History
Chayote (Sechium edule) is a perennial plant grown in tropical countries as a vegetable for its edible fruit. It is called "christophine" in Martinique, "chayote" (or chayotte) in France, "chouchou" in Reunion and Mauritius, "chouchoute" in the island of New Caledonia and French Polynesia, "mitliton" in Haiti and Louisiana. It is a fruit that is eaten as a vegetable.
Chayote is native to Mexico and main regions of Oaxaca, Puebla, Veracruz. It was cultivated by the Aztecs before colonization. However, the lack of documentation on this fruit is not forbidden to think that it was present in the Caribbean. Thus, its date of introduction into the island is unknown. Chayote spread to the 19th century in other tropical parts of the island including the Indian Ocean zone as Réunion.
Varieties
There are different varieties grown in different regions. The most common is that which gives a light green fruit pear-shaped. In Martinique, the christophine is predominantly beige, elongated, and with a white pulp inside. It is softer and juicier than the most present variety in the world. There is also a dark green variety with much of thorns.
Chayote is a perennial vine with a tuberous strain. It emits long stems several meters long. It contains a single elongated seed that has the astonishing ability to germinate inside the vegetable. To resume the plant, just put in the ground a christophine that began to sprout.
Chayote has a white and watery flesh surrounded by thick skin. It is picked before the engagement process of the seed.
Chayote contains many of the active components that give the property to treat burns. It also promotes the healing of wounds and injuries.
Raw fruit pulp used in the mask was deemed clear spots on the face. The fibrous flesh of the christophine also aids digestion and intestinal transit.
This vegetable has a diuretic action when it is consumed in juice (in a reasonable dose). Its dried leaves are effective in tea to fight against hypertension.
Health benefits
The christophine contains 90% water. It is low in calories and contains twice as much vitamin C as cucumber and zucchini.
Uses
The christophine can be eaten raw, grated in salads, cooked, gratin, or stuffed. It is a vegetable that easily combines with other vegetables and accompanies meat as well as fish.
One can also make slimming tea, which is also a good remedy against hypertension.
