2 small chayotes (or zucchini, see Parting Shots*)
1 Tablespoon white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon each white pepper and cumin
Pinch of cayenne pepper
2 to 3 Tablespoons peanut oil
Fresh cilantro (coriander)
Cut nectarines in half, leaving skin on, and remove pits.
Cut into 1/2-inch thick slices.
Peel the chayotes, cut them in half, and remove the flat green seed.
Cut flesh into similar 1/2-inch thick slices.
Mix the vinegar and seasonings together.
Heat the oil in a wok or large skillet.
Add the sliced fruits.
Sprinkle with the seasonings.
Toss quickly, just long enough to heat the slices through.
Transfer to a hot platter and sprinkle with chopped coriander.
Source: I Hear America Cooking by Betty Fussell; posted by LuAnn for KRT.