How to Boil Chayote

zucchini centennial or thorny biological (chayote)


Light green chayote squashes have a tender skin and mildly sweet flesh that complements both savory and sweet dishes, and boiling is one of the best ways to bring its flavor out. Although chayote doesn't require heavy seasoning to shine in a dish, lightly dressing it with butter, salt and pepper or a squirt of lemon juice complements its natural flavor. Select small, firm and unblemished chayotes for boiling and serving.

Boil It Whole

Wash the chayote in cold water. Scrub gently to remove any soil, if necessary.

Bring a large pot of water to a full boil. Place the whole chayote in the pot and bring the water back to a simmer. Boil the chayote for 30 to 40 minutes, or until it is tender enough to pierce easily with a fork.

Cool the chayote and cut it in half. Remove the single large seed from the center. Scoop the flesh from the peel, if desired, or leave the peel on if it's tender enough to consume.

Slice It Up

Wash the chayote and put on a pair of gloves. Peel the chayote with a vegetable peeler and cut it into the desired-size pieces. Raw chayotes may secrete an irritating sap, so always wear gloves when cutting the raw squash.

Bring a pot of water to a full boil and add the sliced chayote. Boil for 6 to 10 minutes, or until the slices are tender and cooked through.

Drain the chayote slices in a colander before serving.