How to cook chayote

The chayote, a tropical member of the cucumber and squash family, is actually a fruit. It resembles a summer squash or avocado in shape and appearance but has deep, lengthwise ridges and a single, flat, nut-like seed. The fruit can be variable in size, color, texture, and flavor. The skin of the fruit can be smooth, deeply fissured, or even wrinkled and prickly. Colors range from light-green to almost white. The opaque flesh has a cucumber-like texture and varies in color. Once heated, the flesh becomes somewhat translucent. Except for the seed, the entire fruit is edible.

Family – Cucurbitaceae
Scientific name – Sechium edule

Common name – chayote

A good source of vitamin C

Varieties

Although definite strains of chayote-producing plants exist, distinctive varieties of the fruit are yet to be identified. However, the fruit is identified by a variety of names. In many places, it is recognized as mango squash, chocho, christophine, and choke. In Louisiana, it is called mirliton, and in Florida it is called a vegetable pear.

Origin and botanical facts

Chayote is native to Mexico, Central America, and the West Indies. The fruit is believed to have been cultivated by the Aztecs and Mayans long before Columbus arrived. The name chayote is derived from the Mayan word “chayotli”. The plant is now grown in South America, North Africa, and in subtropical parts of southern Florida. The fruit grows abundantly from a fast-growing tropical climbing vine that may reach up to 100 feet in a single season and is covered with large, heart-shaped, lobed leaves that measure 4 to 6 inches. Ideal growing conditions include full sunlight, high moisture levels, and rich, well-drained soil. Under the proper conditions, some plants can produce up to 100 fruits in a single season. The fruits must be harvested young or they will become tough. Chayote is available year-round, but the peak season is late summer through early fall.

How to cook chayote

A firm, unblemished, clear-green chayote is the best choice. The chayote keeps up to 1 month stored uncovered in a cool, dry, dark place, or it can be stored in a perforated plastic bag in a refrigerator vegetable crisper for up to a week.

The chayote is most easily prepared by peeling the fruit and microwaving or steaming it for a few minutes. Although very young fruit can be prepared with the skin left on, more mature fruit should be peeled under running water to prevent being irritated by the sticky sap under the skin. Cooked chayote can be seasoned to taste and eaten as is; sliced or diced and added to other dishes such as salads in place of cucumbers; or prepared like french fries. Chayote halves that are stuffed and baked make a filling main dish. The chayote can be substituted for many other fruits and vegetables in recipes. A fully mature fruit may be used in place of potatoes in soups and purées. The grated fruit also is useful as a substitute for carrots and zucchini in breads and pastries. Cooked, mashed, and seasoned with sweet spices, it resembles applesauce and can be served as a light snack or dessert. The leaves and stems of the chayote plant are used as a low-cost animal feed and can also be spun into cord.