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Until recently, I had honestly never heard of chayote. I had seen them at the greengrocer’s before but never really paid attention to the label. Then one day, I decided to try those strange pear-shaped vegetables. The sign told me they were called chayote – but that didn’t tell me much. So I experimented, and guess what? Chayote (in this case, sautéed chayote with bacon) turned out to be really delicious!
Why You Should Try Chayote
I’ve made it my mission to try as many unusual vegetables as possible. Though “unusual” really depends on where you live. In countries like Mexico, chayote is completely normal. It’s a crisp vegetable that holds its texture better than zucchini, though you can use it in similar ways. I find it very versatile and tasty, so I encourage you to give it a try! I love the combination with the crispy bacon and the onion.
Recipe Ingredients
This is a very simple side dish—you don’t need much. While it works great as a side, I’ve also enjoyed it as a main.
- Chayote – about 1 per person if serving as a side
- Onion – I used 1 red onion
- Bacon bits – you can also use vegetarian bacon if you prefer a meat-free version
What Is Chayote Squash?
If you’re not familiar with this pear shaped vegetable; chayote or chayote squash is a vegetable that is related to the cucumber, zucchini and squash. It’s generally light green as you can see in the photos and pear-shaped. It has smooth and sometimes lightly wrinkled skin. If you slice it open you will find a seed, that is apparently edible. (haven’t tried this myself)
You can eat chayote raw, but having tried that, I wasn’t immediately blown away by the flavor when not prepared. It has a crunch that is a bit like kohlrabi but less flavor. Where kohlrabi tastes like a mix between apple and cucumber, chayote doesn’t have much taste. But once cooked I loved the flavor!
I’ll be sharing more recipes and more information on this interesting vegetable soon! More information on chayote can be found here.
How To Make Sauteed Chayote With Bacon
Step 1: Where to buy
I found chayote at my local greengrocer, but you might be able to find it also in Asian supermarkets, stores like WholeFoods or even online. Moroccon or Turkish stores might carry it as well.
Step 2: Clean the chayote
I recommend peeling it—the skin isn’t very pleasant. I also tried it raw, but wasn’t too impressed. Maybe I’ll try it again in a salad, but for this recipe, peel it.
Step 3: Remove the seeds
While I’ve heard stories that you can actually eat the seed, I haven’t tried this and I’m not a fan of eating seeds anyway. So I’ve removed it and chopped the chayote into cubes ready for baking. Chop the onion as well.
Step 4: Sauté the chayote
Chayote cooks like zucchini but takes a little longer to soften. Plan on about 10–15 minutes. Taste a cube to check doneness. It should stay slightly firmer than zucchini, which gives it a nice bite.
FAQ Sautéed Chayote
That depends on the type and size. Young chayote can be cooked with the skin on. If the skin is thick or rough, it’s best to peel it for a softer texture.
It’s not a very hard vegetable so it’s pretty easy to slice and clean with just a small pairing knife. Remove the seeds and chop into cubes.
Chayote takes a bit longer than zucchini. I found that it was best after about 10-15 minutes with just a bit of bite left.
Chinese 5-spice is a mix of star anise, fennel, cloves, cinnamon, and Sichuan peppercorns. You could swap it for a mix of warm spices like cinnamon and allspice if needed.
Sautéed Chayote Recipe
Ingredients
- 2 chayote peeled and cubed
- 1 tbsp oil for frying
- 1 red onion chopped
- 75 gram bacon bits
- 2 cloves garlic minced
- 1 tsp Chinese 5-spice powder
- Salt and pepper to taste
- Fresh parsley for serving
Instructions
- Clean the chayote: peel, remove the pit, and cut into cubes.2 chayote
- Heat a frying pan with oil and sauté the onion until soft. Add the bacon and garlic, cooking briefly.1 tbsp oil for frying, 1 red onion, 75 gram bacon bits, 2 cloves garlic
- In a bowl, toss the chayote cubes with the 5-spice, salt, pepper, and a little oil. Add to the pan.1 tsp Chinese 5-spice powder, Salt and pepper
- Cook gently for 10–15 minutes, until the chayote is tender but still slightly firm. Taste to check doneness.
- Serve with fresh parsley sprinkled on top.Fresh parsley
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
