Explore: Chayote

Chayote (/tʃaɪˈoʊteɪ/; previously placed in the obsolete genus Sechium), also known as christophine, mirliton, güisquil, and choko, is an edible plant

often disguised chayotes. A possible explanation for the rumor is that there are a number of recipes in Australia that advise chayotes can be used in part

Traditionally, the dish is cooked with chicken or fish, wedges of papaya and/or chayote, and leaves of the siling labuyo chili pepper in broth flavored with ginger

Cucurbitaceae. Its best known member was the edible and widely cultivated chayote (now Sicyos edulis). Several species formerly placed in genus Sechium have

include maize, tomato, beans, squash, chocolate, vanilla, avocado, guava, chayote, epazote, camote, jícama, nopal, zucchini, tejocote, huitlacoche, sapote

El Chayote Protected Zone (Spanish: Zona Protectora El Chayote), is a protected area in Costa Rica, managed under the Central Conservation Area, it was

also introduced such Haitian specialties as the red beans and rice and Chayote (or called mirliton; a pear-shaped vegetable) to the Louisiana Creole cuisine

blanched or boiled vegetables may include spinach, papaya leaves, and chayote. The dressing for this salad is usually sambal terasi, served directly

to be distributed by the wind. The fruits outwardly resemble those of chayote or choko (Sechium edule), hence the name false choko. The structure of

potatoes, a variety of leafy vegetables, brown bean paste, Burmese tofu, chayote, banana and crackling are other popular fritter ingredients. Black beans