Quirky Foodster
  1. Back

Salads

Dominica Christophene Salad

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
2 min
Cook
4
Servings

Ingredients

  • 3 medium christophene (chayote), peeled and julienned
  • 1 medium carrot, julienned
  • 1 sweet pepper, thinly sliced
  • 2 stalks spring onion, sliced
  • 30 ml lime juice
  • 30 ml vegetable oil
  • to taste salt and black pepper, to taste
  • 10 g fresh parsley, chopped

Method

  1. Bring a pot of salted water to a boil and blanch the julienned christophene for 2 minutes; drain and immediately plunge into cold water to stop cooking. Drain well.
  2. In a large bowl, combine the christophene, carrot, sweet pepper and spring onion.
  3. Whisk together lime juice, oil, salt and black pepper in a small bowl.
  4. Pour the dressing over the vegetables and toss well to coat.
  5. Garnish with fresh parsley and chill for 15 minutes before serving.

Introduction: Christophene (chayote squash) grows abundantly in Dominica’s hills and is prized for its mild, refreshing crunch.

Cultural Background: Christophene (chayote squash) grows abundantly in Dominica’s hills and is prized for its mild, refreshing crunch. This simple salad is a common side at family lunches, offering a cooling contrast to richer stewed and fried dishes.

Tips: Blanching the christophene briefly softens its raw crunch slightly while keeping it crisp; do not overcook or it will turn watery.

Variations: Grated raw christophene can be used instead of julienned for a finer-textured slaw-like salad. A touch of scotch bonnet adds gentle heat.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: This salad is served cold and is not reheated.

Nutrition: Calories: 90 kcal | Protein: 1 g | Carbs: 9 g | Fat: 6 g | Fibre: 3 g

FAQs

Q: What is christophene called elsewhere?
A: It is known as chayote in much of Latin America and choko in parts of the Pacific, though Dominica uses the French Creole-derived name christophene or chouchou.

Q: Do I need to peel it?
A: Yes, the skin can be slightly tough and is typically peeled before use, though very young christophene can be eaten skin-on if preferred.

© Arscale 2026