Chuchu Makes Her Smile
Wednesday, March 28, 2012Omoba
Chayote is originally native to Mexico, but has been introduced as a crop worldwide. The main growing regions are Costa Rica and Veracruz, Mexico. Costa Rican chayotes are predominantly exported to the European Union, whereas Veracruz is the main exporter of chayotes to the United States.
The word chayote is a Spanish derivative
of the Nahuatl word chayohtli (pronounced [t͡ʃaˈjoÊ”tɬi]). Chayote was one of the
many foods introduced to Europe
by early explorers, who brought back a wide assortment of botanical samples.
The Age
of Conquest also spread the plant south from Mexico, ultimately
causing it to be integrated into the cuisine of many other Latin American
nations.
The chayote fruit is used in
both raw and cooked forms. When cooked, chayote is usually handled like summer squash;
it is generally lightly cooked to retain the crisp flavor. Raw chayote may be
added to salads or salsas, and it is often marinated with lemon or lime juice. It can
also be eaten straight, although the bland flavor makes this a dubious
endeavor. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.
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