Chayote squash is another Mesoamerican edible found by the conquering Spaniards and brought to Europe as an oddity hundreds of years ago. Today, it is grown commercially in its native Mexico and exported worldwide.
The vine is an attractive and fast-growing perennial in USDA zones 9 through 11. Plant as an annual in lesser zones. Like other members of the gourd family, Chayote can cover an arbor in one season with the vines reaching 30 to 40' in length. The heart-shaped leaves are dark green and the stems are similar to most climbing beans. This vine can cover anything well because the tendrils reach and hold most structures. Blooms are a soft yellow, cream, or white and are edible as is the fruit that follows. If the flowers are clustered, the plant is a male. Fruit production is enhanced but not essential by both male and female plants. The plant does demand excellent drainage and a good support for harvesting fruit. Chayote can be used much as yellow squash. Doesn't need to be peeled so it can be eaten raw and used as a 'dipper' for guacamole. Somewhat bland when eaten by itself, but lends itself well to salsas, vegetable casseroles, or grilled with a strong garlic and butter baste.
Chayote Salad: Dressing: Combine 1/2 cup of mayo, 1/2 tsp of fresh chopped garlic, 1 tsp of lemon or lime juice, and 1 TBL of chopped cilantro. Salt to taste. Option of one dash of hot sauce. Dice, cook and drain 1 cup of fresh green beans, 1 cup of carrots and 3 medium chayote squash (no need to peel). When cooked vegetables are cooled, add 1 cup cherry or currant tomatoes. Mix with dressing and chill a minimum of 1 hour. Top with additional cilantro. Great served on a bed of greens.
The vine is an attractive and fast-growing perennial in USDA zones 9 through 11. Plant as an annual in lesser zones. Like other members of the gourd family, Chayote can cover an arbor in one season with the vines reaching 30 to 40' in length. The heart-shaped leaves are dark green and the stems are similar to most climbing beans. This vine can cover anything well because the tendrils reach and hold most structures. Blooms are a soft yellow, cream, or white and are edible as is the fruit that follows. If the flowers are clustered, the plant is a male. Fruit production is enhanced but not essential by both male and female plants. The plant does demand excellent drainage and a good support for harvesting fruit. Chayote can be used much as yellow squash. Doesn't need to be peeled so it can be eaten raw and used as a 'dipper' for guacamole. Somewhat bland when eaten by itself, but lends itself well to salsas, vegetable casseroles, or grilled with a strong garlic and butter baste.
Chayote Salad: Dressing: Combine 1/2 cup of mayo, 1/2 tsp of fresh chopped garlic, 1 tsp of lemon or lime juice, and 1 TBL of chopped cilantro. Salt to taste. Option of one dash of hot sauce. Dice, cook and drain 1 cup of fresh green beans, 1 cup of carrots and 3 medium chayote squash (no need to peel). When cooked vegetables are cooled, add 1 cup cherry or currant tomatoes. Mix with dressing and chill a minimum of 1 hour. Top with additional cilantro. Great served on a bed of greens.