Week 31 Chayote

Right out of the gate, I’m going to tell you that it is pronounced “cha” (as in cha cha slide) “yo” (as in what’s up, yo) and some say “tea” or “tay”


I was walking around all day with the word “coyote” in my head thinking that is what I should call these little things.


This is another “I saw it and just threw it on the list” picks because I’ve seen it so often in stores and just thought it was a pear or green tomato or something and never paid it no mind. There are several cultures that use chayote in their foods but it is most common in Mexico. Another fun fact is that these are considered to be a gourd and their full name is chayote squash.


I really have no idea what they are supposed to taste like and in my ten some years of working in a grocery store I have seen only person buy any of these. They aren’t exactly cheap though where I got them, which in hindsight I should have gone to a different grocer, but this was a fairly large chain selling them for $2.50 each. I expect that area for a larger piece of produce like a melon or even a coconut but for something as hardy as a squash and for its size it is weird.


Chayote just seems like a big ole mystery to me in terms of how to cook it, how to cut it and what exactly is the best way to eat it. I looked up two recipes that sound tasty so we may just have to dive in and give these a shot.

Author: Olivia O.

East Tennessee native with an interest in food and trying new things.

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