Follow these simple steps, and you’ll be a freezing champion. First, blanch the chayote. Blanching is just fancy talk for boiling it briefly, then shocking it in ice water. It stops the enzymes that cause mushiness and loss of flavor.
Here’s the play-by-play:
1. Wash and peel your chayote. (Pro tip: wear gloves! The sap can make your hands sticky and slightly irritated—like a tiny, harmless prank from the plant.)
2. Slice it into cubes, matchsticks, or rounds—whatever you’ll use later.
3. Drop the pieces into boiling water for 2 to 3 minutes.
4. Scoop them out and plunge them into a bowl of ice water for the same amount of time. This stops the cooking.
5. Drain them well, pat them dry, and spread them on a baking sheet in a single layer. Pop that sheet in the freezer for an hour or two.
Chayote 101- How to Freeze Chayotes - YouTube
Once the pieces are frozen solid (this is called “flash freezing”), toss them into a freezer bag or airtight container. Squeeze out the air, label it with the date, and you’re golden. They’ll keep for 6 to 8 months. Boom!
Can You Freeze Cooked Chayote? (Yes, and It’s Even Easier!)
If you’ve already roasted, steamed, or sautéed chayote, you’re in luck. Cooked chayote freezes beautifully. It’s already broken down a bit, so you won’t miss the crunch.
Just let the cooked chayote cool completely. Then, portion it into freezer bags or containers. It’s perfect for tossing into soups, curries, or casseroles later. Bonus points if you write “magic squash cubes” on the bag.
