The chayote (cha-YOH-the) is a native Mexican plant and a member of the squash family. It has the appearance of a gnarled pear with deeply ridged smooth skin that ranges from light to dark green. This starchy squash was a staple of the Aztecs and remains a very important ingredient in the Central American diet. The fruit does not need to be peeled and can be eaten raw in salads. It can also be boiled, stuffed, mashed, baked, fried, or pickled. Chayotes can be substituted for summer squash in almost any recipe. Rich in amino acids and vitamin C, chayote have diuretic, cardiovascular and anti-inflammatory properties.


Nutritional Info
Serving Size 1 cup (132g)
Calories 25
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 3mg
Total Carbohydrates 6g
Dietary Fiber 2g
Sugars 2g
Protein 1g

Taste: The flesh is quite crisp something like a water chestnut. It's known for a bland taste which perks up with aggressive seasoning.

Selection: Choose a firm, unblemished chayote. Those that are smaller in size tend to be more tender.

Ripening: Not necessary

Ethylene Production: None

Ethylene Sensitivity: High

Shelf Life: May be kept refrigerated for several weeks if lightly wrapped in plastic.

Brooks Availability: All year

Brooks Origin: Costa Rica (primarily) and Mexico

Storage Temperature: 45°F

Storage Humidity: 85%-90%