Chayote (Sechium edule) is widely recognized for its pear-shaped fruit. However, the chayote plant also offers an edible root, an underground tuber with a distinct texture and flavor compared to the fruit. This lesser-known part of the plant provides a unique culinary experience.
Understanding Chayote Root
Chayote root is a starchy tuber that develops underground from the chayote plant. It functions as a storage organ, accumulating starches and nutrients to support the plant’s growth and perennial nature. These roots vary in size and shape, generally resembling a potato or yam, and can be substantial when mature. The interior is typically white or off-white, with a firm, dense consistency, sometimes exhibiting fibrous strands.
The root forms as the plant establishes itself, often after the first year of growth, allowing the chayote vine to persist in suitable climates. Unlike the fruit, which grows above ground, the root remains hidden beneath the soil. While the fruit is commonly consumed, the entire chayote plant, including its stems, leaves, and roots, is edible.
Nutritional Profile and Health Benefits
Chayote root offers a beneficial nutritional composition, contributing vitamins, minerals, and dietary fiber. It is a good source of vitamin C, folate (B9), vitamin K, and several B vitamins (B6, thiamine, riboflavin, niacin). The root also provides essential minerals such as magnesium, calcium, manganese, copper, zinc, iron, and phosphorus.
Research indicates chayote root is a source of quality starch and fiber, important for digestive health. Its fiber content supports a healthy gut microbiome and promotes satiety. Antioxidants, including polyphenols and amino acids, help protect against cellular damage and reduce inflammation. These compounds may also support cardiovascular health and maintain healthy blood sugar levels.
Culinary Preparation and Uses
Preparing chayote root involves cleaning it thoroughly to remove soil, using a brush if needed. While the skin is edible, some prefer to peel it, especially if tough or if the root has a sticky sap that can cause skin irritation. Wearing gloves can be helpful when handling raw, unpeeled chayote to avoid irritation. After peeling, cut the root into desired shapes, such as cubes, slices, or sticks, similar to potatoes.
Chayote root’s mild, starchy flavor and firm texture make it adaptable to various cooking methods. It can be boiled, steamed, mashed, roasted, or fried. Roasting brings out a subtle sweetness and creates a tender interior with a slightly browned exterior. The cooked root retains a pleasant firmness, making it a good addition to stews and soups where it absorbs other flavors.
The root’s subtle taste complements a wide array of ingredients and seasonings. It pairs well with savory flavors like garlic, onions, cilantro, and spices such as turmeric, ginger, and curry powder. For heartier dishes, chayote root combines well with chicken, seafood, or ham. It can also be baked au gratin or used in stir-fries.
Harvesting and Storage Tips
For cultivators, chayote roots can be harvested from established plants, typically after the first year of fruit production. They are dug up from underground when needed. In cooler climates, roots can be dug up at the end of the growing season and stored indoors to protect them from frost, allowing for replanting in spring.
When purchasing chayote roots, select firm ones free from blemishes or soft spots. The skin should be healthy and intact. Proper storage maintains the root’s freshness and extends its usability. Chayote roots can be stored in a cool, dark place, like a basement or root cellar, for up to three months. For shorter-term storage, placing roots in a plastic bag in the refrigerator keeps them fresh for several weeks. For extended storage, blanching and freezing prepared root pieces is an option.