Chayote 1 pc (350-380g)

Identification: Chayote (Sechium edule), also called mirliton, christophene, or vegetable pear; a member of the gourd/cucumber family (Cucurbitaceae).

Appearance: Pear- to oblong-shaped squash 6–12 cm (varies), pale green to yellowish skin (smooth or slightly wrinkled), single soft seed inside; flesh is crisp and pale, watery white to pale green.

Flavor & texture: Mild, slightly sweet, very subtle vegetal flavor; crisp and crunchy raw, tender with a light firmness when cooked (somewhat like a firm zucchini or water chestnut).

Culinary uses:

• Raw: thinly sliced/shredded in salads, slaws, or ceviche for crunch.
• Sautéed/stir-fried: quick-cook with aromatics, ginger, garlic, soy, or chiles.
• Boiled/steamed: soups, stews, braises, or as a bland binder in stews.
• Stuffed/baked: halved and filled with savory mixtures (meat, rice, vegetables).
• Pickled: quick-pickled for tangy crunch.
• Grated: used in fritters or pancakes.
• In Latin American/Caribbean/Asian cuisines: appears in stews, curries, stir-fries, and salads.

Preparation tips:

• Peel if skin is tough or waxy; many varieties have edible thin skin.
• Remove seed if desired (it’s soft and edible, similar to a chestnut).
• Cooks quickly—avoid overcooking to preserve slight crunch.
• Absorbs flavors well—season and finish with acids/herbs for brightness.

Nutrition: Low in calories, good source of vitamin C, folate, fiber, and some potassium; high water content.

Storage: Refrigerate in a plastic bag for 1–3 weeks (varies by freshness); avoid bruising. Can be frozen after blanching or cooked.

Substitutes: Summer squash (zucchini), green papaya (for raw salads), firm pear-shaped squash, or water chestnut (for crisp texture in stir-fries).