It was introduce in South America during the 18th and 19th centuries.
It is a member of the squash family; it is also refer to as a pear.
Chayote is widely grown in Mexico & Colombia.
The chayote squash offers a sweet and mild flavor, sometimes infoibed as a blend of a
cucumber and zucchini with a slight hint of a tart apple.
The seed inside is edible.
Chayote squash are a mild-tasting, thick-skinned variety.
Peel, chop and add to stir-fries, casseroles or warm salads.
Roast, bake or braise with onions and garlic.
Peeled chayote may also be eating raw and added to cold, green salads.
Cooked chayote has a smooth, creamy texture when pureed into soups and stews.
All squashes provide vitamin A and vitamin C, some of the B vitamins, and are a good source of fiber.
About one hundred calories are in one cup of cooked squash.