Chayote

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The Aztecs used this vegetable long before the arrival of the Spanish conquerors. Its origin are the mountains of Brazil, Central America and Mexico. Today, it is grown in plantations in Mexico, Guatemala, Honduras, Costa Rica, the Caribbean, California, North - and East India, in the coastal regions of Queensland/Australia, New Zealand, Hawaii, the Philippines, North -and West Africa and Southern France. The most important market for chayotes are France, Germany and Great Britain.

Description:

Chayotes are the fruit of a coarse-haired gourd plant climbing with 20-30m long vines. Not only the fruits are eaten in the grower countries, but also the sprouts which are eaten like asparagus, and the leaves treated like spinach. The strong fibres of the stem are processed to paper, mats, bags and hats. We only see fruits that are 7-20cm long, up to 1kg in weight, shaped like cucumbers or large slim pears. They are smooth or feature 50 or 10 more or less deep grooves; their colouring is whitish, greenish-yellow or green. Their rind is wavy and wrinkled, often displays warts, sometimes covered in white fleshy spikes, and they feature a toothed, possibly crimped tip. The flesh is firm, ivory-white to dark green, and it releases a sticky juice. In the centre of the fruit, a single up to 10cm long, oval, flat and light-coloured pip is found which usually extrudes from the fruit. The pip has the property to germinate as a starter, but only within the plant, not isolated or separated from it, prior to the fruit separating from the plant. Hence, the whole fruit may be planted in a flower pot in order to cultivate a new plant. The pip is edible and tastes pleasantly nutty. The fruit contains: 90% water, carbohydrates (starch), protein, potassium, calcium, iron, provitamin A and vitamin C (approx. 20mg%). The taste of the flesh is relatively neutral, somewhat sweetish, a mixture of cucumber and zucchini The chayote is supposed to treat hypertension.

Marketing :

The fruit is available all year round. They are picked in ripe condition, but prior to the enlargement and protrusion of the pip. Their weight is 200-450g. The fruit keeps well, it remains fresh for a long time and can easily be shipped. It may be stored for up to 6 weeks and even longer, at 9- 11°C and 90 % relative humidity. Prior to consumption it should be left for a time at room temperature. Sale per piece or weight.

Use:

Chayotes are very versatile. To eat as a salad, the fruit is peeled and sliced best under water, because of the still present small spikes and the sticky juice adhering to the hand, salted and peppered and sprinkled with lemon juice or fine vinegar (sherry or raspberry vinegar). Chayotes are mostly cooked. For this, the fruits are peeled (see above), and the pip may be removed or left, as preferred. Halved fruits require 40-50 minutes cooking time, smaller pieces or slices 15-20 minutes.. Boiled fruit may also be served as a salad, possibly together with tomatoes and celery, and seasoned with a salad dressing.. Generally preferred however, is the preparation as a warm vegetable, by itself or mixed with others, sauteed in butter, as a side order to meat and fish dishes. It is served with a butter, cream, cheese or curry sauce. Other preparations: chayotes stuffed with meat, fish, shrimps, or cheese and baked; chayotes as addition in clear soups, interestingly seasoned with thyme, marjoram, basil and other herbs. They are also suitable for compotes, sweets, desserts, fruit gateaux and other baked goods.