Natural form

Whole chayote squash showing its pale green, pear-shaped body and deep wrinkled furrow.

Establishes the distinctive silhouette, skin texture, and color that make chayote unmistakable in a market or kitchen.

Produce

Chayote

Pale green wrinkled squash with crisp mild flesh, used in stews, stir-fries and slaws.

Chayote is a pale green, pear-shaped squash with a wrinkled skin and crisp, mild flesh that absorbs surrounding flavors. It is eaten across Latin America, the Caribbean, and Asia, simmered in stews, stir-fried, stuffed, or grated raw into salads. The entire fruit is edible, including the soft single seed, and it has a refreshing, faintly cucumber-like taste.

Chayote (Sechium edule) is a member of the gourd family (Cucurbitaceae) that originated in Mesoamerica—Mexico and Central America—and has spread to kitchens worldwide, particularly in Latin American, Caribbean, Southeast Asian, and Louisiana Creole traditions. The fruit (technically a berry) is pear-shaped to flattened, typically 4–8 inches long, with pale green to white skin that may be smooth or slightly furrowed. Its flesh is crisp and white to pale green, with a mild, faintly sweet, celery-like quality. What makes chayote remarkable is its versatility: the entire fruit is edible, including the skin (when young) and the single large seed pit (which becomes creamy like avocado when cooked). Its exceptionally high water content (over 90%) gives it a cooling, hydrating quality when raw, while its mild flavor makes it an excellent vehicle for assertive seasoning. The plant is extraordinarily productive—a single vine can yield 50 to 100 fruits per season—making it a reliable food source and explaining its importance in subsistence agriculture throughout the tropics and subtropics. In Louisiana Creole cuisine, chayote casserole with cheese and cream is a holiday tradition; in Mexican cuisine, it is frequently boiled and dressed with olive oil, lemon, and chili for a simple preparation called chayotes al limón.

Measured in: piece
Storage: Fridge

Types & varieties

Light Green / White

Most common variety in markets; pale skin, mild flavor, crisp texture

Dark Green

Deeper green skin; slightly more pronounced flavor; similar usage to light variety

Spiny-Skinned

Less common; rougher exterior requires more thorough peeling; same edible flesh

The Edible Seed Pit

Do not discard the seed pit—it is entirely edible and considered a delicacy in some culinary traditions. When raw, the pit has a mild, slightly starchy quality. When cooked, it becomes creamy and rich, similar to avocado or chestnut. The pit is particularly delicious when halved and baked with seasonings, or added to stews in the last minutes of cooking. Taste it after cooking; many cooks are surprised by its buttery, melt-in-your-mouth texture.

Halve and bake the pit with herbs and cheese for a simple side dish
Add halved pits to simmering soups—they will absorb flavors beautifully
The pit browns faster than the flesh; season and cook it promptly after cutting

Common uses

Raw: paper-thin slices or matchsticks for salads, slaws, and salsas where crisp texture is desiredRaw: grated into refreshing summer salads alongside jicama, cucumber, and citrusCooked: added to soups and stews in the last 10–15 minutes to retain slight crunchCooked: stir-fried with aromatics, garlic, and chili as a side dish or noodle accompanimentCooked: halved and stuffed with meat, cheese, or vegetable fillings, then bakedCooked: sliced and sautéed in butter or oil until lightly caramelizedCooked: pickled in vinegar brine for condiment useCooked: incorporated into egg dishes such as frittatas or scramblesCooked: boiled and dressed with olive oil, citrus, and chili (chayotes al limón)

Tips & pitfalls

Select firm, unblemished fruit; avoid any with soft spots or excessive shriveling
The skin is edible on young specimens; older fruit benefits from peeling with a vegetable peeler
Hold the fruit steady with a kitchen towel when peeling—the waxy surface makes it slippery
To prevent cut surfaces from oxidizing, rub with lemon or lime juice immediately after cutting
Do not discard the seed—taste it after cooking; it becomes creamy like avocado and is considered a delicacy
Cook quickly and at high heat when seeking to preserve crispness; long cooking produces a soft, sometimes mushy texture
Season generously—this mild ingredient requires assertive seasoning to avoid blandness
For a nutty undertone, briefly toast sliced chayote in a dry skillet before adding to dishes
When boiling, add a splash of acid (lemon or lime) to the water to help maintain color
Underripe chayote (firm, no give when pressed) holds its shape better in soups and stews

Nutrition

19kcal

Energy

79 kJ · per 100 g

Where the calories come from

Protein 15%Carbs 80%Fat 5%

Protein

0.8g

2% DV

Carbs

4.5g

2% DV

Fat

0.1g

0% DV

Fiber

1.7g

6% DV

Sugars

1.7g

of which

Sodium

2mg

0% DV

Notable micronutrients

Folate23% DV

Vitamin C9% DV

Zinc7% DV

Vitamin B64% DV

Vitamin K3% DV

Niacin (B3)3% DV

Source · USDA FoodData Central · Chayote, fruit, raw

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In the shops

Matched grocery products

No matched grocery products for Chayote yet.

Good to know

Scientific Name: Sechium edule
Family: Cucurbitaceae (gourd family)
Origin: Mesoamerica (Mexico and Central America)
Shape: Pear-shaped to flattened, 4–8 inches long
Skin: Pale green to white; edible when young
Flesh: Crisp, white to pale green; mild, faintly sweet, celery-like
Seed: Single large pit; edible when cooked (becomes creamy like avocado)
Peak Season: Late summer through fall; available year-round in tropical markets
Storage: Cool, dry place for several weeks; refrigerator for 1–2 weeks
Water Content: Over 90%

Substitutes

Summer Squash (Zucchini or Yellow Squash) — Similar mild flavor and cooking behavior; texture slightly softer when cooked; acceptable in all cooked applications
Jicama — Best substitute for raw applications requiring crunch; different flavor but similar mildness and texture
Cucumber — Suitable raw-only substitute for salads and slaws; does not hold up to cooking
Pattypan Squash — Comparable in mild flavor and cooking properties; slightly nuttier taste
Bok Choy Stems — Similar crisp-tender texture when cooked; more pronounced vegetable flavor

Pairs with

CilantroLime and LemonGarlic and OnionCuminChili Peppers (Serrano, Jalapeño, Poblano)TomatoesPork and HamCheese (Queso Fresco, Parmesan, Cheddar)Coconut Milk and CreamEggsButter and Olive OilBeans

Also called

Cho-Cho · Christophene · Güisquil · Guisquil · Mirliton · Choko · Chayote Squash