"Matchstick-size strips pitted chayote" demands the slaw recipe. What the hell is a chayote?
Hooray Larousse Gastronomique, which directed me to Custard Marrow. The jist is that it's a species of climbing gourd originating from Mexico and cultivated in tropical countries and in north Africa. Resembling a white or green pear with fairly rough skin and longitudinal ribs, its does not have a pronounced flavor but is sweet with a high water content. Prior to being fully ripe (indicated by germination) it can be consumed raw in salads, peeled, cored, and finely sliced.
So how best to core this thing? Like That?
Or like This? No, That was better.
Peeling the halves were a cinch with a paring knife.
And cutting the crispy cored halves into strips was pretty simple too with a chef's knife.
They taste a little like cucumber.
Chayote, aka custard marrow, available at Grower's Direct for $0.99/3.
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