Chayote (/tʃaɪˈoʊteɪ/; previously placed in the obsolete genusSechium, now in the genusSicyos, asSicyos edulis), also known aschristophine,mirliton,güisquil, andchoko, is an edibleplant belonging to thegourd family,Cucurbitaceae. This fruit was first cultivated inMesoamerica between southernMexico andHonduras, with the most genetic diversity available in both Mexico andGuatemala.[4] It is one among dozens of foods introduced to theOld World during theColumbian Exchange. At that time, the plant spread to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many Latin American nations.
The chayote fruit is mostly used cooked. When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added tosalads orsalsas, most often marinated withlemon orlime juice, but is often regarded as unpalatable and tough in texture. Whether raw or cooked, chayote is a good source ofVitamin C.
Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. Thetubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia.
Thescientific name includes the name of the genus,Sicyos, which is a transliteration of the Greek name σίκυος, meaning "cucumber"[5], and the species nameedulis, which means "edible".[6]
The fruit goes by many English-language names around the world. "Chayote", the common American English name of the fruit (outside ofLouisiana) is from theSpanish wordchayote, a derivative of theNahuatl wordchayohtli (pronounced[t͡ʃaˈjoʔt͡ɬi]).[7] The Nahuatl-derived name is preserved in thePhilippines, where it is known assayote ortsayote.[8] It is also known asgüisquil in Guatemala, El Salvador, andpataste in Honduras.
In Louisiana[7] andHaiti it is known as "mirliton" (English:/ˈmɪərlətɒn/)[9] also spelled "mirleton" or "merleton" in the United Kingdom. Ther is often silent, e.g. Cajunme-lay-taw).[10][failed verification]
In other parts of the world, the English name is often "cho cho", "chouchou" (e.g. inMauritius), or a variant thereof (e.g. "chow-chow" in India and Sri Lanka, "chuchu" in Brazil, and "chocho" inJamaica).[7][13] This name may have originated fromPidgin English for "chayote".[12] In Nepal it is known as Es-kus.
InAustralia,New Zealand andSingapore, it is known as "choko". The name is derived fromCantonese, from Chinese immigrants to Australia and New Zealand in the late 19th century.[14]
InIndonesia, chayote is known by several names:labu (squash)siam,labu Jepang andmanisah inJavanese. Beside the fruits, the leaves are popular as a vegetable.
Chayote arrived to the southern Italian region ofCampania in the early 16th Century. Spain conquered theKingdom of Naples in 1503 and connected it to the wider network of commercial and military routes that included the American colonies. Chayote spread pretty rapidly but was never cultivated at scale. It is known in Naples markets as "melanzana dei francesi" (aubergine of the French) or "melanzana spinosa" (thorny aubergine) and "zucchina spinosa" (thorny zucchini), due to the fact that local varieties have thorns. Also known as "masciusce" (a name that suggests a connection with Brasilian "maxixe" and Kimbundu ma'xixi, indicating the thorny, tiny maroon cucumber), it is being "rediscovered" as a forgotten, local wild fruit and its colonial origins are still little known.[15]
Like other members of the gourd family, chayote has a sprawling habit, and requires sufficient room. The roots are also highly susceptible to rot, especially in containers, and the plant in general is finicky to grow. However, in Australia and New Zealand it is an easily grown yard or garden plant, set on achicken wire support or strung against afence. In Trinidad and Tobago, it is grown in the mountainous areas strung from wire lines. InLatin America, chayote is widely cultivated. Depending on variety and region, yield reaches from 10 to 115 t/ha.[16]
Chayote requires humus-rich, well drained soils, which are slightly acid to acid (pH 4.5 to 6.5). Clay soils reduce crop productivity because they retain water and therefore promote growth offungal pests.[17]Chayote adapts to a wide range of climatic conditions but grows best in regions with average temperatures of 13–21 °C with at least 1500–2000 mm of annual precipitation.[16]The crop is not frost-tolerant, however it can be grown as an annual in temperate regions.
The plant was first recorded by modern botanists inP. Browne's 1756 work, theCivil and Natural History of Jamaica.[18]Swartz included it in 1800 in its current genusSechium.
The genus nameSechium is probably an alteration of the Ancient Greekσίκυος : síkyos "cucumber". The species nameedulis means "edible".
In the most common variety, the fruit is roughlypear-shaped, somewhat flattened and with coarse wrinkles, ranging from 10–25 cm (3.9–9.8 in) long, with thin green skin fused with green to white flesh, and a single, large, flattenedstone. This seed or stone can be up to 10 cm (3.9 in) long by 7 cm (2.8 in) wide.[19] Some varieties have spiny fruits. Depending on the variety, a single fruit can weigh up to 1.2 kg.[20] The flesh has a fairly bland taste, and the texture is described as a cross between apotato and acucumber.
The chayote vine can be grown on the ground, but as a climbing plant, it will grow onto anything, and can easily rise as high as 12 m (39 ft) when support is provided. It has heart-shapedleaves, 10–25 cm (3.9–9.8 in) wide and tendrils on the stem. The plant bears male flowers in clusters and solitary female flowers.[21]
Although many people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir-fries.
The fruit does not need to be peeled to be cooked or fried in slices. It has a very mild flavor. It is commonly served with seasonings (e.g., salt, butter and pepper in Australia) or in a dish with other vegetables and flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled inescabeche sauce. Both fruit and seed are rich inamino acids andvitamin C.[22] Fresh green fruit are firm and without brown spots or signs of sprouting; smaller fruit are usually more tender. Chayote can be sliced lengthwise and eaten using salad dressing dip. The seed is edible and tasty to some when served cold, dipped in dressing.[citation needed]
Thetuberous part of theroot is starchy and eaten like a yam; it can be fried. It can be used as pig or cattle fodder.
Culinary use of the chayote in North America has tended to be regional. InLouisiana Creole andCajun cuisine, the fruit is a popular seasonal dish for the holidays, especially around Thanksgiving, in a variety of recipes.
David Fairchild was a botanist who tried to introduce it to wider use in the southern United States, and describes the plant and early experiences with it in a journal article in 1947.[23]
Ichintal (chayote root)
Chayote is an important part of traditional diets across Mesoamerica, and can be found in a variety of dishes. In this region, it is often known asgüisquil, orhuisquil, derived from the Nahuatl termhuitzli.[24] In Guatemala,güisquil specifically refers to the darker variety of the fruit, while the lighter, yellower variety is calledperulero.[25] The root, known asichintal, is also a seasonal delicacy there.[25] The fruit of the chayote is used in a type of Guatemalanchilaquiles calledcaldos, where a piece of cheese is placed between two slices of chayote and then dipped in egg batter and fried.[25]
In Eastern Caribbean English the fruit, used as a vegetable, is known aschristophene. In Jamaica and other places in the western Caribbean it is known aschocho.[26] The fruit is calledtayota in theDominican Republic.
InBrazil (locally calledchuchu) and other Latin American countries, it is breaded and fried, or used cooked in salads, soups, stews and soufflés. 'Chuchu' (or 'Xuxú') is also a term of endearment in Brazil, like 'Honey' in English.
AFilipino side dish with diced chayote and chayote tops
Chayote is widely used in Southeast Asia. In thePhilippines, the plant is generally known assayote inFilipino (alsochayote,tsayote,salyote,sayyot,kayote, etc. in otherPhilippine languages, all derived from Spanishchayote orcayote). It is grown mostly in mountainous parts of the country such asBenguet and parts ofCordillera Administrative Region.[11][27] Chayote is used in many kinds of dishes such as soup (such assinigang andtinola, often as a substitute forupo squash), stir-fried vegetables andchop suey. It was among the numerous vegetables, grains, and fruits introduced into the country directly fromMexico via theManila galleon trade.[28]
InIndonesia, chayotes orlabu siam are widely planted for theirshoots and fruit. (Labu siam, literally "Siamese gourd", is used in both Indonesia and Malaysia.) It is generally used in Sundanese food aslalap and one of ingredients for Sundanese cuisine calledsayur asem, as well as one of ingredients for Javanese cuisine calledsayur lodeh. InTimor-Leste, chayote is calledlakeru Japones. It is speculated that chayote was introduced by Japanese soldiers during World War II. InVietnam, chayote is calledsu su and is served in sautés, stir-fries and soups. InThai cuisine, the plant is known assayongte (Thai:ซายองเต้) orfak maeo (Thai:ฟักแม้ว, literally meaning "Miao melon"). It grows mainly in the mountains of northern Thailand. The young shoots and greens are often eaten stir-fried or in certain soups. InBurma, the chayote is known asGurkha thee or "Gurkha fruit" (ဂေါ်ရခါးသီး) and is cheap and popular.[citation needed]
Phat yot sayongte:Thai for stir-fried chayote shoots
Chayote is also frequently eaten in South Asia. Ineastern and north eastern India andNepal, the plant and fruit is called squash orishkus (इस्कुस inNepali), probably derived from the English word squash. Its shoots, fruit and roots are widely used for different varieties of curries. In the Indian state ofWest Bengal, it is generally known assquash (স্কোয়াশ). The whole vegetable is used to make curries, or it is sauteed. It is also cooked with fish, eggs or mutton. It is largely eaten during thesummer andrainy season as it contains much water and is a good source of vitamin C. The young branches are also considered for making items assaag or can be added into preparingshukto. There are two varieties available; dark green and light green. The dark green variety is much more tender than the lighter one, which develops a fibrous texture around its seed if harvesting or consumption is delayed. InTamil Nadu, South India, chayote is known asmaerakkai (மேரக்காய்) or chow-chow (சௌ சௌ) in Tamil and widely used in everyday cooking for recipes likesambar,kootu,poriyal,thuvayal,chutney andmor-kulambu.Chow-Chow is the common name used in the markets. InKarnataka, South India, chayote is popularly referred to asseeme badanekaayi (ಸೀಮೆ ಬದನೇಕಾಯಿ) inKannada or "Bangalore brinjal"; "brinjal/eggplant/aubergine of the plateau".[29] It is used in vegetable stews likesambar andpalya.
This sectionneeds expansion with: more details about mainland Africa. You can help byadding missing information.(December 2021)
Chayote is commonly eaten in the islands of theIndian Ocean. InRéunion, the French overseas territory nearMauritius,chou chou, as it is known, is served in many dishes especially in the highlands. A popular starter ischou chou au gratin (baked with a cheese sauce), served as a side with a meal or as a dessert. In Mauritius, it is calledsousou and is cultivated in the high plateau of the island. Mixed with beef, pork or chicken, chou chou is widely used to make steamed Chinese-style dumplings calledniouk yen (boulette chou chou) orchow mai. Stems and leaves are consumed in bouillon to accompany rice and other dishes. Thechou chou is also consumed as pickle, salad, gratin, curry and sauté with beef, egg or chicken. In Madagascar, chayote (known inMalagasy assôsety) is eaten in dishes such assaosisy sy sôsety (sausage and chayote) andtilapia sy sôsety (tilapia and chayote).
This sectionneeds expansion with: more details about mainland Europe. You can help byadding missing information.(December 2021)
In the Portuguese Autonomous Regions ofMadeira andAzores, where the vegetable is popular, chayote is calledpimpinela (orpepinela) andcaiota, respectively. In both regions, chayote is part of the local gastronomy,[31] usually cooked with beans in the shell, potatoes, and corn cobs to accompany fish dishes, usuallycaldeiradas. In the Azores, chayote is also used inpuddings[32] andjams.[33] On the Mediterranean island of Malta, it is a popular vegetable grown mainly by hobby farmers or as a side-product. In the Maltese language, it is known as ċentinarja, and is mainly used in thick vegetable soups, or as a side-vegetable.
InAustralia, a persistenturban legend is thatMcDonald'sapple pies were made of chokos (chayotes), notapples.[34] This eventually led McDonald's to emphasise the fact that real apples are used in their pies. This legend was based on an earlier belief that tinned pears were often disguised chayotes. A possible explanation for the rumor is that there are a number of recipes in Australia that advise chayotes can be used in part replacement of canned apples to make the fruit go farther in making apple pies. This likely arose because of the economies of "mock" food substitutes during theDepression Era,[35] shortages of canned fruit in the years followingWorld War II, and the fact that apples do not grow in many tropical and subtropical parts of Australia, making them scarce. Chayotes, on the other hand, grow extensively in Australia, with many suburban backyards featuring chayote vines growing along their fence lines and outhouses.
Many modernketo diet recipes take advantage of chayote fruit's low carb count and apple-like cooked texture as a substitute in high-carb apple desserts.
Due to its purported cell-regenerative properties, it is believed as a contemporary legend that this fruit caused the mummification of people from the Colombian town ofSan Bernardo who extensively consumed it. The very well preserved skin and flesh can be seen in the mummies today.[36]
^abcKays ·, Stanley J. (2011).Cultivated Vegetables of the World: a Multilingual Onomasticon. Wageningen Academic Publishers. p. 148.ISBN9789086867202.
^ab"Chayote".Gourmetpedia. Retrieved4 January 2024.
^Vargas, A.E. (1991)[1] Aspectos técnicos sobre cuarenta y cinco cultivos agrcolas de Costa Rica. Ministerio de Agricultura y Ganadería, San José de Costa Rica
Rafael Lira Saade. 1996. ChayoteSechium edule (Jacq.) Sw. Promoting the conservation and use of underutilized and neglected crops. 8. Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, Italy.ISBN92-9043-298-5available in pdf format[permanent dead link]
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