Season Fifteen, Episode Five. The Fruits and Veggies of the Future
Journey into the world of chayote, the mild and crisp squash that quietly stars in dishes across the Americas.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: Living the gold leaf life. You good, Amiyah?
Amiyah: Could not be better, let us get into it.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Chayote!
Amiyah: The wheel clicked to a stop on chayote, the mild green squash that quietly shows up in dishes across the Americas. The hosts were happy to spotlight this gentle gem.
Poke: Buckle up, folks. We are doing chayote today.
Amiyah: Give me the history. Where did chayote begin?
Poke: Chayote comes from Mexico and Central America, where it has been grown since the time of the ancient Aztecs and Maya. It later traveled to warm regions worldwide.
Amiyah: That tracks.
Poke: Easy to grow and endlessly useful, chayote became a humble staple in many kitchens, valued for its crisp texture and mild taste.
Amiyah: Time for the surprising tidbits.
Poke: Chayote is a squash shaped like a wrinkled pear.
Amiyah: Okay, that is so good to know.
Poke: It has a single soft seed in the middle that is edible.
Amiyah: I did not know that at all.
Poke: It is crisp raw and tender when cooked.
Amiyah: That tracks.
Poke: The whole plant, including roots and shoots, can be eaten.
Amiyah: Let us talk varieties. What is out there?
Poke: Chayote comes in smooth and spiny types.
Amiyah: I am listening.
Poke: Smooth green chayote is the most common.
Amiyah: Spiny chayote has a prickly skin.
Poke: I did not know that at all.
Amiyah: Pale chayote is especially tender.
Amiyah: I love this part. How do different cultures enjoy it?
Poke: In Mexico, chayote is simmered into soups and stews.
Amiyah: Wait, really?
Poke: In the Caribbean, it is baked into savory gratins.
Amiyah: Okay, that is so good to know.
Poke: In Southeast Asia, it is stir fried with garlic.
Amiyah: I did not know that at all.
Poke: Around the world, it is added raw to fresh salads.
Amiyah: Let us bust a myth. What have we got?
Poke: A lot of people think some people think you must remove the seed of a chayote.
Amiyah: Right, that makes sense.
Poke: Here is the truth. The soft flat seed inside a chayote is tender and tasty, so you can cook and eat it right along with the rest.
Poke: We have a Fan Question of the Week. Here it is.
Poke: What does chayote taste like?
Amiyah: Great question.
Amiyah: Chayote is very mild and crisp, a little like a cross between a cucumber and a squash, so it soaks up the flavors it is cooked with.
Amiyah: Here is where I land on this one, no sugar coating.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Okay okay, fair, I will allow it.
Amiyah: Amiyah loves chayote crisp and raw in a fresh slaw.
Poke: Poke prefers it simmered gently into a savory soup.
Poke: See, this is why people tune in, the strong opinions.
Amiyah: Lightning round. Rapid fire, here we go.
Amiyah: Chayote is a mild green squash.
Poke: It is shaped like a wrinkled pear.
Amiyah: The seed is soft and edible.
Poke: It is crisp raw and tender cooked.
Amiyah: So what did we take away from this one?
Poke: The hosts learned that chayote is a mild, crisp squash from Mexico and Central America, a humble and versatile staple enjoyed raw, simmered, and stir fried across the Americas and beyond.
Amiyah: Let us close it out with something delicious.
Poke: Today we are making Chayote Slaw. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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