Seasons/Availability
Chayote squash is available year-round.
Nutritional Value
Chayote squash is low in calories and fat, while being an excellent source of dietary fiber. It is also a good source of vitamin C, potassium, folate, magnesium, phosphorus, and manganese. Additionally, Chayote squash contains small amounts of calcium, iron, zinc, copper, selenium and thiamin.
Applications
Chayote squash can be cooked or eaten raw in salads and is best suited for cooked applications such as boiling, steaming, roasting/baking, stuffing/stir-frying/sautéing. They are commonly used to make soups or mashed dishes with other vegetables like potatoes and they can also be pickled or stuffed and baked. They can be sliced, cubed, or spiralized for salads and served with a vinaigrette or creamy dressing. Additionally, it can be pureed into a soup, blended into a dip, added to casseroles or stir-fries. Chayote squash pairs well with lemon juice, lime juice, onions, garlic, tomatoes, chili peppers, mushrooms, chicken broth/broth powder/bouillon cubes and herbs such as oregano and parsley. The fruit should be consumed soon after harvesting or stored in the refrigerator for up to three days. Cooked chayote squash will keep in the refrigerator for up to five days.
When selecting Chayote squash look for firm fruits with bright, smooth skins free from blemishes and soft spots. Avoid squash with dark spots as these indicate the fruit is overripe. Additionally, select fruits that are heavy for their size and have a slightly waxy feel to them.
