Believe it or not – chayote is a declious member of the squash family! I would be so bold as to say it’s like the ugly ducking of the squash family, as it is so different. I see many parallels between it and the melon family, or the most comparable fruit I can think of is an apple, crispy pear, or a water chestnut.Native to Mexico, this vegetable is apparently very easy to find in southern regions such as California.
Needless to say, spiralized chayote holds its own when compared to other veggies, offering something unique and fresh from the other spiralized veggies. It is SO delicious stir-fried, you must give this unique veggie a twirl (haha).
C is for Can I C some Spiralized Chayote Recipes?!
What You Can Expect
- Long noodles
- Strong noodle – much stronger durability than spiralized apples but similar crispiness
- Crisp, flesh, neutral flavor
- A good stand in for both potatoes and apples! (As per individual recipe dictates)
- A bit of an earthy or bitter flavored skin
- Either peel or wash the chayote. (I don’t prefer the taste of the skin, personally)
- Leave skin on to add density and structure to the noodles, but is not mandatory.
- No need to cut the ends off, they latch right onto the spiralizer
- Recommended Blade: 3mm or 6mm
- Eat Raw
- Saute for 3-5 minutes on medium heat (more crispy = less time, softer = more time)
- Bake as per recipe, baking alone dehydrates them
- Best applications: Noodle and rice dishes, salads
- 1 medium sized chayote= approximately 2 cups raw chayote
- Varies with size of chayote
- Store in an air-tight container
- Keeps fresh for up to 5 days
- Optional: Mist with water before refrigerating so to retain moisturize
- Do not freeze