How to Chop Chayote (5 Steps)
Pear-shaped green chayote has tender white flesh with a mild sweet flavor reminiscent of apples and cucumbers. Enjoy it raw, chopped fine in salads or raw vegetable medleys, or add the diced, cooked chayote to stir-fries, soups, roasted vegetable dishes or casseroles. Choose small, firm chayotes with skin that is still tender enough to pierce with a fingernail to ensure the sweetest flavor. A sharp chef's knife makes chopping a perfectly ripened chayote quick and simple.
Things You'll Need
- Vegetable peeler
- Gloves
- Cutting board
- Knife
- Spoon
Instructions
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Wash the chayote in cool water. Put on a pair of gloves to protect your hands from the sticky substance under the peel, which can cause skin irritation.
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Peel the chayote with a vegetable peeler. Rotate the chayote in one hand while peeling with the other until the peel is completely removed from the vegetable. Rinse a second time to remove any remaining sticky substance on the squash.
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Lay the chayote on your cutting board and slice it in half lengthwise, from stem to blossom end. Scoop out the single large seed from the center of the chayote half with a spoon. The seed is edible.
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Place one-half of the squash flat on the cutting board. Cut it crosswise into 1/4- to 1/2-inch wide slices. Cut the remaining half the same way.
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Rotate the cutting board and chop the chayote halves lengthwise in 1/4- to 1/2-inch slices to make uniform cubes of chayote. Cook as desired.
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