Chayote

Fruits of Chayote

The chayote ( Sechium edule ) is a twining plant of the tropics and sub- tropics, also called chayote and cultivated as a vegetable whose edible fruits.

She comes from the family of Cucurbitaceae.

Description

The raubehaarte, monoecious, perennial climber growing very quickly at suitable locations and can cover tens of square meters there depending on rank basis. Entwines them on a tree, the chayote may well grow to over five meters high. The leaves can be big as a hand. Often drives associated with dry leaves on the plant, whose tendrils have encountered none Rank possibility. The chayote is a rhizome from which they with seasons in spring sprouts at locations all over again.

The white to yellow flowers grow in the leaf axils. The numbers that appear in clusters male flowers grow along with the single female flowers on the same plant. The plant is insect- pollinated.

The fruits usually hang beneath the foliage and be mature about size of a fist. They are different in shape, size and color depending on the variety. Usually the fruit has an elongated and flattened spherical shape, sometimes more pointed tapered on one side. It is similar to differing degrees in about a mango or pear. The shell is usually green, from pale green to deep dark green -reaching. Sometimes it also has a yellow color. Dark green Chayotes can have soft, short spines. The fruit also when fresh furrows that make them look wrinkled. The inside of the fruit is pale green and tastes very discreetly by a mixture of potato and cucumber. Some varieties taste like kohlrabi and can be eaten raw or cooked like turnip greens. The nucleus from which the plant sprouts at a suitable humidity by itself without floor mat is round and flat and also edible. It tastes like the fruit neutral, but with a slightly nutty note. Unlike many other plants of the Cucurbitaceae, the chayote has only one core.

The plant is not frost-resistant. It does not have high requirements on the ground. However, good drainage is conducive to the growth.

Origin and distribution

The Chayote originated among the Aztecs and Maya of Mesoamerica. Today, the chayote is grown in many tropical and subtropical countries. However, there is no archaeological evidence for the chayote, the basis of which could be closed at their age. Reports of conquistadors suggest a pre-Columbian use.

Cultivation

The Chayote is mainly grown as a vegetable. For this purpose, usually a structure is created, on which the plant can rank. The framework is so high that you can move for harvesting under. The fruits are harvested from below the foliage.

The chayote is a popular plant in permaculture, as it provides a high return for little effort. So it only needs to be set for plants on the ground, the fruit must not be excavated, all parts of the plant are edible and it grows without care for several years fruitfully. It also serves as a shade for half shade loving vegetables that can be grown under its canopy, when a frame is built to the vines, allowing the spacing between individual plants. A plant can carry up to about 300 fruits. Commercial plantations reach hectare yields of up to about 28 tons per year.

Ingredients

Contains the chayote as the related cucumber, mostly water and very little calories. It contains many amino acids, vitamin C and, inter alia, the minerals potassium, calcium, and iron. The fruit contains approximately two percent of protein and very low strength, so that the protein - starch ratio is significantly higher in comparison to similar to that used in Christophine potato. The stems contain a lot of vitamin A.

Use

In the kitchen

The Chayote is one of the few plants, of which all parts are eaten. It is usually cooked. The shell can be cooked with and if it is not too tough, are also eaten. Chayote can be well used because of the neutral taste as a side dish. The core is sometimes served separately as a delicacy. The fruit can also be eaten raw, grilled or fried. Its specialty is also the root of the chayote. The young leaf shoots are also edible and can be used as an adjunct or soup prepared like spinach. From Chayote also sweets are made ​​, such as candied chayote or Chayotenkompott.

The chayote can not be stored for a long period of time because they germinate very quickly.

In Medicine

From the leaves of a tea to relieve kidney stones is prepared in the traditional herbal medicine.

In crafts

The dried stalks are produced on the French island of Réunion hats.

Trade

Chayote is traded mainly and to a large extent on local markets in the producing countries. A small part of the production is, however, also exported. Countries of origin for the European market are, inter alia, Brazil and Costa Rica. Costa Rica exported about 10,000 tonnes per year in the United States.

Taxonomy

The chayote ( Sechium edule ( Jacq. ) Sw. ) Is classified in the taxonomy edule in the wild occurring Sechium subsp. sylvestre and the cultivated Sechium edule subsp. edule.

Etymology and alternative names

The word chayote is the Spanish name of the fruit and comes from the Nahuatl, means hitzayotli there and means " spiny gourd ." The plant and its fruit are known, depending on the country or even region under different names:

• Güisquil, Huisquil (Guatemala)
• Christophine ( Caribbean)
• Cho -Cho (Jamaica )
• Mirliton (Louisiana )
• Talote
• Papa de aire / papa al aire ( " air potato " ) and Others in (Paraguay )
• Chuchu (Portugal ) / Chu Chu, Xuxu (Brazil )
• Caiota ( Azores )
• Chouchou (Réunion)
• Pipinella
• Tayota (Dominican Republic)
• Chow Chow (Sri Lanka)
• Su su, trai su ( Vietnam)
• Choko (Australia, New Zealand)
• Pataste (Honduras )
• Davadava (La Palma)