Vegetable - Chayote

Chayote / Chayoti

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About the Vegetable :Chayote ,the common variety available is the fruit with roughly pear-shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 20 cm in length. It looks like a green pear, and it has a thin, green skin fused with the green to white flesh, and a single, large, flattened pit. Some varieties have spiny fruits. The flesh has a fairly bland taste, and a texture is described as a cross between a potato and a cucumber.Chayote is originally native to Mexico where it grows abundantly and has little commercial value. It has been introduced as a crop all over Latin America, and worldwide.Whether raw or cooked, chayote is a good source of amino acids and vitamin C.

Scientific / Binomial name : Sechium edule

Popularly Known as :Pear squash,vegetable pear,Chayote,Tayota, Christophene, Christophine, Cho-cho, Chuchu, Guatila, Centinarja

Usage :The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavour. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. 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. Like other members of the gourd family, such as cucumbers, melons, and squash, chayote has a sprawling habit.

Culinary Used Areas :Everywhere. The main growing regions are Brazil, Costa Rica and Veracruz, Mexico.