Chayotes (8) Collection
chayotes in white sauce 
creamy herbed chayotes 
easy baked chayotes 
stuffed chayotes 
chayote soup 
sauteed chayote and carrot 
chayote stuffing or dumplings 
chayote and pork rollups 
 
 
 
chayote 
 
description - also known as the vegetable pear and the marlinton, this 
vegetable is a member of the cucurbit family. the fruit is light green in 
color and pear shaped. the fruit is produced on vigorous growing vines 
that are cold sensitive. 
 
culture - the entire fruit is planted in the spring after all danger of 
frost. the plants should be spaced at least 8 to 10 feet apart. the vine 
should be trellised to provide support for maximum production. heavy 
fertilization should be avoided or excessive vine growth will reduce 
yields. as with all cucurbits, male and female flowers are borne on the 
same plant requiring bees for pollination. 
 
availability - chayotes are occasionally found on the market, usually in 
late summer and early fall. no commercial production occurs in texas. 
 
selection - fruit should be firm and free of bruises and other damage. for 
eating purposes, avoid fruit that has started to germinate as evidenced by 
the emergence of the young seedling from the broad end of the fruit. 
 
storage - like all cucurbits, chayotes will shrivel badly if stored under 
dry conditions regardless of temperature. place in container or plastic 
bag before storing in refrigerator to maintain high humidity conditions. 
ideal storage conditions are about 50 to 59o f. and 90 percent humidity. 
chayotes undergo chilling injury below 50o f. nutrition information - 
chayotes are low in calories, 3 ounces contain 24 calories. they are low 
in sodium and a fair source of potassium. 
 
preparation - chayote can be very simply prepared, peeled, cut into 
quarters, steamed, drained, buttered and seasoned with fresh lemon or lime 
juice. other possibilities include using it in place of potatoes for a 
unique chilled salad, marinated in vinaigrette dressing: combining with 
other vegetables in a fresh vegetable stew; stuffing with ground meat; 
serving au gratin, creamed, or breaded and fried. chayote invites the 
cook's imagination with discovery of its versatility. 
 
microwave instructions - wash, peel and cut about two pounds of chayote 
into quarters. place in 1 qt. covered casserole with 1/4 cup water. 
microwave on high 10-12 minutes. 
 
 
 
 
 
 
(ID: 4024) Mirror: rec.food.recipes: Mon, Jan 10, 2005


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