Peel and cut chayote squash like wedge fries. Cook in boiling water until al dente. Once cooked, transfer to ice water to stop cooking and refrigerate. While the chayote is boiling, combine garlic, cilantro, olive oil and vinegar in a mixing bowl and refrigerate. In a separate mixing bowl, combine papaya or mango, arugula, onion and red pepper. Add chayote and season everything with salt and pepper. Pour dressing over mixture and toss. Sprinkle with paprika.