Pear shaped and pale or apple green, chayote is a tropical form of summer squash. Also called mirliton and christophene, the squash has deep lengthwise ridges and a large center seed, like an avocado. The harder the squash and the darker the green, the better the flavor will be. Chayote keeps for up to 1 month unwrapped in a cool, dark, dry place. It also can be stored in perforated plastic vegetable bags in the refrigerator crisper, but for only 1 week.
Chayote has good quality when frozen. It has the same affinities as other summer squashes, but it is especially good with cheese. Allow 1/2 squash per serving.
To Prepare: If the chayote is small, its skin will not be tough and will not require peeling. If the skin is thick, pare the chayote with a vegetable peeler, working under running water to prevent being irritated by the sticky substance just under the skin, which disappears in cooking. Use a sharp paring knife to cut out the skin in the ridges. Cut off the stem and halve the squash lengthwise to remove the seed.
To Boil: For every 1 pound prepared chayotes, bring 5 cups cold water with a generous 1 3/4 teaspoons salt to a rolling boil in a saucepan. Add the chayotes and boil gently, uncovered, until tender but still firm, about 45 minutes for halves, 30 minutes for lengthwise quarters, 20 minutes for 3/4-inch-thick slices.
To Steam: Place chayotes in a steamer basket over 1 to 2 inches boiling water and cover. Steam until tender when pierced with a thin skewer, 10 to 15 minutes for halves, or 4 to 6 minutes for 1/4-inch-thick slices.
To Microwave: Place peeled 1/4-inch-thick slices of 1 chayote in a 2-quart baking dish. Add 3 tablespoons stock or lightly salted water. Cover and cook on high until tender or crisp-tender, 5 to 6 minutes, stirring after 2 minutes. Let stand, covered, for 2 minutes.
