Chayote (Sechium Edule)

Ready-to-plant fruits of the Chayote (Sechium edule)

sprouting (Image 1) Variety: smooth, light green.

Chayote, also known as christophene or vegetable pear, belonging to the cucumber family, is a fast-growing climbing plant that grows several meters over the season. The fruits, which usually appear in large numbers only in the second year, are edible and can be fried as a vegetable. You can find several delicious recipes online.

It needs a trellis and thrives best in warm locations. However, outdoor cultivation is also possible.

It should be noted that the entire chayote fruit germinates and is pressed up to one third into the substrate (Last picture). The fruit forms roots at every point that touches moist substrate. However, since this is utilized by the plant over time and decomposes, one should ensure that it is not planted too deep to avoid cavities. It is best to press it into the soil so that the shoot and a little of the fruit come into contact with the moist substrate. The pot does not need to be kept too warm until it is moved outdoors. Bright at 15°C is sufficient if you don't want it to grow too tall before the last frosts.

Chayote can be overwintered with its rhizomes in a cool but frost-free place. Therefore, cultivation in a larger pot is recommended.

Edible plant parts & use

1. Fruits and seeds

• Taste: Mild, refreshing, and slightly sweet (reminiscent of a mix of kohlrabi, zucchini, and cucumber). The soft core in the middle has a slightly nutty taste.

Use: The pear-shaped fruits are excellent for a variety of dishes. They are a wonderful addition to salads (grated raw), but can also be cooked, steamed, fried, stuffed, or served as a puree. The core can be eaten without any problems.

2. Shoots, leaves and roots

• Use: The plant forms edible young tendrils and leaves, as well as starchy underground root tubers in older plants.

Preparation: The tender shoot tips and leaves can be prepared in the kitchen similarly to spinach (e.g., briefly blanched or stir-fried in a wok). After harvesting, the tubers can be boiled, mashed, or fried like potatoes or yams, offering a filling, earthy component.

⚠️ Important practical note: Sticky plant sap

Unlike many other vegetables, Sechium edule often secretes a sticky sap when the raw fruit is cut and peeled, which dries on the skin and can leave a taut, slightly numb sensation.

• Clever processing: For people with sensitive skin, it is advisable to peel the fruits under running water or to wear kitchen gloves during preparation.

Good to know: Young, tender chayotes have a very thin skin and often do not need to be peeled before eating or cooking. The sticky effect also completely disappears when cooked.