Pronounced chy-O-tay, this vegetable is technically not a squash because it belongs to genus C. Sechium not C. Cucurbita, but it's normally called a squash, and we have nowhere else to put it. An odd squash it is - it looks like a giant seed. Each "squash" consists of a very large embryo within a smooth but very soft and thin seed coat, and a thick layer of flesh over that. A notch is left at the wide end through which the seed sprouts.
Native to Central America, chayotes are now grown worldwide. and are
quite popular in India and Southeast Asia. The two biggest exporters are
Costa Rica (mostly to Europe) and Veracruz Mexico (mostly to the U.S.).
Guatemala also exports some to the U.S.
The photo above shows two regular Chayotes, which average about 3 inches across, 4-3/4 inches long and weight about 9 ounces each. There are also varieties with dark green skin, called "Guisquil" in Guatemala where they are grown. These have better flavor than the light green ones, but are seldom seen here in Southern California. Also from Guatemala are "White Chayota" (Perulero) shown in the photo to the left.
The big 2 pound spiky chayote in the top photo has excellent flavor, but you won't see them in most regions. Some specialty produce stores have them now and then, but grocery workers hate them because they'll stab you right through bags and lightweight gloves. Food writers have been endlessly puzzled by early reports that the chayote was "like a porcupine" because they were unaware of this variety. There are also a lot of small spiky varieties which are not in the commercial market.
See alsoMore on Squash.
The flavor of chayote fruit is often described as a blend of zucchini, green bean and cucumber, which is fairly accurate. The flesh is starchy and stays reasonably firm when cooked. Chayote is rich in vitamins C and B6, folate, potassium, magnesium and fiber.
Most of the skin can be removed with a vegetable peeler, but that in deep grooves needs to be cut out with a sharp knife. once you have split the Chayote in half lengthwise on the seam, it is easy to take a diagonal slice off the big end to remove the skin there (see top photo bottom right).
I've often read that if you peel them raw they exude a sticky substance that's difficult to wash off your hands. I've peeled plenty of fresh Chayotes with a vegetable peeler, but have failed to experience this substance.
Inside are two large embryonic leaves (cotyledon). If these are large, they are a tasty morsel with a lightly nutty flavor, generally eaten by the cook as soon as the chayotes are done, and seldom getting to the table. The seed coat that surrounds the embryo is soft so need not be removed.
Chayote is sometimes grated or sliced into thin strips and added to salads raw, but they are most often cut into cubes or slices and cooked, even if they will appear on a raw salad plate. They are popular this way in Southeast Asia.
These are rather pleasant greens, though a touch coarse, with a basic flavor similar to the Chayote squash, but, well, greener. They are suitable for soups and stews as they don't turn to mush within a reasonable cooking time. I definitely prefer these to Long Bean or Squash leaves, also found in the Philippine markets.
In Southeast Asia these may be stir fried with garlic, but more commonly with garlic and dried anchovies or dried shrimp. They are also prepared with shiitake mushrooms in Vietnam.
Do not depend on the sign. Various greens tend to get jumbled in the markets, and they presume their customers know what they're buying. Note the many straight and curled tendrils (the "dragon whiskers"). The leaves are medium size, fairly thin, devoid of fuzz, and have a sandpaper feel on the dark side.
The tuberous part of the chayote root is starchy and edible, used
similarly to yams, but for some reason has attracted little attention as
a potential agricultural crop. Perhaps farmers prefer to leave them in
the ground to grow more greens and fruit.
Photo by U.S. Government = Public Domain.