Chayote Part Two – Roasted Chayote
Posted by terrepruitt on October 30, 2019
As I said in Chayote Part One, I roasted the chayote just like I do all my veggies, although with this one, since I had gloves on I decided to put it in a bowl and toss it with the seasoning. Usually I put the veggies on the baking sheet and just sprinkle the oil and seasonings on. When I think of using a bowl I think of tossing with my hands and I never want to get oil all over my hands. I used gloves to protect my hands from the corrosive enzyme PLUS the spikes. I was able to hold the fruit-vegetable and cut it. The gloves “protected” my hands from the oil when I tossed it all together. So here is what I did.
_________________________________
Roasted Chayote
three spiky chayote
salt
balsamic vinegar
olive oil
Season All
Preheat the oven to 450° F.
USING GLOVES cut the ends off the spiky chayote, then cut it in half at the point of the seed. Get out ALL of the seed. Then use the knife to carefully slice off the spiky skin. Salt the entire skinless fruit – letting it set a minute. Then rinse each half off. Then slice it.
Put the sliced fruit in a bowl and sprinkle with balsamic vinegar, olive oil, and seasoned salt. Mix the seasoned fruit well, making sure it is coated with the vinegar, oil, and seasoned salt. Then spread the slices out on a parchment lined baking sheet, making one layer.
Put it in the oven. After about 18 minutes take it out and turn over each piece. Then put it back in the oven for anywhere from 15 to 20 minutes – depending on how you like your chayote cooked.
Then serve.
_________________________________________
Because the video I watched stated that the enzyme was bitter and I didn’t do what it said to take it out, I was afraid it would be very bitter so I salted it first. I also used balsamic vinegar to try to cut down on the bitterness. There was NO bitterness at all. In fact, all I actually tasted was the seasoned salt. I didn’t get any flavor from the fruit at all. The texture was nice. Really if I didn’t know what it was I might have just said it was a turnip or parsnip.
Because of the benefits touted I surely wouldn’t mind eating this regularly. I have never seen it in a store – but then again, maybe I have and just shrugged and walked away. I would have never known what to do with a spiky green thing. I just happen to be lucky enough to have been gifted three in order to try something new.
How have you cooked chayote? What seasonings do you like on it?
Terre Pruitt's Blog 
JosieHolford said
So what did it taste like?
LikeLiked by 1 person
terrepruitt said
🙂 All I actually tasted was the seasoned salt. I didn’t get any flavor from the fruit at all. Neither did my husband. The texture was nice. Really if I didn’t know what it was I might have just said it was a turnip or parsnip.
Thanks for stopping by.
LikeLike