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Chayote

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"Mirleton" and "Merleton" redirect here. For other uses, seeMirliton.

Chayote
Chayote fruit
Chayote fruit cut lengthwise
Scientific classificationEdit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Cucurbitales
Family: Cucurbitaceae
Genus: Sicyos
Species:
S. edulis
Binomial name
Sicyos edulis
Synonyms[1]
Chayote, fruit, raw
Nutritional value per 100 g (3.5 oz)
Energy80 kJ (19 kcal)
4.51 g
Sugars1.66 g
Dietary fiber1.7 g
0.13 g
0.82 g
VitaminsQuantity
%DV†
Thiamine (B1)
2%
0.025 mg
Riboflavin (B2)
2%
0.029 mg
Niacin (B3)
3%
0.47 mg
Pantothenic acid (B5)
5%
0.249 mg
Vitamin B6
4%
0.076 mg
Folate (B9)
23%
93 μg
Vitamin C
9%
7.7 mg
Vitamin E
1%
0.12 mg
Vitamin K
3%
4.1 μg
MineralsQuantity
%DV†
Calcium
1%
17 mg
Iron
2%
0.34 mg
Magnesium
3%
12 mg
Phosphorus
1%
18 mg
Potassium
4%
125 mg
Zinc
7%
0.74 mg
Link to USDA Database entry
†Percentages estimated usingUS recommendationsfor adults,[2]except for potassium, which is estimated based on expert recommendation fromthe National Academies.[3]

ChayoteorSicyos edulis(previously placed in the obsolete genusSechium), also known aschristophine,mirlitonandchoko,is an edibleplantbelonging to thegourdfamily,Cucurbitaceae.This fruit was first cultivated inMesoamericabetween southernMexicoandHonduras,with the most genetic diversity available in both Mexico andGuatemala.[4]It is one of several foods introduced to theOld Worldduring theColumbian 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 tosaladsorsalsas,most often marinated withlemonorlime juice,but is often regarded as unpalatable and tough in texture. Whether raw or cooked, chayote is a good source ofVitamin C.

Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. Thetubersof 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[edit]

The fruit goes by many English-language names around the world. "Chayote", the common American English name of the fruit (outside ofLouisiana) is from theSpanishwordchayote,a derivative of theNahuatlwordchayohtli(pronounced[t͡ʃaˈjoʔt͡ɬi]).[5]

In Louisiana[5]andHaitiit is known as "mirliton" (pronouncedIPA:[ˈmɪrlɪˌtɑn])[6]also spelled "mirleton" or "merleton" in the United Kingdom (theris often silent, e.g. Cajunme-lay-tawor urban Creolemiʁl-uh-tɔ̃ns)[7]

In theeastern Caribbean,theUnited KingdomandIreland,it is known as "christophine" or "christophene" (from French, a reference toChristopher Columbus).[5][8][verification needed][9]

In other parts of the world, the English name is often "cho cho", "chouchou" (e.g. inMauritius), or a variant thereof (e.g. "chow-chow" in India and Sri Lanka, "chuchu" in Brazil, and "chocho" inJamaica).[5][10]This name may have originated fromPidgin Englishfor "chayote".[9]

InAustralia,New ZealandandSingapore,it is known as "choko". The name is derived fromCantonese,from Chinese immigrants to Australia and New Zealand in the late 19th century.[11]

Chayote is also sometimes referred to as "vegetable pear."[8][verification needed]

Cultivation[edit]

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 achicken wiresupport or strung against afence.In Trinidad and Tobago, it is grown in the mountainous areas strung from wire lines. InLatin America,chayote is widely cultivated. Depending on variety and region, yield reaches from 10 to 115 t/ha.[12]

Soil and climate requirements[edit]

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 offungal pests.[13] 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.[12] The crop is not frost-tolerant, however it can be grown as an annual in temperate regions.

Taxonomy[edit]

The plant was first recorded by modern botanists inP. Browne's 1756 work, theCivil and Natural History of Jamaica.[14]Swartzincluded it in 1800 in its current genusSechium.

