Chayote recipe and information about the exotic and delicious vegetable

If you have ever seen chayote in stores in winter, you have probably become curious. Maybe, despite your curiosity, you haven't dared to try this interesting vegetable because you don't actually know what to prepare with it. Then you should do it as quickly as possible and buy the chayote, because the exotic vegetable is rich in valuable nutrients and there are also plenty of simple recipes that you can easily follow. Have we piqued your interest? Then we would like to introduce you to the delicious and exotic fruit below and offer a list of simple recipes. You're sure to quickly find the perfect chayote recipe that you can try out right away.

What is the Chayote?

As already mentioned, this is an exotic vegetable. It originally comes from Mexico and Central America, i.e. from the tropics and subtropics, but is now increasingly being grown in our latitudes. Chayote is related to the classic pumpkin, zucchini and cucumber. It is green in color, shaped like a pear and can grow up to 20 cm, which can weigh up to 1 kg. Depending on the variety, the chayotes taste like a mix of cucumber and potato or like kohlrabi and are eaten raw, but also boiled, baked or cooked and can therefore be used for a wide variety of recipe ideas.

Many nutrients are contained in chayote, which is why you can only get one benefit from each recipe. Here is a listvaluable minerals and vitamins, which can be found in the fruit:

• calcium
• Magnesium
• Potassium
• Zink
• Sodium
• Eisen
• Phosphor
• sulfur
• Chloride
• Vitamin C
• Vitamin B6
• Vitamin E
• Vitamin D
• Vitamin K

The fruit also contains fatty acids, proteins and water. So it's a good idea to include vegetables in your diet from time to time. And to ensure that this works wonderfully, here are some recipes. Just try each recipe one at a time and find out which one is your favorite.

Salad recipes – exotic idea with nuts and lime

• 1 medium chayote
• 300 g cherry tomatoes, quartered
• 2 tablespoons red onions or shallots
• 2 tbsp mint, chopped finely
• 2 tbsp Coriander, chopped small
• 25 g roasted peanuts (alternatively chashew or almonds)
• 1 tbsp fish sauce, soy sauce or tamari
• 1 tbsp freshly squeezed lime juice
• 1 garlic clove, chopped finely
• 5 drops or 1 packet of Stevia
• 1/8 teaspoon chili flakes if desired

Peel the chayote and cut it into thin strips. Then mix them with the tomatoes, onions, mint, coriander and nuts in a bowl. In a smaller bowl, prepare the dressing recipe using fish sauce, lime juice, stevia, garlic and chili flakes. Then add the dressing to the salad, mix everything together well and serve.

Soup with chayote and guajillo

• 6 dried guajillos, seeded and beheaded
• 2 chayotes, peeled and chopped
• 2 liters vegetable broth or chicken broth, unsalted
• 2 cloves of garlic
• 1 medium onion, coarsely chopped
• 400 g canned peeled tomatoes or tomato puree
• 2 bay leaves
• 150 g coarse corn flour
• Coriander

For this recipe, first take half of the guajillos mentioned, cut them into small pieces and set them aside for now. Put the other half in a pot together with the broth, garlic and onion and cook everything for 10 minutes. Then puree the whole thing together with the tomatoes. Then heat the mixture again over medium heat and add the bay leaves, chayotes and corn flour and bring to the tablehealthy soupfor cooking. Reduce heat and cook, covered, 25 minutes. Remove the bay leaves and serve the soup with fresh coriander.

Sautéed chayote with potatoes and mint

• 1 Chayote
• 1 Potato
• 2 shallots
• 1 clove of garlic
• 1 tbsp fresh mint, chopped finely
• 4 tbsp olive oil
• 1/2 TL Pfeffer
• Salt

For this recipe, heat the olive oil in a pan. In the meantime, wash the potato and chayote and cut them into thin slices. Also chop the shallots and mince the garlic. Then add the vegetables to the hot pan and fry, stirring constantly, until everything is cooked through and crispy. Season the vegetables with salt and add pepper and fresh mint before removing them from the pan and serving.

Recipe with garam masala

• 3 chayotes, peeled, deseeded and cut into cubes
• 1 onion, chopped small
• 3 garlic, all cloves finely chopped
• 1 to 1.5 cm ginger, finely chopped
• 2 TL Senfkörner
• 1/2 tsp Paprika
• 1 TLGaram Masala
• 2 tbsp olive oil
• 3 tbsp vegetable broth
• 1/2 lime
• pepper and salt
• Parsley, chili flakes and coriander if desired

For the recipe, heat the olive oil in a pan and fry the onion, garlic and ginger over low heat for 12 to 15 minutes. Then add the chayotes, vegetable broth, mustard seeds, garam masala and paprika powder and mix everything together well. Now let the whole thing cook covered. If you would like the chayotes to be a little crunchier, it is enough to boil the chayotes for 5 to 7 minutes. If you want the vegetables to be softer, 10 to 12 minutes is more appropriate. Serve the dish seasoned with chili flakes, parsley and/or coriander as desired.