> Chayote is vegetable used in Lousiana, Mexico, Central and South America mostly. Pretty popular in Philippines, too, I believe. > One way that we cooked them in Louisiana is by boiling them until > soft not mushy. (Fork tender) Be careful, though. As I recall, it has to cook for some time until it finely gets tender, but then after only a very brief additional period it becomes mushy -- surprisingly fast. Chayote isn't nearly as nice mushy as when just tender. --- Brent