View source for Chayote

{{Short description|Edible fruiting vine of the gourd family}}
{{Redirect2|Mirleton|Merleton|other uses|Mirliton (disambiguation){{!}}Mirliton}}
{{Speciesbox
| image = Chayote BNC.jpg
| image_caption = '''Chayote fruit'''
| image2 = Chayote cross section BNC.jpg
| image2_caption = '''Chayote fruit cut lengthwise'''
| genus = Sicyos
| species = edulis
| authority = [[Nikolaus Joseph von Jacquin|Jacq.]]
| synonyms =
* ''Chayota edulis'' [[Nikolaus Joseph von Jacquin|Jacq.]]
* ''Sechium edule'' ([[Nikolaus Joseph von Jacquin|Jacq.]])
| synonyms_ref = <ref name=POWO>[https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:293946-1 POWO]: Sicyos edulis Jacq. (retrieved 11 March 2024)</ref>
}}
{{nutritionalvalue
| name=Chayote, fruit, raw
| water-94.24 g
| kJ=80
| protein=0.82 g
| fat=0.13 g
| carbs=4.51 g
| fiber=1.7 g
| sugars=1.66 g
| calcium_mg=17
| iron_mg=0.34
| magnesium_mg=12
| phosphorus_mg=18
| potassium_mg=125
| zinc_mg=0.74
| manganese=0.189
| vitC_mg=7.7
| thiamin_mg=0.025
| riboflavin_mg=0.029
| niacin_mg=0.47
| pantothenic_mg=0.249
| vitB6_mg=0.076
| folate_ug=93
| vitE_mg=0.12
| vitK_ug=4.1
| source_usda=1
| note=[https://fdc.nal.usda.gov/food-details/170402/nutrients Link to USDA Database entry]
}}

'''Chayote''' ({{IPAc-en|ch|ai|'|ou|t|ei}}; previously placed in the obsolete genus ''Sechium''), also known as '''christophine''', '''mirliton''', '''güisquil''', and '''choko''',<!-- Only widely used ENGLISH names here; add other names in the relevant "Culinary and medicinal uses" subsections below --> is an edible [[plant]] belonging to the [[gourd]] family, [[Cucurbitaceae]]. This fruit was first cultivated in [[Mesoamerica]] between southern [[Mexico]] and [[Honduras]], with the most genetic diversity available in both Mexico and [[Guatemala]].<ref>{{Cite book|last=León|first=Jorge|url=https://books.google.com/books?id=NBtu79LJ4h4C&q=chayote|title=Botanica de los cultivos tropicales|date=2000|publisher=Agroamerica|isbn=978-92-9039-395-5|pages=166–168|language=es}}</ref> It is one among dozens of foods introduced to the [[Old World]] during the [[Columbian Exchange]]. At that time, the plant spread to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many 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 [[salad]]s or [[salsa (sauce)|salsa]]s, most often marinated with [[lemon]] or [[lime juice]], but is often regarded as 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.

== Names and etymology ==
<!-- Place non-English names in the relevant "Culinary and medicinal uses" subsection -->The fruit goes by many English-language names around the world.  "Chayote", the common American English name of the fruit (outside of [[Louisiana]]) is from the [[Spanish language|Spanish]] word {{lang|es|chayote}}, a derivative of the [[Nahuatl]] word {{lang|nah|chayohtli}} ({{IPA|nah|t͡ʃaˈjoʔt͡ɬi|pron}}).<ref name="Raichlen"/> The Nahuatl-derived name is preserved in the [[Philippines]], where it is known as {{lang|tl|sayote}} or {{lang|tl|tsayote}}.<ref name="Almario">{{cite book |title=100 Events that Shaped the Philippines|last1=Almario |first1=Virgilio S. |last2=Almario |first2=Emelina S. |last3=Miguel |first3=Felix Mago |date=1999 |publisher=Adarna Books |isbn=9789715080507}}</ref> It is also known as  {{lang|es|güisquil}} in Guatemala, El Salvador, and {{lang|es|pataste}} in Honduras.

