Christophine - Chayote

Chayote, also known as Christophine and Chow Chow, produces pear-shaped fruits with rough, green-yellow skin. The flesh is firm and pale green. It is a fast-growing exotic plant with long climbing stems that can be grown in the ground or in pots. The fruit has a flavor similar to zucchini and potato. Plant the entire fruit from March to May for a harvest from August to October.

The term Chayote refers to both the plant and the fruit. It is known by many other names depending on where it is grown. It is called Chouchou or Chayote in Reunion Island, Mirliton in Haiti, Xuxu in Brazil, Chouchoutte in New Caledonia, and so on. Chayote belongs to the Cucurbitaceae family, like squash. Originating from Mexico, this exotic plant produces long climbing stems with tendrils that can reach several metres in length. After summer flowering, the plant becomes covered in numerous fruits.

Chayote has a pear-like shape with green-yellow, rough skin. The flesh, located around the central seed, is firm and pale green. The resulting fruit is used as a vegetable. It has a flavor similar to zucchini and potato.

Once peeled, Chayote can be consumed raw or cooked. Grated or diced, it can be used to garnish salads. When baked in gratins, mashed, or sautéed, it adds a touch of originality to dishes. It can also be prepared in sweet dishes, such as cakes, compotes, or jams. Chayote is low in calories and rich in vitamin C, copper, and magnesium.

To grow it in your garden, plant the entire fruit. The seed will germinate inside the fruit. Planting should initially be done in a pot and then, depending on the climate, it can be transferred to the ground or a large pot.

Harvesting: Chayote is harvested at the end of summer and before frost, from August to October. The ripe fruit is green-yellow in colour. It is a very productive plant.

Storage: Harvested fruits can be stored for several months in a cool, well-ventilated place away from light.

Gardener's tip: Everything is edible in Chayote! In some regions, it is common to consume not only the fruit but also the young shoots prepared like asparagus, the leaves cooked in stews, and the tubers in the form of fries.