Inventory, 10 lbs : 5.60
This item was last sold on : 10/25/16
Chayote squash is defined by its unique pear-like shape, its pale lime green coloring and the deep linear indentations that run vertically along the fruit's thin skin that meet at its flower end. Its creamy white hued flesh has a semi-crisp texture that becomes succulent to cottony as it matures. Its central core contains small seeds, which are also edible but typically discarded. Chayote squash's flavor is lacking in depth and offers a mere insipid taste, thus allowing it to be a carrier sponge of other accompanying ingredient's flavors. The Chayote fruit is just one of the edible elements of the plant; its tendrils, flowers, even its roots are also edible, thus expanding its culinary utilities. To store - keep Chayote squash refrigerated in a plastic bag and use within two weeks of purchase.
Chayote squash is available year-round, with peak harvests in the fall and occasionally late spring.
The Chayote squash, botanically known as Sechium edule, is the edible fruit of a tropical perennial vine plant which is a member of the Cucurbitaceae family. Although the most commercially known varieties are lime green and pear shaped, Chayote squashes have many different guises. There are varieties with different colors, shapes and textures, though their shared common denominator is their flesh's color and the fruit's flavor. As the Chayote squash is utilized in so many cultures it has adopted many other common names, including vegetable pear and mirliton in North America, sayote and green gold in the Philippines, christophene in the Caribbean, pipinella in Italy, pipinola in Hawaii and originally chayotli by the Aztecs.
Chayote squash is known for its high water content, with water making up nearly 93 percent of the squash's total weight. Chayote offers some vitamin C and vitamin B-6 as well as folate. It also contains dietary fiber and is high in potassium and very low in sodium, a combination which makes it ideal for supporting healthy blood pressure. Traditional Creole medicine utilized the Chayote and its leaves to make a tea used to treat vascular diseases. Infusions of the leaves have also long been used in the Yucatan since colonial times in treatment of kidney stones.
Chayote squash can be eaten both raw and cooked and at various stages of maturity. When young they are ideal sliced or shredded in salads and slaws along with ingredients such as citrus, cabbage, arugula and fresh herbs. They can also be pickled and preserved. Chayote squash can be prepared similar to that of other summer squashes and can be grilled, stir-fried, boiled, steamed or halved and baked. Ripe Chayote squash can be peeled, sliced and added to soups, stews, curries and casseroles. Fully mature Chayote can be boiled and mashed or slow roasted and served like potato as an accompaniment to main courses featuring grilled meats and fish. Cajun cuisine popularly uses Chayote squash to make stuffed Chayotes or Pirogues which translates to mean "dugout canoes." In Latin America Chayote is commonly used like pumpkin and made into a sweet pie. Other complimentary flavors and ingredients include chile peppers, cream based sauces, curry, mole sauce, garlic, both soft and hard cheeses, melon, cumin, oregano, almonds, cilantro and onions. To store - keep Chayote squash at room temperature. For best flavor use within two weeks.
The Chayote squash was a staple fruit in the diet of the Aztec people, its name as well comes from the Aztec word "chayotli". In the West Indies in addition to harvesting the fruit and leaves for food the vines are utilized and woven together to make sturdy ropes. In China Chayote is known as "fó shu gu" or Buddha's hand melon, a nod to its hand like shape. In Louisiana, Chayote squash has long been a popular backyard fruit and growth of it dates back to 1867. Sadly hurricane Katrina devastated much of the original backyard Chayote variety grown in Louisiana. In the United States the Chayote squash was reintroduced under the name “vegetable pear” in the 1920’s in an effort to expand its marketability and ease consumer confusion in the country as to whether this unique shaped produce item was to be used as a fruit or vegetable in the kitchen.
Chayote squash is native to the cultural and regional areas of Mesoamerica, specifically central Mexico. It is one of the earliest cultivated plants within the New World, though there is no definitive archaeological evidence to prove just how long Chayote squash has been in existence. The Chayote squash's global presence now places it on nearly every continent throughout the world besides Antarctica. Central America continues to be the leader in Chayote production with fruit coming out of Mexico, Costa Rica and Guatemala. As its semi-tropical origins suggest, though, it prefers warm climates, ample soil moisture and long summer days (at least 6 hours of full sunlight are needed for the plant's to flower). Its roots can run deep and wide and its vines can grow up to 50 feet in length, which has placed the plant on some regions' invasive plant lists, including Hawaii, where the plant is primarily grown in home gardens.
Restaurants currently purchasing this product as an ingredient for their menu.
|Miguel's 4S Ranch||San Diego CA||858-924-9200|
|Miguel's Cocina Carlsbad||Carlsbad CA||760-759-1843|
|Sheraton La Jolla||San Diego CA||858-453-5500|
|Belmont Park Cannonball||San Diego CA||858-228-9283|
|Bracero Cocina de Raiz||San Diego CA||619-756-7864|
|Stella Public House||San Diego CA||512-799-6462|
|Fat Fish Cantina Grill||San Diego CA||858-490-2877|
|Miguel's Cocina Coronado||Coronado CA||619-437-4237|
|Waypoint Public||San Diego CA||619-255-8778|
|K&L Neighborhood Eateries||San Diego CA||619-964-3778|
|Belmont Park Entertainment||San Diego CA||858-228-9283|
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
|Miguel's Cocina Pt Loma||San Diego CA||619-224-2401|
|Miguel's Old Town||San Diego CA||619-298-9840|
|The Joint||San Diego CA||619-222-8272|
|Firefly Beach||San Diego CA||619-222-6440|
|Fishery||San Diego CA||858-272-9985|
|The Miller's Table||Oceanside CA||310-694-4091|
|Hotel Palomar-Salt Box||San Diego CA||619-515-3003|
|Kat's Kitchen Collective||San Diego CA||619-742-4562|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
Recipes that include Chayote Squash. One is easiest, three is harder.
|La Cocina de Leslie||Cream of Chayote Soup|
|De Su Mama||Stuffed Chayote Squash|
|The Perfect Pantry||Alborina de Chayote|
|Hungry Desi||Chayote Squash Kura|
|In The Kitchen With Kelly||Chayote Chips|
|Kahakai Kitchen||Stuffed Chayote with Mushroom & Tomato|
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