Chayote

Chayote: Journey from the Garden to the Plate

Chayote, also known as mirliton or christophene, is a unique, pear-shaped squash native to Central America. It is a versatile vegetable, with a delicate and mild flavor that is easy to incorporate into dishes. The journey to get chayote from the garden to the plate is fascinating, requiring perfect timing and expert care at every step of the process. Let’s explore each of these steps in detail.

Growing Chayote

Chayote is relatively easy to grow, and can actually thrive in difficult conditions. It is not fussy and doesn’t require much fertilization, as it gets most of its nutrients from the ground in which it’s planted. It is best grown in warm climates with long summers, and does not tolerate frost or temperatures lower than -2?C (28?F).

When planting chayote, you must choose your location wisely and pay attention to drainage, as too much moisture can lead to root rot. You should also avoid densely planted areas where air is restricted, and ensure that the area is free from weeds and other plants that may compete for nutrients or space.

Once planted, chayote must be watered regularly throughout the growing season, but with caution. Too much water can lead to spoilage and rot, while too little can stunt the plant’s growth and lead to a bitter-tasting fruit. Sunlight is also key, as chayote requires plenty of direct sunlight to develop properly.

Once established, the chayote will produce more vines, and eventually, large, pale-green fruit. This process takes anywhere from five to seven months, depending on the variety and climate. When the fruit is fully mature and ready for harvest, you must be careful to pick it before it becomes overripe, as the skin will begin to brown and become flimsy.

Harvesting Chayote

Harvesting chayote is relatively simple; you simply pluck the ripe fruit from the vine and place it in a basket. Fruit can be harvested in two stages: the “green pick”, in which the fruit is harvested early and is still firm, and the “butter pick”, in which the fruit is left on the vine longer and has a more yellowish color.

When harvesting, it is important to be gentle and take care not to damage the fruit. Take care to avoid bruising or cutting, as this will open the fruit up to disease or spoilage. Also make sure to wear gloves, as chayote’s seeds and stems can cause skin irritation.

Once the fruit is ready for harvest, there are two ways to store it: cold storage, in which the fruit is refrigerated and stored in a humid environment at 2–4?C (35–39?F), and dry storage, in which the fruit is stored in a cool and dry place with little to no humidity.

Transporting to the Market

The next step of the journey is transporting the chayote from the farm or garden to the local market. As chayote is a delicate vegetable, it must be handled with care and transported properly in order to prevent damage.

For this reason, it is best to transport chayote in special boxes that are specifically designed for the purpose. These boxes must be well-ventilated, as too much moisture can lead to spoilage. They should also feature a foam padding or cushioning device to help protect against bruising.

When transporting chayote, special care should be taken to minimize the amount of time it spends in the sun. The temperature inside the vehicle should remain constant and should not drop below zero to prevent freezing and damage.

Once the chayote has arrived at the market, it must be inspected for any damage or spoilage. At this point it is also important to note the date of harvest and store the chayote in a cool and low-humidity environment. This will help extend its shelf life and ensure optimal freshness.

Preparing for Consumption

Once the chayote is at the market and the customer has selected a few pieces, it is time to take it home and prepare it for consumption. Before handling the chayote, it’s important to wash your hands thoroughly and wear gloves, as the skin and seeds can cause skin irritation.

Chayote can be eaten raw, cooked, steamed, boiled, sautéed, stuffed, or even baked. Some of the most popular dishes are chayote squash soup, salsa, and salads. To prepare the chayote, all you need to do is peel the skin, remove the seed and fibers, and then cook or prepare the vegetable however you like.

From the Garden to Your Plate

When properly handled and cared for, chayote can make a unique and delicious addition to any dish. Its journey from the garden to the plate is a fascinating one, requiring expert care and timing at each step of the process. But, with a little patience and knowledge, you can ensure that your chayote is as fresh and delicious as possible. Bon appétit!