I know. It’s not in season. But I am dreaming of it, because of a post from Elise on Simply Recipes. Chayote shoot is a taste of my childhood. Around the holidays, don’t we reminisce about good memories?

At some point I’ll post more info on the chayote, of which the young shots & leaves, the fruit and the tubers are edible, and on how to grow it in Virginia. In the US – at least here in Virginia – , I have only seen the fruit for sale. It’s easy to grow, is not bothered by pest – it just take time to get it started. Once it starts growing after the weather warms up, it will swallow a trellis in very little time, providing plenty of shoots for the kitchen: the more you pick, the more it branches, the more shoots there are – and shoots is what I want to talk about today.

While the fruit is very mild, easily absorbing other flavors, the shoots have a more pronounced taste of their own. It’s worth checking ethnic market for them. They might be carried there. Otherwise, come back here and read what I will write about growing your own. By the way, other name under which chayote (botanically Sechium edule) is known are: christophine or, christophene in the French Caribbean, mirliton in Louisiana, chocho in Australia, chouchou on Reunion Island. It originates from Mexico but has spread to many cuisines of the world, especially in Asia.They braise beautifully – or is that stir-fry since they need cook only 20 minutes or so after the initial few minutes in the hot oil – acquiring an unctuousity that’s hard to describe. A quick and tasty way to have them is Chayote Shoots with Ginger Pork.

Disclaimer added 12/13/08: Both photos were taken in the summer. As of December, here in Virginia, my chayote vine is dead, killed by cold. I will plant a new one out come next spring. You could freeze the shoots, once cooked.

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