The chayote squash, scientific name, Sechium edule, is the edible fruit of a tropical perennial vine plant which is a member of the Cucurbitaceae family, along with other squashes, gourds, cucumbers and melons. Although the most commercially known varieties are lime green and pear shaped, chayote squashes have many different guises. There are varieties with different colors, shapes and textures, though their shared common denominator is their flesh’s color and the fruit’s flavor. As the chayote squash is utilized in so many cultures it has adopted many other common names, including Madeira marrow, vegetable pear, gayota, huisquil, papa del aire, chocho and pimpinella.

Chayote squash is defined by its ubiquitous pear-like shape, its pale lime green coloring and the deep linear indentations along the fruit’s thin skin that meet at its flower end. Its creamy white hued flesh has a semi-crisp texture that becomes succulent to cottony as it matures. Its central core contains small seeds, which though edible are most often discarded. Chayote squash’s flavor is lacking in depth and offers a mere insipid taste, thus allowing it to be a carrier sponge of other accompanying ingredient’s flavors. The chayote fruit is just one of the edible elements of the plant; its tendrils, flowers, even its roots are also edible, thus expanding its culinary utilities.

Serving Ideas

Chayote squash can be eaten both raw and cooked. As it lacks any definitive flavors, its textural qualities play center stage in its culinary uses. It is often shredded and added to salads, along with fresh and bright flavors such as cilantro, greens and citrus. The fruit can be grilled, peeled and added to soups, stews and casseroles. Slow roast chayote squash and serve as an accompaniment to main courses featuring pork, poultry or shrimp. Other complimentary flavors and ingredients include legumes, chiles, both soft and hard cheeses, garlic, cumin, summer melons and nuts such as pistachios and almonds. In addition to the fruit, the tendrils and shoots of the chayote squash can be added to salads, its flowers stuffed then fried and its seeds dried and toasted.

Ethnic/Cultural Info

Chayote squash originally defined culinary elements of the Aztecs in central Mexico. The Aztec appetite would spread throughout Mexico and Central America and eventually Spain adapted the influence of chayote squash, among other New World ingredients, into their cuisines. Ironically, Spanish explorers would bring the chayote squash back with them to other New World destinations, specifically within the West Indies and the Caribbean.

Geography/History

Chayote squash is native to the cultural and regional areas of Mesoamerica, specifically central Mexico. It is one of the earliest cultivated plants within the New World, though there is no definitive archaeological evidence to prove just how long chayote squash has been in existence. The chayote squash’s global presence now places it on every continent throughout the world besides Antarctica, growing at sea level heights up to 6,000 feet. As its semi-tropical origins suggest, though, it prefers warm climates, ample soil moisture and long summer days (at least 12 hours of sunlight are needed for the plant’s to flower). Its roots can run deep and wide and its vines can grow up to 50 feet in length, which has placed the plant on some regions' invasive plant lists, including Hawaii, where the plant is primarily grown in home gardens.

Seasons/Availability

Chayote squash is available year round, though peak harvests are fall through late spring.