Chayote

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Overview
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CHAYOTE

Description: Chayote is a type of plant with persistent vines and bulbous roots. Its leaves are large, glossy, and propeller-shaped, divided into 3-5 branches. The flowers are small and unisexual, located on the same base. The fruit is pear-shaped, with a rough skin and contains a large spherical seed.

Used parts:

The leaves and fruit of the chayote plant are used.

Habitat and collection:

Chayote is originally from Brazil and was planted on Reunion Island in 1836. It was later introduced to southern European countries and tropical regions. Chayote has been imported and planted in areas with cool climates such as Sapa, Tam Dao, Da Lat, and surrounding areas. It has the advantage of being less susceptible to pests and diseases, easy to store and transport, and has a high yield. It thrives in temperatures of 12-13°C. In the northern regions, it is planted between August and November (preferably September-October) and harvested between January and February, with the busiest period being in March-April. There are two varieties of chayote: one with spines and one with a smooth skin. Chayote should be planted in a dry place with sufficient moisture. Dig holes for fertilization and plant at a density of 2.5 x 3m or 3 x 3m. Provide shade after planting. The plant grows to a height of 1-1.5m and requires a stick for climbing. Cover the hole with soil and fertilize the root 40-50cm deep or mix with fresh water. Harvesting can begin after 2-3 months, with a frequency of every 5-7 days. The average yield is 300-500 quintals of fruit per hectare.

Chemical composition:

Chayote fruit contains approximately 94% water, 0.85% protein, 3.7% carbohydrates, and 4mg% of vitamin C.

Properties and effects:

Chayote leaves have a cooling effect.

Uses:

Chayote is a versatile vegetable that can be boiled, fried, stewed with meat, cooked in soup, or used to make a salad. It can also be pickled in brine. The fruit can be pounded into powder (1 kg of fruit yields approximately 13g of powder). The young shoots of chayote can be used as a vegetable, similar to Cove beans, and can be stir-fried or fried with eggs. Chayote tubers form at the roots of plants grown for 2-3 years, with bulbs weighing between 200g and 1kg. Young chayote roots can be used as a substitute for potatoes in cooking.

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