Chayote (pronouced cha-yoh-teh) have become more common in the vegetable stalls here in California.
The name Chayote or chocho derived from Mexico (Spanish). In the southern U.S. states, they are commonly eaten and known as mirliton or vegetable pear. Chayote are cultivated in California, Florida, and Louisiana.
The inside of a chayote looks like - the seed is the best part. It is very nutty and creamy. It’s always a treat to open up a chayote and find a huge seed in the middle.
I don’t know if it’s a fruit or vegetable. When seen hanging from the vine, it’s more like a fruit. It’s from the gourd family that also consist of melons, cucumbers and squash.
Some think chayote taste like a potato and can be bland. But I think it has an interesting flavor, like a mix of cucumber and zucchini squash. It is full of vitamin C and other nutrients.
Chayote can also be eaten raw. It’s slightly crunchy. Just shred and mix with a bit of salt, lemon juice, and chili peppers. Chayote can also be added to stir-fry, to retain it’s crisp taste, do not overcook. The list of cooking with chayote can include baking and pickling as well.
All parts of this plant can be eaten, from the leaves to the root. The leaves are also used to make tea. But I’ve never tried eating anything beside the fruit. I like chayote so much, I just steam them and eat as it.
