Chayote (Sechium Edule)

Available end of April.

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

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

Chayote, also known as Christophene or vegetable pear, belongs to the cucumber family and is a fast-growing climbing plant that can reach several meters over the season. The fruits are edible and can be fried as a vegetable, appearing in large numbers mostly in the second year. You can find several delicious recipes online.

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

It is important to note that the complete chayote fruit germinates and is pressed up to a third into the substrate (last image). The fruit forms roots at every point that touches moist substrate. However, as this is utilized and decomposes by the plant over time, care should be taken not to plant it too deeply to avoid hollow spaces. It is best to press it into the soil just enough so that the sprout 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 their rhizomes in cool but frost-free conditions. 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 tastes slightly nutty.

• 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 produces edible young tendrils and leaves, as well as starchy root tubers underground when mature.

• 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 cooked, mashed, or fried like potatoes or yams, offering a filling, earthy component.

⚠️ Important Practical Tip: 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 tight, slightly numb sensation.

• Clever Processing: For people 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 before eating or cooking. The sticky effect also completely disappears when cooked.