chayoteHistory and
Lore
Chayote (Sechium edule)
was actually domesticated in Mexico and seen in South American until after the Spanish
conquest. (Sophie Coe, America's First Cuisines). The starchy squash was a
staple of the Aztecs. The name chayote is derived from the Nahuatl world chayotli.
The Mayans added chayote shoots (as a green) to beans and also ate the fruit and the
starchy roots.
Buy and
Store
Chayote have become popular in the U.S. and are found in many large markets. They are
being cultivated in Florida, California, and Louisiana. They are very common in Latino
grocery stores. Select firm, smooth, unwrinkled chayote. Old chayote become very
wrinkled and become dry and tough. Chayote will keep refrigerated for many days but
it is best to use as quickly as possible.
Medicinal
Uses
Medicinal uses of the chayote included a tea made of the leaves is reported to dissolve
kidney stones as well as a treatment for arteriosclerosis and hypertension.
Culinary Uses
The chayote can be eaten raw
in salads, or stuffed and baked. Other preparations include mashing, pickling,
frying or boiling. The plain squash tends to be bland and benefits from "aggressive"
seasoning.
Recipes
Chayote
Soup - The delicately flavored fruit chayote is ubiquitous in the central highlands of
Mexico.
Roasted
Chayote and Red Pepper Salad with Tangerine Dressing - Raw chayote dressed with a
mixture of onions, tangerine juice and chiles.
Creamed
Chayote with Chives - Chayotes are lightly sauteed and simmered with cream.
More
Recipes
From recipes and information from GourmetSleuth's resource database that include Chayote. |
