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Wash the chayote thoroughly and peel off the skin if desired (the skin is edible but can be tougher).
Cut the chayote into cubes or slices.
Boil or steam the chayote until tender, about 10-15 minutes.
Optional: Season with a squeeze of lemon juice, a pinch of salt, or sauté lightly with garlic and herbs to enhance flavor.
Consume as a side dish or incorporate into soups and salads for regular intake.
Serving and storage tips:
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