Chayote Squash- Anyone tried it?

#1

Does anyone eat this stuff? 100G is 2.8 nc
But what do you do with it?

(Heather Meyer) #2

Here is my horror story with Chayote…

First off… great for slicing up into chunks and making a Keto Noatmeal Crisp or Feaux apple pie.

That being said… BIG WARNING!!! Wear gloves wheb you chop it and skin it. I did not do that the first time. It leaked its juice which comes off as very sticky…stickier than glue and i tried everything to get it off my hands. You try washing with dish soap and it has a repellent quality…almost like car wax repels water. I scrubbed and scrubbed and scrubbed. It took a loofah and 8 washes plus peroxide to get it off my hands. But the worst part… it made my skin on my palms and fingers peel. I literally peeled a layer of skin off my hands once the sticky juices were finally off.

So Please please please!!! Wear gloves if you choose to use it!

#3

Oh My Goodness!!!

(Empress of the Unexpected) #4

I’ve had it fried in butter. It’s not bad.

(squirrel-kissing paper tamer) #5

I used to feed it to my rehab squirrels. I don’t eat it myself. They didn’t really care for it either. I agree with @PortHardy, it’s weird stuff.

(Laurie) #6

I’m pretty sure I had it in Mexico. Tastes fine. Probably someone else cooked it. (When in Mexico, I didn’t cook Mexican food. Why compete with experts?)

As for the goo–did you try Goo Gone? If you don’t like to put petro products on your skin, peanut butter is a good substitute for Goo Gone. And there are lots of plant-based “contractor’s solvents,” but they aren’t that great.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #7

Have been watching some seasons of Mexico: One Plate at a Time, and Bayless cooks with it here and there. I was tempted by a different version of this:

I’d do with goat cheese, as I’m sketchy on tofu, but if chayote is LC friendly, so is lime juice, goat cheese and green chili adobo.

(Heather Meyer) #8

I tried PB and it still didnt come off!

(Heather Meyer) #9

Honestly… i liken it to a crisp zucchini texture. Its bland and cab absorb just about any flavour.

(Laurie) #10

Another site mentioned alcohol for chayote goo, so the above might be on the right track. Yet another site mentioned soaking your hands in warm soapy water for 5 minutes.

Or, apparently you can cut the chayote in half and rub the two halves together to get all the sap out (or just cut off the end and rub the end on the main part). Then rinse the sap off under running water.

Or, wear gloves! I think many of us have noticed the stickiness of squash when we scoop the seeds out of a pumpkin, but I guess chayote are worse than most in this regard.

#11

I cooked it last night. There was no sticky residue at all. I roasted it and it was like a zucchini but more firm. It was fine, didn’t blow my mind or anything though.