Sicyos edulis
Chayote (; previously placed in the obsolete genus Sechium, now in the genus Sicyos, as Sicyos edulis), also known as christophine, mirliton, güisquil, and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala. It is one among dozens of foods introduced to the Old World during the Columbian Exchange. At that time, the plant spread to other parts of the Americas, ultimately causing it to be integrated into the cuisine of ma
AI overview
Sicyos edulis, commonly known as chayote, is an edible gourd from Mesoamerica that has been cultivated for centuries and is now grown in many parts of the world. It matters because it was one of the important foods that spread from the Americas to other continents during the Columbian Exchange, becoming integrated into cuisines far beyond its original homeland.
AI-generated from the Wikipedia summary — may contain errors.
Species
SPECIES
- KingdomPlantae
- PhylumTracheophyta
- ClassMagnoliopsida
- OrderCucurbitales
- FamilyCucurbitaceae
Native toBelize, Mexico Central, Mexico Gulf, Mexico Northeast, Mexico Northwest, Mexico Southeast, Mexico Southwest
via GBIF · Kew POWO
Wikidata facts
- Instance of
- taxon
- Subclass of
- useful plant
- Parent taxon
- Sicyos
Article
19 sectionsContents
- Names and etymology
- Cultivation
- Soil and climate requirements
- Taxonomy
- Description
- Culinary uses
- North America
- South America
- Asia
- Africa
- Europe
- Folklore
- Chayote as mock apple pie
- Chayote as a mummification agent
- Gallery
- See also
- References
- Sources
- External links
Chayote (; previously placed in the obsolete genus Sechium, now in the genus Sicyos, as Sicyos edulis), also known as christophine, mirliton, güisquil, and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala. It is one among dozens of foods introduced to the Old World during the Columbian Exchange. At that time, the plant spread to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many Latin American nations.
The chayote fruit is mostly used cooked. When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice, but is often regarded as unpalatable and tough in texture. Whether raw or cooked, chayote is a good source of Vitamin C.