Sechium edule (Chayote)

Chayote (Sechium edule) is a funny looking squash.

The back end of the squash looks exactly like an old man without his dentures in.

My first encounter with chayote as food was on our recent trip to Costa Rica. At a lunch buffet, I had a delicious chayote casserole. I later learned that Costa Rica is one of the two global centers of chayote cultivation. (The other is Veracruz, Mexico)

According to Mother Earth News, though, chayote can be grown anywhere with 150 days between hard frosts. One notable characteristic of S. edule is that the seeds germinate inside the gourd - an interesting strategy for retaining enough moisture for germination in a growing environment with a prolonged dry season.

The chayote fruit itself is rather bland. But like many squashes, it takes on flavors well and it has a pleasant richness when cooked. Chayote's texture goes from a pear-like crispness when raw to soft when fully cooked. And since much of flavor comes from how you spice, I rate it as a kid-friendly vegetable.

After due consideration, so do my kids.

Chayote

Serves 4 as a side dish.

one chayote

oil

¼ cup onion, chopped

½ cup corn

¼ cup tamales, chopped

½ cup chicken or vegetable broth

½ cup finely chopped red pepper

salt and pepper to taste

1. Chop the chayote into ½ inch cubes. Heat oil to medium high in a frying pan or medium sauce pot.

2. Cook chayote and onion on medium high until the onions become translucent (about 5 minutes).

3. Add all the other ingredients. Reduce the heat to medium and simmer until most of the liquid has cooked off (about 10 minutes).

4. Season and serve.