Chayote Squash Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Sechium edule
Use like a squash - steam, bake, stuff or fry.
Also called vegetable Pear and Christophene, good-quality chayote will be firm, unblemished and light to medium-green in color. The skin may be either smooth or rough.
Avoid product that is soft or blemished.
Always store squash in your refrigerator, but only wash just prior to use.
In general, vegetables will not ripen further after harvest.
Chayote Squash is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Niacin, Vitamin B6, Pantothenic Acid, Magnesium and Potassium, and an excellent source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Zinc, Copper and Mangane
The chayote, a member of the gourd family, originated in Mexico and is used throughout Latin America and the Caribbean. The word chayote is derived from the Nahuatl word chayotli.
Squash was unknown in Europe until early explorers returned from America with squash seeds.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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