Natural Food Guide- Chayote

Chayote

This squash species is easily cultivated and is a popular vegetable in Costa Rica. The fruit resembles a pear that does not need to be peeled and may be eaten raw in salads. Both fruit and seed are rich in amino acids and vitamin C. A poultice of the fruit is used on irritated skin and wounds. The leaves and fruit promote urination, prevent heart disease and inflammation, and a tea made from the leaves have been used to treat arteriosclerosis, hypertension, and kidney stones. The root in decoction is recommended for respiratory and urinary disorders and the seeds in emulsion are used to alleviate intestinal inflammation.

Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia. Like other members of the gourd family, such as cucumbers, melons, and squash, chayote has a sprawling habit, and it should only be planted if there is plenty of room in the garden. The roots are also highly susceptible to rot, especially in containers, and the plant in general is finicky to grow. However, in Australia and New Zealand, it is an easily grown yard or garden plant, set on a chicken wire support or strung against a fence.

Common Names: Chayote, Vegetable Pear

Scientific Classification: Cucurbitaceae: Sechium edule

Pharmacology: nutritive, diuretic, anti-inflammatory