Limited Edition Collector Blades
How to Cut Chayote Squash
How do you cut chayote? Rinse it, peel it with a peeler (wear gloves if the sap bothers your skin), halve it lengthwise, scoop out the soft central seed with a spoon, then slice or dice the flesh as your recipe needs. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Its broad, sharp blade halves the dense, slippery squash in one clean stroke and makes quick work of even slices and dice.
Chayote is a pale green, pear-shaped squash with a mild, crisp texture somewhere between cucumber and zucchini. It works raw or cooked.
Cuts and uses
| Cut | Best for |
|---|---|
| Matchsticks | Slaws and raw salads |
| 1/2" dice | Soups and stews |
| Half-moons | Stir-fries and sautés |
| Wedges | Roasting |
Step by step
- Rinse. Wash off any grit in the creases.
- Peel. Use a vegetable peeler. The skin releases a sticky sap that can leave hands feeling tight, so gloves or peeling under running water help.
- Halve. Cut lengthwise through the center.
- Remove the seed. Scoop out the flat, soft seed with a spoon.
- Cut. Slice, dice, or julienne.
Choosing chayote
Look for firm, unblemished squash with smooth, light green skin and no soft spots or sprouting. Smaller ones are more tender. Whole chayote keeps in the fridge for a couple of weeks.
Cooking ideas
- Sautéed with garlic, onion, and chili
- Simmered in chicken or vegetable soup
- Raw in a lime and cilantro slaw
- Roasted with olive oil and paprika
- Stuffed and baked like a summer squash
Because the flavor is mild, chayote soaks up seasoning well. Salt it generously and pair it with bold flavors.
Knife safety for firm produce
Hard, round, or knobby vegetables cause more kitchen slips than anything else. Always cut a flat side first so the piece sits still on the board, curl your fingertips under, and let the blade do the work. A sharp edge needs less force, so it's less likely to skid off a tough skin. Put a damp towel under your cutting board to stop it moving, and keep the knife edge honed between sharpenings.
Prep ahead
Most firm vegetables can be washed, peeled, and cut a day ahead. Store cut pieces in an airtight container in the fridge, and if they brown quickly, keep them covered in cold water with a squeeze of lemon until you cook.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting chayote?
A sharp chef's knife. The Dalstrong Gladiator 8" Chef Knife ($79) halves the dense squash cleanly and dices it evenly.
Do you have to peel chayote?
It's optional on young, tender chayote, but most people peel it because the skin can be tough.
Can you eat chayote raw?
Yes. It's crisp and mild in salads and slaws.
Is the chayote seed edible?
Yes, it's soft and edible when cooked, though most recipes remove it.
Why does chayote make my hands sticky?
The skin releases a sap. Gloves or peeling under running water prevents it.
