9 
The Chayote: Its Culture and Uses. 
if the fruits are kept in a warm place after they are picked. Except 
that the flesh gradually shrivels, sprouting does not seem materially 
to affect the quality of the flesh. To prevent shriveling due to sprout¬ 
ing, the end of the protruding seed may be pinched off. Further 
shriveling may be largely prevented by wrapping the fruits singly 
in paper, packing them in excelsior, Spanish moss, or some similar 
material, and storing in a cool place (50° to 55° F.). The Guatemalan 
Indians pinch off the ends of the seeds of sprouted fruits which they 
wish to store for edible purposes and bury the chayotes in the ground, 
where they are said to keep in excellent condition for several weeks. 
Fruits intended for seed purposes can not be so handled; the seed 
should not be injured. 
The following table shows the composition of chayote fruits with¬ 
out seeds (including analyses of mature Florida-grown fruits made 
by the Bureau of Chemistry of the United States Department off 
Agriculture) and of fresh seeds: 
Composition of chayote fruit and seed. 
Portion analyzed. 
Water. 
Protein. 
Fat. 
Total 
carbo¬ 
hydrates. 
Fiber. 
Ash. 
Fuel 
value per 
pound. 
Fruit, fresh. 
Seeds, fresh. 
Per cent. 
90.6 
32.8 
Per cent. 
1.1 
5.5 
Per cent. 
0.2 
.6 
Per cent. 
7.5 
60.0 
Per cent. 
1.0 
Per cent. 
0.6 
1.1 
Per cent. 
165 
1,215 
In percentage composition and energy value the chayote resembles 
squash and other succulent vegetables. So far as can be learned, no 
studies have been reported with reference to vitamins in chayotes. 
The fruit of the best varieties of chayote has a mild but agreeable 
flavor and an excellent fiber-free texture. There is as little waste in 
the chayote as in the potato. 
The seed is without a hard seed coat, and unless desired for use 
alone as a table delicacy it may be prepared and eaten with the rest 
of the vegetable. The seed has an agreeable nutlike flavor. After 
they attain a suitable size for cooking, chayotes may be eaten at any 
time, but the quality improves as they approach maturity. 
RECIPES. 
In preparing chayotes for the table they are usually cut crosswise 
(Fig. 4) into thick slices, pared, and boiled until tender in just enough 
salted water to cook them. For some dishes the fruits are cut in other 
ways, and if desired they may be boiled whole. 
Creamed chayotes— The chayote, previously boiled in salted water and diced, 
sliced, or segmented as desired, is excellent when served hot with a cream, 
butter, or tomato sauce. 
Buttered chayotes .—Slice the chayotes about three-quarters of an inch thick, 
crosswise through the seed, and pare. Boil until tender in just enough salted 
water to cover, and drain; place in a serving dish, with butter on the top slices 
so it will melt over the lower ones, and serve hot. When prepared by this simple 
method the chayote is very attractive, of excellent texture, and of delicate 
Fried chayotes.—Cut the chayotes, preferably crosswise, into slices nearly a 
half inch thick; pare, dip into bread or cracker crumbs or a beaten egg, and fry 
