what is CHAYOTE SQUASH?
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- เผยแพร่เมื่อ 5 ก.พ. 2025
- What is chayote? Chayote is a fruit, but in the same way that squash and cucumber are fruit; it'll never win a fruit contest. Chayote, aka choko or mirliton, is completely edible cooked or raw,
from the skin to the flesh to the seed in the center. Sayote has a neutral flavor, so this "fruit" needs a lot of seasoning. It's an ideal ingredient for it's texture more than it's flavor, like jicama
and young green jackfruit. You can cook chayote recipes by boiling, baking, or frying in a skillet. I like to slice chayote thin and saute with curry flavors for a quick side dish. It's also a good ingredient
for baking and stuffing as you might a bell pepper, or simply pickle chayote and serve it in a salad.
A printable copy of this Chayote squash recipe can be found at www.myfoodchann...
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What you need to Cook a Spicy Chayote Recipe
1 CHAYOTE thinly sliced
1 ONION chopped
2-3 GARLIC cloves
HOT PEPPER as desired
1-2 Tbsp CURRY SEASONING
SALT to taste
OIL for sauteing
How Cook Chayote in a Skillet
Buy chayote that is smooth, not always easy to do, but the smoother the better.
You can eat the entire chayote: skin, flesh, and center seed. Peel or unpeel the chayote, whichever you prefer. When peeling a chayote, you'll find the
inner juice to be annoyingly slippery/sticky. Why fool with that? I leave the skin on and eat it. I paid for it. And it's easier.
Slice the chayote thinly. Chayote has a dense apple like texture that holds up very well under heat, so it takes a bit to soften up when cooked, so slice very thinly
if you like your chayote less crispy crunchy.
Heat oil in a skillet and add onion and garlic.
Add fresh hot pepper if desired.
Saute for several minutes.
Add seasoning and cook about 2 minutes more.
Add sliced chayote, mix well, and saute for a minute.
Add a small amount of water, cover, and simmer to desired tenderness. Add more water as needed, but never too much.
That's it!
Give Chayote a try and let me know what you think, and bon appétit!
And for more tasty vegetarian dishes, check out my Vegetarian Recipe Playlist.
Back home in Dominica, a small island in the Caribbean, we call it Christophine. We stew it with meat,use it in soup, stuff it and make salad dishes with it.
As a Costa Rican I grew up eating Chayotes daily. My mom also put them in a traditional Costa Rican soup called “Hoya de Carne” which contains Potatoes, Carrots, Chayotes, beef, and a variety of other ingredients. Very tasty.
lots of folks are mentioning using it in soups...I'm gonna try that
4:15 4:21 4:23 4:30 @@ChefBuckRecipes
That sounds delicious. I’m going to find that recipe…
We like a lot of that chayote fruit we grill it, steam it ,make a soup of it , etc so versitile . Thanks a lot for a good video.
This was great! Thanks! I moved to California and saw Chayote in the store and bought it on a whim. I’ve never heard of it before! 😄 Going to try all 3 that you showed: sautéd, pickled, and raw. Thanks again!
I love ti when people are passionate about ingredients! Super fun!! Thanks!!
In Jamaica we call this "cho cho". We mostly put it in soups or sauteed with vegetables and salted cod. Will definitely give this recipe a try!
"cho cho" sounds more fun, like a dance
In Brazil it's called chuchu (shu shu)
In Puerto Rico we stuff it and oven roast it🤤🤤
In South Africa it’s shu shu too! We foraged for them as they grew wild.
In Indonesia we call it manisah, diam squash, Jepang squash. We eat chayote leaves too. thanks for your recipes, I'll try chayote pickles.
good day! WHAT A CHARM! THANK YOU FOR THE ORIGINAL IDEA. IT LOOKS VERY APPETIZING! GLAD TO SEE YOU ON THE CHANNEL. have a nice day!!! 😊 👍 🌹 🌹 🌹
I like boiling it in water until fork goes in easily. Then I chop it up and add lemon, salt and pico de gallo seasoning powder. Yum. Great snack.
