Chayote must be boiled in a pot for a brief period until the fruit is soft and slightly tender. The sometimes coarse and nettled skin may be peeled, whereas smooth skin may be consumed along with the fruit. The flesh is bland and reminiscent of a well-boiled potato. At its best consistency is similar to that of watermelon. If water should drip from the corner of one’s mouth, it is alright. The long and slender pit must never be discarded. It is in fact the crowning achievement of the chayote. If desired both the pit and the flesh may be salted, but those who possess a purist within them will do well to abstain. Chayote may be eaten inside a dwelling. It is recommended that a single chayote be picked up and taken along for a walk in the evening, during which music could seem to rain down from above.