Chayote

The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice. It can also be eaten straight, although the bland flavour makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.

Jacob gets a fruit basket from Bountiful Fruit Baskets.  You have to order it on Monday at noon exactly or they run out and then pick it up on SATURDAY morning at 7:00 a.m. sharp.

This week Jacob got chayote in his fruit basket.  It is pear shaped and they were individually wrapped in the basket, which is the first time ever anything in the basket was individually wrapped.

 The pale green wrinkled fruit, chayote (chi-OH-tay), has a shape similar to avocado, firm texture, moist flesh, and a taste like a cross between cucumber and apple. Look for it September through May; prepare and serve it similar to summer squash. This refreshing salad can be prepared in 30 minutes or less.

ingredients

• 3 medium chayotes, peeled, seeded, and cut into 1/2-inch pieces
• 1 cup canned garbanzo beans, rinsed and drained
• 1/4 cup lemon juice
• 1/4 cup olive oil or salad oil
• 1/4 cup water
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 1/4 cup sliced pitted ripe olives
• 6 lettuce leaves
• 2 tablespoons chopped red onion
• 2 medium tomatoes, cut into wedges

directions

1. In a medium saucepan cook chayotes, covered, in a small amount of boiling salted water for 5 to 6 minutes or until tender; drain. Rinse with cold water to stop cooking; drain well. Transfer to a medium mixing bowl; add garbanzo beans.
2. For marinade, in a screw-top jar combine lemon juice, olive oil or salad oil, water, basil, sugar, salt, and garlic. Cover and shake well. Pour marinade over chayote mixture, stirring to coat well. Cover and marinate in the refrigerator for 3 to 24 hours, stirring occasionally.
3. To serve, drain chayote mixture, reserving marinade. Stir in olives. Spoon chayote mixture onto 6 lettuce-lined plates. Top each serving with chopped red onion and tomato wedges. Drizzle with some of the reserved marinade. Makes 6 side-dish servings.

recipe source

BHG.com