Sayote

Sayote, also known as chayote, is the edible fruit of Sechium edule, a tropical climbing vine in the Cucurbitaceae family. Native to Mesoamerica, it is now cultivated in many tropical regions around the world. The fruit is typically pear-shaped, with pale green skin and crisp, white flesh that has a mild, neutral flavor.

The plant is a vining species that grows well in warm, humid climates. Fruits are harvested when young for best texture, though they can also be allowed to mature. The flesh can be eaten raw or cooked, and young fruits are especially crisp and refreshing in salads, while cooked preparations range from boiling and steaming to sautéing, stewing, and frying.

Culinary uses: Sayote is versatile in soups, stews, curries, and stir-fries. In Filipino cuisine, it is a common ingredient in dishes such as tinola and various vegetable preparations, and it appears in other Asian and Latin American recipes as a substitute for potatoes or squash.

Nutritional value: Sayote is low in calories and fat and provides dietary fiber, vitamin C, folate, and potassium. It has a high water content and a mild taste that accommodates a wide range of seasonings. The seeds are generally not eaten, and the fruit is most often prepared by cooking or light raw use when young.

Names: sayote in the Philippines; chayote in English; christophine in some regions. The scientific name is Sechium edule.