Chayote (Sechium edule) is a versatile member of the gourd family, botanically related to squashes, melons, and cucumbers. Native to Mesoamerica, this plant was cultivated by the Aztecs and has since become a worldwide culinary staple. Known by many regional names, including mirliton, choko, and vegetable pear, chayote is prized for its mild taste and adaptability in both savory and sweet dishes. Recognizing the distinguishing features of the two most common varieties helps in selecting and preparing this ingredient.
Identifying the Smooth Green Chayote
The smooth green chayote is the variety most frequently encountered in commercial grocery settings. Its defining characteristic is the skin, which ranges from a light, pale green to a deeper, more vibrant hue without significant external protrusions. The fruit typically exhibits a pear-like shape, often featuring shallow, longitudinal ridges running from the stem to the blossom end.
This smooth-skinned variety requires minimal preparation before cooking or eating raw. The rind is thin and generally does not need to be peeled, though some cooks remove it to avoid the slight stickiness from the sap just beneath the surface. When selecting a smooth chayote, look for one that is firm to the touch and feels heavy for its size, indicating a fresh, crisp interior.
The flesh of the smooth green chayote is pale white or light green and has a mild, almost neutral profile, making it suitable for absorbing seasonings. This mildness allows it to be used in a wide range of applications, from being sliced raw into salads to being added to stews. The entire fruit, including the soft, single central seed, is considered edible when harvested young.
Characteristics of the Spiny Chayote
The spiny chayote, sometimes referred to as chayote espina, is defined by the dense covering of prickles on its exterior. These spines vary in length and stiffness, necessitating a different approach to handling and preparation. The color of the spiny variety is often medium to dark green, though white or very pale types also exist regionally.
The presence of these sharp prickles means the spiny chayote should be handled with caution, often requiring kitchen gloves or a thick towel to prevent irritation. Unlike the smooth variety, the rind of the spiny type is almost always removed before consumption due to the spines and a slightly tougher texture. This peeling step must be executed carefully to ensure all remnants of the spines are discarded.
Despite the added effort in preparation, the spiny chayote is often sought after for its unique qualities. These varieties are considered closer to the fruit’s wild type and often have a superior flavor profile. Their external texture signals a fruit that may offer a different culinary experience.
Distinctions in Texture and Flavor
The two primary chayote varieties offer subtle but noticeable distinctions in their internal composition. The smooth green chayote has a higher water content, resulting in a slightly firmer, more watery flesh when cooked. This makes it an excellent addition to soups and braises, where it retains a crisp bite similar to a water chestnut.
Conversely, the spiny varieties boast a denser, less watery flesh, which contributes to a more substantial mouthfeel. This denser composition means the spiny chayote holds up well to baking, roasting, or stuffing without becoming mushy. The flavor of the spiny type is frequently described as having a slightly richer, nutty quality that surpasses the neutral taste of the smooth variety.
Both types contain a single, flat, edible seed that runs laterally through the fruit. The seed in the smooth variety is often softer and milder, while the seed of the spiny chayote has a more pronounced, nutty flavor. These slight variations provide cooks with options when choosing the right chayote for a specific culinary outcome.