A few years ago my Uncle Jim introduced my family to a unique fruit most commonly referred to as Chayote, but also frequently called Christophene or Cho Cho. The taste is very unique and light, a great side dish for fish or any spring/summer meal. Unfortunately it is not sold in many mainstream grocery stores, but most speciality stores such as Whole Foods carry it.
From Wikipedia:
The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice. It can also be eaten straight, although the bland flavor makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.
Ingredients:
4 to 5 Chayote
1/2 Vegetable Boullion cube
2 tablespoons Olive oil
Salt
Freshly Ground Pepper
Process:
Step one: Slice chayote into 1/8 inch slices.
Step two: Heat oil over medium-high heat, add chayote, salt, pepper, vegetable boullion and mix well.
Step three: Cover, reduce heat to medium-low and cook for 15 minutes or until soft.
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