Simple Cooking for Chayote

Boiled Chayote

Parboiling chayote makes them easier to peel. They can be boiled whole in water to cover for 3 to 5 minutes, drained and peeled. If parboiling for stuffing, boil whole in water to cover for 25 to 40 minutes, depending on the size of the vegetable, and drain. Halve the chayote lengthwise and remove the seed. Continue with the recipe.

Parboiling chayote to eat cold in salads makes the vegetable absorb more of the flavor of the dressing. They can be peeled and sliced, cubed, or cut into strips, boiled in water to cover for 3 minutes, drained and chilled before continuing with the salad. Or halve the squash lengthwise, boil in water to cover for 5 to 6 minutes, drain, peel and cut into desired shape.


 

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