In Louisiana<ref name="Raichlen">Steven Raichlen. [https://www.latimes.com/archives/la-xpm-1991-12-26-fo-1338-story.html "Chayote: The Most Delicious Squash You've Never Heard Of."] ''[[Los Angeles Times]]''. 26 December 1991. Retrieved 25 May 2020.</ref> and [[Haiti]] it is known as "mirliton" ({{IPAc-en|lang|ˈ|m|ɪər|l|ə|t|ɒ|n}})<ref name="mirliton">{{cite encyclopedia |encyclopedia=Collins English Dictionary - Complete & Unabridged |title=mirliton |url=http://www.collinsdictionary.com/dictionary/english/mirliton |access-date=31 August 2012 |edition=11th.}}</ref> also spelled "mirleton" or "merleton" in the United Kingdom. The ''r'' is often silent, e.g. Cajun ''me-lay-taw'').<ref name="Louisiana">{{cite web|title=Mirlitons|publisher=Cooking Louisiana|url=http://www.cookinglouisiana.com/Articles/Mirletons.htm|access-date=2011-12-25|archive-date=2021-02-11|archive-url=https://web.archive.org/web/20210211211407/http://www.cookinglouisiana.com/Articles/Mirletons.htm|url-status=dead}}</ref>{{fv|date=February 2025}}

In the [[eastern Caribbean]], the [[United Kingdom]] and [[Republic of Ireland|Ireland]], it is known as "christophine" or "christophene" (from French, a reference to [[Christopher Columbus]]).<ref name="Raichlen"/><ref name=kays/>{{verify source|date=January 2024|reason=Speculative fix for missing reference}}<ref name="gp"/>

In other parts of the world, the English name is often "cho cho", "chouchou" (e.g. in [[Mauritius]]), or a variant thereof (e.g. "chow-chow" in India and Sri Lanka, "chuchu" in Brazil, and "chocho" in [[Jamaica]]).<ref name="Raichlen"/><ref>Prabalika M. Borah. [https://www.thehindu.com/life-and-style/food/lets-do-the-chow-chow/article19924674.ece "Let's do the chow chow."] ''The Hindu.'' 26 October 2017. Retrieved 10 April 2021.</ref> This name may have originated from [[Pidgin English]] for "chayote".<ref name="gp">{{cite web |title=Chayote |url=http://gourmetpedia.net/products/vegetables/chayote/ |website=Gourmetpedia |access-date=4 January 2024}}</ref> In Nepal it is known as Es-kus.

In [[Australia]], [[New Zealand]] and [[Singapore]], it is known as "choko". The name is derived from [[Cantonese language|Cantonese]], from Chinese immigrants to Australia and New Zealand in the late 19th century.<ref>{{cite news |last1=Truong |first1=Thanh |title=An ode to the versatility of chokos |url=https://www.sbs.com.au/food/article/an-ode-to-the-versatility-of-chokos/7bpqs4m57 |access-date=4 January 2024 |work=SBS Food}}</ref>

Chayote is also sometimes referred to as "vegetable pear".<ref name=kays/>{{verify source|date=January 2024|reason=Speculative fix for missing reference}}

in [[Indonesia]] there are several names of chayote, ''labu'' (squash) ''siam'', ''labu Jepang'' and ''manisah'' in [[Javanese language|Javanese]]. Beside the fruits, leaves are popular as a daily vegetables .

Chayote arrived to the southern Italian region of [[Campania]] in the early 16th Century. Spain conquered the [[Kingdom of Naples]] in 1503 and connected it to the wider network of commercial and military routes that included the American colonies. Chayote spread pretty rapidly but was never cultivated at scale. It is known in Naples markets as "melanzana dei francesi" (aubergine of the French) or "melanzana spinosa" (thorny aubergine) and "zucchina spinosa" (thorny zucchini), due to the fact that local varieties have thorns. Also known as "masciusce" (a name that suggests a connection with Brasilian "[[Cucumis anguria|maxixe]]" and Kimbundu ma'xixi, indicating the thorny, tiny maroon cucumber), it is being "rediscovered" as a forgotten, local wild fruit and its colonial origins are still little known.<ref>http://www.trattoriaguaiana.org</ref>

