Chayote.

Chayote is a pear-shaped, pale green squash with a few soft grooves on the skin. In Thailand it's called fak maeo. The flesh is crisp and juicy, something like a cross between a cucumber and an unripe pear, with a very mild taste. That mildness is the point. It takes on the flavour of the broth or sauce around it and keeps a little bite even when cooked. Peeled chayote can leave a sticky film on your hands, so some cooks peel it under running water.

Ways to use it

• Stir fry thin slices with garlic, egg and oyster sauce.
• Simmer chunks in a clear soup with pork bones or minced pork.
• Cut into matchsticks and add to a stir fry with carrot and chicken.
• Shred it raw and dress it like a light salad with lime and fish sauce.

Storing it

Keep chayote whole and unwashed in the fridge drawer and use it within a few days. Pick firm, smooth ones. Wash it under running water before peeling, and cook the cut pieces the same day.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.