No, There’s Nothing Wrong With My Apple

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Chayote SquashLast weekend was a cooking-fest for me since the weather was chilly and rainy for a good part of the time. I love Fall cooking, reading cooking magazines, and making the house smell delicious. I stopped by the grocery store to pick up some foodie supplies and found a great veggie to try. This week’s veggie is the chayote squash!

I’d never heard of a chayote squash and don’t recall ever seeing one. Maybe I did see them and thought they were weird apples. I had no idea what to even expect and just went with it. Woohoo, living on the edge here. The entire squash was only a dollar so how bad of an experiment could it be? I had to google once I got home to see how to eat the thing.

Interestingly enough the outside felt similar to an avocado skin but you don’t peel it. You eat the skin. There was a small thin pit inside that popped out easily. Make sure to not eat that. Bleh! The texture was that of a granny smith apple just not quite as tart in taste. I’m not really sure why they call it a squash because it didn’t taste anything like a squash.

No peeling, no cooking. Talk about simple. I am now a huge fan of the chayote squash especially after whipping up a fancy salad using it. The salad was great and The Kid even had seconds! My squash was pretty firm like an apple, not squishy like a ripe avocado. Honestly though, I have no clue how to tell if it’s ripe or not. I potentially could have eaten an unripened chayote, but it was still good. 😉

Verde Chayote Salad

  • 1 chayote squash, pitted and cubed
  • 1 cucumber, cubed
  • 1 avocado, pitted and cubed
  • 2 Tbsp lime juice
  • 1 Tbsp honey
  • 1 Tbsp olive oil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • 1/4 cup chopped cilantro

Slice the squash in half and remove the pit in the center. Cut into bite sized cubes. Wash and cube the cucumber. Remove the pit from the avocado and slice into cubes. Toss the squash, cucumber, and avocado in a bowl with the other ingredients and mix well. Makes about 6 one-cup servings.

Chayote SaladThe original recipe that I found used sliced radishes instead of the cucumber, but I hate radishes. It also used half the avocado instead of the whole thing but avocados are amazing so I didn’t save any for later. I also left out some of the other ingredients so I really made this my own.

It was a gorgeous shade of green and I loved the crunch. I’m taking more for lunch today since I’ve got a ton leftover. Next time I might try adding a bit of chipotle peppers or some hot sauce for a little kick.

Have you tried chayote squash before? How do you make yours?

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