I'll have to try that...I've never just boiled them
Chef Buck ... We also use it in chicken soup or a stew like you would a potato. It's delicious!
@@ChefBuckRecipes my mom used to boil it let it cook until soft let it come to room temp put sour cream, fresh lime and a little of chile piquin (like tajin) salt and eat it like a snack. We are Mexican btw.
Just bought one, for the first time here in Canada. Never saw them before and they were cheap, so I thought I would try it.
me too first ttime in Canada, now debating how I will use....soup or salad?
@@chiefyize Yeah, I ended up just cutting it up and ate it raw. Interesting squash, raw, it reminds me very much of an apple or pear in texture and tastes.
In East Java, Indonesia, we call it Manisah or Labu Siem... we cook it in coconut milk like soup/curry and eat it with rice cake during Eid. My grandma likes to steam it because it becomes sweeter when it's cooked and eats it with spicy sambal sauce or peanut sauce.
You and your wife seem so friendly!
Thank you for the information about chayote. I git this yesterday thinking I was buying quenches
Congrats on the new home. Like the kitchen. Love your cooking energy. Thank you for introducing new foods & how to use them. My area is boring traditional and some of your items I've never seen or heard of. I find it very exciting. Plus if I ever do see them. I can experiment and introduce to others. 😉
another temporary home for us...we've had five different house sits over the past 6 months, so I've gotten to play around in a few kitchens
I watched this video after finding a cheyote at the grocery store. It's really good! I used garlic cloves, chili peppers, and adobe seasoning
Well, I love chayote squash and I don't think it's that tasteless like many people say it is. To me, it has a delicate, subtle taste that should never be masked with strong spices. My favorite way to cook it is sauteed with a little bit of garlic, another bit of onion with some chopped parsley sprinkled over it just to enhance a little the flavor and make it look pretty. If you happen to have the vine growing in your backyard, you can cut the ends and cook it as some ordinary vegetable, much like sauteed broccoli rabe, for example, or some hearty, creamy soup.
We call them Chuchu in Brazil and I love it in cooked in soups (it absorves all the stock flavor) or sautè with onions and tomatoes. I also like to boil them and prepare a salad with lots of Olive oil, garlic and parsley. It is very very cheap in here and you can keep it in the fridge for up to a month.
I just bought 2 for the first time today. Thanks for letting me know how long it will keep. Good to know.
In Belize we call it "chocho" .
Thank you! I've just been given some and was curious as to how they were used.
I heard that there's a way to remove bitterness from them.
I'm going to watch your video again and try cooking some up right now.
I have been eating chayote my whole, and never have I thought of pickling it. I bet it's amazing!
Bought some today for the time.....will later in the week. Thank you
Wonderful introduction to chayote. Thank you!
Here in Hong Kong we use it in our soup!
Thanks a lot. I just bought some for $0.10 each at Walmart. Started researching and found your video. Now I’m going back to buy as many as is somewhat reasonable.
Great prop to make some of my own videos and then chow down.
I’d never heard of these until you said mirliton. (I’m born n raised in Nola)
Thanks for expanding my horizons, Chef! Never heard of this fruit! 👍
well worth giving a try if you find it in your local market...super easy to use, and a healthy ingredient option
Great video, thank you for the information.
Great info.❤
Thank you for sharing
Thanks a lot. Just bought the chayote squash and now with your help, I know how to cook it
Hey chef Buck in Trinidad & Tobago we call it Christophene
thanks for the video! you truly educated us...
Chef has nice humor with camera lady and audience too. ✌
Grew up eating this. Thanks chef!
In Southern California we call this 5:30 am on a Saturday morning 😐. Lol what's up buck!!!!I still make spaghetti squash cause of you..👍but its early
I miss that time zone!--and that weather...we were up in the Northwest US so many years, now we're back in Florida for the summer...not the best timing :^)
Chef Buck I've been to Jacksonville but I couldn't leave the plane😔 but I've been there. I bet you don't miss the traffic out here. I moved out of the city years ago but I had to be downtown last week. Normal travel time from my house to LA - 1 hour Last week no bull 2 hours 45 min all traffic...good videos man, hey can you do a vegetarian chili cheese fri dish?
