|Chayote fruit cut lengthwise|
|Nutritional value per 100 g (3.5 oz)|
|Energy||80 kJ (19 kcal)|
|Dietary fiber||1.7 g|
|Pantothenic acid (B5)|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA FoodData Central
Chayote (Sechium edule), also known as mirliton, pipinola and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. Chayote was one of the several foods introduced to the Old World during the Columbian Exchange. Also during this period, the plant spread from Mesoamerica to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many other 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 to salads or salsas, most often marinated with lemon or lime juice, but is often regarded as especially unpalatable and tough in texture. Whether raw or cooked, chayote is a good source of vitamin C.
Although most 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, especially in Asia.
From Spanish chayote, from Classical Nahuatl chayohtli.
- (US) IPA(key): /tʃɑˈjoʊti/
- (UK) IPA(key): /ˈtʃeɪəʊti/
chayote (countable and uncountable, plural chayotes)
- Sechium edule, a tropical American perennial herbaceous vine having tendrils, tuberous roots, and a green, pear-shaped fruit cooked as a vegetable.
- Synonym: mirliton
- The fruit of this plant.
- choko, chocho, christophine, vegetable