Chayote, known by various names such as mirliton, vegetable pear, or christophene, is a versatile and prolific vining vegetable belonging to the gourd family. This unique plant, Sechium edule, originated in Mesoamerica and is cultivated for its edible fruit, which offers a mild flavor and crisp texture, often compared to a cucumber or apple. Beyond the fruit, other parts of the chayote plant, including young shoots, leaves, and even the tuberous root, are edible. Growing chayote can be a rewarding experience for home gardeners, providing an abundant harvest that integrates well into diverse culinary preparations.
Preparing Chayote for Planting
Chayote is grown from a mature fruit, as its single large seed is embedded within. To initiate sprouting, select a firm, blemish-free chayote fruit from a grocery store. Place the fruit in a warm location, such as a sunny windowsill. A healthy sprout will appear as a slender green shoot emerging from the broader end of the fruit within a few weeks. Avoid using fruits that are soft, wrinkled, or show signs of rotting, as these may not sprout.
Choosing the Right Location and Soil
Chayote requires a good planting site for vigorous growth. This vining plant thrives in full sun, needing at least six to eight hours of direct sunlight daily to maximize fruit production. Due to its extensive vining habit, ample space is necessary. Protection from strong winds and frost is also important, as chayote is sensitive to cold temperatures and needs a long, frost-free growing season of 120 to 150 days.
Chayote grows best in well-draining, loose, moisture-retentive soil with organic matter. An ideal soil pH ranges from 6.0 to 6.8. If your soil is heavy or clay-like, incorporating organic compost, aged manure, or agricultural sand improves drainage and nutrient content.
Planting the Chayote Sprout
Plant the sprouted chayote fruit carefully, noting orientation and depth. Dig a hole approximately 4 to 6 inches deep. Position the entire chayote fruit at a 45-degree angle, with the broader end pointing downwards and the sprouted end facing upwards, at or slightly above the soil surface. This angled placement promotes proper drainage and encourages sprout growth.
The best time to plant chayote outdoors is in the spring, three to four weeks after the last average frost date, when the soil temperature has reached at least 65°F (18°C). If planting multiple chayote plants, space them at least 10 feet apart. In regions with cooler climates, starting the sprouted fruit indoors in a container before transplanting can provide a head start.
Essential Ongoing Care
Consistent moisture is important for chayote plants, preferring regularly moist but not waterlogged soil. Aim to provide about one inch of water per week, adjusting frequency during dry spells or hot weather. Deep watering every 10 to 14 days helps encourage robust root development, and drip irrigation can maintain steady moisture while preventing fungal issues. Mulching around the plant’s base also helps retain soil moisture and suppress weeds.
Chayote is a heavy feeder and benefits from regular fertilization. About 30 days after planting, once the vine has grown a few feet, begin fertilizing with a balanced or low-nitrogen fertilizer rich in phosphorus and potassium. Subsequent applications every six to seven weeks, or at mid-season, when fruits are small, support continuous production. Incorporating well-composted organic matter or aged manure before planting and as a side dressing provides steady nutrients.
A sturdy support system supports chayote’s vigorous climbing vines. A strong trellis, fence, or arbor supports the substantial weight of the vines and their abundant fruit. Guide the growing vines onto the support structure early, gently training them to climb. This vertical growth maximizes space and improves air circulation, helping prevent common pests and diseases.
Harvesting Your Chayote
Chayote fruits are ready for harvest when tender and 4 to 6 inches in diameter. This occurs between 120 to 150 warm, frost-free days after planting. Harvesting can begin 28 to 35 days after the flowers are pollinated.
To harvest, carefully cut the chayote from the vine using a knife or hand pruners, without damaging the plant. Harvesting fruits when young and tender ensures softer skin and seed, often edible. If the flesh becomes hard on the vine, it indicates the fruit is more mature and suitable for saving as seed for the next season. Freshly harvested chayote can be stored in the refrigerator for up to one week, or longer if placed in a perforated plastic bag or loosely wrapped.