The fruit of the chayote is a firm, pear looking, squash. This we cooked 3 ways; boiled, sauteed and baked in the toaster oven. Baked was definitely not the way to go as it cooked through, but ended up watery, flavorless and with the texture of a hard cantaloupe. Boiled was decent, this gave the softest texture but stripped away most of the flavor, this ended up tasting and feeling like a yellow squash. Sauteing was the superior choice. It kept the fruit firm and caramelized the sugars making it taste like a cross between an apple and a squash. I could see this doing well as almost a sweet, water-chestnut-esque addition to a stir-fry, or even with some cinnamon in an “apple” pie.
We ate all 3 incarnations with a baked potato and Gardein Mandarin Orange Crispy Chick’n. Non-root vegetables were not welcome.