Chayote is a member of the gourd family, along with cucumbers, melons, and squash; it is mild tasting, with a crisp, pearlike texture. It is often used in salads and salsas, or baked and stuffed, like other squash. If you can’t find one, you can substitute honeydew melon instead, adding it after the mixture has been cooked and allowed to cool.

　　

Ingredients

makes about 3 cups

　　3/4 cup water

　　1 small chayote, peeled, seeded, and cut into 1/4-inch dice

　　2 carrots, peeled and cut into 1/4-inch dice

　　1/3 cup distilled white vinegar

　　1 or 2 fresh Scotch bonnet chiles, thinly sliced

　　1 teaspoon light brown sugar

　　Coarse salt

　　1 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch dice (2 1/2 cups)

　　

Step 1

Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.

　　

Step 2

Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 16

　　

Step 5

Saturated Fat: 0g

　　

Step 6

Unsaturated Fat: 0g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrates: 3.7g

　　

Step 9

Protein: .4g

　　

Step 10

Sodium: 7.4mg

　　

Step 11

Fiber: 1g

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