Once exclusive to central Mexico, chayote, probably due to its excellent health benefits has spread across the land. Chayote squash or its scientific name Sechium edule is a tropical edible fruit that is a member of the squash family. The chayote (chi-O-tee) squash is used in many cultures and has adopted many common names, including Madeira marrow, vegetable pear, mirliton, gayota, huisquil, papa del aire, chocho, christophine and pimpinella.
The chayote’s taste is mild, similar to a zucchini, and the texture is firm. Its flesh, stems and leaves can be consumed.
In Guadalajara, Mexico they will boil chayote and serve it as a snack. You can see street vendors selling it and they will also boil eggs, broccoli and potatoes. Seasonings include powder chili, lemon juice, salt, butter and or salt or even hot sauce like Valentina.
Ana Gaby Heredia of Galvan Real Estate and Services likes her chayote with beef stew or chicken soup.
Alan Perez Luna, tourist promotor In Cabo San Lucas and part time artist remembers chayote growing wild in his grandmother’s yard. While Alan likes chayote simmered in butter, he is quick to state that the vegetable is a real winner in chicken soup. Lastly, our artist, reminds us to be sure to enjoy the heart of the chayote, the seed. Try frying it up as a snack.
Édgar Iván Castellón Vela says:“We cut them into cubes boil them and then add sour cream and cheese.” Yumm!
Historically, chayote has been used for medicinal uses in ethnic populations. The chayote leaves have been infused and used in treatments to dissolve kidney stones and assist with arteriosclerosis, hypertension and genitourinary problems.
Click Here for Chayotes Relleno Recipe.
Nutrition Facts
Calories 38 (160 kJ)
Calories from fat 7
% Daily Value 1
Total Fat 0.8g 1%
Sat. Fat 0.1g < 1%
Cholesterol 0mg 0%
Sodium 2mg < 1%
Total Carbs. 8.1g 3%
Dietary Fiber 4.5g 18%
Protein 1g
Calcium 20.8mg
Potassium 276.8mg