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.
Chayote brings an unexpected freshness and crunchiness to this warm chicken salad, while mango gives it a nice touch of sweetness. A very filling and satisfying salad, that can be enjoyed any time of year!
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.
It is delicious, and a great source of vitamin C!!
Chayote au gratin.
If you’re on low carb and looking for something that’s not cauliflower that tastes and feels like potato, this is it, baby.