Chayote Seeds (Sechium edule)

🌱 Chayote Seeds, Christophene or Christophine (Sechium edule)

💰 Price for Package of 1 Seed

The chayote (Sechium edule), also known as christophene, christophine, cho-cho, mirliton or merleton (Creole/Cajun), chuchu (Brazil), Cidra (Colombia — Antioquia, Caldas, Quindio and Risaralda regions), Guatila (Boyacá and Valle del Cauca, Colombia), Centinarja (Malta), pimpinela (Madeira), Pipinola (Hawaii), pear squash, vegetable pear, chouchoute, choko, güisquil (El Salvador), Labu Siam (Indonesia), squash, Ishkus or Chowchow (India), బెంగళూరు వంకాయ (Telugu), Pataste (Honduras), Tayota (Dominican Republic), Sayote (Philippines)[5] is an edible plant from the gourd family (Cucurbitaceae), alongside melons, cucumbers, and squash.

Learn more on Wikipedia - Chayote 🌐

🌎 Origin and Distribution

Chayote is originally native to Mexico, where it grows abundantly but has little commercial value. It has been introduced as a crop throughout Latin America and worldwide. The main growing regions include Brazil, Costa Rica, and Veracruz (Mexico). Costa Rican chayotes are mainly exported to the European Union, while Veracruz is the principal exporter to the United States.

🍐 Description

The most common variety produces roughly pear-shaped fruit, somewhat flattened with coarse wrinkles, 10–20 cm long. The skin is thin and green, fused with green to white flesh, surrounding a single large, flattened seed. Some varieties produce spiny fruits. The flesh has a mild, somewhat bland taste and a texture described as a cross between potato and cucumber. The seed is edible and has a nutty flavor, though often discarded.

The vine can grow on the ground or climb structures, reaching up to 12 meters when supported. Leaves are heart-shaped (10–25 cm wide) with tendrils. The plant produces clusters of male flowers and solitary female flowers. Fruit is light green, elongated, and deeply ridged lengthwise.

🌿 Taxonomy

First documented by botanist P. Browne in 1756 (Civil and Natural History of Jamaica). Classified in 1763 by Jacquin as Sicyos edulis and by Adanson as Chocho edulis. Later included in genus Sechium by Swartz in 1800.

🍽️ Culinary and Medicinal Uses

• The fruit can be cooked or fried without peeling.

• Commonly served with seasonings such as salt, butter, and pepper.

• Versatile: boiled, stuffed, mashed, baked, fried, or pickled.

• Both fruit and seed are rich in amino acids and vitamin C.

• The tuberous root is starchy and edible, often cooked like yams.

• Leaves and shoots are eaten in salads and stir-fries, especially in Asia.

• Medicinally used for diuretic, cardiovascular, and anti-inflammatory properties.

• Leaf tea is traditionally used to treat arteriosclerosis, hypertension, and kidney stones.

🌍 Cultural and Regional Uses

• In Louisiana Creole and Cajun cuisine, called mirliton, popular during holidays like Thanksgiving.

• A staple in traditional Mesoamerican diets.

• Known as Sayote in the Philippines, used in soups, stir-fries, and chop suey.

• Called Labu Siam in Indonesia, widely used in Sundanese cuisine.

• In Taiwan, shoots are consumed as lóng xü cài (“dragon-whisker vegetable”).

• Thai cuisine uses it as sayongte or fak maeo, mainly in northern mountain regions.

• Brazil and Latin America bread and fry chayote or use it in salads and soups.

• In Darjeeling, India and Nepal, called ishkus, used in curries.

• Popular in South Indian dishes like sambar and palya, known locally as Bangalore brinjal.

• In Réunion, served as chou chou au gratin and other dishes.

🧙‍♂️ Folklore and Trivia

• In Australia, called choko, a myth claimed McDonald's apple pies used chokos instead of apples. McDonald's later clarified this was false.

• The fruit is believed to contribute to mummification in Colombia’s San Bernardo region due to its cell-regenerative properties.

🔗 Useful Links

• Chayote on Wikipedia 🌐

• Gourd Family (Cucurbitaceae)

• Growing Guide for Chayote 🌿