Chayote

This was the first time I attempted to cook a chayote. First, here’s what it looks like next to a baseball for size reference:

For my first experiment, I decided to keep things simple. I sliced the chayote, leaving the peel on. I heated a few teaspoons of olive oil in a frying pan, and sauteed the slices until they were slightly browned. With just a dash of salt and pepper, they were ready to serve.

The taste is comparable to zucchini, although perhaps slightly sweeter, and the flesh was firm even when cooked. I can’t pinpoint why I didn’t enjoy this as much as I expected, since zucchini is one of my favorite vegetables. There are many other recipes which use chayote though, and I will try one soon!