Chayotes

Store in a cool, dry place or in the crisper drawer of your refrigerator.

Peel the chayote using a vegetable peeler or a sharp knife before cooking, as the skin can be tough.

Cut the chayote in half and scoop out the seed before dicing or slicing.

Chayote's mild flavor makes it a great base for curries, stews, or stir-fries, where it readily takes on other flavors.

Chiles

Garlic

Onion

Cilantro

Lime

Coconut milk

Tomatoes

Ginger

Not peeling the chayote: The skin can be tough and unappealing when cooked.

Overcooking: Chayote can become mushy if cooked for too long. Aim for tender-crisp.