6 quarts water
½ cup salt
1. Bring water and salt to a boil in a large sauce pot.
2. Cut the chayotes in half.
3. Carefully place the chayote halves in the boiling water.
4. Blanch until the chayotes are al dente. They will be tender, but still have some crunch to them.
5. Shock the chayotes in ice water for 5 minutes.
6. Drain the chayotes.
7. Leaving the skin on, dice the chayotes into large pieces.