Chayote, scientifically known as Sechium edule, is a versatile member of the gourd family, Cucurbitaceae. This pear-shaped, light green fruit is often treated as a vegetable in culinary applications due to its mild flavor. Originally cultivated in Mesoamerica, chayote is recognized by various names such as vegetable pear, mirliton, or chocho. Its adaptable texture makes it a popular ingredient across diverse cuisines worldwide.
Common Chayote Varieties
The most commonly encountered chayote is the smooth green type. This form typically has pale to bright green skin that is generally smooth, though it can have subtle furrows or ridges. These pear-shaped fruits often weigh between six ounces to three pounds and measure 10-25 centimeters long.
Another distinct variety is the spiny green chayote, characterized by its exterior covered in small, soft spines or prickles. While its appearance might seem intimidating, this variety shares the same green coloration as its smooth counterpart. The number of spines can increase as the fruit matures.
Beyond the dominant green types, other less common variations exist, offering subtle differences. These can include chayote with white or pale yellow skin, which may also be smooth or occasionally spiny. Some regions might also cultivate varieties with darker green or even brownish hues.
Distinguishing Features of Chayote Varieties
The internal texture of chayote can vary slightly among its types. Smooth green chayote offers a crisp texture when raw, often compared to cucumber or jicama, and becomes tender, similar to zucchini, when cooked. Its flesh is creamy white, transitioning from crisp to slightly cottony as it matures.
Spiny varieties, while similar in overall texture to smooth chayote, are noted for having slightly firmer flesh. The spiny type retains its firm texture well during cooking. More tender varieties, particularly the darker green ones, can develop a fibrous texture around the seed if not harvested or consumed promptly.
Flavor profiles across chayote varieties are generally mild, often described as a subtle blend of cucumber, zucchini, or even apple. Spiny chayote can possess a slightly sweeter taste or a more nuanced background flavor, sometimes with peppery notes, compared to the smooth variety. This mildness allows chayote to absorb the flavors of other ingredients, making it versatile for both savory and sweet preparations.
Culinary suitability aligns with these subtle differences in texture and flavor. Chayote’s firm texture means it holds its shape well when cooked, making it suitable for a wide range of preparations. Smooth chayote is adaptable for raw salads, stir-fries, and various cooked dishes. Spiny chayote, with its firmer flesh and nuanced flavor, is often preferred for applications where a more robust texture is desired, such as grilling, roasting, or in stews and curries. Both types can be boiled, mashed, steamed, baked, fried, or pickled.
Selecting and Utilizing Chayote Varieties
When selecting chayote, choose fruits that are firm to the touch, heavy for their size, and possess bright, unblemished skin. Avoid any that feel soft, appear wrinkled, or show signs of sprouting, as these may indicate an older or less desirable fruit. Smaller chayotes are often more tender.
Chayote is versatile in the kitchen, adaptable to both savory and sweet dishes. It can be consumed raw in salads and salsas, where its crispness is appreciated, or cooked in a variety of ways. While the skin is edible, some prefer to peel it, especially if it feels tough or if the fruit is older. It is advisable to wear gloves when peeling raw chayote, as it can release a sticky sap that may irritate sensitive skin.
To maintain freshness, store whole chayote in the crisper drawer of your refrigerator. Placing them in a perforated plastic bag or a produce bag with a few holes can help regulate humidity and air circulation, preventing moisture buildup. Stored in this manner, chayote can remain fresh for up to one month. If sliced or cut, store the pieces in an airtight container or tightly wrapped in plastic wrap and use within 3 to 5 days.