Chayotes grow in pretty much everyone’s property in Monteverde. We have a couple of wild vines on our rental. The kids love to pick the chayotes for me which I then make into soup or picadillo, depending on my mood. Here is how I make the soup. As a disclaimer, I am not a chef. The times and measurements are approximate.
2 finely chopped onions
5 chayotes (washed, peeled, rinsed in water to rinse of the mucus film, and chopped)
1 tablespoon achiote
Salt, pepper, cumin to taste
**One note, make sure the chayotes are well peeled or you will end up with pieces of tough rind. **
1. Heat olive oil in a large soup pot or sauce pan.
2. Add the onions and sauté for a few minutes until soft and fragrant.
3. Add the chayote and sauté for about 6-8 minutes until softened.
4. Add about 4-6 cups of water, salt, pepper, cumin, and the achiote.
5. Bring to a boil, lower the heat, and simmer for about 15 minutes.
I usually eat the soup with either leftover rice, an avocado, or a grilled cheese if I want a heartier meal. It is a the perfect comfort food on a cool, rainy day. My kids love chayote soup, which is a huge testimonial considering how picky they both are.
- Nutrition Information for Chayote Squash (weightloss.answers.com)