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Prickly chayote 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 and many green-gold spines covering the surface. The number of spines will increase as the squash matures on the vine and the pale green rind is firm and is often discarded because of its tough nature. The creamy white flesh is crisp, and the central core contains one small, flat, edible, and light tan seed. Prickly chayote squash is crunchy and mild with a light, sweet flavor similar to a cucumber. In addition to the fruit, the leaves, shoots, flowers, and roots of the Prickly chayote are edible and utilized in culinary applications.
Seasons/Availability
Prickly chayote squash can be harvested year-round, with peak harvests in the fall and occasionally in late spring.
Current Facts
Prickly chayote, botanically classified as Sechium edule, is the fruit of a tropical climbing vine and a member of the Cucurbitaceae family along with gourds, cucumbers, and melons. Prickly chayote is one of several varieties of chayote that each have a slightly different color, shape, and texture, but they all contain a similar mild, flavor. In the commercial marketplace, the pale green, smooth chayote is more common to find than the Prickly chayote, as removing the spines can be time-consuming. Prickly chayote squash is used around the world in many different cultures and is predominately used as a carrier to soak up accompanying ingredients.
Nutritional Value
Prickly chayote is high in potassium, magnesium, folate, and also contains vitamin C and B6.
Applications
Prickly chayote is best suited for both raw and cooked applications such as grilling, steaming, baking, sautéing, stir-frying, and boiling. Seasoned chefs will note that Prickly chayote is preferred over smooth chayote for their sweeter flavor and firmer flesh. Prickly chayote can be used raw and sliced thin or shredded in both green and chopped salads. It can also be roasted and added to soups, curries, and stews, grilled and served as an accompaniment to main courses featuring pork and poultry, deep fried, or used to make pickles and chutneys. Prickly chayote pairs well with chile peppers, tomatoes, cream-based sauces, bacon, curry, mole, garlic, onions, both soft and hard cheeses, melon, cumin, coriander, oregano, cilantro, lemon or lime juice, nuts such as pistachios, pepitas, and almonds, legumes, and coconut milk. When handling the raw fruit, it is recommended to wear gloves or to peel or slice the fruit in water as the squash secretes a sticky, nontoxic residue which may cause some irritation to sensitive skin. The blossoms of the Prickly chayote can also be utilized in a fashion similar to that of zucchini blossoms, stuffed with soft cheese and fried. After two years of growth, the roots or tubers of the Prickly chayote can be consumed and are most commonly boiled, roasted, or fried. Prickly chayote 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
Prickly chayote was a staple fruit in the diet of the Aztecs in Central Mexico, and they were one of the first cultivators of the vining plant. The name chayote has Spanish origins and comes from the Nahuatl word “chayotli” which means spiny gourd. As explorers encountered chayote in Mexico, they brought the excellent storing fruits on their voyages and spread them across the Americas and to Europe. Prickly chayote was also grown in the United States during the 1850’s along the eastern seaboard as a home garden crop up until the Civil War which halted cultivation. When it was reintroduced in 1890, it was marketed temporarily under the name vegetable pear, a nod to its unique shape and flavor and to distinguish how to prepare the fruit.
Geography/History
Prickly chayote is native to Mexico and Central America, and its first cultivation was during the Aztec Empire of pre-Columbian times. It was then spread across the world via explorers and immigrants, and in the eighteenth century, it was grown extensively in Jamaica where it was known as chocho. It was also exported around the same time from Jamaica to markets along the eastern seaboard in North America in the nineteenth century. Today Prickly chayote can be found at local markets and grocers in North, South, and Central America, Africa, Europe, Asia, and Australia.
Bamboo Market
M35X+CQC, B.O.C, P.R. Hill Kohima Nagaland 797005
Prickly chayote leaves, shoots, flowers, and roots are edible and regularly used in culinary applications. These additional plant parts offer versatility, expanding the chayote's usefulness beyond its crunchy, mildly sweet fruit. Including these elements in dishes provides a way to make the most of the entire plant, enhancing meals with unique flavors and textures while minimizing waste.
