Fancy a chayote salade?
Unless we’re fruitlologists, we can hardly be expected to know all the names of all the weird and wonderful fruits that flourish, often wild, here in the P-O.
Here’s one that you might have seen around – the chayote, also called a christophine in French, after its discovery in the Americas by Christopher Columbus in the late 15th century.
An alternative to mild tasting squash like aubergine, the chayote is a green, pear-shaped fruit, its taste sometimes described between apple and cucumber.
Mostly used as a vegetable, it is a versatile addition to a variety of dishes, high in many nutrients and low in calories, and fat.
Look out for it growing around the P-O in the summer. You can also find it occasionally at the Les 5 Continents world food shop in Cabestany.
Here’s a simple recipe from one of our lovely readers, Kay Riley.
Chayote Salad (Salade de christophines)
Ingredients
- 2 large christophines
- 2 tbsps olive oil
- 1 tbsp red wine vinegar
- 1 tsp herbes de Provence
- 1/2 a red onion, thinly sliced
- Salt and pepper to taste
Method
1) Place christophines in a large saucepan and cover with water. Cook over a medium heat until the skin is soft and you can easily pass a knife through them. Minimum 30 mins, can be more depending on the size.
2) Whilst they are cooking, mix together olive oil, vinegar, herbs, salt and pepper.
3) When christophines are cooked, remove from the heat and drain. Remove the skins (with a vegetable peeler or knife). Remove central core part. Cut into slices about 2 cm thick.
4) Places the slices onto a serving plate, drizzle with the dressing and serve hot or cold.
The salad will last in the fridge for 1-2 days.
Other serving suggestions
- Use like potatoes (they are much lower in calories), use in stews etc.
- Cook them in a rich tomato sauce
- Try them stuffed (farcies au riz)