The genus nameSechiumis probably an alteration of the Ancient Greekσίκυος:síkyos "cucumber". The species nameedulismeans "edible".

Description[edit]

Cut chayote showing seed

In the most common variety, the fruit is roughlypear-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, flattenedpit.Some varieties have spiny fruits. Depending on the variety, a single fruit can weigh up to 1.2 kg.[15]The flesh has a fairly bland taste, and the texture is described as a cross between apotatoand acucumber.

The chayote vine can be grown on the ground, but as a climbing plant, it will grow onto anything, and can easily rise as high as 12 meters when support is provided. It has heart-shapedleaves,10–25 cm wide and tendrils on the stem. The plant bears male flowers in clusters and solitary female flowers.[16]

Culinary uses[edit]

Although many 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.

The fruit does not need to be peeled to be cooked or fried in slices. It has a very mild flavor. It is commonly served with seasonings (e.g., salt, butter and pepper in Australia) or in a dish with other vegetables and flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled inescabechesauce. Both fruit and seed are rich inamino acidsandvitamin C.[17]Fresh green fruit are firm and without brown spots or signs of sprouting; smaller fruit are usually more tender. Chayote can be sliced lengthwise and eaten using salad dressing dip. The seed is edible and tasty to some when served cold, dipped in dressing.[citation needed]

Thetuberouspart of therootis starchy and eaten like a yam; it can be fried. It can be used as pig or cattle fodder.

North America[edit]

Culinary use of the chayote in North America has tended to be regional. InLouisiana CreoleandCajuncuisine, the fruit is a popular seasonal dish for the holidays, especially around Thanksgiving, in a variety of recipes.

David Fairchildwas a botanist who tried to introduce it to wider use in the southern United States, and describes the plant and early experiences with it in a journal article in 1947.[18]

Ichintal(chayote root)

Chayote is an important part of traditional diets across Mesoamerica, and can be found in a variety of dishes. In this region, it is often known asgüisquil,orhuisquil,derived from the Nahuatl termhuitzli.[19]In Guatemala,güisquilspecifically refers to the darker variety of the fruit, while the lighter, yellower variety is calledperulero.[20]The root, known asichintal,is also a seasonal delicacy there.[20]The fruit of the chayote is used in a type of Guatemalanchilaquilescalledcaldos,where a piece of cheese is placed between two slices of chayote and then dipped in egg batter and fried.[20]

In Eastern Caribbean English the fruit, used as a vegetable, is known aschristophene.In Jamaica and other places in the western Caribbean it is known aschocho.[21]The fruit is calledtayotain theDominican Republic.

South America[edit]

InBrazil(locally calledchuchu) and other Latin American countries, it is breaded and fried, or used cooked in salads, soups, stews and soufflés. 'Chuchu' (or 'Xuxú') is also a term of endearment in Brazil, like 'Honey' in English.

Asia[edit]

AFilipinoside dish with diced chayote and chayote tops

Chayote is widely used in Southeast Asia. In thePhilippines,the plant is generally known assayoteinFilipino(alsochayote,tsayote,salyote,sayyot,kayote,etc. in otherPhilippine languages,all derived from Spanishchayoteorcayote). It is grown mostly in mountainous parts of the country such asBenguetand parts ofCordillera Administrative Region.[8][22]Chayote is used in many kinds of dishes such as soup (often as a substitute forupo squash), stir-fried vegetables andchop suey.It was among the numerous vegetables, grains, and fruits introduced into the country directly fromMexicovia theManila galleon trade.[23]

