Origin: Southern Mexico and central America

Etymology: from the Aztec chayotl

The chayote, a climbing plant originally from Mexico, belongs to the cucurbitaceae family, like its cousins the pumpkin and squash. The chayote is shaped like a big pear and contains a single large pit. Its white or light green skin is covered by long furrows and sometimes a few soft spines, or at least will be smooth or rough depending on the variety.

The French West Indian name “christophine” comes from Christopher Columbus who brought it back from Central America. “Cho cho” may be a Pidgin English derivation of chayote.

The chayote’s firm white flesh has a delicate flavour reminiscent of zucchini.

In Mexico, three varieties are found:

• pale green, pear-shaped;
• smaller and cream-colored;
• and the dark green spiny chayote

Cooking Chayote

•  
• the flesh is white and firm, with a hint of sweetness and a high water content
• when the chayote is still green, it is eaten raw, grated into salads. You just have to peel it, remove the pit and slice it thinly.
• Chayote that is ripe, though with no sign of sprouting, is boiled or baked;
• the tough skin and heart are then removed and the flesh is puréed with milk and butter, as in the French West Indies.
• It can be used in gratins, soufflés, beignets, even soups.
• Chayotes are eaten in summer and fall. They will keep for over a week in a dry, well-ventilated place.