This versatile and adaptable food crop is used in many cuisines. It can be eaten raw or cooked and used for jam, chutney or pie filler, as well as in savoury dishes or salads.
The root, stem, seeds and leaves are edible as well.
The fruit does not need to be peeled to be cooked or fried in slices.
It has a very mild flavor. It is commonly served with seasonings (e.g., salt, butter and pepper in Australia) or in a dish with other vegetables and 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 fruit are usually more tender.
Chayote can be sliced lengthwise and eaten using salad dressing dip.
The seed is edible and tasty to some when served cold when dipped in dressing.