In Guadeloupe 🇬🇵 we called it Christophine and loves to make gratins with it 😋❤️
In Trinidad this is called chrystophene. At one time apples were so expesive they would make apple pie with chrystophene slices, they are so bland. Love it.
I love bland ingredients with texture!...they make great substitution ingredients in all kinds of recipes
Great recipe. Will try today as I never use them if not in soup. In Australia we know it as Choko.
Sounds good I’ll try it thanks”😮
Thank you so much 😊
i was searching for the english word for this vegetable we call chuchu ("shooshoo") in brazil and found your video. i'd never heard of these other forms of eating it, nice! didn't even know it was actually a fruit, lol. and the seed and the skin being eatable! awesome. thank you for the content :))
Merliton
I didn't know I could eat it raw. Thanks for the info
very informative. thank you!!
It is a nice recipe for chayote. I didn't know it can be preserved Thank you for your video.
I AM CARMEN FROM JAMAICA THANK YOU FOR. THIS WONDERFUL RECIPE I LOVE IT
THE NAME WE CALLED IT IS CHOCHO .. CAN BE COOKED IN RICE
Definitely gonna try the pickling . My mother-in-law taught me to saute it in butter with other veggies and jalapeno's and seasoning . Kinda the way you did.
I tend to buy them 3 at a time, which means I've almost always got 1 more than I need, so that one gets sliced and goes in the pickle jar
Chef Buck
L.o.L cool I will definitely try it that way a good addition to my salads 👍
You guys are so much fun!😂
Thanks!--and thanks for watching
Just bought one here in Toronto, for .88 because I didn't know what it was ! Great video !! this will be today's lunch !
I Love eating chayote with, cucumber, and some leafy greens. Taste good. I put some extra virgin olive oil. Yummy!
it's good for blood high pressure.. in Indonesia we cooked it with other vegetables like carrots, cabbage ,meat ..
...and I definitely need to eat more blood pressure friendly dishes as I get older
Chef Buck ..keep spirit...I'm waiting your another new recipes...God bless ..
I sautee it in slices with sweet peppers, onions and grape tomatoes with olive oil and a few spices. I will try your recipes.
Called merliton here in Louisiana. We stuff them with shrimp and seasonings.
funny, all the years I lived in New Orleans and I never ate them down there. I enjoy them baked and stuffed, but it takes soooo long to bake them to the consistency I like, I don't do it very often; when I did, I used to have leftover baked chayote for breakfast, with an over easy egg on top.
I was just about to write that. Hello from Monroe!
Hello from Amite.
I've always heard them pronounced with a silent "r". Around here (south Louisiana) they're called melatons.
That's how I say it too, even though I know it's probably wrong, lol.
Hi. Also my 1 chayote was 1.97 at a local supermarket in Bristol Pennsylvania. Its cute and a pale tan or white one. I will plant one this year. Indoors and transplant outdoors. Camera lady doing great job and ad libs help he he.
This is my favorite vegetable of them all😋
My favorite Thai restaurant does it shredded as a green papaya substitute w lime, a little fish sauce, etc. as a salad. Delish!
Thank you
Very funny and definently trying this recipe and pickling it.
Thank you for sharing! You’re funny 😆 I bought one today just for fun.
New viewer here. Looking for chayote recipes and boom You are vibrant Mr Chef. Ya got a new scribe. I found a white chayote. Not green. Tkx
nice to know, we call this Christophine over here. It is also a brilliant filler for apple pie having the same texture etc. it is cooked in millions of ways from curry to steamed.
yeah...I think the texture of an apple is the most accurate description
I saw a keto diet video and using this as an apple replacement for pie.
