Description: The chayote (cha-YOH-the) is popular around the world under different names. In New Orleans it’s called Merletons.
It’s a native Mexican plant, a member of the squash family. This starchy squash was a staple of the Aztecs and remains a very important ingredient in the Central American diet.
With the appearance of a gnarled pear with deeply ridged smooth skin, chayote can be light to dark green in color.
The fruit does not need to be peeled and can be eaten raw in salads. It can also be boiled, stuffed, mashed, baked, fried, or pickled. Chayotes can be substituted for summer squash in almost any recipe. Rich in amino acids and vitamin C, chayote can have diuretic, cardiovascular and anti-inflammatory properties.
Taste: The flesh is quite crisp something like a water chestnut. It’s known for a bland taste which perks up with aggressive seasoning.
Selection: Choose a firm, unblemished chayote. Those that are smaller in size tend to be more tender.
Ripening: Not necessary
Season: All year
Brooks Origin: Costa Rica (primarily) and Mexico
- Serving Size 1 cup (132g)
- Calories 25
- Total Fat 0g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 3mg
- Total Carbohydrates 6g
- Dietary Fiber 2g
- Sugars 2g
- Protein 1g