== Cultivation ==
Like other members of the gourd family, chayote has a sprawling habit, and requires sufficient room. The roots are also highly susceptible to rot, especially in containers, and the plant in general is finicky to grow. However, in Australia and New Zealand it is an easily grown yard or garden plant, set on a [[chicken wire]] support or strung against a [[fence]]. In Trinidad and Tobago, it is grown in the mountainous areas strung from wire lines. In [[Latin America]], chayote is widely cultivated. Depending on variety and region, yield reaches from 10 to 115 t/ha.<ref name="Chayote, Sechium edule Jacq. Sw">{{cite book |last1=Lira Saade |first1=Rafael |title=Chayote, Sechium edule (Jacq.) Sw. |date=1996 |publisher=IPGRI |location=Rome, Italy |isbn=92-9043-298-5}}</ref>

=== Soil and climate requirements ===
Chayote requires humus-rich, well drained soils, which are slightly acid to acid (pH 4.5 to 6.5). Clay soils reduce crop productivity because they retain water and therefore promote growth of [[Fungus#As pathogens and parasites|fungal pests]].<ref>Vargas, A.E. (1991) [http://www.sidalc.net/cgi-bin/wxis.exe/?IsisScript=cnp.xis&method=post&formato=2&cantidad=1&expresion=mfn=002190] Aspectos técnicos sobre cuarenta y cinco cultivos agrcolas de Costa Rica. Ministerio de Agricultura y Ganadería, San José de Costa Rica</ref>
Chayote adapts to a wide range of climatic conditions but grows best in regions with average temperatures of 13–21&nbsp;°C with at least 1500–2000&nbsp;mm of annual precipitation.<ref name="Chayote, Sechium edule Jacq. Sw"/>
The crop is not frost-tolerant, however it can be grown as an annual in temperate regions.

== Taxonomy ==
The plant was first recorded by modern botanists in [[Patrick Browne (physician)|P. Browne]]'s 1756 work, the ''Civil and Natural History of Jamaica''.<ref>{{Citation |last= Browne |first= Patrick |year= 1756 |title= Civil and Natural History of Jamaica |url= http://www.brunias.com/bookinfo.html#ref341 |access-date= 2007-03-19 |archive-date= 2007-01-17 |archive-url= https://web.archive.org/web/20070117222212/http://www.brunias.com/bookinfo.html#ref341 |url-status= dead }}</ref> [[Olof Swartz|Swartz]] included it in 1800 in its current genus ''[[Sechium]]''.

The genus name ''Sechium'' is probably an alteration of the Ancient Greek [[wikt:σίκυος|σίκυος]] : síkyos "cucumber".  The species name ''[[wikt:edulis|edulis]]'' means "edible".

== Description ==
[[File:CutChayote.jpg|right|thumb|Cut chayote showing seed]]
In the most common variety, the fruit is roughly [[pear]]-shaped, somewhat flattened and with coarse wrinkles, ranging from {{cvt|10|–|25|cm}} long, with thin green skin fused with green to white flesh, and a single, large, flattened [[Endocarp|stone]]. This seed or stone can be up to {{cvt|10|cm}} long by {{cvt|7|cm}} wide.<ref>{{cite book | last= Fayaz | first= Ahmed | date= 2011 | title= Encyclopedia of Tropical Plants | location= Buffalo, New York | publisher= Firefly Books | page= 451 | isbn= 978-1-55407-489-1 }}</ref> Some varieties have spiny fruits. Depending on the variety, a single fruit can weigh up to 1.2&nbsp;kg.<ref>Saade, R. L. (1996). Chayote, Sechium edule (Jacq.). Sw. Biovers. Rome: IPK and IPGRI.</ref> The flesh has a fairly bland taste, and the texture is described as a cross between a [[potato]] and a [[cucumber]].

