Tarragon-Tinged Chayote Cubes

Preparation info

  • Serves


    as a side dish

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    Blanching transforms pale chayote flesh into cool green cubes that mimic honey dew. Full and juicy, yet not watery, the vegetable is as refreshing as cucumber, which it resembles in flavor. The final cooking step and tarragon round out the flavors—don’t be tempted to ignore them. Serve with salmon or shellfish.


    • 2 chayotes (About ¾ pound each)
    • Salt
    • 2 scallions (green onions)
    • 1 tablespoon mild olive oil
    • ¾ teaspoon dried tarragon


      1. Peel chayotes. Cut crosswise into slices K inch thick. Cut these into ¾ inch pieces, more or less. Combine in saucepan with cold water to cover. Bring to a boil. Add salt as desired. Boil until almost tender throughout, 4 to 5 minutes. Drain and rinse under cold water.
      2. Separate pale and dark parts of scallions. Mince enough white part to make ½ tablespoons. Toss with chayote and olive oil. Add tarragon, crumbling to powder. Thin-slice enough scallion greens to make 1 tablespoon.
      3. Set medium skillet over moderate heat. Add chayote and cook until scallions are cooked through and flavors blend, about 5 minutes, stirring often. Sprinkle with scallion greens. Serve hot.