Export & import chayote to E.U.
In the most common variety, the fruit is roughly pear shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 20 cm in length. It looks like a green pear and it has a thin green skin fused with the white flesh, and a single large flattened pit. The flesh has a fairly bland taste, and a texture described as a cross between a potato and a cucumber. Although generally discarded, the seed has a nutty flavor and may be eaten as part of the fruit.
The chayote (from the náhuatl “chayotli”, “calabaza espinosa”) has a color from dark green to clear green.
National and export are the same.
Corrugated cartoon boxes for 40 Libras (18 kilograms).
Available year round, with a natural abundance from December to May in our lands located in Actopan Veracruz.
CHARACTERISTICS AND PROPERTIES
Valor Nutricional del Chayote por 100 gramos de la porción Comestible
Alimento Agua % Energía Kcal Protéina G Grasa Carbohidratos G Calcio Mg Fósforo Mg Hierro Mg Tiamina Mg
Chayote Crudo 90.8 31 0.9 0.2 7.7 12 30 0.6 0.03
Chayote cocido con Sal 93.4 24 0.6 0.5 5.1 13 29 0.2 0.03
Culinary and medicinal uses:
The fruit does not need to be peeled and can be eaten raw in salads. Cooked or raw, it has a very mild flavor by itself, and is commonly served with seasonings (e.g., salt, butter and pepper in Australia) or in a dish with other vegetables and/or flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled in escabeche sauce. Both fruit and seed are rich in amino acids and vitamin C. Fresh green fruit are firm and without brown spots or signs of sprouting. Smaller ones are tenderer.
The tuberous part of the root is starchy and eaten like a yam (can be fried). It can be used as pig or cattle fodder as well as being eaten by humans.
The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones.
In Taiwan, chayotes are widely planted for their shoots, known as lóng xü cài (literally “dragon-whisker vegetable”). Along with the young leaves, the shoot is a commonly consumed vegetable in the region.
Many cultures have found that if the harvest of chayote is abundant, it is cheaper to use it as food for pigs or cattle than the usual commercial feed.
The word for chayote is Spanish, borrowed from the Nahuatl word chayotli. 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.
Chayote is native to Central America where it is a very important ingredient to the diet.
Other warm regions around the globe have been successful in cultivating it as well. Main growing regions are Costa Rica and Veracruz, Mexico.The state of Veracruz is the main exporter of chayotes to the United States.