The chayote vine can be grown on the ground, but as a climbing plant, it will grow onto anything, and can easily rise as high as {{cvt|12|m}} when support is provided. It has heart-shaped [[leaf|leaves]], {{cvt|10|–|25|cm}} wide and tendrils on the stem. The plant bears male flowers in clusters and solitary female flowers.<ref>{{cite book|author=Grubben, G.J.H.|year=2004|title=Plant resources of tropical Africa: Vegetables|publisher=Backhuys|isbn=978-90-5782-147-9|url=https://archive.org/details/bub_gb_6jrlyOPfr24C}}</ref>

== Culinary uses ==
{{Cookbook|Chayote}}
Although many 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.

The fruit does not need to be peeled to be cooked or fried in slices. It has a very mild flavor. It is commonly served with seasonings (e.g., salt, butter and pepper in Australia) or in a dish with other vegetables and flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled in [[escabeche]] sauce. Both fruit and seed are rich in [[amino acid]]s and [[vitamin C]].<ref name=Saade_p29>Rafael Lira Saade. 1996 p.29</ref> Fresh green fruit are firm and without brown spots or signs of sprouting; smaller fruit are usually more tender. Chayote can be sliced lengthwise and eaten using salad dressing dip. The seed is edible and tasty to some when served cold, dipped in dressing.{{Citation needed|date=September 2017}}

The [[tuberous]] part of the [[root]] is starchy and eaten like a yam; it can be fried. It can be used as pig or cattle fodder.

=== North America ===
Culinary use of the chayote in North America has tended to be regional.  In [[Louisiana Creole cuisine|Louisiana Creole]] and [[Cajun]] cuisine, the fruit is a popular seasonal dish for the holidays, especially around Thanksgiving, in a variety of recipes.

[[David Fairchild]] was a botanist who tried to introduce it to wider use in the southern United States, and describes the plant and early experiences with it in a journal article in 1947.<ref>{{cite journal |first1=David |last1=Fairchild |title=Early experiences with the Chayote |journal=Florida Horticultural Society |date=1947 |volume=60 |pages=172–177 |url=https://journals.flvc.org/fshs/article/view/102207/98140}}</ref> 
 
[[File:Ichintal.jpg|right|thumb|''Ichintal'' (chayote root)]]
Chayote is an important part of traditional diets across Mesoamerica, and can be found in a variety of dishes. In this region, it is often known as ''güisquil,'' or ''huisquil'', derived from the Nahuatl term ''huitzli.''<ref>{{Cite web |last=Asociación de Academias de la Lengua Española |date=2010 |title=güisquil {{!}} Diccionario de americanismos |url=https://www.asale.org/damer/g%C3%BCisquil |access-date=2024-02-04 |website=«Diccionario de americanismos» |language=es}}</ref> In Guatemala, ''güisquil'' specifically refers to the darker variety of the fruit, while the lighter, yellower variety is called ''perulero''.<ref name="Giron">Rudy Giron. [https://antiguadailyphoto.com/2014/09/17/inchintal-the-guisquil-or-chayote-root/ "Inchintal, the Güisquil or Chayote root."] AntiguaDailyPhoto. 17 September 2014. Retrieved 20 December 2021.</ref>  The root, known as ''ichintal'', is also a seasonal delicacy there.<ref name="Giron"/>  The fruit of the chayote is used in a type of Guatemalan [[chilaquiles]] called ''caldos'', where a piece of cheese is placed between two slices of chayote and then dipped in egg batter and fried.<ref name="Giron"/>

In Eastern Caribbean English the fruit, used as a vegetable, is known as ''christophene''.  In Jamaica and other places in the western Caribbean it is known as ''chocho''.<ref>{{cite book|author=Allsopp, Richard|year=1996|title=Dictionary of Caribbean English Usage|publisher=Oxford University Press|isbn=0-19-866152-5|pages=153–154}}</ref>  The fruit is called ''tayota'' in the [[Dominican Republic]].

