Chayote or Sayote

(Chie-oh-tee)

We are lucky that we have this plant in our country and in our locality. Sometimes because of its abundance here in our province, it is being neglected, if not a no choice kind of vegetable (which we cook when we have nothing to cook), and we even have a joke about it. We usually add this vegetable in chicken dishes.
Just recently, this plant became scarce and became expensive in the market. Before, we just ask from our neighbors for free and it is not even being sold in the market. But now, people are buying it already because of decreased supply. This time I got curious about this plant, made me search again to satisfy my ever hungry-for-knowledge-brain. And hey, don’t mock this plant. You got a lot to learn how nutritious it is.

My research says:
Chayote is an edible plant, which belongs to the Cucurbitaceae familly, as do melons, cucumbers and squash. It is also referred to as a "vegetable pear" or chcocho. In France the chayote is called a christophene. The flesh is quite crisp something like a water chestnut. The chayote is seen in two forms, smooth and prickly.
Chayote have become popular in the U.S. and are found in many large markets. They are being cultivated in Florida, California, and Louisiana. They are very common in Latino grocery stores. Select firm, smooth, unwrinkled chayote. Old chayote become very wrinkled and become dry and tough.
Chayote will keep refrigerated for many days but it is best to use as quickly as possible. The fruits are pear shaped with thin green wrinkly skin and white flesh. The root, stem, seeds, and leaves of the plant are all edible. The fruit is bland and can be eaten raw, cooked, mashed, baked, boiled, fried, or even pickled. Chayote is rich in amino acids and vitamin C.
Medicinal uses of the chayote included a tea made of the leaves is reported to dissolve kidney stones as well as a treatment for arteriosclerosis and hypertension. The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties.

My say:
Since people in the highlands doesn’t have sufficient iodine intake from marine products, we get iodine mostly from plants. The soil is rich in iodine and it is believed that chayote is also rich in iodine since it needs a lot of water to survive, hence absorb more iodine from soil than any other plants.
So the next time you cook chayote, be thankful that its abundance make us able to eat and have something to serve on the table. It is not only nutritious but it also serves as a survival food.
It is good for the heart and not a cause for hypertension as we usually joked (just because we always have it in a meal). So pick up those fallen chayote in the backyard not to waste a valuable nutrients it can give.