InIndonesia,chayotes orlabu siamare widely planted for theirshootsand fruit. (Labu siam,literally "Siamesegourd ", is used in both Indonesia and Malaysia.) It is generally used in Sundanese food aslalapand one of ingredients for Sundanese cuisine calledsayur asem.InTimor-Leste,chayote is calledlakeru Japones.It is speculated that chayote was introduced by Japanese soldiers during World War II. InVietnam,chayote is calledsu suand is served in sautés, stir-fries and soups. InThai cuisine,the plant is known assayongte(Thai:ซายองเต้) orfak maeo(Thai:ฟักแม้ว,literally meaning "Miaomelon "). It grows mainly in the mountains of northern Thailand. The young shoots and greens are often eaten stir-fried or in certain soups. InBurma,the chayote is known asGurkha theeor "Gurkha fruit" (ဂေါ်ရခါးသီး) and is cheap and popular.[citation needed]

Phat yot sayongte:Thaifor stir-fried chayote shoots

Chayote is also frequently eaten in South Asia. Ineastern and north eastern IndiaandNepal,the plant and fruit is called squash orishkus(इस्कुसinNepali), probably derived from the English word squash. Its shoots, fruit and roots are widely used for different varieties of curries. In the Indian state ofWest Bengal,it is generally known assquash(স্কোয়াশ). The whole vegetable is used to make curries, or it is sauteed. It is also cooked with fish, eggs or mutton. It is largely eaten during thesummerandrainy seasonas it contains much water and is a good source of vitamin C. The young branches are also considered for making items assaagor can be added into preparingshukto.There are two varieties available; dark green and light green. The dark green variety is much more tender than the lighter one, which develops a fibrous texture around its seed if harvesting or consumption is delayed. InTamil Nadu,South India, chayote is known asmaerakkai(மேரக்காய்) or chow-chow (சௌ சௌ) in Tamil and widely used in everyday cooking for recipes likesambar,kootu,poriyal,thuvayal,chutneyandmor-kulambu.Chow-Chowis the common name used in the markets. InKarnataka,South India, chayote is popularly referred to asseeme badanekaayi(ಸೀಮೆ ಬದನೇಕಾಯಿ) inKannadaor "Bangalore brinjal"; "brinjal/eggplant/aubergine of the plateau".[24]It is used in vegetable stews likesambarandpalya.

In temperate Northeast Asia, chayote is less common. InKorea,chayote is also known aschayote(차요테) and is commonly used as a side dish in either pickled or marinated form. This fruit is most commonly pickled with vinegar and soy sauce (chayote-jangajji;차요테장아찌), or marinated and dressed with sauces and spices into a salad (chayote-muchim;차요테무침).[25]InChina,the chayote is known as the "Buddha's palm" (Chinese:Phật thủ qua;pinyin:fóshǒu guā) oralternatively in Cantonesechoko(cau1 kau4) thu cầu [lit. autumn ball][citation needed]orHợp chưởng qua,and is generally stir-fried. In tropicalTaiwanand southern China, chayotes are widely planted for theirshoots,known aslóngxūcài(simplified Chinese:Long tu thái;traditional Chinese:Long tu thái;lit.'dragon-whisker vegetable'). Along with the young leaves, the shoots are a commonly consumed vegetable in the region.

Africa[edit]

Chayote is commonly eaten in the islands of theIndian Ocean.InRéunion,the French overseas territory nearMauritius,chou chou,as it is known, is served in many dishes especially in the highlands. A popular starter ofchou chou au gratin(baked with a cheese sauce), as a side with a meal and even as a dessert. In Mauritius, it is calledsousouand is cultivated in the high plateau of the island. Mixed with beef, pork or chicken, chou chou is widely used to make delicious steamed Chinese dumplings calledniouk yen(boulette chou chou) orchow mai.Stems and leaves are consumed in bouillon to accompany rice and other dishes. Thechou chouis also consumed as pickle, salad, gratin, curry and sauté with beef, egg or chicken. In Madagascar, chayote (known inMalagasyassôsety) is eaten in dishes such assaosisy sy sôsety(sausage and chayote) andtilapiasy sôsety(tilapia and chayote).

