More to explore:



There’s more to see...
Join millions of other people on Pinterest!
Visit Site
  • Marcos Rosa

    Chuchu (Brazil) The chayote (Sechium edule), also known as christophene or christophine, cho-cho, mirliton or merleton (Creole/Cajun), chuchu (Brazil), Cidra (Antioquia, Caldas, Quindio and Risaralda regions of Colombia), Guatila (Boyacá and Valle del Cauca regions of Colombia), Centinarja (Malta), Pipinola (Hawaii), pear squash, vegetable pear], chouchoute, choko, güisquil (El Salvador) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.

  • Priyank

    Indian Food Blog | Healthy Home Cooking | Since 2006 | Recipes | Nutrition

  • Nina Marcalle

    Tune in Saturday, June 1, 2013 for the World Premiere of "Food Wrap" and check out items on the Menu such "Strange But Food" with Nina Marcalle and Shawna Glover on The Go Pro Radio Network at Where Talk Never Tasted So Good!

  • Melana Hiatt

    Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia.

  • Shannon Williams

    The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor[clarification needed]. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.

  • Margery Taylor

    SECHIUM EDULE - Chayote: Use this squash instead of some or all the apple in an apple pie or apple crisp for a lower carb desert

About this Pin