General Information: This rather strange looking vegetable is relatively unusual in Switzerland. It is approximately the same size and shape as a large pear. One variety has long, intimidating spines. The skin is furrowed and pale green. The flesh is white. Inside, there is one seed, which are edible when young. The flavor is mild. Chayote is popular in Mexico and Louisiana, and more recently, in Southern Italy. When peeling the vegetable, it is a good idea to exhibit some care, as they will leave a milky substance on the hands, which can be irritating. Peel under running water with a vegetable peeler. Cut in half and remove the pit, then slice the vegetable.

Season: August – November

Purchasing Tips: Look for those that are small, firm and unblemished

Storage: Chayote will keep well under refrigeration. You can store them for up to 3 weeks.

Cooking Tips: Chayote can be prepared like summer squash varieties (zucchini). They can be steamed, boiled, or sautéed – or even eaten raw.

Nutritional Info: Rich supplier of potassium

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