The Benefits, Effects and Culinary Value of Chayote

Chayote is a perennial climbing herbaceous plant of the genus Sechium in the Cucurbitaceae family, named for its fruit, which closely resembles a pair of pressed-together Buddha's hands; it is also known as hayato uri, vegetable pear and mirliton, among other names. It originated in Mexico and Central America, and is currently grown in relatively large quantities in Yunnan, Guizhou, Sichuan, Fujian and other places. Both the young fruit and the tender stems and leaves are edible, making it one of the common gourd vegetables.

From a nutritional standpoint, chayote is high in water content and low in calories, and contains dietary fiber, vitamin C, and minerals such as potassium, calcium and zinc. Eaten as part of the daily diet, it can supplement water and dietary fiber and help promote intestinal peristalsis, while the zinc it contains also offers certain benefits for growth and development. In folk belief and traditional Chinese medicine, it is generally regarded as cool in nature and sweet in taste, making it suitable for eating in hot weather. However, vegetables are part of the everyday diet and cannot replace medicine; if you feel unwell, you should still seek medical attention promptly.

There are fairly diverse ways to eat chayote: the tender fruit can be sliced and stir-fried plainly, shredded for cold dishes, or cooked together with meat to make soup, with a crisp texture and a mild, slightly sweet flavor. Its tender stems and leaves are called dragon whisker vegetable in some regions, and are commonly stir-fried or made into soup, while the underground tubers are also dug up and cooked in some producing areas.

When selecting, choose tender fruit of moderate size with smooth skin, a fresh green color and no damage; older fruit has coarser fibers and a noticeably poorer texture. Once chayote sprouts, it generally does not produce toxic substances, but the nutrients are consumed by the young shoots and the flavor declines, so it is best to eat it as soon as possible. It can be eaten by the general population, but those with a weak, cold spleen and stomach who are prone to diarrhea should eat it in moderation.