Chayote, also called chayote squash (it is from the squash family), choko, vegetable pear, mirliton and christophene, is a beautiful pear like shaped vegetable. Ironically, it has a texture similar to a pear that isn’t ripe, but less grainy. Yet the chayotes isn’t wholly sweet, it just has a sweet hint, barely a whisper, really. Its flavor is more neutral, like a cross between a pear and a cucumber… and zucchini. Well, you just have to give them a try.
Crispy, watery, very low-fat, with a clean and wholesome feel, chayote can be used many ways. Most typically in soups, as a warm vegetable side, a cold salad or very popularly stuffed either with a sweet or savory spin. They are most times cooked and best al dente, unless eaten stuffed.
There are different kinds of Chayotes. These here in the photo are probably the most common, and the easiest to find outside of Mexico. They are mild, with a mild green color and a mild, friendly and accommodating flavor. There are some that have a darker green color, and even purple tones, with thick and short thorns throughout their skin.
Chayotes tend to store well. They can last for more than a couple weeks in the refrigerator.