Chayote (Sechium Edule)

Available from the end of February.

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

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

The chayote, which belongs to the cucurbit family and is also known as christophene or vegetable pear, is a fast-climbing plant that grows several meters over the course of 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 for this online.

It requires a trellis and thrives best in warm locations. However, keeping it outdoors is also possible.

It should be noted that the entire chayote fruit germinates and is pressed up to one-third into the substrate (last image). The fruit forms roots wherever it touches moist substrate. Since this is utilized by the plant and decomposes over time, you should ensure that it is not planted too deep to avoid creating cavities. It is best to press it into the soil only far enough so that the sprout and a small part of the fruit are in contact with the moist substrate. The pot does not need to be kept too warm until it is moved outdoors. A bright spot at 15°C is sufficient if you do not want it to grow too tall before the last frosts.

Chayotes can be overwintered in their rhizomes in a cool but frost-free place. It is therefore recommended to keep them in a large tub.

Edible plant parts & usage

1. Fruits and seeds

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

• Usage: The pear-shaped fruits are excellent for a wide variety of dishes. They are a wonderful addition to salads (grated raw), but can also be boiled, steamed, fried, stuffed, or served as a purée. The seed can be eaten without any issues.

2. Shoots, leaves, and roots

• Usage: The plant produces edible young tendrils and leaves, as well as starchy underground root tubers as it matures.

• Preparation: The tender shoot tips and leaves can be prepared in the kitchen much like spinach (e.g., briefly blanched or stir-fried in a wok). Once harvested, 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 types of vegetables, Sechium edule often secretes a sticky sap when the raw fruit is cut or peeled, which can dry on the skin and leave a tight, slightly numb sensation.

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

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