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Vegetables · Squash & gourds

Chayote

Pale-green, pear-shaped squash with crisp, mild flesh, cooked in soups, stir-fries and stews or eaten raw.

Also called: sayote, christophene, cho cho, mirliton, labu siam

Around the world: sayote (tl) · labu siam (id)

5 recipes with it

What it is

Chayote is a wrinkled, pear-shaped gourd with pale-green skin (sometimes prickly) and crisp, white, watery flesh around a single soft seed. It is milder and firmer than zucchini, holding its crunch when cooked. The skin can be tough and the cut flesh exudes a sticky sap.

Sechium edule

How it’s used

  • Simmered in soups (tinola, sopa)
  • Stir-fried with garlic or shrimp
  • Stuffed and baked
  • Julienned raw in salads
  • Added to curries and stews

Characteristics

Taste
Very mild, like a cross between cucumber and squash.
Texture
Crisp and juicy; tender-crisp cooked.
When cooked
Keeps some crunch even after cooking; absorbs flavours.
Sold as
fresh
Cooking uses
Commonly cooked, Usually eaten raw, Suitable for boiling

Storage

Refrigerated. Refrigerate in a bag; use within a week or two, while firm.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • The sap can irritate skin; peel under running water or wear gloves.

Nutrition per 100 g

Energy
19 kcal
Protein
0.82 g
Carbohydrate
4.51 g
Fat
0.13 g
Fibre
1.7 g
Sugars
1.66 g

USDA FoodData Central: Chayote, fruit, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with chayote

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