Thank you so much for your video.Even though I have been eating Chayote sincechildhood, I didn't know that the seeds are also edible. I used to peel the skin and it made me a mess.
That's nice recipe looks good and tasty thanks and have a nice day
Never had one of these - very interesting to try it out. I have eaten a lot of variations from the Cucumber / Cucurbitaceae family of plants and I am quite curious after it. One often recognizes a cucumber type scent from melons and sometimes vice versa. I've been growing quite a few of different Cucurbitaceae plants in my veg-plot and it seems that some are susceptible to cross pollination causing them to sometimes take on 'characteristics' of one another when grown/planted (too) close to each other.
you can plant them next to the carrots and have a salad in your next garden video :^)
I saw Day Of The Triffids as a double feature with Black Zoo. At the Oak Drive In, Royal Oak, MI when I was 8 and it was terrifying. Thanks Dad No one I know has even heard of it.
😍😍😍😍 love these babies!!!
Thankyou for your information..God bless
I have never heard of this looks pretty good though. Are they high in fat or calories. Another fun video. Thank you guys
low fat, low calorie, and very filling...good combo
Chef Buck TFS this recipe for chayote, because I always wanted to know how to fix it!!!
I saw these recently at the store and did not know what it was. Thanks!
I use chayote for Mexican soup, black beans, corn, can of diced tomatoes, bell peppers, onion, salt & pepper, chicken broth.
sounds great....I'm gonna try that
Is good for diabetes
I love Chayote I will really try it
Hello nice to see you we call these alligator pears I usually cook them up with beef and other vegetables and served with rice very good tasting
Heni Lee Reis what?! I thought avocados were called alligator pears?
Yesterday I didn't even know the meaning of the word
now all I want is a CHAYOTE!
Thanks 😊
Thanks for this educational clip
Thank
You
Very
Much💯👍👍💯👍👍💯👍👍👍
99¢ here in South Carolina. 😊💚
You two are so entertaining!
In Australia we call them choko Nice recipes, I usually make pickles with them
I think pickled and using them as a crunchy salad topping is my favorite way to eat them
I grew choco in melbourne I got about 100 on 1 wine amazing this year it's white 😊most of them about 600-700 gr
I’d have never thought of buying a
Chayote if not for your video honey.
With it being 100* for the last month I’m
making sandwich fillers & pasta salads.
Bet that would go well in a pasta salad🎈
for sure...I added quite a bit of pickled chayote to my last batch of cauliflower "potato" salad
In my language (Maltese), we call it 'centinarja' (centenary) because one plant makes hundreds of fruit. All you need to do is leave one of the squashes to sprout and when the stem is a couple of feet long you plant it in soil - it will need some sort of support to grow along like a vine but it will grow like crazy and produce tons of fruit. It will die back when it's done, much like an annual but you can keep a couple to start the process all over again. You might want to wait a couple of years though as it will be coming out of your ears.
Chayote is a plant native to mesoamerica (Mexico to Costa Rica ) so you could call them any name .. you never have then until the spaniers introduced to the Europa… like 500 hundred years ago….
great video
Day of the Triffids! That's quite a reference. I loved that movie as a kid!
me too--it's one of my earliest movie memories and one of my favorite books; I've seen every film and TV version (the 1963 film version is the best)
Chef buck the commodity price on chayote has gone up thanks to your endorsement . Me and the whole world will be buying and trying cho cho, Christophe, chayote or whatever it is called. Did not know it was ok on keto. But found out after your video🤩😋😉
I don't think there are any drawbacks to eating chayote....anyone know of any?
Good thing I found this- I can finally give this “stuff” a try.
