About Sechium edule subsp. edule
This plant, Sechium edule subsp. edule, commonly known as chayote, has the following characteristics. For its most common variety, the fruit is roughly pear-shaped, somewhat flattened with coarse wrinkles. It ranges from 10 to 25 cm (3.9 to 9.8 in) long, with thin green skin fused to green-to-white flesh, and contains a single large flattened seed (also called a stone). This stone can grow up to 10 cm (3.9 in) long and 7 cm (2.8 in) wide. Some varieties produce spiny fruits. A single fruit can weigh up to 1.2 kg, depending on the variety. The flesh has a fairly bland taste, and its texture is described as a cross between a potato and a cucumber. Chayote is a climbing vine. It can be grown on the ground, but it will climb over any available structure, and can easily reach 12 m (39 ft) in height when given support. It has heart-shaped leaves 10–25 cm (3.9–9.8 in) wide, and tendrils grow on its stem. The plant produces clusters of male flowers, and solitary female flowers. In cultivation, like other members of the gourd family, chayote has a sprawling growth habit and requires sufficient growing space. Its roots are also highly susceptible to rot, especially when grown in containers, and the plant as a whole is finicky to grow. However, in Australia and New Zealand, it is an easily grown yard or garden plant, typically grown on a chicken wire support or strung against a fence. In Trinidad and Tobago, it is grown in mountainous areas, strung along wire lines. It is widely cultivated across Latin America. Yields range from 10 to 115 tonnes per hectare, depending on variety and growing region. For culinary uses, while many people only know the fruit of this plant is edible, the root, stem, seeds, and leaves are all edible as well. The plant’s tubers are eaten like potatoes and other root vegetables, while the shoots and leaves are often used in salads and stir-fries. The fruit does not need to be peeled before it is cooked or fried in slices. It has a very mild flavor, and is commonly served with seasonings, or prepared in a dish with other vegetables and flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled in escabeche sauce. Both the fruit and seed are rich in amino acids and vitamin C. Good fresh green fruit is firm, with no brown spots or signs of sprouting; smaller fruit is usually more tender. Chayote can be sliced lengthwise and eaten cold with a salad dressing dip. The seed is edible, and some people find it tasty when served cold dipped in dressing. Two fruit varieties are available: dark green and light green. The dark green variety is much more tender than the light green one; the light green variety develops a fibrous texture around its seed if harvesting or consumption is delayed. The starchy tuberous section of the root is eaten like a yam, and can be fried. It can also be used as fodder for pigs or cattle.