Europe[edit]

In the Portuguese Autonomous Regions ofMadeiraandAzores,where the vegetable is popular, chayote is calledpimpinela(orpepinela) andcaiota,respectively. In both regions, chayote is part of the local gastronomy,[26]usually cooked with beans in the shell, potatoes, and corn cobs to accompany fish dishes, usuallycaldeiradas.In the Azores, chayote is also used inpuddings[27]andjams.[28]

Folklore[edit]

Chayote as mock apple pie[edit]

InAustralia,a persistenturban legendis thatMcDonald'sapple pieswere made of chokos (chayotes), notapples.[29]This eventually led McDonald's to emphasise the fact that real apples are used in their pies. This legend was based on an earlier belief that tinned pears were often disguised chayotes. A possible explanation for the rumor is that there are a number of recipes in Australia that advise chayotes can be used in part replacement of canned apples to make the fruit go farther in making apple pies. This likely arose because of the economies of "mock" food substitutes during theDepression Era,[30]shortages of canned fruit in the years followingWorld War II,and the fact that apples do not grow in many tropical and subtropical parts of Australia, making them scarce. Chayotes, on the other hand, grow extensively in Australia, with many suburban backyards featuring chayote vines growing along their fence lines and outhouses.

Many modernketo dietrecipes take advantage of chayote fruit's low carb count and apple-like cooked texture as a substitute in high-carb apple desserts.

Chayote as a mummification agent[edit]

Due to its purported cell-regenerative properties, it is believed as a contemporary legend that this fruit caused the mummification of people from the Colombian town ofSan Bernardowho extensively consumed it. The very well preserved skin and flesh can be seen in the mummies today.[31]

Gallery[edit]

  • Baby Chayote fruits in the rooftop garden (Nepal)
    Baby Chayote fruits in the rooftop garden (Nepal)
  • Chayote leaf (Vietnam)
    Chayote leaf (Vietnam)
  • Picking chayote (Vietnam)
    Picking chayote (Vietnam)
  • Weighing and preparing chayote shoots (Vietnam)
    Weighing and preparing chayote shoots (Vietnam)
  • Perulero, a yellowish-white variety (Guatemala)
    Perulero,a yellowish-white variety (Guatemala)
  • Sprouting chayote
    Sprouting chayote
  • Chayote growing on vines (Vietnam)
    Chayote growing on vines (Vietnam)
  • Chayote growing on vines (Central America)
    Chayote growing on vines (Central America)
  • Chayote plantation (Réunion Island)
    Chayote plantation (Réunion Island)
  • Chayote with beef (Philippines).
    Chayote with beef (Philippines).
  • Chayote as harvested (Kattappana, India)
    Chayote as harvested (Kattappana,India)
  • Leaf and tendril of chayote (Nepal)
    Leaf and tendril of chayote (Nepal)
  • Shoot tip with tendrils of chayote (Nepal)
    Shoot tip with tendrils of chayote (Nepal)

See also[edit]

References[edit]

