Ah, nice—those are Chayote, also called vegetable pear or mirliton. They’re mild, slightly crisp, and super versatile.
🥒 What chayote tastes like
- Mild, slightly sweet
- Texture like a mix of cucumber + zucchini
- Takes on the flavor of whatever you cook it with
👩🍳 How to prepare chayote
🔪 Basic prep
- Wash and peel (optional—skin is edible but can be tough)
- Cut in half and remove the soft seed (also edible if tender)
- Slice or cube as needed
🍳 Easy ways to cook it
1. Simple sauté (best for beginners)
- Slice thinly
- Cook in oil with garlic, salt, and pepper
- Optional: add onions or tomatoes
👉 Tastes like a light, savory veggie side
2. Boiled or steamed
- Cook until tender (10–15 minutes)
- Mash with butter, salt, and pepper
👉 Similar to potatoes but lighter
3. Stir-fry
- Add to chicken or beef stir-fries
- Absorbs sauces really well
4. Soup or stew
- Toss chunks into soups or curries
- Great in slow-cooked dishes
5. Raw (yes, you can!)
- Slice thin for salads
- Add lemon juice + salt
👉 Fresh, crunchy, refreshing
⚠️ One small tip
When peeling, it can release a slightly sticky sap—just rinse your hands or peel under running water.
💡 Bonus idea
Try sautéing chayote with:
- Garlic
- Soy sauce
- A little chili
👉 Simple, cheap, and surprisingly delicious.
If you want, I can give you a spicy desi-style chayote recipe or a quick 15-minute dish using ingredients you already have.