Ideas with Chayote
 

I've unexpectedly come into ownership of a single chayote. What do you recommend I make with it? (vegetarian recipes preferred)

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Today we were delighted at the spoils we found in the produce section - giant bags stuffed with mismatched vegetables and fruits for 99 cents. We grabbed a bag that seemed to be predominantly cauliflower, artichokes and bell peppers. But to our delight there was a new little treat. Waiting at the bottom of the bag was one of these:
http://www.dkimages.com/discover/pre...1/50026401.JPG

Tt immediately dubbed it "Butt Fruit." But it does have a real name:Chayote - a latin American 'curcubit' that is typically so expensive in the midwest that I'd never have bothered to purchase one on its own.

For now, it's hanging out in my fruit bowl alongside our butternut squash, banannas, apples, and tangelos. But it will get thrown into a dinner tomorrow. We initially thought we'd add it to our usual vegetable stew - but since the fruit has such a unique look, I'm tempted to do something different.

What do you say, oh foodie gurus of TFP? Any fun ideas?

I have no idea of how to prepare it... but I demand you draw underwear on it with a marker.

This is a favorite of mine. You can omit the meat or prawns, but the fish sauce is what gives it flavor better than salt, but salt works too.

The Foodie's Food Trip: Ginisang Sayote

Probably late to the party, but I thought I'd add this for future reference, and because I was curious as to what my How to Cook Everything Vegetarian cookbook had to say about chayote.

According to Mark Bittman, chayote cooks like a summer squash despite its looks. He has a recipe for sauteeing chayote or zucchini.

3 tbsp extra-virgin olive oil
1 tbsp minced garlic
2 medium zucchini or chayotes (which must be peeled and pitted) sliced
salt and pepper
2 tsp fresh lemon juice, or to taste
chopped parsley for garnish

1) Put the oil in a skillet over medium heat. When hot, add the garlic and cook until it sizzles, about a minute. Add the zucchini or chayote, sprinkle with salt and pepper, and cook, turning occasionally, until the pieces are tender, 10-15 minutes.
2) Just before serving, sprinkle with the lemon juice, then taste and adjust the seasoning; garnish and serve.

from How to Cook Everything Vegetarian, Mark Bittman

He has another recipe for summer squash and herbs in parchment that could also use chayote, in addition to a recipe for stuffed chayote. If you'd like to see either up here, just let me know.