If you’ve dabbled in Latin cuisine, you may have come across a chayote squash. It’s akin to the love child of a pear and a pumpkin, with the texture of jicama and the subtle flavors of celery.
Some varieties are spiny on the outside and are preferred by cooks, as they tend to have more flavor. They are eaten raw in salads but can also be cooked with. When cooked, they soften readily, but I don’t find they get any stronger in taste. Learn more about them on Wikipedia: