Region of Origin
Commodity:
Chayote
Description & Origin
Chayote is a semi-tropical member of the cucurbit family along with cucumbers, melon, and squash. The vines are grown for their squash-like fruits. The chayote is about the shape and size of a large fist or ridged, lumpy pear. It has thin skin that is usually smooth, but may be spiny in some varieties. The flesh is very dense and white or green-tinted with a thin, soft pit that runs laterally thro...
Other Names
Custard Marrow, Alligator Pear, Vegetable Pear, Güisquil, Mirliton/Christophine (Caribbean), Xuxu/Chuchu (Brazil), Labu Siam (Indonesia), Trái Su Su (Vietnam)
Health Benefits & Nutrition
Chayote is a good source of fiber and folate, and a moderate source of vitamin C, magnesium, and zinc. In Mexican traditional medicine, the leaves of the chayote plant have long been associated with relief of kidney disorders and cardiovascular issues such as hypertension. Studies are ongoing to understand the polyphenol content of this nutritious fruit.
Our Varieties
Chayote White
AKA: Chayote Blanco
Description
White chayote has a creamy yellow skin with white flesh. The flavor is the same as the standard chayote squash, and the black chayote.
Variety Tips & Tricks
White chayote is particularly popular in Puerto Rican communities because it is the variety that is most commonly available on the island.
Commercial Availability (Grown for the US Market)
Chayote Prickly
AKA: Chayote Espina, Spiny Chayote
Description
Chayote espina has a dark green undertone and is covered in short spines. While all chayote variates have a similar flavor, the espina chayote has a slightly sweeter flavor and denser flesh, making it particularly sought after.
Variety Tips & Tricks
While the skin of chayote is edible, the spines and skin of chayote espina are removed before use. When preparing chayote espina, be sure to use extra caution. We recommend using a thick kitchen towel to hold the chayote while using a peeler to remove the spines and skin.
Commercial Availability (Grown for the US Market)
Chayote Green
Description
Green chayote is the most common variety of chayote around the world. It is light green in color with bright white flesh that may have a tint of yellow or green. The flesh is firm.
Variety Tips & Tricks
Green chayote is incredibly versatile. It takes on other flavors very well and adds a refreshing vegetal quality to rich dishes. Use whenever summer squash is called for, but a denser flesh is preferred.
Commercial Availability (Grown for the US Market)
Chayote Black
AKA: Chayote Negro
Description
Black chayote has a very dark green, almost black, skin and flesh that is tinted a light shade of green. The flavor and texture of the black chayote are similar to the common green chayote.
Variety Tips & Tricks
Black chayote can be enjoyed just like green chayote. The light green tint of the flesh can make a nice presentation for simply steamed dishes.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Chayote can be eaten raw or gently cooked. Its mild taste makes it an exceptional pairing with bold flavors, which it easily takes up. In its native Mexico, it is used in a huge variety of dishes. It is often added to rich stews or simply steamed and served as a side salad. It may be stewed with tomatoes or even fried. In Puerto Rico you will often find chayote stuffed with a delicious meat filling. In some areas of the Caribbean it may be made into a bubbling gratin. In Southeast Asia, where chayote has become common, you may find chayote in a variety of curries, soups, and stir-fries like Indonesian chayote in coconut sambal or Vietnamese stir-fried chayote with beef. Chayote is also occasionally used in sweet dishes when it is stewed like pumpkin.
Flavor Pairings
Onion, Scallion, Cilantro, Tomato, Garlic, Lime, Chile Pepper, Coconut, Ginger, Tomatillo, Curry, Fish Sauce, Cheese, Egg, Pork, Beef, Chorizo, Chicken, Shrimp
How to Prepare
The entire chayote squash is edible and can be prepared with or without the skin. However, most cooks choose to peel or cut away the skin. The skin can be removed before or after cooking. If peeling when raw, wear gloves or peel under running water, as the squash will release a small amount of sticky latex-based sap that could cause light numbness or irritation. Some choose to remove the thin, tender inner pit, but it is entirely edible and can be eaten or prepared on its own. The flesh can be sliced, diced, stuffed, julienned, or any other preparation desired.
How to Store in the Kitchen
Thanks to their outer skin, chayote can last several weeks in the refrigerator in a sealed container. Cut chayote should be stored in an airtight container in the refrigerator and used within 3 to 5 days. You can also freeze prepared and blanched chayote flesh for later use in soups or stews.
Fight Food Waste Tips for root to stem cooking
The entire chayote plant is considered edible from root to fruit. While only the fruits are shipped commercially, but sure to enjoy the pit, which is often considered the “chef’s treat” due to its pleasing nutty flavor.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
50-55°F
TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – When stored below 41°F chayote may develop sunken dark spots or watery spots that become apparent when returned to proper storage temperatures.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
Yes-High
ETHYLENE RECOMMENDATIONS:
Chayote is very sensitive to ethylene, which can cause yellowing or sprouting. Keep away from all ethylene-producing products.
Quality Assessment
Chayote should be firm with smooth, bright skin. They should be free from blemishes or sunken dark spots.
Important Handling Notes
Chayote are very sensitive to temperature and ethylene. Avoid any exposure to temperatures below 41°F and any ethylene-producing products. They are also prone to moisture loss and should be stored in their original packaging as long as possible.
Optimum Shelf Life
Depending on variety, handling, and maturity conditions at harvest, chayote may last up to 4 weeks.