Produce Briefs...
Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
Italian Black Summer Truffles
Black summer truffles are more subtle than the winter variety. Shave truffle over cooked potatoes, toss with herbs and a shallot vinaigrette. Thinly shave truffle over scrambled eggs.
Seasons/Availability
Chayote squash is available year round, though peak harvests are fall through late spring.
Current Facts
The Chayote squash, scientific name, Sechium edule, is the edible fruit of a tropical perennial vine plant which is a member of the Cucurbitaceae family, along with other squashes, gourds, cucumbers and melons. 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 Madeira marrow, vegetable pear, gayota, huisquil, papa del aire, chocho and pimpinella.
Description/Taste
Chayote squash is defined by its ubiquitous pear-like shape, its pale lime green coloring and the deep linear indentations 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 though edible are most often 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.
Applications
Chayote squash can be eaten both raw and cooked. As it lacks any definitive flavors, its textural qualities play center stage in its culinary uses. It is often shredded and added to salads, along with fresh and bright flavors such as cilantro, greens and citrus. The fruit can be grilled, peeled and added to soups, stews and casseroles. Slow roast Chayote squash and serve as an accompaniment to main courses featuring pork, poultry or shrimp. Other complimentary flavors and ingredients include legumes, chiles, both soft and hard cheeses, garlic, cumin, summer melons and nuts such as pistachios and almonds. In addition to the fruit, the tendrils and shoots of the Chayote squash can be added to salads, its flowers stuffed then fried and its seeds dried and toasted.
Ethnic/Cultural Info
Chayote squash originally defined culinary elements of the Aztecs in central Mexico. The Aztec appetite would spread throughout Mexico and Central America and eventually Spain adapted the influence of Chayote squash, among other New World ingredients, into their cuisines. Ironically, Spanish explorers would bring the Chayote squash back with them to other New World destinations, specifically within the West Indies and the Caribbean.
Geography/History
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 every continent throughout the world besides Antarctica, growing at sea level heights up to 6,000 feet. As its semi-tropical origins suggest, though, it prefers warm climates, ample soil moisture and long summer days (at least 12 hours of 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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Indulge Contemporary Catering | San Diego CA | 858-270-5700 |
| Paradise Point Resort Baleen | San Diego CA | 858-490-6363 |
| Nine - Ten | San Diego CA | 858-964-5400 |
| Miguel's Eastlake | Chula Vista CA | 619-656-2822 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Casino Pauma | PAUMA VALLEY CA | 760-891-7961 |
| Finch's Wine Bar & Bistro | La Jolla CA | 858-456-4056 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Bridges (at El Cajon Blvd) | San Diego CA | 619-501-9448 |
| In The Market | San Diego CA | 619-232-6367 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Hilton Carlsbad Oceanfront & Spa | Carlsbad CA | 760-602-0800 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
Recipe Ideas
Recipes that include Chayote Squash. One
is easiest, three is harder.Recently Spotted
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Sprouts East Lake Near Chula Vista, California, United States About 71 days ago fresh market bedford nh Near Bedford, New Hampshire, United States About 118 days ago |
