Chayote

Chayote (; previously placed in the obsolete genus Sechium, now in the genus Sicyos, as Sicyos edulis), also known as christophine, mirliton, güisquil, and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala. It is one among dozens of foods introduced to the Old World during the Columbian Exchange, particularly the galleon trades in Spanish Manila. At that time, the plant spread to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many Latin American nations. When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice, or eaten raw. Whether raw or cooked, chayote is a good source of Vitamin C. Although most people consider only the fruit to be edible, the root, stem, seeds and leaves are edible as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia. In some cuisines, chayote is incorporated into soups and stews, where it absorbs surrounding flavors while maintaining a mild taste. It is also used in both savory and, less commonly, sweet dishes depending on regional culinary traditions.