Forums > Specific Focus > Mexican Kitchen

gpkgto

Nov 21, 2010, 3:19 PM

Post #1 of 8 (7618 views)

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chayote note

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In case anyone didn't know this, you do not have to peel the smooth-skin type of chayote before cooking. The skin cooks fine and is edible. This makes them much more enjoyable to eat since peeling them can be difficult.

(This post was edited by gpkgto on Nov 21, 2010, 3:20 PM)

Anonimo

Nov 21, 2010, 3:30 PM

Post #2 of 8 (7613 views)

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Re: [gpkgto] chayote note

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But I've found that the skin of the small white (nearly tasteless) ones is inedible.

Saludos,
Anonimo

esperanza

Nov 21, 2010, 5:54 PM

Post #3 of 8 (7591 views)

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Re: [gpkgto] chayote note

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The 'rule of thumb' (no pun intended) is that if you can pierce the skin with your fingernail, it's tender enough to leave on the chayote when you cook it.

And remember that the seed is also edible--and delicious.

http://www.mexicocooks.typepad.com

Anonimo

Nov 22, 2010, 2:17 AM

Post #4 of 8 (7575 views)

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Re: [esperanza] chayote note

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I do like the seed best. Most chayote we've had has been in caldos, where it forms part of the overall vegetable ensemble. By itself, it's rather bland.

Haven't ever tried them stuffed, as in Cajun/Creole cuisine. Might be good, with a chorizo-breadcrumb stuffing, etc. Perhaps a light sauce??

Anonimo

tashby

Nov 22, 2010, 7:30 AM

Post #5 of 8 (7562 views)

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Re: [Anonimo] chayote note

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They are literally a pain to peel...have a strange skin reaction when handling them and need to use plastic baggies to protect skin.

Here's another older thread on Chayote.....we use the recipe esperanza posted a LOT. Sometimes adding other things....even chicken....to make it a whole meal, etc.

http://www.mexconnect.com/...e%20today%3F;#124160

mazbook1

Nov 23, 2010, 12:37 PM

Post #6 of 8 (7521 views)

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Re: [gpkgto] chayote note

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I've found that cooking mature chayote with the skin on doesn't work for me. If it's cooked sufficiently to make the skin tender, the chayote flesh is horribly overcooked. I only cook them with the skin on if I'm going to scrape out the cooked flesh for use in another recipe, discarding the skin.

Bennie García

Nov 23, 2010, 12:44 PM

Post #7 of 8 (7516 views)

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Re: [tashby] chayote note

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Slight hijack but closely related. We had tortas de chinchayote today. A nice alternative from rice for the starch part of the meal..

Judy in Ags

Nov 24, 2010, 6:43 PM

Post #8 of 8 (7450 views)

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Re: [Bennie García] chayote note

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I always cook sliced carrots and sliced chayote together. This week I also included some sliced onions and fresh mushrooms. With a little bit of butter--Yum!