===South America===
{{Expand section|date=December 2021}}
In [[Brazil]] (locally called ''chuchu'') and other Latin American countries, it is breaded and fried, or used cooked in salads, soups, stews and soufflés. 'Chuchu' (or 'Xuxú') is also a term of endearment in Brazil, like 'Honey' in English.

=== Asia ===
[[File:Chayotejf2122.JPG|thumb|A [[Filipino cuisine|Filipino]] side dish with diced chayote and chayote tops]]
Chayote is widely used in Southeast Asia.  In the [[Philippines]], the plant is generally known as {{lang|fil|sayote}} in [[Filipino language|Filipino]] (also {{lang|tl|chayote}}, {{lang|tl|tsayote}}, {{lang|ceb|salyote}}, {{lang|bnc|sayyot}}, {{lang|tl|kayote}}, etc. in other [[Languages of the Philippines|Philippine languages]], all derived from Spanish {{lang|es|chayote}} or {{lang|es|cayote}}). It is grown mostly in mountainous parts of the country such as [[Benguet]] and parts of [[Cordillera Administrative Region]].<ref name=kays>{{cite book |last1=Kays · |first1=Stanley J. |title=Cultivated Vegetables of the World: a Multilingual Onomasticon |date=2011 |publisher=Wageningen Academic Publishers |isbn=9789086867202 |page=148}}</ref><ref>{{cite web|last=Stuart|first=Dr. Godofredo|title=Sayote|url=http://stuartxchange.com/Sayote.html|work=Philippines medicinal plants|publisher=Stuart Exchange|access-date=14 January 2014}}</ref> Chayote is used in many kinds of dishes such as soup (such as [[sinigang]] and [[tinola]], often as a substitute for [[Calabash|upo squash]]), stir-fried vegetables and [[chop suey]]. It was among the numerous vegetables, grains, and fruits introduced into the country directly from [[Mexico]] via the [[Manila galleon trade]].<ref>{{cite web|last1=Carillo|first1=Lovely A.|title=Mexican-Philippine link traced to cacao trading|url=http://mindanaodailymirror.com/mexican-philippine-link-traced-cacao-trading-36152/|website=Mindanao Daily|access-date=2 May 2018|archive-url=https://web.archive.org/web/20180502211127/http://mindanaodailymirror.com/mexican-philippine-link-traced-cacao-trading-36152/|archive-date=2 May 2018|url-status=dead}}</ref>

In [[Indonesia]], chayotes or ''labu siam'' are widely planted for their [[Shoot (botany)|shoot]]s and fruit.  (''Labu siam'', literally "[[Siam]]ese gourd", is used in both Indonesia and Malaysia.)  It is generally used in Sundanese food as ''[[lalap]]'' and one of ingredients for Sundanese cuisine called ''[[sayur asem]]'', as well as one of ingredients for Javanese cuisine called ''[[sayur lodeh]]''.  In [[Timor-Leste]], chayote is called ''lakeru Japones''. It is speculated that chayote was introduced by Japanese soldiers during World War II.  In [[Vietnam]], chayote is called ''su su'' and is served in sautés, stir-fries and soups. In [[Thai cuisine]], the plant is known as ''sayongte'' ({{langx|th|ซายองเต้}}) or ''fak maeo'' ({{langx|th|ฟักแม้ว}}, literally meaning "[[Miao people|Miao]] melon"). It grows mainly in the mountains of northern Thailand. The young shoots and greens are often eaten stir-fried or in certain soups.  In [[Burma]], the chayote is known as ''Gurkha thee'' or "Gurkha fruit" ({{lang|my|ဂေါ်ရခါးသီး}}) and is cheap and popular.{{citation needed|date=October 2018}}

