Like its family members zucchini and cucumbers, chayote can be eaten raw or gently cooked. When steamed, chayote has a natural sweetness. Chayote is inexpensive and picks up the flavors of whatever it’s cooked with. Mexican cooks use it in soups and stews. Some folks cook it with sugar and milk to make a pudding.
If you’re new to using chayote, this salad will win you over. Crunchy, blanched green beans, steamed chayote, chopped tomatoes and salty queso cotija are so tasty when combined that there’s no need for a dressing. My husband, who less than enthusiastic when it comes to vegetables, has declared this salad a favorite. He even asked me a few weeks ago for the recipe. (In seven years of marriage, this is the first time that’s happened.)