Chayote (; previously placed in the obsolete genus Sechium, now in the genus Sicyos, as Sicyos edulis), also known as christophine, mirliton, güisquil, and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala. It is one among dozens of foods introduced to the Old World during the Columbian Exchange, particularly the galleon trades in Spanish Manila. 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.
When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice, or eaten raw. Whether raw or cooked, chayote is a good source of Vitamin C.
Although most people consider only the fruit to be 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, especially in Asia. In some cuisines, chayote is incorporated into soups and stews, where it absorbs surrounding flavors while maintaining a mild taste. It is also used in both savory and, less commonly, sweet dishes depending on regional culinary traditions.
Names and etymology The scientific name includes the name of the genus, Sicyos, which is a transliteration of the Greek name σίκυος, meaning "cucumber", and the species name edulis, which means "edible".
The fruit goes by many English-language names around the world. "Chayote", the common American English name of the fruit (outside of Louisiana) is from the Spanish word , a derivative of the Nahuatl word (). The Nahuatl-derived name is preserved in the Philippines, where it is known as or . It is also known as in Guatemala, El Salvador, and in Honduras.
In LouisianaSteven Raichlen. "Chayote: The Most Delicious Squash You've Never Heard Of." Los Angeles Times. 26 December 1991. Retrieved 25 May 2020. and Haiti it is known as "mirliton" () also spelled "mirleton" or "merleton" in the United Kingdom. The r is often silent, e.g. Cajun me-lay-taw).
In the eastern Caribbean, the United Kingdom and Ireland, it is known as "christophine" or "christophene" (from French, a reference to Christopher Columbus).
In other parts of the world, the English name is often "cho cho", "chouchou" (e.g. in Mauritius), or a variant thereof (e.g. "chow-chow" in India and Sri Lanka, "chuchu" in Brazil, and "chocho" in Jamaica).Prabalika M. Borah. "Let's do the chow chow." The Hindu. 26 October 2017. Retrieved 10 April 2021. This name may have originated from Pidgin English for "chayote". In Nepal it is known as Es-kus.
In Australia, New Zealand and Singapore, it is known as "choko". The name is derived from Cantonese, from Chinese immigrants to Australia and New Zealand in the late 19th century.
Chayote is also sometimes referred to as "vegetable pear".
In Indonesia, chayote is known by several names: labu (squash) siam, labu Jepang and manisah in Javanese. Beside the fruits, the leaves are popular as a vegetable.
Chayote arrived to the southern Italian region of Campania in the early 16th Century. Spain conquered the Kingdom 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 Brazilian "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.
Cultivation 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 a chicken wire support or strung against a fence. In Trinidad and Tobago, it is grown in the mountainous areas strung from wire lines. In Latin America, chayote is widely cultivated. Depending on variety and region, yield reaches from 10 to 115 t/ha.
Soil and climate requirements 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 of fungal pests.Vargas, A.E. (1991) Aspectos técnicos sobre cuarenta y cinco cultivos agrcolas de Costa Rica. Ministerio de Agricultura y Ganadería, San José de Costa Rica Chayote adapts to a wide range of climatic conditions but grows best in regions with average temperatures of 13–21 °C (55-70°F) with at least 1500–2000 mm(59-79 inches) of annual precipitation. The crop is not frost-tolerant, however it can be grown as an annual in temperate regions.
Taxonomy The plant was first recorded by modern botanists in P. Browne's 1756 work, the Civil and Natural History of Jamaica. Swartz included it in 1800 in its current genus Sechium.
The genus name Sicyos is a transliteration of the Ancient Greek σίκυος : síkyos "cucumber". The species name edulis means "edible".
Description
In the most common variety, the fruit is roughly pear-shaped, somewhat flattened and with coarse wrinkles, ranging from long, with thin green skin fused with green to white flesh, and a single, large, flattened stone. This seed or stone can be up to long by wide. Some varieties have spiny fruits. Depending on the variety, a single fruit can weigh up to 1.2 kg.Saade, R. L. (1996). Chayote, Sechium edule (Jacq.). Sw. Biovers. Rome: IPK and IPGRI. The flesh has a very watery but complex taste and the texture is described as a cross between a potato and a cucumber. Natives describe the spiny varieties as being more flavorful than the spineless ones.
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 when support is provided. It has heart-shaped leaves, wide and tendrils on the stem. The plant bears male flowers in clusters and solitary female flowers.
Culinary uses
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. Tubers are known as "chin-chayote" in central México.
The fruit does not need to be peeled to be cooked or fried in slices. It has a very mild, lightly sweet flavor while the seeds have a nutty taste. It is commonly served with seasonings or in a dish with other vegetables and flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled in escabeche sauce. Both fruit and seed are rich in amino acids and vitamin C.Rafael Lira Saade. 1996 p.29 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 is sometimes served cold, dipped in dressing. 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.
The tuberous part of the root is starchy and eaten like a yam; it can be fried. It can be used as pig or cattle fodder.
North America Culinary use of the chayote in North America has tended to be regional. In Louisiana Creole and Cajun 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.
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 as güisquil, or huisquil, derived from the Nahuatl term huitzli. In Guatemala, güisquil specifically refers to the darker variety of the fruit, while the lighter, yellower variety is called perulero.Rudy Giron. "Inchintal, the Güisquil or Chayote root." AntiguaDailyPhoto. 17 September 2014. Retrieved 20 December 2021. The root, known as ichintal, is also a seasonal delicacy there. The fruit of the chayote is used in a type of Guatemalan chilaquiles called caldos, where a piece of cheese is placed between two slices of chayote and then dipped in egg batter and fried.
In Eastern Caribbean English the fruit, used as a vegetable, is known as christophene. In Jamaica and other places in the western Caribbean it is known as chocho. The fruit is called tayota in the Dominican Republic.
South America
In Brazil (locally called chuchu) 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.
Asia
Chayote is widely used in Southeast Asia. In the Philippines, the plant is generally known as in Filipino (also , , , , , etc. in other Philippine languages, all derived from Spanish or ). It is grown mostly in mountainous parts of the country such as Benguet and parts of Cordillera Administrative Region. Chayote is used in many kinds of dishes such as soup (such as sinigang and tinola, often as a substitute for upo squash), stir-fried vegetables and chop suey. It was among the numerous vegetables, grains, and fruits introduced into the country directly from Mexico via the Manila galleon trade.
In Indonesia, chayotes or labu siam are widely planted for their shoots and fruit. (Labu siam, literally "Siamese gourd", is used in both Indonesia and Malaysia.) It is generally used in Sundanese food as lalap and one of ingredients for Sundanese cuisine called sayur asem, as well as one of ingredients for Javanese cuisine called sayur lodeh. In Timor-Leste, chayote is called lakeru Japones. It is speculated that chayote was introduced by Japanese soldiers during World War II. In Vietnam, chayote is called su su and is served in sautés, stir-fries and soups. In Thai cuisine, the plant is known as sayongte () or fak maeo (, 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. In Burma, the chayote is known as Gurkha thee or "Gurkha fruit" () and is cheap and popular.