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Chayote pears have mild sweet taste and crispy texture, the character which makes them suitable in the preparation of raw salads, and slaws. To prepare, wash chayote thoroughly in cold running water just before cooking.
Lay the chayote on a cutting board and remove any remaining peel from the stem and blossom ends of the squash. Dispose of the peel and rinse the squash in cool water to remove any remaining sap. Slice the chayote into cubes or strips, as desired. Dispose of the single large seed or cook it with the flesh.