Peeling – optional
- Chayote’s skin often has a sticky sap, which may irritate your hands. To peel off the fruit’s skin, use a vegetable peeler while wearing protective gloves or peel the fruit under running water.
- Peel the chayote like you would an apple. Don’t worry about getting the peeler into the chayote’s “crevice.” You’ll take off that skin in step 5.
Chayote’s skin is often left unpeeled. Cooking eliminates any of the irritating sap.
Chopping or slicing the chayote
- Slice a small piece from the top.
The top is opposite from the “crevice” or large wrinkle found in most fruit.
- Use the sliced area as a level bottom to stand the chayote.
- Positioning the knife in the large “crevice” or wrinkle, slice the chayote in two.
If desired, slice the inside of the “crevice” at an angle to remove any skin.
- Remove the seed – optional
Cut the halves into quarters. Using a paring knife, cut around the seed to remove.
- Cut or chop as desired.