Chayote squash is such a cool looking squash, with a pretty light green color. Inside these squash is a large, soft and flattened pit inside which normally white in color.
I've heard that you don't need to peel the chayote squash, but I normally do as a habit. If you decide to peel the quash, peel it under running water. So that the stickiness from the peel won't stuck to your hands.
They can be served both raw and cooked. When served cooked, they are usually quick sautéd. So that their crisp texture and sweet flavor can be preserved. I have tried them a few times when they are cooked till soft. They are still very sweet and tasty that way.
They can be served both raw and cooked. When served cooked, they are usually quick sautéd. So that their crisp texture and sweet flavor can be preserved. I have tried them a few times when they are cooked till soft. They are still very sweet and tasty that way.
Chayote squash can vary in sizes. Sometimes, they can be quite huge. Just take a look at the photo below.
HOW TO PICK FRESH CHAYOTE SQUASH
LOOK FOR THESE:
- A nice green color over all
- Fresh looking stem end
- Smooth and taunt skin
- Feel firm when squeezed
- Deep cuts and brown spots
- Feel soft and squishy when squeezed
IN THE FRIDGE: If kept in a sealed plastic bag, fresh, unwashed chayote squash can last about 3 weeks.
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