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4
Easy
Published 2015
Chayote, cho-chos, or chrlstophines look a bit like pears and have a subtle flavor, between a melon and a cucumber, with a crisp texture. You’ll find them in ethnic stores and they are one of the more popular Caribbean vegetables, but they are also used in Asian and Mexican cooking.
Parboil the chayote slices for 5 minutes in boiling, salted water, then drain. Heat the coconut oil in a heavy-bottomed skillet and fry the chayote slices with the ginger, garlic and thyme. Add the scallions with the pear, if using, and season with salt.