Chayote is NOT originally from Korea. In fact, I’ve never seen it when I used to live there. But it is a common vegetable in latin America and you can find them in most ethnic/ asian markets in United States. It kind of looks like a deformed melon/apple/pear that I never thought of eating it until my mom’s friend gave us a jar of chayote pickle that she had made. Next thing we knew, we were pickling a whole box of this stuff because it was the best pickle ever!! 

The recipe can vary depending on how spicy you want it to be. If you don’t like spicy food, you can eliminate Jalapeno pepper and just put more chayote or onions in. Experiment and find the right ratio that you like the best, but the soy sauce and vinegar should stay the same to make it a pickle.

Mirlitons -  The unofficial fall vegetable of Louisiana

Think New Orleans food, and staples like muffulettas, crawfish, beignets, and po’boys come to mind. But each October, a lesser-known native delicacy creeps across yards and up trellises all around the city. A wrinkly, pale green gourd, the mirliton—known as chayote in the Latin American culinary canon—dates back to at least the 1800s in the city (probably brought from the Caribbean and Mexico) and remains a backyard favorite. 

Ever heard of Chayote Squash? If the answer is no, then you are missing out.

I grew up eating this fruit in Honduras. And my favorite way to prepare it is baked, like a twice-baked potato. Here is how I do it:

1. Cut in to halves and steam until tender (and you can easily pierce with fork)
2. Scoop out the meaty inside and put in a separate bowl, making sure to leave the shell intact.
3. Mash up the scooped out meat, add a little shredded cheese, and season with salt and pepper to taste.
4. Spoon the mix into the chayote shells, top with extra cheese, and bake for a few minutes, until cheese is melted.
5. Enjoy.

It is delicious, and a great source of vitamin C!!