Chayote Calories

Chayote has a mild, slightly sweet flavor and a crisp texture when raw. Cooked, it softens and readily takes on the flavor of seasonings and sauces, which makes it easy to use in savory dishes.

Chayote can be steamed, boiled, sautéed, or roasted. Cut it in half and remove the seed if you prefer, then slice or dice the flesh. Cook it until tender but not mushy, since prolonged cooking can soften its texture considerably.

Yes, chayote can be eaten raw. Wash it well, then slice or grate it into salads or slaws for a crisp bite. Peel it first if the skin feels tough; tender-skinned chayote can be used unpeeled.

No, chayote does not always need peeling. The skin is edible, especially when the fruit is young and tender, but tougher skin can be unpleasant, so remove it if needed. Peeling may release a sticky sap that can bother sensitive hands.

Yes, the soft, flat seed inside chayote is edible. It can be cooked along with the flesh, or removed before cooking if you prefer. The seed is usually tender rather than hard once the chayote is prepared.

Choose a firm chayote with no soft, sunken, or moldy areas. Its skin may have slight wrinkles, but deep blemishes and a mushy feel suggest it is past its best. Smaller, tender-skinned ones are often easier to prepare.

Store whole, unwashed chayote in the refrigerator’s crisper drawer, ideally in a breathable bag so excess moisture can escape. Once cut, refrigerate it in a covered container and use it soon; discard it if it becomes slimy or moldy.

Yes, but freezing can make chayote softer after thawing. For better results, cut it into pieces, blanch briefly, cool it in cold water, and drain it well before freezing. Frozen chayote works best in soups and other cooked dishes.

Chayote can fit into meals for people with diabetes as a non-starchy vegetable, but it does not treat or prevent diabetes. The carbohydrate content of the full meal matters too; anyone adjusting food around medication should ask their healthcare professional.