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Also called a mirliton, christophene, or vegetable pear (because of its pear-like shape), the chayote squash is a vegetable in the melon and gourd family. It's native to Mexico but is grown in several warm US states and if not available at your supermarket can most likely be found at a Mexican market.
Chayotes can be used similarly to summer squash. The shoots and leaves can also be eaten. The flesh is very mild (sort of tastes like cucumber) and lends itself well to flavorful seasonings. They can also be split open and stuffed.
Baked Christophene Chayote Made with bread crumbs, chayote fruit, water, salt, onion, butter or margarine, black pepper, non-stick cooking spray
Chayote Salsa Made with chayotes, tomatoes, bell pepper, onions, cilantro, limes, seasoning stovetop Chayotes Rellenos (Guatamala) Made with queso fresco crumbled, eggs well beaten with salt, garlic, onion, butter, chayotes (about 1/2 lb. each)
Chayote With Green Onions Made with green onion, Parmesan cheese, chayotes, margarine, green onions, salt, ground nutmeg stovetop Sopa de Chayote Made with sour cream, salt and freshly ground black pepper, dill, white wine, vegetable stock, chayotes, peeled, seeded and chopped, garlic, olive oil, onion Stuffed Chayotes Made with butter, Parmesan cheese, eggs, munster cheese, grated, breadcrumbs, salt and pepper, Chayotes, peeled & halved
Baked Chayotes Made with salt and pepper, Jack cheese, chayotes, butter, cooked ham, whipping cream oven, stovetop Chayote and Red Pepper Salad Made with salt and freshly ground black pepper, limes, olive oil, red bell pepper, cored and seeded and cut into julienne, chayotes, peeled, cut in half and pits removed