  1. ^POWO:Sicyos edulis Jacq. (retrieved 11 March 2024)
  2. ^United States Food and Drug Administration(2024)."Daily Value on the Nutrition and Supplement Facts Labels".FDA.Archivedfrom the original on 2024-03-27.Retrieved2024-03-28.
  3. ^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).Dietary Reference Intakes for Sodium and Potassium.The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).ISBN978-0-309-48834-1.PMID30844154.Archivedfrom the original on 2024-05-09.Retrieved2024-06-21.
  4. ^León, Jorge (2000).Botanica de los cultivos tropicales(in Spanish). Agroamerica. pp. 166–168.ISBN978-92-9039-395-5.
  5. ^abcdSteven Raichlen."Chayote: The Most Delicious Squash You've Never Heard Of."Los Angeles Times.26 December 1991. Retrieved 25 May 2020.
  6. ^"mirliton".Collins English Dictionary - Complete & Unabridged(11th. ed.).Retrieved31 August2012.
  7. ^"Mirlitons".Cooking Louisiana.
  8. ^abcKays ·, Stanley J. (2011).Cultivated Vegetables of the World: a Multilingual Onomasticon.Wageningen Academic Publishers. p. 148.ISBN9789086867202.
  9. ^ab"Chayote".Gourmetpedia.Retrieved4 January2024.
  10. ^Prabalika M. Borah."Let's do the chow chow."The Hindu.26 October 2017. Retrieved 10 April 2021.
  11. ^Truong, Thanh."An ode to the versatility of chokos".SBS Food.Retrieved4 January2024.
  12. ^abLira Saade, Rafael (1996).Chayote, Sechium edule (Jacq.) Sw.Rome, Italy: IPGRI.ISBN92-9043-298-5.
  13. ^Vargas, A.E. (1991)[1]Aspectos técnicos sobre cuarenta y cinco cultivos agrcolas de Costa Rica. Ministerio de Agricultura y Ganadería, San José de Costa Rica
  14. ^Browne, Patrick (1756),Civil and Natural History of Jamaica,archived fromthe originalon 2007-01-17,retrieved2007-03-19
  15. ^Saade, R. L. (1996). Chayote, Sechium edule (Jacq.). Sw. Biovers. Rome: IPK and IPGRI.
  16. ^Grubben, G.J.H. (2004).Plant resources of tropical Africa: Vegetables.Backhuys.ISBN978-90-5782-147-9.
  17. ^Rafael Lira Saade. 1996 p.29
  18. ^Fairchild, David."Early experiences with the Chayote".Florida Horticultural Society.60:172–177.
  19. ^Asociación de Academias de la Lengua Española (2010)."güisquil | Diccionario de americanismos".«Diccionario de americanismos»(in Spanish).Retrieved2024-02-04.
  20. ^abcRudy Giron."Inchintal, the Güisquil or Chayote root."AntiguaDailyPhoto. 17 September 2014. Retrieved 20 December 2021.
  21. ^Allsopp, Richard (1996).Dictionary of Caribbean English Usage.Oxford University Press. pp. 153–154.ISBN0-19-866152-5.
  22. ^Stuart, Dr. Godofredo."Sayote".Philippines medicinal plants.Stuart Exchange.Retrieved14 January2014.
  23. ^Carillo, Lovely A."Mexican-Philippine link traced to cacao trading".Mindanao Daily.Archived fromthe originalon 2 May 2018.Retrieved2 May2018.
  24. ^Yadav et al,DIVERSITY OF CUCURBITACEOUS CROPS IN NORTH EASTERN REGIONArchivedAugust 21, 2014, at theWayback MachineENVIS Bulletin Vol 13(2): Himalayan Ecology
  25. ^"친정엄마 차요태 장아찌/Chayote Jangajji / Chayote Pickle".YouTube.Archivedfrom the original on 2021-12-13.Retrieved30 October2020.
  26. ^"Faz mesmo bem à saúde comer pimpinela (ou chuchu)?".Somos Madeira.Retrieved2021-07-25.
  27. ^"Pudim de caiota".Receitas Mundo Azores(in European Portuguese). 2017-10-20.Retrieved2021-07-25.
  28. ^"Doce de Caiota".Receitas Mundo Azores(in European Portuguese). 2017-10-20.Retrieved2021-07-25.
  29. ^Rolfe, John (December 6, 2009)."Are there chokos in McDonald's Apple Pies?".The Daily Telegraph.Archivedfrom the original on May 27, 2024.RetrievedAugust 21,2014.
  30. ^"Food From the Source:" Secret Ingredient: the Outcast "article by Laura Venuto, Nov 19, 2010".MiNDFOOD.Archived fromthe originalon 2010-11-21.
  31. ^Muñoz, Sara Schaefer (October 2015)."In this small Colombian town people love their mummies".Wall Street Journal.RetrievedSeptember 3,2018.

Sources[edit]

  • Rafael Lira Saade. 1996. ChayoteSechium edule(Jacq.) Sw. Promoting the conservation and use of underutilized and neglected crops. 8. Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, Italy.ISBN92-9043-298-5available in pdf format[permanent dead link]

External links[edit]

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