Prickly chayote pairs beautifully with chile peppers, tomatoes, cream-based sauces, bacon, curry, mole, garlic, onions, cheeses, melon, cumin, coriander, and coconut milk. This squash can also be deep-fried, roasted for soups or stews, grilled, or turned into pickles and chutneys. Remember to wear gloves or slice the fruit in water, as it secretes a sticky, nontoxic residue that may irritate sensitive skin. The blossoms and tubers are also edible and versatile in cooking.
Prickly chayote, also known as Sechium edule, belongs to the Cucurbitaceae family, which includes gourds, cucumbers, and melons. It has several varieties with slight differences in color, shape, and texture. While smooth-skinned chayote is more commonly found in markets, prickly chayote's spiny exterior requires extra preparation. Nutritionally, it is rich in potassium, magnesium, folate, and contains vitamins C and B6, making it a healthy addition to meals globally.
Specialty Produce
1929 Hancock Street San Diego CA 92110
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(619) 295-3172 [email protected]
Prickly chayote is believed to have originated in Mexico and Central America, with its cultivation dating back to the Aztec Empire. It later spread globally through explorers and trade. By the eighteenth century, it was widely grown in Jamaica, where locals called it "chocho." The fruit was introduced to North America in the nineteenth century via Jamaican exports. Today, Prickly chayote is available in markets across the Americas, Africa, Europe, Asia, and Australia.
Prickly chayote traces back to the Aztecs in Central Mexico, who were among the first to cultivate it. The name originates from the Nahuatl word “chayotli,” meaning spiny gourd. Spanish explorers spread the fruit across the Americas and Europe. Popular in the U.S. by the 1850s, it briefly vanished during the Civil War and returned in 1890 with the name "vegetable pear," reflecting its shape, flavor, and how it could be cooked.
Food Town Grocery
6431 Stirling Rd Davie Davie FL 33314
1 (954) 797-7791
Prickly chayote squash, often grown in regions like Mexico, is a versatile ingredient with its entire plant being edible. The fruit has a crisp, creamy white flesh with a mildly sweet and cucumber-like flavor. Its central core contains a single small, edible seed. As it matures, its green-gold rind develops more spines, making the rind tough and typically discarded. Beyond the fruit, its leaves, shoots, flowers, and roots are commonly used in various culinary dishes.
Prickly Chayote: This unique squash can be enjoyed both raw and cooked, tailored into dishes like green salads, soups, and stir-fries. Its sweeter flavor and firmer texture set it apart from smooth chayote. The flower can be stuffed and fried, while the tubers, after two years, are edible and can be roasted or boiled. It pairs excellently with spices, cheeses, nuts, and coconut milk. Store it refrigerated with a paper towel for up to four weeks.
Maria's Produce
323-220-6013
Prickly chayote's origins trace back to Mexico and Central America, where it was cultivated by the Aztecs in pre-Columbian times. Jamaica became a significant hub for its growth in the eighteenth century, calling it chocho. By the nineteenth century, it was exported from Jamaica to North America's eastern seaboard. Today, it is widely available across continents, including Africa, Europe, Asia, and Australia.
Vallarta Supermarkets - N Fair Oaks
655 N Fair Oaks Blvd Pasadena CA 91103
(626) 204-6960
Prickly chayote was a significant food for the Aztecs in Central Mexico, cultivated early due to its hardy qualities. The name comes from the Nahuatl word “chayotli,” translating to spiny gourd. European explorers spread chayote from Mexico to other continents. The fruit was grown in U.S. home gardens as "vegetable pear" but lost popularity after the Civil War, only to be reintroduced in 1890.
Baja Ranch Market - Orange Grove
475 Orange Grove Blvd Pasadena CA 91104
(626) 577-0343
Prickly chayote is the spiny-fruited variety of Sechium edule, a tropical climbing vine in the Cucurbitaceae family, which also includes cucumbers and melons. While less common than the smooth, pale green chayote due to the challenge of removing its spines, the prickly variety is prized worldwide for its mild flavor and ability to absorb the flavors of other ingredients. It's also packed with nutrients, offering potassium, magnesium, folate, vitamin C, and vitamin B6.
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