Definition of Chayotes

1. chayote [n] - See also: chayote

Lexicographical Neighbors of Chayotes

chawbacon
chawbacons
chawdron
chawdrons
chawed
chawer
chawers
chawing
chawnce
chaws
chay
chaya
chayas
chayesite
chayote
chayotes (current term)
chayroot
chayroots
chays
chazan
chazanim
chazans
chazzan
chazzanim
chazzans
chazzen
chazzenim
chazzens
chazzer
chazzerai

Literary usage of Chayotes

Below you will find example usage of this term as found in modern and/or classical literature:

1. Successful Canning and Preserving by Ola Powell (1917)
"The chayotes must first be cured in a 45-degree brine (about one pound, nine ounces of ... Place the sliced chayotes in a crock, cover them with the brine, ..."

2. The Book of Entrées: Including Casserole and Planked Dishes by Janet McKenzie Hill (1911)
"chayotes BAKED IN CREAM SAUCE Have ready a buttered au gratin dish. Put in a layer of cooked chayote, cut in thin slices, and season with salt, pepper, ..."

3. Cuentos Ticos: Short Stories of Costa Rica by Ricardo Fernández Guardia, Gray Casement (1904)
"Don Gregorio, who had a good appetite, ate heartily of everything, in contrast to his wife, victim of a poor one, who lived only on chayotes and a glass or ..."

4. The Soils and Agriculture of the Southern States by Hugh Hammond Bennett (1921)
"The climate ranges from the subtropical immediately along the Gulf where sugar cane, rice, citrus fruits, mangoes, avocados, chayotes, pineapples, ..."

5. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1914)
"Cooked chayotes may be prepared in the same manner by simply substituting this vegetable for the beans Jellied Apples Pare, quarter, core and slice enough ..."

6. Subtropical Vegetable-gardening by Peter Henry Rolfs (1916)
"... the neighboring mainland; for cassava, to tropical and subtropical South America, especially Brazil, Colombia, and Paraguay; for papayas and chayotes, ..."

7. Lessons in Cookery by Frances Elizabeth Stewart (1918)
"Following are some of the vegetables, ?tc., which can be fermented and kept indefinitely: Beans, string chayotes Beets Cucumbers (dill pickles result) ..."

8. Castelar Crèche Cook Book by Castelar Crèche (Los Angeles, Calif.) (1922)
"CHAYOTE Select medium sized chayotes, peel, remove seeds and cut in dice. Boil until soft, and drain. ..."

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