Chayote is a type of squash belonging to the gourd family, Cucurbitaceae. It is very common in Belize and popular to eat either raw in salads or cooked.

Propagation:

The most common way to propagate chayote is by selecting a whole fruit that has sprouted. Plant it on its side at a slight angle so narrow sprouted end is slightly above the soil. It needs support so planting at a trellis or along a fence is best. When it has 3 to 4 sets of leaves, pinch off the top to encourage branching, and continue pruning this way throughout its growth cycle so it spreads out along fence or trellis.

Though considered a perennial plant, it is recommended to replant new every 3 years to avoid potential diseases.

Medicinal Uses:
Attributed to the bio-active compounds in chayote, such as flavonoids, tannins, saponins and anti-oxidants, it is considered a power house among anti-inflammatory and adaptogenic plants. Supported by research, it has shown to be a helper in managing type 2 diabetes, and a promoter of cardiovascular health by lowering blood pressure and cholesterol. It has also shown to reverse obesity. It reduces uric acid, provides liver protection, and has anti-cancer potential, and seems to have an antiproliferation effect on existing cancer cells. In addition, it is antibacterial and due to its ability to reduce stomach acid, it may help prevent ulcers.

Nutrition:
Chayote is an excellent source of nutrients, including fiber, vitamin C, and minerals. It is extremely versatile and can be eaten raw or cooked by boiling, baking, or sautéing.

Recipes:

Chayote is used in a variety of dishes, including salads, soups, stews, and stir-fries.  It can also be pickled, pureed or stuffed.

Stuffed Chayote:

Ingredients

• 6 chayotes
• 1 TBSP salted butter
• 1 large or 2 small finely chopped white onions
• 2 whisked eggs
• 1 C shredded parmesan cheese

• Salt to taste

Preheat oven to 350°F (175°C). 

 

Bring a large pot of salted water to a rolling boil. Wash the chayotes thoroughly and slice lengthwise in half leaving outer skin intact. Boil for about 10-15 minutes until tender. Gently remove and let cool.

Being careful not to damage the outer shells, gently scoop out inside of chayote and mash until creamy.

Sauté the onions in butter over medium heat for about 5-10 minutes until translucent. 

Whisk eggs adding a pinch of salt to taste.

Combine the mashed chayote filling with the sautéed onions, whisked eggs and about 3-4 tablespoons of grated parmesan cheese. 

Fill chayote shells and top each stuffed chayote with the remaining parmesan cheese.

Bake in pre-heated oven at 350°F for approximately 30 minutes.

Cool slightly and serve on platter.

 

Chayote Cucumber Salad

Ingredients:

·      2 chayotes

·      1 large cucumber

·      1 red onion

·      oregano flakes

·      onion powder

·      garlic powder

·      fresh cilantro

·      lime(s)

·      cayenne powder

·      salt

Peel chayote and thinly slice. Peel cucumber, halve longways and cut into thin slices. Cut red onion in half and thinly slice. Finely chop cilantro and add to combined cucumber, chayote, and onion. Add dried seasoning, lime juice and salt to taste.

Chayote Pie (contributed by Dottie Feucht)

Chayote can be used as an apple substitute in apple pie by cooking the chayote in apple juice. When the chayote is soft stir in the same spices: cinnamon, nutmeg and sugar and 3 tablespoons of cornstarch or tapioca as you would for an apple pie and cool a bit before pouring it into an unbaked pie crust. Bake the same as for apple pie.