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Chayote is a mild, slightly sweet gourd popular in Latin American, Asian, and Caribbean cuisines. With a texture similar to cucumber or jicama, it's extremely low in calories and can be eaten raw or cooked, including the seed.
It depends on preparation. The skin is edible when young and tender but becomes tougher as it matures. For salads or raw eating, peel older chayotes. For cooking (soups, stews), the skin often softens enough to eat. The seed is also edible and tastes like a mild nut.
Chayote releases a sap when cut that can cause a sticky residue and mild skin irritation in some people. Peel under running water, wear gloves, or rub hands with oil before peeling. The sticky substance washes off easily after you're done.
Zucchini is the closest substitute with similar mild flavor and texture when cooked. For raw applications, try jicama or cucumber. Kohlrabi works for cooked dishes. None are perfect matches, but all capture chayote's mild, slightly crunchy character.
Store chayote unwrapped in the refrigerator crisper for up to 1 month - they keep remarkably well. Once cut, wrap tightly and use within a week. Do not freeze raw; blanch first if freezing.
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