Chayote (Sayote): What it is and How it’s Used in Cooking

Chayote, called sayote in Filipino, is a vegetable often used in Filipino home cooking.

It has a mild flavor and cooks quickly, which makes it easy to add to soups, stir-fries, and stews.

If you've ever seen this light green vegetable at the market and wondered how to use it, this guide explains what chayote is, what it tastes like, and how to prepare it for cooking.

What is Chayote?

Chayote, called sayote in Filipino, is a green vegetable that belongs to the squash family.

It has a pear-like shape, pale green skin, and firm white flesh. Although it is technically a fruit, it is usually cooked like a vegetable.

Chayote is commonly used in soups, stir-fries, and stews because it has a mild flavor and cooks quickly.

In Filipino cooking, sayote is often added to dishes like tinola and ginisang sayote.

What Does Chayote Taste Like?

Chayote has a mild flavor that many people compare to cucumber or zucchini.

When raw, it is crisp and slightly crunchy, similar to a firm apple or pear. When cooked, it becomes soft and tender.

Because the flavor is mild, chayote easily absorbs the flavors of the other ingredients in a dish. This is why it works well in soups, stir-fries, and stews.

How to Buy Chayote

When buying chayote, look for ones that are:

• Firm and heavy for their size
• Light green and smooth, without deep wrinkles
• Free from soft spots, bruises, or dark blemishes

Smaller chayote are usually younger and more tender, while larger ones may be more mature and slightly firmer.

Some varieties may have small ridges or tiny hair-like spines on the skin, which is normal.

How to Store Chayote

Chayote can be stored at room temperature or in the refrigerator, depending on how soon you plan to use it.

• If using within a few days, keep it in a cool, dry place away from direct sunlight.
• For longer storage, place it in the refrigerator, where it can last for 2 to 3 weeks.
• If the chayote is cut, wrap it tightly and store it in the refrigerator. It's best used within 2 to 3 days.

How to Prepare Chayote

Wash the chayote well to remove any dirt.

Step 1: Cut and remove the seed

Slice the chayote lengthwise in half, then use a spoon to scoop out the seed in the center.

Step 2: Peel the skin (optional)

You can peel the chayote with a vegetable peeler or knife, but the skin is edible so peeling is optional. The chayote can be slippery when cut, so hold it carefully while peeling.

Step 3: Slice or chop

Cut the chayote into slices, cubes, or strips, depending on your recipe.

The chayote is now ready to cook.

FAQs About Sayote