[[File:2013 Phat sayongte.jpg|thumb|upright|''Phat yot sayongte'': [[Thai language|Thai]] for stir-fried chayote shoots]]
Chayote is also frequently eaten in South Asia.  In [[India|eastern and north eastern India]] and [[Nepal]], the plant and fruit is called squash or ''ishkus'' ({{lang|ne|इस्कुस}} in [[Nepali language|Nepali]]), probably derived from the English word squash. Its shoots, fruit and roots are widely used for different varieties of curries.  In the Indian state of [[West Bengal]], it is generally known as ''squash'' ({{lang|bn|স্কোয়াশ}}). The whole vegetable is used to make curries, or it is sauteed. It is also cooked with fish, eggs or mutton. It is largely eaten during the [[Climate of West Bengal#Summer|summer]] and [[Climate of West Bengal#Rainy|rainy season]]  as it contains much water and is a good source of vitamin C. The young branches are also considered for making items as ''saag'' or can be added into preparing [[shukto]]. There are two varieties available; dark green and light green. The dark green variety is much more tender than the lighter one, which develops a fibrous texture around its seed if harvesting or consumption is delayed.  In [[Tamil Nadu]], South India, chayote is known as ''maerakkai'' ({{lang|ta|மேரக்காய்}}) or chow-chow ({{lang|ta|சௌ சௌ}}) in Tamil and widely used in everyday cooking for recipes like ''sambar'', ''kootu'', ''poriyal'', ''thuvayal'', ''chutney'' and ''mor-kulambu''. ''Chow-Chow'' is the common name used in the markets.  In [[Karnataka]], South India, chayote is popularly referred to as ''seeme badanekaayi'' ({{lang|kn|ಸೀಮೆ ಬದನೇಕಾಯಿ}}) in [[Kannada]] or "Bangalore brinjal"; "brinjal/eggplant/aubergine of the plateau".<ref>Yadav et al, [http://gbpihedenvis.nic.in/html/vol13_2/DIVERSITY.pdf DIVERSITY OF CUCURBITACEOUS CROPS IN NORTH EASTERN REGION] {{webarchive |url=https://web.archive.org/web/20140821015751/http://gbpihedenvis.nic.in/html/vol13_2/DIVERSITY.pdf |date=August 21, 2014 }} ENVIS Bulletin Vol 13(2) : Himalayan Ecology</ref> It is used in vegetable stews like ''sambar'' and ''palya''.

In temperate Northeast Asia, chayote is less common.  In [[Korea]], chayote is also known as ''chayote'' ({{lang|ko|차요테}}) and is commonly used as a side dish in either pickled or marinated form. This fruit is most commonly pickled with vinegar and soy sauce (''chayote-[[jangajji]]''; {{lang|ko|차요테장아찌}}), or marinated and dressed with sauces and spices into a salad (''chayote-[[muchim]]''; {{lang|ko|차요테무침}}).<ref>{{cite web |url=https://www.youtube.com/watch?v=2aM8LkJ5gbs  |archive-url=https://ghostarchive.org/varchive/youtube/20211213/2aM8LkJ5gbs |archive-date=2021-12-13 |url-status=live|access-date= 30 October 2020|website=[[YouTube]] |title=친정엄마 차요태 장아찌/Chayote Jangajji / Chayote Pickle |date=10 June 2019 }}{{cbignore}}</ref>  In [[China]], the chayote is known as the "Buddha's palm" ({{lang-zh|c=佛手瓜|p=fóshǒu guā}}) or {{citation needed span|text=alternatively in Cantonese ''choko'' (cau1 kau4) 秋球 [lit. autumn ball]|date=December 2018}} or {{lang-zh|合掌瓜}}, and is generally stir-fried.  In tropical [[Taiwan]] and southern China, chayotes are widely planted for their [[Shoot (botany)|shoot]]s, known as ''lóngxūcài'' ({{lang-zh|s=龙须菜|t=龍鬚菜|l=dragon-whisker vegetable}}). Along with the young leaves, the shoots are a commonly consumed vegetable in the region.

