Fresh Chayote Squash (Jamaican Cho-Cho)

Mild, Crisp Chayote for Caribbean Cooking

Fresh chayote, known in Jamaica as cho-cho and elsewhere as christophine, mirliton, or vegetable pear, has pale green skin, tender flesh, and a mild flavor that readily takes on herbs, spices, and sauces. Its texture falls pleasantly between cucumber and squash.

Ways to Use Chayote

• Add chunks to Jamaican chicken soup, stews, and curries
• Steam, boil, sauté, roast, or grill as a side dish
• Slice thinly for salads and slaws
• Stuff and bake with meat, grains, cheese, or vegetables

Preparation

Rinse well, cut lengthwise, and remove the seed if preferred. Young chayote can often be cooked with the skin on; tougher skins may be peeled. Cook until tender while retaining a light bite.

Available as 1, 3, or 10 squash. Fresh produce naturally varies in size, shape, and shade.