wrinkled, pear-shaped, with a single flat seed in the center.
Taste: Mild, slightly sweet, crisp texture (similar to jicama or water chestnut when raw; tender like summer squash when cooked).
Culinary uses: Eaten raw in salads, sautéed, steamed, boiled, roasted, stuffed, or added to soups and stews. In some cultures, chayote is also used in desserts.
Nutritional profile (per 1 cup cooked, about 160g):
Calories: 38-40
Fiber: 3-4g
Vitamin C: 25% DV
Folate: 30% DV
Vitamin K: 15% DV
Vitamin B6: 10% DV
Potassium: 8% DV
