Chayote

Chayote (''Sechium edule''), also known as mirliton and choko, 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. It is one of several 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 salads or salsas, 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

The fruit goes by many English-language names around the world. The common American English name of the fruit (outside of Louisiana) is from the Spanish word , a derivative of the Nahuatl word (). The term ''chayote'' is also used in Puerto Rico. In LouisianaSteven Raichlen
"Chayote: The Most Delicious Squash You’ve Never Heard Of."
''Los Angeles Times''. 26 December 1991. Retrieved 25 May 2020. and Haiti it is known as ''mirliton'' (pronounced ) also spelled ''mirleton'' or ''merleton'' in the United Kingdom (the ''r'' is often silent, e.g. Cajun ''me-lay-taw'' or urban Creole ''miʁl-uh-tɔ̃ns'')

In Australia, New Zealand and Singapore, it is known as ''choko''

In China, it is referred to as ''Foshugua'' (Traditional & Simplified Chinese: 佛手瓜), meaning "Buddha's Palms Mellon".

In the eastern Caribbean, the United Kingdom and Ireland, it is known as ''christophene'', while it is ''chou chou'' in Jamaica

In India, the vegetable is called ''chow chow'' among other names; in the east and north east, it is simply known as ''squash'' and is a very popular vegetable used in both vegetarian and non vegetarian dishes.

In other parts of the world, the English name is often ''chou chou'' (e.g. in Mauritius), or a variant thereof (e.g. ''chuchu'' in Brazil).

In Madagascar and the western Indian Ocean, it is called "soasety."

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.

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 fungal pests.
Chayote adapts to a wide range of climatic conditions but grows best in regions with average temperatures of 13°-21 °C with at least 1500–2000 mm of annual precipitation.
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 P. Browne's 1756 work, the ''Civil and Natural History of Jamaica''. Swartz included it in 1800 in its current genus ''Sechium''.

The genus name ''Sechium'' is probably an alteration of the Ancient Greek σίκυος : síkyos "cucumber". The species name '' edule'' means "edible".

Description

In the most common variety, the fruit is roughly pear-shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 25 cm in length, with thin green skin fused with green to white flesh, and a single, large, flattened pit. Some varieties have spiny fruits. Depending on the variety, a single fruit can weigh up to 1.2 kg. The flesh has a fairly bland taste, and the texture is described as a cross between a potato and a cucumber