So many people who live in the Desert Southwest don’t seem to understand that underneath all the spiny, sharp things that desert plants are covered in, there is edible food. I’ve been exploring foods native to this area for years, and the chayote is one of the foods you can incorporate into every day cooking, if you have a good supply of them. Chayotes are grown world-wide, so it shouldn’t be too hard to find them in the produce department at your grocery store.
Below I offer a simple recipe for roasting chayote. You can also include it in salads or savory dishes like my Calabacitas recipe, to showcase the earthy, pungent flavor of this “pear” of the desert.
- 2 chayotes cut into wedges
- Chili powder
- Slice the chayote like an apple and season with salt. Broil for about four minutes on each side. Remove, cool, give a generous sprinkle of chili powder and lime. Serve with Polenta and Portobello Mushroom Fajitas.