In Mizoram, North East India, we called is Iskut and Mizoram is the largest producer of Chayote in India with about 10,985 metric tonnes per year..We used it a lot of dishes, we add young chayote in salad as raw and it is crunchy almost taste like apple, the mature one are steamed, boiled, roasted, fried, curry, mashed, pickled or jam .Its can be added in many dishes from stew to soup to dumplings etc...its soak up the flavours of other ingredients and boost up the juices in meat. My favourite is a dumplings made with just chopped Chayote and pork chop, where the juices of the pork are enhanced by the Chayote making it almost sweet bursting with umami. And the mature seed are also mashed and can be used to make a patties. The young leaves and shoot are also used to make beef and pork stew. Chayote or Iskut is also used as liver detox and help in reducing fat deposits in the body especially liver (fatty liver). Its one of my favourite among the squash family. We also have different types of squash like pumpkin, zucchini (courgette), calabash, watermelon, cucumber, loofah, bitter gourd, Wintern melon etc...our mountainous hilly areas are good for plantation of squashes family, all year round you will be able to find the different type squashes in the local farmer market..
P.S. There are mainly four types of Chayote or Iskut grown in our are, the light green, the dark green, the golden yellow and dark green hairy type ... I don't know what you called it but we just called it like the colour and texture of it..
In Trinidad and Tobago we would called this christophine. Used in stir fry
Ive seen these in stores but I didn't buy because I never knew how to eat it. I think I'll pick some up next time
we have it Jamaican and we use a lot
Chef Buck, I grew up in Mexico and lived there till I turned 18. I ate chayote all the time and I ate it two different ways. I can't wait to try all this insanity you just exposed me to. Mind blown!!!
I like it half boil or steam and add coriander and salt on it .
do you know you can actually eat the leaves and the stems?
What you had there in the pan, I bet it'd go well over some brown rice.
yeah...that kinda Indian style dish is perfect for rice, especially if you want to season it on the spicy side
0:09 I'm from Honduras 🇭🇳 and we call them "pataste". It's funny to me that you say their skin is smooth because most species I know are as spiky as thorns on rose stems 😆. We usually cut them in halves (without peeling them) and remove the flesh to then cook it and season it, kind of like a puree. We then put the puree back in the skin and add cheese on top, to then bake it for a few minutes. It's a dish called "chancleta" (Flip-flop) 😃
The triffid bit was so cute! They sure do look like they’re gonna grow legs and be little goblinesque creatures lol.
They are amazing chunked up in caldo with beef stew meat, onion, carrots, garlic, s&p, cumin, a splash of lime juice at the end, topped with a bit of chopped cilantro. Put u a cpl splashes of hot sauce...mk u wanna slap somebody! I usually put a cpl splashes of soy sauce too in mine.
Now I hv to try ur recipe here too! Looks really yummy!
that sounds sooooo good!
In India, we cook these cubed up with some lentils, carrots and any other veggie you like (other squash works well), add some ground up coconut and cumin seeds, and BOOM(as you would say), a tasty veggie stew! In South India, it is called chow chow (just say it, it's fun!)
Is this like a patty pan squash? Neutral flavor, can eat the entire thing and feels kinda slimy :-)
So I picked up a couple of these at a free store food bank along with some other veggies like tomatoes, avocado, onion, a bulb of garlic and I'm pretty sure a shallot along with some yellow squash. I really like trying out new vegetables and fruits that I've never had before. I love cooking new dishes. So I came across this video first. But I see a lot of comments from people who grew up eating this particular vegetable so I was hoping someone could comment on the best and easiest way for me to try this out for the first time. I like his ideas but I'd like to get some of y'all too 😊 maybe get some recipes? Thank you in advance 🙂❤ Edit: I'm also curious as to where this vegetable is originated from 🤔
Also how do you know when it's ripe? Are they supposed to be firm or soft? When they're green? Just in case I do like this ( I'm sure I will 😊) and I want to buy them in the future.
I sauteed my chayote with red onions, garlic, tri-color peppers, blk pepper, mushrooms & carrots. Seasoned with Weber's Kick'n chicken, Worcestershire sauce ; medium cooked. Chayote is highly nutritious!
These with salt and lemon juice is amazing raw, that’s how I eat it
In Philippines we use that as an ingredient of tinola
G'stuff, Buck! Thank you!
yay new video!