Chayote with Mint

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Chayote Squash with Mint

 

1 medium chayote, about 1/2 pound

1 tablespoon olive or vegetable oil

1 tablespoon chopped fresh or 1 teaspoon dried mint leaves

1/4 teaspoon salt

1/4 cup apple juice

1 tablespoon lemon juice

1 cup cherry tomato halves

 

Peel chayote. Cut lengthwise into halves; remove seed. Cut crosswise into thin

slices. Heat oil in 10-inch skillet over medium heat. Stir in chayote, mint and

salt. Cook 5 minutes, stirring occasionally. Stir in apple juice and lemon

juice; reduce heat. Cover and simmer 8 to 10 minutes or until chayote is

crisp-tender. Stir in tomatoes. Cover and simmer 30 seconds.

Makes 4 servings.