Growing Chayote (Vegetable Pears): Dine Like An Aztec

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

Chayote Harvests

I found the Mexican import to be a rapidly growing climber . . . forming a sturdy vine that crawled up and over anything near it and was soon covered with elegant, five-pointed, sandpapery leaves. Our two creepers were started on a trellis against the garage, and — when the vines reached the top — they spread across the roof (and helped keep the building cool). Fortunately, the plants didn't take up any of our small and valuable garden space . . . however, we had oak trees near the garage and learned the hard way that — unless directed with ties and such — chayotes go right on up any vertical support available! (When harvest time arrived, we had to "make like squirrels" in order to pick the highest fruits.)

A vine will continue to grow all summer and may attain a length of 30 feet or more before it starts to blossom. The productive plant needs a thorough, deep watering at least once every week and — if the weather is hot and dry — should be mulched to help conserve moisture.

When the days begin to shorten noticeably (September in southern California, and August farther north), sprays of green blossoms appear . . . but they're so nearly the color of the leaves that you may not even notice them. Then, sometime in October (when you've probably just about given up hope), the plant will suddenly be covered with green fruit . . . and will keep on producing until the earliest frost.

My first harvest taught me why chayote vines are typically hefty. The fruits are heavy. . . often weighing a pound or more apiece. And there are lots of them! In fact, a single plant may bear between 50 and 100 in a season, and it's estimated that one hectare (2.47 acres) of Sechium edule will produce 120,000 fruits a year!

You can begin picking your crop at any stage. At one to two inches in diameter, young chayote make good pickles or relish. When they're two-thirds grown, they can be served sliced, like cucumbers, into salads. Later still, the nearly ripe fruit will be delicious curried or stir-fried . . . or used to liven up soups or stews. My favorite recipe, however, is also simplest of all: Just boil the slices for ten minutes ... season them with salt, pepper, and herbs . . . and serve them with butter.

After they're fully mature (the skins will have become rather hard), you can boil or steam the "pears" and mash their "innards" like potatoes . . . cut them in half and bake them just as you would winter squash ... or stuff the edible "bowls" with seasoned meat and cooked rice and then roast them in a medium oven (about 325°F) until tender. I have even served chayote "candied yams" alongside the Thanksgiving turkey.

RSS | Comments | E-mail | Print