10 ways to eat Chayote squash

Kale is so 2013. Cauliflower has had its day in the sun. The new vegetable that has people and Pinterest buzzing is chayote squash, pronounced “chah-yo-tay.”

Chayote, also known as mirliton squash or vegetable pear because of its pear-like shape and size, is pale green on the outside and its flesh inside is white. It’s crunchy and mild “with a slightly sweet taste and light notes of cucumber,” according to Specialty Produce. The entire vegetable — the rind, the flesh, the seed as well as its tendrils, flowers and roots — are edible.

Chayote squash is a good source of vitamin C, vitamin B-6, folate, dietary fiber, and potassium. Although it can be eaten raw and is sometimes shredded to put into salads and slaws, it’s more often cooked.

It’s popular in Cajun, Hispanic, Indian and Filipino cuisines, but it’s becoming increasingly common to see it in other cuisines as well as farmers markets and in the produce section of grocery stores.

If you come across chayote squash, here are 10 recipes to help you add this gourd to your dinner table.

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