Chayote is from the gourd family that is typical found in Mexican cuisine, especially in salads. Actually, I have never eaten raw chayote before because I always use them all sliced up in a stir-fry. It offers a mild flavor, but when cooked up, I find them sweeter than other squash. And why? Perhaps because it is a fruit and not a vegetable. A fruit has seed and this pear-shaped plant encased a relatively large pit, so be careful when chopping it.
During the summer, I can buy them as cheap as 3 for $1. That is enough to create three different dishes. Today, I have decided on sliced chayote with Japanese mushroom. Healthful and delightful on a warm summery evening.