Name: Stewed Chayote in White Wine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 Tbs. Olive Oil; 1 clove garlic; ½ white onion; small serrano chili; ½ cup of raisins; 2 chayote, diced into 1-inch cubes; ¾ cup of white wine; ¼ cup pine nuts (can substitute raw green pumpkin seeds); Salt and pepper to taste

Chayote Cocido con Vino Blanco

This is a guest post by Leslie Korn PhD, MPH. She has lived in Mexico since 1973 where she conducts research and teaches about indigenous culinary and botanical traditions, and has a clinical practice in Mental Health Nutrition. You can find out more about her experience here. Her various books on food and nutrition can be found on Amazon and digital books on iTunes. Enjoy the recipe. It’s a good one!

What is Chayote?

Chayote, also called a vegetable pear is an ancient vegetable that is among the traditional foods originating in Mexico. Chayote is a member of the Cucurbitaceae, or squash family. Unlike other types of squash, it has one single large seed in the center of the fruit. Its scientific name is Sechium edule and is also called mirliton, choco, or in Nahua, chayotl.

It is versatile and very mild in flavor, which makes it an ideal balance to the strong flavors in this recipe. Rich in B-Vitamins and antioxidants so essential for brain health, chayote is a humble vegetable that will not disappoint. Chayote leaves have long been used to make a tea to dissolve kidney stones and reduce high blood pressure. Chayote is available in Mexican food markets and most large chain grocery stores.

To prepare chayote it is best peeled under cold running water as it has a sticky sap that can irritate the skin. Some varieties have prickly thorns on the outside of the skin and gloves should be used. Peel it as you would a cucumber and then slice in half, removing the inner seed and then slice and cut into 1-inch cubes and set aside in a bowl while you prepare the remainder of the dish.

How to Prepare

We prepared and photographed the dish following Dr. Leslie’s instructions. It is a simple dish to make with great results.

First, Gather Your Ingredients

You will need chayotes, onion, raisins, garlic, white wine and pumpkin seeds or pine nuts to garnish the dish. Chayotes come in two varieties spineless or with spines. The spineless variety, which we used for this recipe, is much easy to work with.

Prepare the Chayote

If you have never cooked with chayote you will find it easy to prepare. Start by peeling the chayotes.

Slice them in half.

Remove the hard seed with a spoon.

Chop the chayote into 1″ cubes.

Cooking the Dish

Chop the onion into 3/4″ pieces. Remove the seeds from 1 serrano chile. You will only use 1/2 of the serrano to flavor the dish. Peel the clove of garlic. Fry in 2 tbsp. of olive oil.

Fry for 5 minutes until the onion is just starting to brown.

Add the chayote and raisins.

Add the white wine.

Cook and cover for 20 minutes stirring once. Add salt to taste. While the dish is cooking toast the pumpkin seeds or pine nuts.

The Finished Dish

Place the cooked chayote on a serving dish and sprinkle with the toasted pumpkin seeds or pine nuts. Serve warm. Provecho!