I'm not quite sure if this is a fruit or a vegetable but I've seen sweet as well as savory recipes using it.



Chayote is similar to a crunchy apple or pear in texture but has almost no flavor. It peels and dices easily. The seed in the center is soft and you can cut through it. Chayote can be eaten raw in salads or added to soups and stews in place of potatoes although the texture isn't quite the same.

One chayote = 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

Here is my favorite way to use chayote: Fried "Apples"

I cooked this last night as a veggie with butter on it and it was DELICOUS. I loved it, but that sticky gooey stuff - boy I had a hard time getting it off my hands!! LOL

I know what you mean. I had to scrub my hands with a brush.

BARBO’S LOW CARB LATKES
Barbo’s Low Carb “Potato” Latkes
2 chayote squash peeled, seeded and quartered
3-4 oz. of red or white onion, sliced
2 eggs
1/3 c. CarbQuick
Pinch of onion powder
Pinch of garlic powder
Seasoning like Paula Deen’s House Blend

Get the Cuisinart out with the shredding blade
Place the squash in and shred. Dump into a mixing bowl
Now place the onion in and shred. Dump into another small bowl.
Squeeze the shredded squash very tightly because like potatoes these have loads of juice, then after you think you’ve got it all out put it in a colander and press out the rest. Now add the onion, two
Eggs, some seasoning and lastly the CarbQuick. Mix well.

Using an ice cream scoop lay the mix into the hot oil (of your choice) and spread with spatula, keep going until you have filled the pan but the latkes should NOT touch. Fry until nice and brown flip over and do the other side. Serve hot with sour cream. Brisket of beef or just eat them. My neighbor thought they were the real thing. This made six really nice size pancakes. We wanted to have what was left from the tasting and had them along side some pork and kraut. I put them into the toaster oven and they crisped up for me. Yay!

I made them the same way I do my real potato latkes. Of course I
will never make them anyway but this way forever. They are so good.

Zuppa Toscana Soup

Serves: 10
Prep. Time: 0:35

1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 chayote squash, peeled, cubed
2 c. cauliflower fresh,
2 c. fresh kale, chopped
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
1 cup heavy whipping cream
salt and pepper - to taste



-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
Saute onion and garlic and set aside.

-Place water, broth, veggies, garlic, and onion in a pot; simmer over medium heat until veggies are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add cream to pot; season with salt and pepper; heat through.

I grew up in Jamaica and that item is what we would call a Chocho. On some of the other Carribean Islands it is called a Christophene. I think Chayote is the Mexican term.

Wikipedia Entry

My grandmother usually just boiled it with other veggies, but in high school cooking class I found out that it could be shredded and eaten raw in salads.

Since then I've found some great recipes - they make a wonderful low-carb replacement for potatoes, since they really absorb the flavors of other ingredients.