Although it looks like a Granny Smith apple with cleavage and is sometimes known as a vegetable pear, chayote is a member of the squash family. Used in Mexican, Caribbean and South Asian cooking, chayote has a taste and texture similar to zucchini crossed with cucumber and will keep in the fridge for up to two weeks.
Here's a recipe for Indo-inspired Chayote With Cumin Cream Sauce. In a saucepan over medium heat, combine 11/2 cups heavy cream, 1/4 cup of white wine and 2 teaspoons of ground cumin and reduce for 15 minutes, stirring often to prevent burning, until the sauce thickens to about half its original volume. As the sauce reduces, cut 4 chayote into 12 wedges each. In a skillet over medium heat, melt 2 tablespoons of butter, then add the chayote as well as 1 chopped onion and 2 cloves of minced garlic. Sauté until tender-crisp (7 to 10 minutes). Place warm, cooked basmati rice on two plates, layer each with chayote mix and top with cream sauce.