Sample Recipe from CARIBBEAN CUISINE

From Caribbean Cuisine

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Credit: Ken Epstein

Serves 6 - 8

Once you get used to cooking with christophenes, you’ll wonder how you could have gotten along without them. This is an attractive salad to serve with a fillet of fi sh on a bed of colorful designer baby greens.

Ingredients:

3 peeled and halved
christophenes (chayotes)
3 oranges (sectioned)
1 cup fresh or can hearts of palm
(sliced in 1-inch pieces)
1/4 cup thinly sliced red onion
1/4 cup Orange Vinaigrette [page 91]
salt and pepper to taste

In a large pot, cook the christophenes in boiling water until soft but not mushy. Remove with a slotted spoon, and place in a bowl of ice water until chilled. With a spoon or small knife cut out the center pit from the christophene and discard. Cut the remaining flesh into slices.
Peel the oranges and cut into sections by cutting between the membranes.
In a bowl, toss together all the ingredients.
Cover and refrigerate for 30 minutes.
Serve salad on its own, with fish, or on fresh greens.