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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chayote or Christoffene Salad Recipe

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This recipe for Chayote or Christoffene Salad is from Recipes of Costa Rica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Chayotes (Christophenes)
1 Cup of “ottage Cheese
Purple Salad leaves
Vinagrette
Fresh Pepper
Directions:
Directions:
When done, peel and slice. On a platter over a bed of purple salad leaves already mixed with the vinagrette, put the slices of cold Chayote, each with a spoon of Cottage Cheese and add the fresh ground pepper. Serve cold.
Personal Notes:
Personal Notes:
Chayotes (pronounced chahy-oh-tee) are a light green, pear shaped fruit with a single, large pit and edible flesh and skin. The flesh of the chayote is mild in flavor and has a texture somewhere between a potato and cucumber.

Although technically a fruit, chayotes are often used more like a vegetable. Their mild flesh lends itself to a variety of uses and seasoning possibilities. Chayotes can be eaten raw as well as cooked and peeling is generally not required.

When eaten raw, chayotes are often added to salads and salsas to provide a crisp, apple-like crunch. Chayotes can also be marinated lightly with citrus juice and salt for a simple snack.

 

 

 

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