The good thing about chayote (or choko as we call them in Australia) is
that that they take on the flavour of whatever they are cooked in. I was
raised on them being peeled, sliced and boiled in salty water. When I
cook them as apple substitutes I use a little water and sweetener. We
used to grow them so we always picked them when they were small and
smooth-skinned. I have always found that those sold in stores are large
with a woody skin. get small ones or grow them yourself. They take off
and grow wild along fences if you let them, plenty for yourself and a
neighbour, lol. Never have to do anything with them like water them etc
(unless you live in a drought-prone area I guess).


"Todd" wrote in message ...

On 01/28/2014 06:54 PM, Ozgirl wrote:

> Apple Crumble Use ground (not too fine) almonds in place of normal
> crumble ingredient. Nice warm with dollop cream.


Hi Ozgirl,

That sounds really good. My wife is scary allergic to almonds,
but she is fine with pecans.

Wikipedia has a nice write up on Chayotes. The wikipedia article
has a remark on the rumor that McDonald's used Chayotes in their
hot apple pie. Not a true rumor, but of interest to us as
someone thought they get away with it.

Chayotes is a great tip -- thank you Cheri! I will be going
to the Mexican Supermarket today to pick up my weekly fix
of Opuntia. I will see if they have any of these too.
(Sweet people at that store.)

-T

Chayote, fruit, cooked, boiled, drained, without salt:
http://nutritiondata.self.com/facts/...roducts/2402/2
8 grams carbs per cup.

in comparison to:

Apples, raw, with skin:
http://nutritiondata.self.com/facts/...-juices/1809/2
17 grams per quartered or chopped (even higher in sauce)