===Africa===
{{Expand section|with=more details about mainland Africa|date=December 2021}}
Chayote is commonly eaten in the islands of the [[Indian Ocean]].  In [[Réunion]], the French overseas territory near [[Mauritius]], ''chou chou'', as it is known, is served in many dishes especially in the highlands. A popular starter of ''chou chou au gratin'' (baked with a cheese sauce), as a side with a meal and even as a dessert.  In Mauritius, it is called ''sousou'' and is cultivated in the high plateau of the island. Mixed with beef, pork or chicken, chou chou is widely used to make delicious steamed Chinese dumplings called ''niouk yen'' (''boulette chou chou'') or ''chow mai''. Stems and leaves are consumed in bouillon to accompany rice and other dishes. The ''chou chou'' is also consumed as pickle, salad, gratin, curry and sauté with beef, egg or chicken.  In Madagascar, chayote (known in [[Malagasy language|Malagasy]] as ''sôsety'') is eaten in dishes such as ''saosisy sy sôsety'' (sausage and chayote) and ''[[tilapia]] sy sôsety'' (tilapia and chayote).

=== Europe ===
{{Expand section|with=more details about mainland Europe|date=December 2021}}
In the Portuguese Autonomous Regions of [[Madeira]] and [[Azores]], where the vegetable is popular, chayote is called ''pimpinela'' (or ''pepinela'') and ''caiota,'' respectively.  In both regions, chayote is part of the local gastronomy,<ref>{{Cite web|title=Faz mesmo bem à saúde comer pimpinela (ou chuchu)?|url=http://www.somosmadeira.com/2017/01/faz-mesmo-bem-saude-comer-pimpinela-ou.html|access-date=2021-07-25|website=Somos Madeira |date=3 January 2017 }}</ref> usually cooked with beans in the shell, potatoes, and corn cobs to accompany fish dishes, usually [[caldeirada]]s. In the Azores, chayote is also used in [[pudding]]s<ref>{{Cite web|date=2017-10-20|title=Pudim de caiota|url=http://receitas.mundoazores.com/pudim-de-caiota/|access-date=2021-07-25|website=Receitas Mundo Azores|language=pt-PT}}</ref> and [[Fruit preserves|jams]].<ref>{{Cite web|date=2017-10-20|title=Doce de Caiota|url=http://receitas.mundoazores.com/doce-de-caiota/|access-date=2021-07-25|website=Receitas Mundo Azores|language=pt-PT}}</ref> On the Mediterranean island of Malta, it is a popular vegetable grown mainly by hobby farmers or as a side-product. In the Maltese language, it is known as ċentinarja, and is mainly used in thick vegetable soups, or as a side-vegetable.

== Folklore ==
===Chayote as mock apple pie===
In [[Australia]], a persistent [[urban legend]] is that [[McDonald's]] [[apple pie]]s were made of chokos (chayotes), not [[apple]]s.<ref>{{cite news |title=Are there chokos in McDonald's Apple Pies? |first=John |last=Rolfe |url=http://www.dailytelegraph.com.au/archive/money/are-there-chokos-in-mcdonalds-apple-pies/story-fn300aev-1225807413552 |newspaper=[[The Daily Telegraph (Sydney)|The Daily Telegraph]] |date=December 6, 2009 |access-date=August 21, 2014 |archive-url=https://archive.today/20240527024807/https://www.webcitation.org/6RzBsBzaX?url=http://www.dailytelegraph.com.au/archive/money/are-there-chokos-in-mcdonalds-apple-pies/story-fn300aev-1225807413552%3Fnk=48b2ea27158c788f8875456d1884411f |archive-date=May 27, 2024 |url-status=live }}</ref> This eventually led McDonald's to emphasise the fact that real apples are used in their pies. This legend was based on an earlier belief that tinned pears were often disguised chayotes. A possible explanation for the rumor is that there are a number of recipes in Australia that advise chayotes can be used in part replacement of canned apples to make the fruit go farther in making apple pies. This likely arose because of the economies of "mock" food substitutes during the [[Great Depression in Australia|Depression Era]],<ref>{{cite web|url=http://www.mindfood.com/at-secret-ingredient-the-outcast.seo|title=Food From the Source: "Secret Ingredient: the Outcast" article by Laura Venuto, Nov 19, 2010|work=MiNDFOOD|url-status=dead|archive-url=https://web.archive.org/web/20101121054552/http://www.mindfood.com/at-secret-ingredient-the-outcast.seo|archive-date=2010-11-21}}</ref> shortages of canned fruit in the years following [[World War II]], and the fact that apples do not grow in many tropical and subtropical parts of Australia, making them scarce. Chayotes, on the other hand, grow extensively in Australia, with many suburban backyards featuring chayote vines growing along their fence lines and outhouses.

