Anonymous Fri Oct 07 11:09:03 2005

1 medium chayote (about

1/2 pound)

1 tablespoon olive or vegetable oil

1 tablespoon chopped fresh or

1 teaspoon dried mint leaves

1/4 teaspoon salt

1/4 cup apple juice

1 tablespoon lemon juice

1 cup cherry tomato halves

Peel chayote. Cut lengthwise into halves; remove seed. Cut crosswise into thin slices. Heat oil in 10-inch skillet over medium heat. Stir in chayote, mint and salt. Cook 5 minutes, stirring occasionally. Stir in apple juice and lemon juice; reduce heat. Cover and simmer 8 to 10 minutes or until chayote is crisp-tender. Stir in tomatoes. Cover and simmer 30 seconds. 4 servings