What is the chayote?

Chayote is a tropical end vine that produces fruits that are treated as vegetables rather than real fruits. Fruits are also known as chayote, or they can be called Christophine, Choko, Mexican Squash or vegetable pears, depending on the region. In addition, the guard part of the chayote root is edible. A well -stocked grocery store or hispanic market will generally store chayote, although it can sometimes be expensive. Another cultivar is covered with soft spines, even if it retains the shape of the pear. Both versions have a large edible seed with a slightly walnut taste in the middle of fresh white meat. Maso Chayote tends to be relatively bland and many chefs are extensively operating, using chayote as an empty canvas for spices.

Chayote was first domesticated in Mexico, where fruit is used both in raw and cooked forms. Cooking is usually manipulated as a summer squash andGenerally, it is easy to cook to maintain a crispy taste. The raw chayote can be added to salads or salsas and is often marinated by lemon or lime juice. It can also be eaten straight, although a faint taste makes it a dubious effort. Whether raw or cooked, Khayote is a good source of amino acids and vitamin C.

The tubers of the plant are consumed as potatoes and other root vegetables. In addition, shoots and leaves can be consumed and are often used in salads and mixing of fries, especially in Asia. Like other family members, such as cucumbers, melons and squashwing, and should only be planted if there is enough space in the garden. The roots are also very sensitive to rot, especially in containers, and the plant is generally for growth.

The word for chayote is Spanish, borrowed from the nahautl word chayotli . Chayote was one of the many foods introduced to Europe by early explorers who brought back a wide range of botanical samples. AgeBeing also spread the plant south of Mexico, which eventually caused it to be integrated into the kitchen of many other Latin American nations.