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Chayote is a tropical substitute for summer squash (zuchinni). The squash has deep lengthwise ridges and a large center seed, like an avocado. The harder the squash, and the darker green its color, the better the flavor will be.
Market and storage tips — Select firm smooth chayotes without blemishes. Chayotes can be stored in a cool, dry, place for up to one month.
Cooking — If the chayote is small, its skin will not be tough and will not require peeling. If the skin is thick, pare the chayote with a vegetable peeler, working under running water to prevent skin irritation from a sticky substance just beneath the surface. (This substance is destroyed by cooking.) Or, wear gloves. Cut off the stem and halve the squash to remove the seed. Boil in salted water for 45 minutes, steam for 10-15 minutes, or microwave for 5-6 minutes.
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