The chayote resembles a pale green pear whose skin is thin and rough. As its skin remains firm after cooking, it is better to peel it. This is ideally done under gently running cold water or wearing rubber gloves because this vegetable is covered with a mucilaginous substance that appears when it is peeled. Chayote can be eaten raw in salads, or cooked. My children have found that its taste was halfway between the cucumber and the honeydew melon.
