garden was always so familiar. She had a knack for turning that humble vegetable into something incredibly comforting. Her chayote dishes, with their subtle sweetness and delicate texture, quickly became something I always looked forward to.
Now, I love making these dishes for my twin daughters, Lily and Mia. They especially love the fritters! It’s a great way to pass on those warm memories and introduce them to the joys of fresh, home-cooked meals.
This collection of chayote recipes includes everything from quick side dishes to satisfying main courses. I’ve included sweet and savory options, so there’s something for everyone. You’ll discover how versatile this humble vegetable can be!
About Chayote
What is Chayote?
Chayote is a light green, pear-shaped vegetable. It’s a member of the gourd family, like squash and pumpkins. Originally from Mexico and Central America, it’s now grown in many warm climates around the world. You might also hear it called mirliton, choko, or vegetable pear! Chayote is a good source of fiber and vitamins like vitamin C. It’s also low in calories, making it a healthy addition to any meal.
Buying and Storing Chayote
When I buy chayote, I look for ones that are firm and smooth, with no soft spots or blemishes. The skin should be a nice, even green color. Once I get them home, I store them in the refrigerator. I place them in a plastic bag to keep them fresh. They usually last for a week or two when stored properly. If you have extra chayote, you can even freeze them!
Simple Sautéed Chayote recipe
This simple sautéed chayote is a quick and easy side dish that’s perfect for busy weeknights. It’s a great way to enjoy the mild flavor of chayote, and my kids, Lily and Mia, actually love it!
Ingredients
- 1 medium chayote
- 2 cloves garlic, minced
- ½ small onion, chopped
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped (optional)
Instructions
- First, I peel the chayote using a vegetable peeler. The skin can be a bit tough, so I’m careful. Then, I cut the chayote in half and remove the seed. I dice the chayote into bite-sized cubes.
- I heat the olive oil or butter in a large skillet over medium heat. I add the minced garlic and chopped onion to the skillet. I sauté them for a few minutes, until they’re fragrant and softened.
- Next, I add the diced chayote to the skillet. I stir everything together and season it with salt and pepper.
- I continue to cook the chayote, stirring occasionally, until it’s tender-crisp. This usually takes about 8-10 minutes.
- Finally, I remove the skillet from the heat and stir in the fresh cilantro or parsley, if using. I serve immediately.
Tips and Variations
I sometimes add a pinch of red pepper flakes for a little heat. Other spices like cumin or coriander also work well. You can also add other vegetables to the skillet, such as diced bell peppers or sliced mushrooms. This sautéed chayote is delicious served alongside grilled chicken, fish, or just about any main course.
Stuffed Chayote Recipe Boats
These stuffed chayote boats are a fun and healthy way to enjoy chayote. They’re like little edible bowls filled with a savory mixture of ground meat, rice, and vegetables. My twins, Lily and Mia, love helping me scoop out the chayote and fill them up!
Ingredients
- 2 large chayotes
- 1 pound ground meat (beef, pork, or turkey)
- ½ cup cooked rice
- ½ small onion, chopped
- ½ cup chopped bell pepper (any color)
- 1 cup chopped tomatoes
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- Shredded cheese (optional)
Instructions
- I preheat my oven to 375°F (190°C). I wash the chayotes and cut them in half lengthwise.
- Using a spoon, I carefully scoop out the seeds and some of the flesh from each chayote half, creating a little boat. I chop the scooped-out chayote flesh and set it aside.
- In a large skillet, I brown the ground meat over medium heat. I drain off any excess grease. I add the chopped onion and bell pepper to the skillet and cook until softened.
- I stir in the chopped chayote flesh, cooked rice, tomatoes, cumin, chili powder, salt, and pepper. I cook for a few more minutes, allowing the flavors to meld.
- I arrange the chayote halves in a baking dish. I fill each chayote boat with the meat and vegetable mixture. If I’m using cheese, I sprinkle it over the top.
- I bake for about 30-40 minutes, or until the chayotes are tender and the filling is heated through.
Tips and Variations
For a vegetarian version, I substitute the ground meat with cooked beans, lentils, or quinoa. Different cheeses like Monterey Jack or cheddar work well, too. I often serve these stuffed chayote boats with a dollop of sour cream or a side of salsa.
