Prickly Chayote Squash
Estimated Inventory, ea : 0
Description/Taste
The Prickly chayote can first be recognized by its green-gold spear-like projections covering its surface, which act as a natural defense mechanism. The amount of spears will increase as the squash matures on the vine. Chayote squashes are also defined by their pear-like shape. The Prickly chayote's flesh is creamy white in color with a slightly crisp texture that becomes more succulent as it matures. Its central core contains a petite seed, which can be eaten, though most often is discarded. Prickly chayote squash's flavor is delicate, yet sweet, allowing it to absorb companion flavors easily when cooked. When peeling chayote squash it produces a juice that some people may have a topical sensitivity to, peeling the squash in water or cooking prior to peeling will render the skin irritant harmless.
Seasons/Availability
Prickly chayote squash can be harvested year-round, with peak harvests in the fall and occasionally late spring.
Current Facts
Prickly chayote, botanically known as Sechium edule, is a climbing vine and member of the Cucurbitaceae family along with gourds, cucumbers and melons. Prickly chayote is one of several varieties of chayote, each type having a slightly different color, shape or in the case of Prickly chayote, a signature coating of spines on its exterior. In the commercial marketplace it is more common today to find the smooth skinned variety chayote. In addition to the fruit, the leaves, shoots, flowers and even the roots of the Prickly chayote are all edible and utilized in many culinary ways. Prickly chayote roots are harvested after their second season in the ground and are often used as fodder for livestock.
