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Chayote Squash

Inventory, 40 lbs : 0.75
This item was last sold on : 01/23/21

• 5 Featured Restaurants

• 20 Recipe Ideas

• 17 Sharess

Description/Taste

Chayote squash is small to medium in size, averaging 10-20 centimeters in length, and has a pear-like shape with deep linear indentations, folds, or puckers that run vertically along the fruit's skin that meet at its flower end. The pale green rind is thin, smooth, firm, and edible but is often discarded because of its tough nature. The creamy white flesh is crisp to starchy and becomes succulent to cottony as it matures, and the central core contains one small, edible seed. Chayote squash is crunchy and very mild with a slightly sweet taste and light notes of cucumber. The Chayote fruit is just one of the edible elements of the plant, and its tendrils, flowers, and roots are also consumed.

Seasons/Availability

Chayote squash is available year-round, with peak season in the fall and occasionally in the late spring.

Current Facts

Chayote squash, botanically classified as Sechium edule, is the fruit of a tropical, perennial, and prolific vine that can grow up to fifteen meters in length and is a member of the Cucurbitaceae family along with pumpkins and gourds. Although the most commercially known varieties are lime green and pear-shaped, Chayote squash varieties come in different colors, shapes, and textures with a shared common denominator of the flesh's color and the fruit's flavor. Chayote squash is used around the world in many different cultures and is predominately used as a carrier to soak up accompanying ingredients. It has adopted many other common names including Vegetable pear and Mirliton in North America, Sayote and Green Gold in the Philippines, Christophene in the Caribbean and France, Pipinella in Italy, Pipinola in Hawaii, and originally Chayotli by the Aztecs.

Nutritional Value

Chayote squash contains vitamin C, vitamin B-6, folate, dietary fiber, and potassium.

Applications

Chayote squash is best suited for both raw and cooked applications such as grilling, stir-frying, boiling, steaming, and baking. When young, they can be sliced or shredded in salads and slaws along with ingredients such as citrus, cabbage, arugula, and fresh herbs. They can also be pickled and preserved. When ripe, Chayote squash can be peeled, sliced, and added to soups, stews, curries, and casseroles. Fully mature Chayote can be boiled and mashed or slow roasted and served like a potato as an accompaniment to main courses featuring grilled meats and fish. When slicing into the raw fruit, it is recommended to wear gloves as the squash secretes a sticky, nontoxic residue which may cause some irritation to sensitive skin. Chayote pairs well with chile peppers, cream-based sauces, bacon, curry, mole, garlic, onions, both soft and hard cheeses, melon, cumin, coriander, oregano, cilantro, lemon or lime juice, almonds, and coconut milk. They will keep up to four weeks when wrapped in a paper towel, placed in a plastic bag, and stored in the refrigerator.

Ethnic/Cultural Info

Chayote squash is widely used around the world in a variety of culinary applications. Cajun cuisine popularly uses Chayote squash to make stuffed chayotes or pirogues, which translates to mean "dugout canoes." In Louisiana, Chayote squash has long been a popular backyard fruit and growth of it dates back to 1867. In Latin America, Chayote is commonly used like pumpkin and is made into a sweet pie. Chayote is also used in the Philippines to make chop suey, stir-fries, and soups. In addition to culinary uses, the vines are utilized in the West Indies to make sturdy, woven ropes.

Geography/History

Chayote squash is native to Mesoamerica, specifically central Mexico. It was one of the earliest cultivated plants within the New World, though there is no definitive archaeological evidence to prove just how long Chayote squash has been in existence. Today Chayote squash can be found at specialty grocers and farmers markets in North, Central, and South America, Australia, Asia, Europe, and Africa.

Featured Restaurants

Restaurants currently purchasing this product as an ingredient for their menu.

K&L Neighborhood Eateries	San Diego CA	619-632-2824
Jake's Del Mar	Del Mar CA	858-755-2002
UCSD Food & Nutrition Department Hillcrest	San Diego CA	619-380-9840
Bahia Resort Hotel	San Diego CA	858-488-0551
Miguel's Cocina Pt Loma	San Diego CA	619-224-2401

Recipe Ideas

Recipes that include Chayote Squash. One

is easiest, three is harder.

Philo's Kitchen		Sauteed Chayote Squash and Potatoes with Shallots and Mint
Kahakai Kitchen		Stuffed Chayote with Mushroom & Tomato
Mexican Food Journal		Chayote and Zucchini Squash Salad
The Spruce Eats		Stuffed Chayote Relleno on the Grill
The Perfect Pantry		Alborina de Chayote
Low Carb Yum		Chayote Squash Mock Apple Pie
In The Kitchen With Kelly		Chayote Chips
Inspiralized		Roasted Garlic Scape and Tomato Chayote Noodles with Crab
Hungry Desi		Chayote Squash Kura
Home With the Kids		Creamy Chayote Soup

the other 10...

Gnom Gnom		Almond â€˜Appleâ€™ Crumble
Garlic & Zest		Creamy Chayote Gratin
KetoGasm		Chayote Chicken Noodle Soup
Home Chef		Chayote Squash Enchiladas Verdes
Low Carb with Jennifer		Chayote Squash Noodles with Chorizo and Shrimp
Sweet Life		Agua de Chayote
Hungry Food Love		Stuffed Chayote Squash
Great Food 360		Roasted Chayote with Garlic
La Cocina de Leslie		Cream of Chayote Soup
How Daily		Boiled Chayote Squash

Recently Shared

People have shared Chayote Squash using the Specialty Produce app for iPhone and Android.

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