An excellent source of dietary fiber. Chayote squash, or Sechium edule, is the Mexican term for the vegetable that some Americans call a vegetable pear. Chayote squash, or Sechium edule, is the Mexican term for the vegetable that some Americans call a vegetable pear.
Chayote can also be eaten as a hot vegetable topped with butter or grated cheese. It is a common vegetable for use as a garnish when serving fish, such as escoveitch in Jamacia. This variety of squash may also be referred to as Chayota, Chocho, Cho Cho, Christophine, Mirliton, and Vegetable Pear. A pear-shaped, summer squash, which is grown in warmer and more tropical climates such as the Caribbean or Mexico. Pale green or white in color with a smooth or prickly skin, the Chayote has a creased rind that is usually peeled, exposing a white inner meat with a single soft, seed in the center. Like other members of the gourd family, such as cucumbers, melons, and squash, chayote has a sprawling habit, and it should only be planted if there is plenty of room in the garden. Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The Age of Conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations. Chayote squash is available year-round, with peak harvests in the fall and occasionally late spring. The Chayote squash, botanically known as Sechium edule, is the edible fruit of a tropical perennial vine plant which is a member of the Cucurbitaceae family. Although the most commercially known varieties are lime green and pear shaped, Chayote squashes have many different guises. As the Chayote squash is utilized in so many cultures 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, pipinella in Italy, pipinola in Hawaii and originally chayotli by the Aztecs. 1 Heat olive oil in medium skillet over medium-high heat. 2  When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. 3  Stir together and cook 2 to 3 minutes. 4  Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Ready In. 1  Chayote squash can be eaten both raw and cooked and at various stages of maturity. When young they are ideal 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. As the Chayote squash is utilized in so many cultures 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, pipinella in Italy, pipinola in Hawaii and originally chayotli by the Aztecs. Chayote squash is an excellent source of dietary fiber. Chayote squash, or Sechium edule, is the Mexican term for the vegetable that some Americans call a vegetable pear. Christophine is another name for this small, green squash. Calories and Macronutrients. The serving size for chayote squash is 1 cup of boiled squash. Each cup weighs 160 grams, or 6 ounces, and contains 38 calories. The squash is so low in calories because of its high water content. Water makes up 93 percent of the weight of boiled chayote When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crispy consistency. Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The Age of Conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations. Chayote (Sechium edule) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The Age of Conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations.
http://www.recipetips.com/glossary-term/t--34622/chayote-squash.asp https://en.wikipedia.org/wiki/Chayote http://www.specialtyproduce.com/produce/Chayote_Squash_538.php http://allrecipes.com/recipe/140449/chayote-squash-side-dish/ http://www.specialtyproduce.com/produce/Chayote_Squash_538.php http://healthyeating.sfgate.com/nutrition-chayote-squash-1286.html https://en.wikipedia.org/wiki/Chayote https://en.wikipedia.org/wiki/Chayote
what is chayote squash