Chayotextle

Sicyos edulis

root

The floury tuber of the chayote, cooked like a potato or candied in sugar in Mexico.

Origin

Mexico

Season (United States)

all year round

Preparation

The root is peeled and cut into pieces, which are boiled for about twenty minutes; it is eaten cooked.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

The same plant gives the fruit, shoots, leaves and root: all of it is edible.