Peel the Cho Cho and take out the seeds. To do this it is advised to wear latex gloves.
Shave the peeled Cho Cho on a mandoline, then dice the onion, garlic and ginger very fine.
In a bowl mix the vinegar, mustard and sugar with a whisk. Add the onion, garlic and ginger. Slowly pour in the cohune oil while you continue whisking.
As soon as this vinaigrette becomes a milky substance add the chopped cilantro and salt & pepper to taste.
Mix the vinaigrette with the Cho Cho and put aside in the refrigerator.
Peel the oranges with a utility knife taking all the skin and white off.
Slice segments out of the orange. Do so above a bowl, so you collect the juice.
Squeeze the 2 limes and add the juice to the oranges.
Chop the mint leaves roughly.
Disolve the sugar in the rum, while heating slightly. Then add the rum mixture and the mint leaves to the oranges.
Fold the 2 table spoons of coconut oil in the mixture.
Add the chopped habanero and salt to taste.
Set aside in the cooler.
Press the Cho Cho salad in PVC tubes, and place the tubes on a plate.
Situate the orange salad around the tube. Remove the tubes just before serving, and garnish with some mint leaves or alfalfa .
Cho Cho or Chayote is a cousin related to summer squash (zuchinni) but has a more eminent flavor. The squash has deep lengthwise ridges and a large center seed, like an avocado. The harder the squash, and the darker green its color, the better the flavor will be.
Market and storage tips — Select firm smooth chayotes without blemishes. Chayotes can be stored in a cool, dry, place for up to one month.
Cooking — If the chayote is small, its skin will not be tough and will not require peeling. If the skin is thick, pare the chayote with a vegetable peeler, working under running water to prevent skin irritation from a sticky substance just beneath the surface. Wash the cho cho properly with water to remove this substance.
Rosanna Montalvan, Head Waitress