Chayote | Chayote Squash
Scientific Name: Sechium edule
Common Names: Vegetable Pear, Mirliton, Christophine, Cho-Cho, Sayote, Pipinola
Culinary Use: Chayote is a versatile vegetable commonly used in various cuisines worldwide. It has a mild, crisp texture and a subtle flavor that can be likened to a combination of cucumber and zucchini. Chayote can be eaten raw in salads, pickled, or cooked in stir-fries, soups, stews, and side dishes. It is also used as a filling in pies, casseroles, and other savory dishes.
Medicinal Use: Chayote is primarily consumed for its culinary value and is not widely recognized for specific medicinal uses.
Fun Fact: Chayote is native to Mesoamerica and has been cultivated for centuries. It is a member of the gourd family and is technically a fruit, although it is often considered and used as a vegetable in culinary preparations. Chayote plants produce tendrils that help them climb and are known for their high productivity.