Seasoned steamed chayotes

Ingredients

• 1chayote
• to tastesalt
• to tastedried oregano
• to tastered chilli flakes
• 1red apple
• to tasteground cinnamon
• optional, to tastebutter

Instructions

1. 1

   Prepare the chayote

   If you like, protect your hands with a plastic bag while peeling the chayote. Halve it and remove the seed.

2. 2

   Season and wrap

   Place the two chayote halves on aluminium foil, shiny side facing out. Add a little salt, oregano and red chilli flakes, then bring the halves back together and wrap them in the foil.

3. 3

   Prepare the apple

   Cut the red apple into quarters and place them on a sheet of aluminium foil. Sprinkle with cinnamon, arrange the quarters back together and wrap them in the foil.

4. 4

   Steam the parcels

   Put both foil parcels in a steamer and cook for about 25–30 minutes.

5. 5

   Serve the chayote

   Serve the two chayote halves. If you wish, add a little butter to each and let it melt. The chayote is ready to accompany rice or meat.

6. 6

   Serve the apple

   Serve the apple as dessert. You can add a little butter if you like.

What is seasoned steamed chayote?

Chayote is a mild, firm green vegetable widely used in Mexican cooking. Here, it is seasoned with oregano and chilli, then steamed in a foil parcel alongside a separate parcel of cinnamon apple.

The method keeps the flavours distinct: the chayote makes a savoury side, while the apple becomes a simple dessert. Both parcels cook together, making this a straightforward way to prepare the vegetable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 1g protein, 22g carbs, 1g fat.

The chayote and apple provide most of the carbohydrates, while the optional butter adds fat. This dish has little protein on its own, so serve it with meat or another protein-rich food and rice if you want a more filling plate.

Choosing the ingredients

Chayote: choose a firm one without soft spots, and remove its central seed after halving. Its mild flavour takes well to the salt, herbs and chilli.

Apple: a red apple brings sweetness and a contrasting finish. Cinnamon is the only seasoning it needs in this method.

Peeling and wrapping

Peeling: the recipe suggests using a plastic bag to protect your hand while peeling. Keep the halves together again after seasoning so they can be wrapped as a parcel.

Foil: leave enough room to enclose each portion securely. The chayote and apple go into separate parcels, which keeps their seasonings apart.

How to tell when it is ready

Timing: steam the parcels for about 25–30 minutes, as directed. The precise time can vary with the size and firmness of the produce.

Doneness: carefully open a parcel and test the chayote with a knife; it should be tender enough to pierce. Handle the foil carefully, as trapped steam will escape.

Seasoning and texture

Savoury seasoning: add salt and oregano to taste, then use chilli flakes sparingly if you prefer a gentler heat. The chayote itself has a mild flavour, so these seasonings provide its main savoury notes.

Finishing butter: butter is optional and goes on the cooked chayote, where it melts over the warm halves. The apple can also be served with a little butter, if desired.

What to serve it with

For a meal: serve the chayote with rice or meat, as suggested in the recipe. The apple is intended to be eaten separately as dessert.

For a simple plate: keep the steamed chayote as the vegetable side and add a protein or grain to make the meal more substantial.

Recipe notes & tips

• Peel the chayote carefully before halving it and removing the seed.
• Season the chayote halves before bringing them together and wrapping them.
• Keep the apple in its own foil parcel so its cinnamon does not mix with the savoury seasoning.
• Start checking for tenderness at around 25 minutes, as produce size can affect cooking time.
• Open foil parcels carefully, directing the escaping steam away from your hands.
• Add optional butter after cooking so it melts over the hot chayote.

Variations

• Milder heat: use just a few chilli flakes, or leave them out.
• More oregano: increase the dried oregano to taste for a more herbal flavour.
• Extra cinnamon: add a little more cinnamon to the apple before wrapping.
• Butter finish: add a small amount of butter to the chayote just before serving.
• Simple side: serve the seasoned chayote with rice, as suggested in the recipe.

Common mistakes to avoid

• Over-seasoning the chilli: start with a small pinch because the flakes can dominate the mild chayote.
• Mixing the parcels: wrap the apple separately so its cinnamon stays with the dessert.
• Under-wrapping the foil: close each parcel securely to keep its contents together in the steamer.
• Assuming it is tender by time alone: test the chayote with a knife, especially if it is large.
• Opening foil too quickly: let steam escape away from your hands to avoid a burn.

How to store

Refrigerate leftover chayote and apple in separate airtight containers and use within 3 days. Reheat until hot, either in a steamer or in the microwave; add butter after reheating if desired.

Frequently asked questions