Chayote Squash Selection Information | Nutritional Information | Tips & Trivia

Chayote is member of the squash family that originated in Mexico but can now be found throughout the world if you know where to look. Depending on where you live, Chayote may be called a vegetable pear, chcocho, or christophene. It's flavor is described as a cross between a turnip, cucumber and zucchini.

Scientific Binomial Name: Sechium edule

SELECTION INFORMATION

Usage

Use like a squash - steam, bake, stuff or fry.

Selection

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

Avoid product that is soft or blemished.

Storage

Always store squash in your refrigerator, but only wash just prior to use.

Ripening

In general, vegetables will not ripen further after harvest.

Nutritional Information

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

Tips & Trivia

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.

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