Salads
Grenadian Christophene Salad
The Quirky Foodster Team
Ingredients
- 500 g (1.1 lb) christophene (chayote), peeled and julienned
- 1 (1) carrot, julienned
- 1/2 (1/2) sweet pepper, thinly sliced
- 30 ml (2 tbsp) lime juice
- 30 ml (2 tbsp) olive oil
- 1 (1) garlic clove, minced
- 2 tbsp (2 tbsp) chive, chopped
- To taste (to taste) salt and black pepper
Method
- Blanch julienned christophene in boiling water for 2 minutes, then plunge into iced water to stop cooking; drain well.
- Combine christophene, carrot and sweet pepper in a large bowl.
- Whisk lime juice, olive oil, garlic, salt and pepper together for the dressing.
- Toss vegetables with dressing and chive.
- Chill 20 minutes before serving to let flavours meld.
Introduction: Christophene (chayote squash) grows abundantly in Grenada's hills; lightly cooked and dressed, it makes a crisp, refreshing salad served alongside grilled meats and fish at family lunches.
Cultural Background: Christophene (chayote squash) grows abundantly in Grenada's hills; lightly cooked and dressed, it makes a crisp, refreshing salad served alongside grilled meats and fish at family lunches.
Tips: Blanching briefly keeps the christophene crisp while removing its raw, slightly bitter edge. Salt the salad just before serving to prevent excess water from being drawn out.
Variations: Add cubed avocado for a creamier version. Toss in toasted coconut flakes for a nutty crunch.
Storage: Refrigerate in an airtight container up to 2 days.
Reheating: Not applicable — served cold.
Nutrition: Approx. 90 kcal, 1 g protein, 6 g fat, 9 g carbohydrate per serving.
FAQs:
Q: Can christophene be eaten raw?
A: Yes, though brief blanching softens its texture and mellows bitterness.
Q: What can I substitute for christophene?
A: Cucumber or green papaya work as reasonable substitutes.
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