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Chayotes are available year round. When purchasing them, look for chayotes with firm unblemished pale green skins.
Wash, then peel chayotes with a vegetable peeler under running water since chayotes sometimes ooze a sticky substance when peeled. Cut each chayote in half, then remove and discard the seed with a knife or spoon. Cut up the chayotes and use as desired.
Not only is this flavorful low-fat recipe rich in vitamin A from the carrots, but it also provides vitamin C from the chiles.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.