7 Delicious Chayote Recipes to Try Today

Chayote, also known as mirliton, vegetable pear, or choko, is a versatile and delicious ingredient that is a staple in many culinary traditions across the world, especially in Latin America, the Caribbean, and parts of Asia. With its subtle flavor and ability to absorb the essence of accompanying ingredients, chayote can be transformed into countless dishes. Here are seven delightful chayote recipes you can explore to expand your culinary horizons and enjoy the unique taste of this nutritious vegetable.

1. Chayote Soup

This creamy soup is perfect for cold winter evenings or when you’re in need of something comforting:

• 2 Chayote, peeled and cubed
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 4 cups Chicken or vegetable broth
• 1 cup Milk or cream
• Salt and pepper to taste
• Fresh herbs like parsley or thyme for garnish

To prepare:

1. Sauté onion and garlic in a pot until translucent.
2. Add the cubed chayote and cook for a few minutes.
3. Pour in the broth, bring to a boil, then simmer until chayote is soft.
4. Blend the mixture until smooth, return to the pot, and stir in milk or cream.
5. Season with salt, pepper, and garnish with fresh herbs.

2. Chayote Stuffed with Chicken and Vegetables

These stuffed chayote squashes offer a hearty meal with a delightful mix of textures and flavors:

• 4 Chayote
• 1 lb. Ground chicken
• ¹⁄₂ cup Bell peppers, diced
• ¹⁄₂ cup Onions, diced
• 2 cloves Garlic, minced
• 1 cup Tomatoes, chopped
• ¹⁄₂ cup Cheese, grated (optional)
• Herbs and spices

Here’s how to make it:

1. Cut chayote in half, scoop out seeds, and lightly steam until tender.
2. In a pan, cook the chicken with onions, garlic, and peppers until the chicken is done.
3. Stuff the chayote halves with this mixture, top with tomatoes, and if using, cheese.
4. Bake at 350°F (175°C) for about 20 minutes or until heated through and cheese is melted.

🌟 Note: Ensure the chayote halves are not overcooked during steaming to maintain their structure for stuffing.

3. Chayote and Shrimp Salad

This light, refreshing salad combines chayote with the sweet flavor of shrimp:

• 2 Chayote, peeled, seeded, and sliced
• 1 lb. Shrimp, peeled and deveined
• Juice of 2 Limes
• 1 tbsp Olive oil
• Cilantro for garnish
• Salt and pepper

To assemble:

1. Cook shrimp in a bit of olive oil until pink, then let cool.
2. Mix chayote slices with shrimp, lime juice, olive oil, salt, and pepper.
3. Garnish with cilantro and serve chilled.

4. Chayote Stir Fry

This stir-fry is a quick and nutritious dish, perfect for a weekday dinner:

• 2 Chayote, julienned
• 1 Carrot, julienned
• 1 Bell pepper, sliced
• 1 Onion, sliced
• 2 cloves Garlic, minced
• 2 tbsp Soy sauce
• 1 tsp Oyster sauce
• 2 tbsp Vegetable oil

Cooking steps:

1. Heat oil in a wok or frying pan.
2. Add garlic and onion, stir until fragrant.
3. Add chayote, carrot, and bell pepper; stir-fry for a few minutes.
4. Mix in the soy sauce and oyster sauce, cook until vegetables are tender-crisp.

⚡ Note: Keep the heat high and stir continuously for the best texture in stir-fries.

5. Chayote Gratin

Serve this rich and creamy chayote gratin as a side dish for any meal:

• 3 Chayote, sliced
• ¹⁄₂ cup Heavy cream
• 1 cup Grated cheese (Gruyere or Cheddar)
• 2 tbsp Butter
• 1 tbsp Flour
• Salt and pepper

Here’s how to make it:

1. Blanch chayote slices in boiling water for 2 minutes, then drain.
2. In a saucepan, melt butter, add flour to make a roux, then slowly stir in the cream.
3. Layer chayote in a buttered baking dish, pour cream mixture over, and sprinkle with cheese.
4. Bake at 375°F (190°C) for about 25 minutes or until bubbly and golden on top.

6. Chayote Pickles

These pickles make a tasty addition to sandwiches, burgers, or a simple charcuterie board:

• 2 Chayote, sliced
• 1 cup Apple cider vinegar
• 1 cup Water
• ¹⁄₄ cup Sugar
• 1 tbsp Salt
• 2 tsp Mustard seeds
• 1 tsp Dill seeds
• 1 tsp Black peppercorns
• 1 Garlic clove, peeled

To pickle:

1. Combine vinegar, water, sugar, and salt in a saucepan, bring to a boil, then simmer until sugar and salt dissolve.
2. Pack chayote slices into sterilized jars with spices and garlic.
3. Pour the hot brine over the chayote, seal, and let cool. Refrigerate for at least 24 hours before eating.

7. Chayote and Tomato Curry

This warm and fragrant curry dish melds chayote with the rich, tangy flavors of tomato:

• 2 Chayote, peeled and cubed
• 2 cups Tomatoes, diced
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Curry powder
• 1 cup Coconut milk
• 2 tbsp Oil

Cooking process:

1. Sauté onion and garlic in oil until soft.
2. Add curry powder, stir for 1 minute.
3. Mix in tomatoes and cook until they break down.
4. Add chayote, stir to coat, then pour in coconut milk.
5. Simmer until chayote is tender, about 15-20 minutes.

By exploring these seven recipes, you'll uncover the versatility of chayote, from soups to curries, making it a valuable addition to your kitchen repertoire. Each dish showcases the unique ability of chayote to take on the flavors around it while offering its own subtle taste. As you prepare these recipes, remember that chayote's mild flavor pairs well with a variety of spices, herbs, and other ingredients, allowing you to experiment and find your own favorite combinations. Enjoy the journey of cooking with chayote!

Is chayote healthy?

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Yes, chayote is extremely healthy. It’s low in calories, rich in dietary fiber, and contains vitamins C, B6, and potassium, along with antioxidants.

Can I eat chayote skin?

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Absolutely! Chayote skin is edible, though it’s usually peeled for texture in many dishes. It contains fiber and nutrients, so leaving it on can increase the health benefits.

How do I store chayote?

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Store whole chayote in the refrigerator, where it can last for up to a week. Once cut, place in an airtight container or wrap tightly in plastic wrap to keep it fresh for a few days.

What are other ways to cook chayote?

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Chayote can be boiled, stir-fried, baked, grilled, or even pureed into soups. It’s also great raw in salads or as a crudité.

Does chayote have any culinary substitutes?

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If you can’t find chayote, you can use zucchini, summer squash, or green papaya in some recipes, keeping in mind that the texture and taste will be slightly different.