Chayote and Corn Fritters
These chayote and corn fritters are a delicious and slightly sweet treat. They’re crispy on the outside and tender on the inside. My girls, Lily and Mia, absolutely adore these! They’re perfect as a snack, appetizer, or even a light meal.
Ingredients
- 1 medium chayote
- 1 cup corn kernels (fresh or frozen)
- ½ cup all-purpose flour
- 2 eggs
- ¼ cup milk
- 1 teaspoon baking powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
Instructions
- I peel and grate the chayote using a box grater. I squeeze out any excess moisture from the grated chayote using a clean kitchen towel. This helps the fritters stay together and get nice and crispy.
- In a large bowl, I combine the grated chayote, corn kernels, flour, eggs, milk, baking powder, onion powder, garlic powder, salt, and pepper. I mix everything together until just combined. I don’t overmix.
- I heat about ½ inch of oil in a large skillet over medium-high heat. I carefully drop spoonfuls of the chayote mixture into the hot oil, making sure not to overcrowd the pan.
- I fry the fritters for a few minutes per side, until they’re golden brown and cooked through.
- I remove the fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Tips and Variations
For extra crispy fritters, I make sure the oil is hot enough before adding the batter. I also avoid overcrowding the pan, which can lower the oil temperature. These fritters are delicious served with a side of sour cream, salsa, or even a simple green salad. If I’m looking for a healthier option, I bake the fritters in the oven instead of frying them. I simply spread the batter on a baking sheet and bake at 375°F (190°C) for about 15-20 minutes.
Chayote Salad with Lime Dressing
This refreshing chayote salad is perfect for a light lunch or a side dish. The lime dressing adds a bright, citrusy flavor that complements the mild chayote perfectly. I often make a big batch of this salad for summer barbecues, and it’s always a hit.
Ingredients
- 1 medium chayote, peeled and diced
- 1 cucumber, peeled, seeded, and diced
- ½ red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh lime juice
- 2 tablespoons olive oil
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- Salt and pepper to taste
Instructions
- I start by prepping all the vegetables. I peel and dice the chayote, cucumber, and red bell pepper. I also halve the cherry tomatoes. I place all the chopped vegetables in a large bowl.
- In a small bowl, I whisk together the lime juice, olive oil, chopped cilantro, chopped mint, salt, and pepper. I taste the dressing and adjust the seasonings as needed. Sometimes I add a pinch of sugar or a dash of honey for a touch of sweetness.
- I pour the dressing over the vegetables and toss everything together to coat. I cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the chayote to absorb the dressing.
Tips and Variations
I love adding grilled chicken, shrimp, or black beans to this salad for extra protein. For a different flavor profile, I sometimes swap the mint for basil or add a pinch of red pepper flakes for a little heat. A touch of honey or agave nectar in the dressing adds a nice sweetness. This salad is best served chilled, so I always make it ahead of time and keep it in the refrigerator until ready to serve.
FAQ
What is the best way to eat chayote?
I enjoy chayote both cooked and raw. It’s delicious sautéed, stuffed, or added to soups and stews. Raw chayote adds a nice crunch to salads. I’ve even used it in desserts! It’s surprisingly versatile. Some popular chayote preparations include chayote gratin, pickled chayote, and even chayote candy.
Do you peel chayote before cooking?
Yes, I usually peel chayote before cooking. The skin can be tough, so peeling it makes it more enjoyable to eat. I use a vegetable peeler or a paring knife to remove the skin. Just be careful, as the chayote can be a bit slippery.
Why does my hand feel weird after cutting chayote?
Chayote releases a sticky sap when you cut it. This sap can make your hands feel a bit odd, almost like they’re coated in something. It’s completely harmless. I usually wear gloves when I’m peeling and chopping chayote. If I forget my gloves, I rub my hands with lemon juice or vinegar. That helps to remove the stickiness.
What does a chayote taste like?
Chayote has a mild, slightly sweet flavor. It’s kind of like a cross between a cucumber and a zucchini. One of the things I love about chayote is that it absorbs flavors well. This makes it a great addition to all sorts of dishes, as it takes on the flavors of the other ingredients.
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I hope these chayote recipes inspire you to give this versatile vegetable a try! Whether you’re looking for a quick weeknight side dish or a more elaborate weekend meal, chayote offers a delicious and healthy option for the whole family. From my family’s kitchen to yours, I encourage you to experiment with these dishes and discover your new favorite way to enjoy chayote. Happy cooking!