Mirliton

Mirliton is a common name for the edible fruit of Sechium edule, a climbing vine in the Cucurbitaceae family. In many regions it is also known as chayote, christophene, or mirliton squash. In the United States, particularly along the Gulf Coast, mirliton typically refers to the immature fruit used as a vegetable, as well as the plant’s shoots and leaves.

Description and distribution: The mirliton fruit is pear-shaped, light green, with a wrinkled skin. The flesh is pale, crisp, and mildly sweet, surrounding a single central seed. The plant is native to Mesoamerica and the Caribbean and is cultivated in tropical and subtropical areas worldwide.

Cultivation and harvest: Sechium edule grows as a vigorous, perennial vine that thrives in warm, humid climates. It requires well-drained soil and support such as trellising. Fruits develop in the warm season and are typically harvested while still green and crisp.

Culinary uses: The mirliton fruit is usually cooked before eating, by boiling, steaming, baking, or sautéing. In Louisiana and Cajun/Creole cuisine, stuffed mirlitons are a common dish, where the hollowed fruit is filled with seafood, meat, or vegetable mixtures and baked. In other regions, mirliton is used in stews, soups, casseroles, and salads. The edible shoots and leaves are consumed in some cuisines as well.

Nutrition and storage: Mirliton is low in calories and high in water, with modest amounts of dietary fiber, vitamin C, and potassium. Select firm fruits and refrigerate; use within one to two weeks for best quality.