Chayote

Chayote(/tʃaɪˈoʊteɪ/; previously placed in the obsolete genusSechium), also known aschristophine,mirlitonandchoko, is an edibleplantbelonging to thegourdfamily,Cucurbitaceae. This fruit was first cultivated inMesoamericabetween southernMexicoandHonduras, with the most genetic diversity available in both Mexico andGuatemala.It is one of several foods introduced to theOld Worldduring 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 tosaladsorsalsas, most often marinated withlemonorlime 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. Thetubersof 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.
The fruit goes by many English-language names around the world.  "Chayote", the common American English name of the fruit (outside ofLouisiana) is from theSpanishwordchayote, a derivative of theNahuatlwordchayohtli(pronounced[t͡ʃaˈjoʔt͡ɬi]).It is known as  "güisquil" in Guatemala, El Salvador, and "pataste" in Honduras.
In LouisianaandHaitiit is known as "mirliton" (English:/ˈmɪərlətɒn/)also spelled "mirleton" or "merleton" in the United Kingdom. Theris often silent, e.g. Cajunme-lay-taw).
In theeastern Caribbean, theUnited KingdomandIreland, it is known as "christophine" or "christophene" (from French, a reference toChristopher Columbus).
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).This name may have originated fromPidgin Englishfor "chayote".In Nepal it is known as Es-kus.
InAustralia,New ZealandandSingapore, it is known as "choko". The name is derived fromCantonese, from Chinese immigrants to Australia and New Zealand in the late 19th century.
Chayote is also sometimes referred to as "vegetable pear".
inIndonesiathere are several names of chayote,labu(squash)siam,labu JepangandmanisahinJavanese. Beside the fruits, leaves are popular as a daily vegetables .
Chayote arrived to the southern Italian region ofCampaniain the early 16th Century. Spain conquered theKingdom of Naplesin 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.
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 wiresupport 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.
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.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.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.Swartzincluded it in 1800 in its current genusSechium.
The genus nameSechiumis probably an alteration of the Ancient Greekσίκυος: síkyos "cucumber".  The species nameedulismeans "edible".
In the most common variety, the fruit is roughlypear-shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 25 cm in length, with thin green skin fused with green to white flesh, and a single, large, flattenedpit. Some varieties have spiny fruits. Depending on the variety, a single fruit can weigh up to 1.2 kg.The flesh has a fairly bland taste, and the texture is described as a cross between apotatoand 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 meters when support is provided. It has heart-shapedleaves, 10–25 cm wide and tendrils on the stem. The plant bears male flowers in clusters and solitary female flowers.
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 inescabechesauce. Both fruit and seed are rich inamino acidsandvitamin C.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.
Thetuberouspart of therootis 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 CreoleandCajuncuisine, the fruit is a popular seasonal dish for the holidays, especially around Thanksgiving, in a variety of recipes.
David Fairchildwas 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 asgüisquil,orhuisquil, derived from the Nahuatl termhuitzli.In Guatemala,güisquilspecifically refers to the darker variety of the fruit, while the lighter, yellower variety is calledperulero.The root, known asichintal, is also a seasonal delicacy there.The fruit of the chayote is used in a type of Guatemalanchilaquilescalledcaldos, 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 aschristophene.  In Jamaica and other places in the western Caribbean it is known aschocho.The fruit is calledtayotain 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.
Chayote is widely used in Southeast Asia.  In thePhilippines, the plant is generally known assayoteinFilipino(alsochayote,tsayote,salyote,sayyot,kayote, etc. in otherPhilippine languages, all derived from Spanishchayoteorcayote). It is grown mostly in mountainous parts of the country such asBenguetand parts ofCordillera Administrative Region.Chayote is used in many kinds of dishes such as soup (such assinigangandtinola, 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 fromMexicovia theManila galleon trade.
InIndonesia, chayotes orlabu siamare widely planted for theirshootsand fruit.  (Labu siam, literally "Siamesegourd", is used in both Indonesia and Malaysia.)  It is generally used in Sundanese food aslalapand 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 suand is served in sautés, stir-fries and soups. InThai cuisine, the plant is known assayongte(Thai:ซายองเต้) orfak maeo(Thai:ฟักแม้ว, literally meaning "Miaomelon"). 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 theeor "Gurkha fruit" (ဂေါ်ရခါးသီး) and is cheap and popular.
Chayote is also frequently eaten in South Asia.  Ineastern and north eastern IndiaandNepal, the plant and fruit is called squash orishkus(इस्कुसinNepali), 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 thesummerandrainy seasonas it contains much water and is a good source of vitamin C. The young branches are also considered for making items assaagor 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,chutneyandmor-kulambu.Chow-Chowis the common name used in the markets.  InKarnataka, South India, chayote is popularly referred to asseeme badanekaayi(ಸೀಮೆ ಬದನೇಕಾಯಿ) inKannadaor "Bangalore brinjal"; "brinjal/eggplant/aubergine of the plateau".It is used in vegetable stews likesambarandpalya.
In temperate Northeast Asia, chayote is less common.  InKorea, chayote is also known aschayote(차요테) and is commonly used as a side dish in either pickled or marinated form. This fruit is most commonly pickled with vinegar and soy sauce (chayote-jangajji;차요테장아찌), or marinated and dressed with sauces and spices into a salad (chayote-muchim;차요테무침).InChina, the chayote is known as the "Buddha's palm" (Chinese:佛手瓜;pinyin:fóshǒu guā) oralternatively in Cantonesechoko(cau1 kau4) 秋球 [lit. autumn ball]orChinese:合掌瓜, and is generally stir-fried.  In tropicalTaiwanand southern China, chayotes are widely planted for theirshoots, known aslóngxūcài(simplified Chinese:龙须菜;traditional Chinese:龍鬚菜;lit.'dragon-whisker vegetable'). Along with the young leaves, the shoots are a commonly consumed vegetable in the region.
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 ofchou chou au gratin(baked with a cheese sauce), as a side with a meal and even as a dessert.  In Mauritius, it is calledsousouand is cultivated in the high plateau of the island. Mixed with beef, pork or chicken, chou chou is widely used to make delicious steamed Chinese dumplings calledniouk yen(boulette chou chou) orchow mai. Stems and leaves are consumed in bouillon to accompany rice and other dishes. Thechou chouis also consumed as pickle, salad, gratin, curry and sauté with beef, egg or chicken.  In Madagascar, chayote (known inMalagasyassôsety) is eaten in dishes such assaosisy sy sôsety(sausage and chayote) andtilapiasy sôsety(tilapia and chayote).
In the Portuguese Autonomous Regions ofMadeiraandAzores, where the vegetable is popular, chayote is calledpimpinela(orpepinela) andcaiota,respectively.  In both regions, chayote is part of the local gastronomy,usually cooked with beans in the shell, potatoes, and corn cobs to accompany fish dishes, usuallycaldeiradas. In the Azores, chayote is also used inpuddingsandjams.On the Mediterranean island of Malta, it is a popular vegetable grown mainly bu 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 legendis thatMcDonald'sapple pieswere made of chokos (chayotes), notapples.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,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 dietrecipes 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 Bernardowho extensively consumed it. The very well preserved skin and flesh can be seen in the mummies today.