Produce

Chayote Leaf

Tender vine leaves and tips of the chayote plant, cooked as a leafy green.

Chayote leaves are the tender young leaves and shoot tips of the chayote vine, eaten as a leafy vegetable across Latin America and Asia. They are stir-fried, boiled, or added to soups, with a mild, slightly grassy flavor similar to other squash greens. The most tender tips are favored for quick cooking.

Chayote leaves are the tender young vine leaves and shoot tips of the chayote plant (Sechium edule), a member of the gourd family native to Mexico and Central America. Cultivated since pre-Columbian times alongside the familiar pear-shaped fruit, the leaves have long been treasured in Latin American, Caribbean, and Filipino kitchens as a nutritious and abundant green. Their flavor is mild and distinctly herbaceous—think summer squash meets fresh spinach—with a tender texture when harvested young. The plant produces vigorously in warm months, making the leaves a practical byproduct for home growers. Chayote leaves cook down dramatically and require brief, attentive preparation to maintain their color and delicate structure.

Measured in: g
Storage: Fridge

Types & varieties

Common chayote (Sechium edule)

Smooth, pale green fruit; leaves are the standard type harvested

Tahiti chayote

Ridged, darker green fruit; leaves are equally usable and interchangeable

White or pear chayote

Lighter-colored fruit; leaves behave identically in cooking

Selecting and Storing

Fresh chayote leaves are rarely found in mainstream U.S. supermarkets but may be available at Latin American, Caribbean, or Asian grocery stores. When purchasing, look for bright green, unblemished leaves that are still supple—brittle or yellowing leaves indicate age. The tender shoot tips are a bonus. Store unwashed and completely dry in a loosely tied plastic bag in the refrigerator's crisper drawer. Moisture accelerates spoilage, so resist the urge to wash until just before cooking. Use within two to three days for optimal quality.

Choose young, bright green leaves; avoid any with brown spots or yellowing
Store dry and unwashed in a loosely sealed plastic bag
Use within 2–3 days; leaves deteriorate rapidly once wet

Preparation Basics

Rinse leaves thoroughly under cool running water, checking both surfaces for soil or insects. For young leaves from actively growing tips, you can cook them whole. For more mature leaves, strip the central rib and larger side veins—these are tough even after cooking. Young stems are edible; peel older, fibrous stems before using. The leaves cook down dramatically, so plan accordingly: one pound of fresh leaves yields only one to two cups cooked.

Remove central ribs and large veins from mature leaves
Young stems are fine to use; peel older fibrous stems
Expect significant shrinkage during cooking

Common uses

Sautéed as a simple side dish with garlic, onion, and olive oilAdded to soups, stews, and bean dishes in the last 5–10 minutes of cookingBlanched and served as a salad green with vinaigrette or citrus dressingStir-fried with aromatics in Filipino ginisa stylePuréed into sauces or soups for body and nutritionCooked with coconut milk in Caribbean preparationsBraised with tomatoes and peppers in Latin American cuisineUsed in traditional herbal teas and medicinal preparations

Tips & pitfalls

Harvest or purchase young, bright green leaves—older leaves develop a tough texture and slightly bitter flavor
Remove the central rib and larger veins from mature leaves before cooking; young leaves can be cooked whole
Cook quickly over high heat or blanch briefly—overcooking produces a mushy texture and dull, olive-colored leaves
Add a splash of acid (lime or vinegar) when cooking to brighten the color and balance the flavor
Stems are edible if young and tender; peel older stems before using
When substituting for spinach, use slightly less—chayote leaves have more moisture and cook down significantly
Store unwashed and dry to prevent rapid spoilage; wet leaves deteriorate quickly
If growing chayote, harvest leaves regularly to encourage continued fruit and foliage production

Nutrition

61kcal

Energy

255 kJ · per 100 g

Where the calories come from

Protein 7%Carbs 86%Fat 7%

Protein

1.1g

2% DV

Carbs

14.7g

5% DV

Fat

0.5g

1% DV

Fiber

11% DV

Sugars

of which

Sodium

3mg

0% DV

Notable micronutrients

Vitamin C103% DV

Vitamin K34% DV

Vitamin E10% DV

Potassium7% DV

Folate6% DV

Vitamin B64% DV

Source · USDA FoodData Central · approx. Kiwifruit, green, raw

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Good to know

Origin: Native to Mexico and Central America; cultivated since pre-Columbian times
Plant family: Cucurbitaceae (gourd family); same family as squash, cucumbers, melons
Plant part used: Young vine leaves and tender shoot tips
Flavor: Mild, slightly grassy; similar to summer squash but distinctly green and herbaceous
Peak season: Warm months when vine growth is vigorous; year-round in tropical climates
Texture: Tender when young; becomes tough and stringy if harvested too mature
Primary cuisines: Mexican, Central American, Caribbean, Filipino (sayote), Brazilian, Puerto Rican
Storage: Refrigerate unwashed in plastic bag; use within 2–3 days for best quality
Yield: 1 pound fresh leaves yields approximately 1–2 cups cooked
Nutrition: High in calcium, iron, vitamins A and C, and dietary fiber
Traditional preparation: Sautéed with garlic and onion; added to soups and stews; blanched and dressed

Substitutes

Spinach — Most direct substitute; similar texture and mild flavor; cook slightly less time
Swiss chard — Comparable cooking time and behavior; stems can be treated similarly
New Zealand spinach (kōkihi) — Similar mild, slightly grassy flavor; holds up well to cooking
Water spinach (kangkong) — Comparable mild flavor; Filipino cuisine uses both interchangeably
Collard greens — Less tender; must be cooked longer; remove tough center rib