Ideas with Chayote - Tilted Forum Project Discussion Community

genuinegirly · 03-12-2010, 06:01 PM

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:

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?

Plan9 · 03-12-2010, 07:03 PM

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

Cynthetiq · 03-12-2010, 08:19 PM

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

Quote:

Ginisang Sayote

Ginisang Sayote or Sauteed Chayote is another Filipino dish that is easy to cook and requires a few ingredients only - chayote and shrimp/prawns. I've seen and tasted a lot of variations for this dish. Some would use ground pork, some would add tomato, and some would even add carrots.

Ginisang Sayote

Ingredients

2 tablespoons cooking oil
500g chayote, peeled and chopped
1/2 cup shrimps, shelled and deveined
1 clove garlic, crushed and chopped
1/4 cup diced onion
1/2 cup water
salt or fish sauce to taste

Directions

Heat oil and fry the garlic until brown.
Add the onion and stir fry until the onion is translucent.
Add the shrimps and saute a bit until half cooked.
Pour the water and add the chayote.
Season with salt/fish sauce, cover and simmer until the chayote is a tender.

snowy · 03-19-2010, 08:08 AM

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.

03-12-2010, 06:01 PM	#1 (permalink)
genuinegirly Eat your vegetables Super Moderator Location: Arabidopsis-ville	Ideas with Chayote I've unexpectedly come into ownership of a single chayote. What do you recommend I make with it? (vegetarian recipes preferred) ------------------------------------------------------------------------- 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: 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? __________________ "Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq "violence is no more or less real than non-violence." roachboy

03-12-2010, 07:03 PM	#2 (permalink)
Plan9 I Confess a Shiver	I have no idea of how to prepare it... but I demand you draw underwear on it with a marker. __________________ *Whatever you can carry.* "You should not drink... and bake."

03-19-2010, 08:08 AM	#4 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	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. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau