Curious Chayote Vegetable
Why did I call it curious? Because so many people have asked me what is it and what do they do with it? From the time of the conquest records show that, in Mexico the chayote has been cultivated since pre-Columbian times and was introduced during the 18th century into Europe then it was taken to Africa, Asia and Australia.
The fruit, stems, young leaves as well as the swollen parts of the roots are eaten as a vegetable. It can be eaten just plain boiled, or added to stews and casseroles. So what is the chayote? It is a member of the squash family. It is also referred to as a "vegetable pear". In France the chayote is called a christophene. The flesh is quite crisp, maybe a little like the texture of water chestnut. The fruit/vegetable is generally green and shaped like a pear with a smooth skin that has quite deep grooves running down the length of it. Its like an ugly green pear.
The stems of the tree are flexible and strong and have been used in the manufacture of baskets and hats.
In India, the fruit and roots are not only used as human food but also as animal fodder.
The fruit and particularly the seeds are rich in amino acids such as aspartic acid, glutamic acid, alanine, arginine, cysteine, phenylalanine, glycine, histidine, isoleucine, leucine, methionine (only in the fruit), proline, serine, tyrosine, threonine and valine.
Parts of the chayote plant have been used medicinally for a very long time - infusions (tea) made from the leaves are used to dissolve kidney stones and to assist in the treatment of arteriosclerosis and hypertension. An infusion of the fruit/vegetable is used to alleviate urine retention. The cardiovascular properties of the infusion of leaves have been tested in recent studies, while their great effectiveness in curing kidney diseases has been known since colonial times.
The leading commercial producer and exporter of chayote fruit is Costa Rica, followed by Guatemala, Mexico and the Dominican Republic. Chayotes have now become popular in the US and are found in many large markets. They are being cultivated in Florida, California, and Louisiana. Select firm, smooth, unwrinkled chayote, as old chayote become very wrinkled and hence dry and tough. Chayote will keep refrigerated for many days but it is best to use it as soon as possible.
How to Grow Chayote
If you are thinking of growing your own, it is really easy to propagate them and as you would have guessed we have the prefect climate for them. The Chayote likes a warm climate. It is perfect in a sunny spot where it can climb on a fence or something similar, as it is a vine type plant that needs support.
It is really easy to start a plant. All you do is place the chayote on a warm window sill but not in direst sunlight, it will begin to wrinkle and eventually produce a bud. The whole chayote with its new bud is then placed in some soil but only partially covered, in a pot. Once the plant shows it has taken root it can be moved to outside and planted into the ground if you like. Water it regularly.
The chayote can be eaten raw in salads, stuffed and baked. It can be mashed, pickled, fried or boiled. Any recipe you have that asks for squash you can substitute it with the local chayote.
Chayote Soup
2 small garlic cloves minced or crushed, 2 onions mince,
1/4 teaspoon minced small fresh hot green chili or dried chili or the chili preseved in jars,
2 teaspoons coconut oil or extra virgin olive oil,
1 1/2 lb of chayote about 2 to 3, peeled and chopped into 1/2-inch piece,
A little salt and some fresh pepper,
3 tablespoons finely chopped fresh cilantro,
2 cups water
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Sonia Jones ND
Naturopath, nutritional therapist and author of three published books