Many modern [[Low-carbohydrate diet#Ketogenic diet|keto diet]] recipes take advantage of chayote fruit's low carb count and apple-like cooked texture as a substitute in high-carb apple desserts.

===Chayote as a mummification agent===
Due to its purported cell-regenerative properties, it is believed as a contemporary legend that this fruit caused the mummification of people from the Colombian town of [[San Bernardo, Cundinamarca|San Bernardo]] who extensively consumed it. The very well preserved skin and flesh can be seen in the mummies today.<ref>{{cite news|url=https://www.wsj.com/articles/in-this-small-colombian-town-people-love-their-mummies-1443664421|title=In this small Colombian town people love their mummies|access-date=September 3, 2018|newspaper=Wall Street Journal|date=October 2015|last1=Muñoz|first1=Sara Schaefer}}</ref>

== Gallery ==
<gallery>
File:Baby Chayote.jpg|Baby Chayote fruits in the rooftop garden (Nepal)
File:Chayote7 lo (4070350895).jpg|Chayote leaf (Vietnam)
File:Chayote11 lo (4071117536).jpg|Picking chayote (Vietnam)
File:Chayote contd 25 lo (4071176982).jpg|Weighing and preparing chayote shoots (Vietnam)
Image:Perulero.jpg|''Perulero'', a yellowish-white variety (Guatemala)
Image:Sprouting-chayote-november.JPG|Sprouting chayote
Image:Su_su.jpg|Chayote growing on vines (Vietnam)
Image:Chayote_on_vine_Central_America.jpg|Chayote growing on vines (Central America)
Image:Sechium_edule_plantation_Salazie_dsc03258.jpg|Chayote plantation (Réunion Island)
File:Chayoitejf.JPG|Chayote with beef (Philippines).
File:Chayote from Kattappana, Kerala.jpg|Chayote as harvested ([[Kattappana]], India)
File:Green leaves of Chayote.jpg|Leaf and tendril of chayote (Nepal)
File:Leaves of Chayote.jpg|Shoot tip with tendrils of chayote (Nepal)
</gallery>

== See also ==
*''[[Araujia sericifera]]'', a toxic weed that is often described as "choko-like".
*[[List of vegetables]]

== References ==
{{Reflist|30em}}

== Sources ==
* Rafael Lira Saade. 1996. Chayote ''Sechium edule'' (Jacq.) Sw. Promoting the conservation and use of underutilized and neglected crops. 8. Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, Italy. {{ISBN|92-9043-298-5}} [http://www.bioversityinternational.org/fileadmin/bioversity/publications/pdfs/355.pdf available in pdf format]{{dead link|date=November 2016 |bot=InternetArchiveBot |fix-attempted=yes }}

== External links ==
{{Commons|Sechium edule|Chayote}}
* [https://www.mirliton.org/ Mirliton.org], A nonprofit organization promoting growing techniques and conservation of mirlitons (Louisiana name for chayote)
* [http://www.hort.purdue.edu/newcrop/1492/chayote.html Chayote Information] Purdue University Horticulture
* [http://www.motherearthnews.com/Organic-Gardening/1980-11-01/Grow-Chayote.aspx Growing Chayote] Mother Earth News
* [http://www.maya-ethnobotany.org/mayan-ethno-botany-tropical-agriculture-horticulture-farming-agroforestry-edible-flowers-medicinal-plants/vegetable-fruit-edible-shoot-chayote-perulero-guisquil-sechium-edule-ichintal.php Güisquil (wiskil), Sechium edule, chayote is a major crop in Mayan agriculture] Maya Ethnobotany

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[[Category:Crops originating from Mexico]]
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