If you’re missing apples, this idea can help. Not the same as a raw apple, but fried apples can dress up a lot of different dishes.
Great over yogurt, chia pudding, ice cream or just served with whipped cream. Could also be used in pies, or crumbles. Pre-cook chayote to about half done first.
Adding a sugar free caramel syrup, home made or store bought, can make this a whole new dish.
The chayote is a firmer, crisper option.
Fried “Apples” (Chayote)
- 1 C. chayote squash, peeled and cut into small cubes (remove seed)
- 1 T. butter
- 1-3 T. sweetener, to taste
- 2 T. water
- 1/2 tsp. lemon juice
- 1/2 tsp. cinnamon (or apple pie spice or pumpkin pie spice)
- Peel and dice chayote, removing pit from center.
- Place chayote in a microwave proof bowl, add water. Cover and microwave 5 minutes, test doneness and continue cooking in 1 minute increments until desired texture; drain.
- Heat the butter in a medium frying pan over medium/med hi heat, add chayote and all remaining ingredients.
- Stir fry the mixture until the chayote browns and softens, about 10 minutes.
- Turn heat to low (add more water if necessary), cover and let sit for 5 minutes; stir occasionally. Turn off burner and cool; drain juice and discard.
- Place the apples in a container and refrigerate or freeze until ready to use.
Fried “Apples” (Zucchini)
- 1 medium zucchini – peeled, quartered, then sliced about 1/4″ thick.
- 2 tbsp water
- 2 tsp lemon juice
- 1.5 tbsp sweetener
- 1 tsp apple pie spice
- 3-4 drops of vanilla or apple extract (optional)
- Combine water, lemon, and zucchini in a pot, place lid on top, simmer for 3-5 minutes.
- Remove lid, add in sweetener, simmer for 2-3 minutes more, or until it reaches your desired tenderness. If mix seems a little watery, don’t worry.
- Once the zucchini is tender to your liking, add in the apple pie spice and blend well. This will thicken up the liquid quite a bit. If it still seems too watery, you can add a pinch of xanthan gum.
- Once cooled, store in an airtight container in the fridge.