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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. 4 servings
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. 4 servings
