Re: [CH] taro? now chayote

Brent Thompson (brent@hplbct.hpl.hp.com)
Thu, 25 Apr 2002 10:27:07 -0700

> 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