Chayote (/tʃaɪˈoʊteɪ/; previously placed in the obsolete genus Sechium), also known as christophine, mirliton and choko, is an edible plant belonging to the gourd family, Cucurbitaceae.

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.

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.

The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia.

[7][failed verification] In the eastern Caribbean, the United Kingdom and Ireland, it is known as "christophine" or "christophene" (from French, a reference to Christopher Columbus).

Spain conquered the Kingdom of Naples in 1503 and connected it to the wider network of commercial and military routes that included the American colonies.

Also known as "masciusce" (a name that suggests a connection with Brasilian "maxixe" and Kimbundu ma'xixi, indicating the thorny, tiny maroon cucumber), it is being "rediscovered" as a forgotten, local wild fruit and its colonial origins are still little known.

However, in Australia and New Zealand it is an easily grown yard or garden plant, set on a chicken wire support or strung against a fence.

Clay soils reduce crop productivity because they retain water and therefore promote growth of fungal pests.

[14] Chayote adapts to a wide range of climatic conditions but grows best in regions with average temperatures of 13–21 °C with at least 1500–2000 mm of annual precipitation.

The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir-fries.

In Louisiana Creole and Cajun cuisine, the fruit is a popular seasonal dish for the holidays, especially around Thanksgiving, in a variety of recipes.

David Fairchild was a botanist who tried to introduce it to wider use in the southern United States, and describes the plant and early experiences with it in a journal article in 1947.

In Brazil (locally called chuchu) and other Latin American countries, it is breaded and fried, or used cooked in salads, soups, stews and soufflés.

In the Philippines, the plant is generally known as sayote in Filipino (also chayote, tsayote, salyote, sayyot, kayote, etc.

[8][23] Chayote is used in many kinds of dishes such as soup (such as sinigang and tinola, often as a substitute for upo squash), stir-fried vegetables and chop suey.

It was among the numerous vegetables, grains, and fruits introduced into the country directly from Mexico via the Manila galleon trade.

It is largely eaten during the summer and rainy season as it contains much water and is a good source of vitamin C. The young branches are also considered for making items as saag or can be added into preparing shukto.

The dark green variety is much more tender than the lighter one, which develops a fibrous texture around its seed if harvesting or consumption is delayed.

In Karnataka, South India, chayote is popularly referred to as seeme badanekaayi (ಸೀಮೆ ಬದನೇಕಾಯಿ) in Kannada or "Bangalore brinjal"; "brinjal/eggplant/aubergine of the plateau".

[26] In China, the chayote is known as the "Buddha's palm" (Chinese: 佛手瓜; pinyin: fóshǒu guā) or alternatively in Cantonese choko (cau1 kau4) 秋球 [lit.

In the Portuguese Autonomous Regions of Madeira and Azores, where the vegetable is popular, chayote is called pimpinela (or pepinela) and caiota, respectively.

In both regions, chayote is part of the local gastronomy,[27] usually cooked with beans in the shell, potatoes, and corn cobs to accompany fish dishes, usually caldeiradas.

This likely arose because of the economies of "mock" food substitutes during the Depression Era,[31] shortages of canned fruit in the years following World War II, and the fact that apples do not grow in many tropical and subtropical parts of Australia, making them scarce.

Many modern keto diet recipes take advantage of chayote fruit's low carb count and apple-like cooked texture as a substitute in high-carb apple desserts.

Due to its purported cell-regenerative properties, it is believed as a contemporary legend that this fruit caused the mummification of people from the Colombian town of San Bernardo who extensively consumed it.