The chayote or chou chou: planting, care and harvest

Botany

If you’ve travelled a bit in the Caribbean, you’ve probably come across christophine, perhaps even tasted it in a local dish. Called chouchou in Réunion, chouchoute in Polynesia, xuxu in Brazil or mirliton in Haiti, the chayote (sometimes spelled with a single t) is a plant belonging to the genus Sechium which is part of the vast Cucurbitaceae family. Christophine is therefore a cousin of courgettes, squashes and pumpkins, melons, gherkins… but an exotic cousin from far away.

Indeed, the history of christophine is rooted in Mexico and more generally in Central America. The Aztecs consumed it regularly. When Christopher Columbus set foot in the Americas, he discovered this vegetable-fruit which he promptly brought back in the holds of his ships. This chayote first travelled to the Caribbean before reaching Réunion. And then much later the Mediterranean basin. Christophine only arrived on the European continent very recently, during the 19th century. From this long journey, the chayote has kept its various names, each more exotic than the last! A perennial plant in its native countries, chayote is grown as an annual in our latitudes. Unless you provide it with thick winter mulch to protect the tubercles from the cold.

The chayote has very voluble stems

Christophine therefore belongs to the Cucurbitaceae family. It is a perennial plant due to its tuberous stump, climbing or creeping. It has slender, branching stems that can reach up to 5 m in length, or even 6 to 10 m if growing conditions suit it. These stems cling to their support with trifid tendrils. If you want to make the christophine climb, you will need to provide it with a sturdy support such as a trellis, arbour or pergola, but it can also climb a tree thanks to the strength of its lianas.

This perennial tuberous plant has large leaves, cordate at the base and ending in five pointed lobes. The petioles are pubescent and the leaves generally measure between 10 and 20 cm in length.

As a monoecious plant, Sechium edule produces, between July and August, unisexual inflorescences of white to greenish-yellow colour. The male inflorescences are grouped in panicles of 10 to 30 flowers while the female flowers are solitary and axillary (appearing in the axil of the leaves). Each flower consists of five fused sepals and 5 ovate, lanceolate petals. Fertilisation is ensured by insects. Planting a second plant, though optional, increases fruit yield through cross-pollination.

Female flowers of the chayote

The first fruits can appear as early as the end of August as the fruiting process is rapid. Christophine produces pear-shaped berries, 10 to 15 cm long, with a bumpy, verrucate appearance. These fruits have thick skin, smooth or slightly thorny, ranging in colour from cream to yellow, or a very pale green almost ivory. These berries reach ripeness between October and November. Each of these fruits contains a single seed, which is edible, and firm white flesh. As a viviparous species, it is this stone that germinates within the fruit itself. It is not uncommon to see young shoots appearing at the slightly open end of the fruits.

Due to its exotic origins, the foliage, stems and berries of christophine are frost-sensitive. However, in regions with mild climates, the tubercles can remain in the ground, protected by a thick mulch. As soon as spring returns, new shoots will emerge.

The varieties of chayote

There are several varieties of chayote, which explains why its berries can vary in colour (light green, dark green, cream white or yellow) and have more or less thorny skin. However, in France the most common variety is the one that produces light green, thornless, pear-shaped fruits.

Christophine - Chayote

The chayote produces pear-shaped fruits with a yellow-green colour and a flavour similar to that of courgette

• Hauteur à maturité 2 m

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When, where and how to plant the chayote?

The chayote can be particularly exuberant. Under the best growing conditions, each plant can produce up to 50 to 80 vegetable-fruits!

Due to its tropical origins, the christophine is sensitive to cold. Planting the fruit must therefore be done in a pot indoors; you’ll need to wait until all risk of frost has passed before transplanting the seedling outdoors. However, in Mediterranean regions, planting the fruit directly in the ground can be considered.

As a reminder, the stone is fused with the fruit, which is why the berry must be planted directly in the soil.

When to Plant It?

Sowing the whole fruit in a pot should be done from March onwards in a warm environment, such as a greenhouse, conservatory, or bright room with a temperature of at least 20°C. In very mild climates, the fruit can also be planted directly in the ground from April.

Later, the pot-sown fruit will be transplanted outdoors once all risk of frost has passed, typically around April to May, depending on the region.

With chayotes, the fruit containing a single seed is planted directly

Planting in a Pot

• Choose a pot at least 30 cm in diameter
• Place a good layer of clay pebbles at the bottom
• Fill the pot halfway with good vegetable compost, optionally mixed with garden soil and well-rotted compost
• Place the chayote on its side
• Cover with soil, leaving the chayote slightly exposed at the surface
• Water generously
• Place the pot in a sheltered, bright spot without direct sunlight, at a temperature of at least 20°C.

Germination occurs fairly quickly, within a few days.

Transplanting Outdoors

Once frosts are definitively behind you, chayote seedlings can be transplanted outdoors. Certain soil and exposure requirements must be met. The christophine needs sun and warmth. That’s why it should be planted in full sun and sheltered from cold northerly winds, for example against a south-facing wall or trellis.

For planting, you’ll need deep, loose, well-worked, and light soil. It should also be perfectly drained, fairly moist and humus-bearing, enriched with organic matter (manure, compost…).

How to Plant?

• Work the soil deeply with a garden fork
• Mix in well-rotted compost or manure
• Dig a hole and place the seedling (or the fruit lengthwise)
• Cover with soil and water thoroughly
• Install a sturdy support for the stems to climb.

The care of the chayote

Although moderately demanding, the chayote nevertheless requires some care to ensure good fruiting.

It is thirsty and therefore needs regular and abundant watering. The soil must remain constantly moist for proper fruiting. Adding a good mulch around the base of the plant helps maintain moisture levels and reduces the need for watering. Watering should be increased during the summer months.

To control the growth of chayote stems and encourage lateral development and abundant fruiting, you can pinch back young plants above the fourth leaf.

Chayote foliage

Adding compost is recommended during the growing season, when the fruits are forming.

In regions with very mild climates, chayote tubercles can be left in the ground. However, they should be protected from the cold with a thick mulch, such as dry leaves and grass clippings.

Diseases and parasitic pests

The chayote is not prone to particular diseases. Being extensively cultivated in the Caribbean or Central America, it is accustomed to high humidity levels. However, it may struggle with very dry summer heatwaves which can scorch the foliage and affect fruit production. Flowers and young fruits may sometimes drop during extreme heat.

Regarding parasitic issues, you might occasionally spot some red spider mites on the foliage, particularly on young shoots, but they rarely significantly impact fruit yield. To prevent this pest, you can spray the foliage with cool water to maintain a humid atmosphere. A nettle manure spray or horsetail decoction can also prove effective.

To learn more: Red spider mite: identification and treatment.

The propagation of chayote

Chayote propagation is done by planting the fruit.

Harvest the fruits from your chayote young plants and plant them simply in a pot, under shelter, at a temperature of at least 20°C.

The harvest and storage of fruits

The harvest of chayotes spreads from late August to October or November. The vegetable-fruits must obligatorily be harvested before the first frosts which would irreparably destroy them. In mainland France, as the harvest is often done in one go, sufficient space is needed to store the chayotes. Because, in favourable years, the harvest can be substantial. The vegetable-fruits can reach 500g to 1kg and a single liana can produce up to around fifty fruits. At full ripeness, the skin should be thick enough to resist finger pressure.

The chayote harvest spreads from late August to November

Chayotes can be stored for several months in a dry, cool (around 10°C) and well-ventilated room, preferably sheltered from light. It’s better to spread them out rather than stack them for storage.

→ Read also: How to harvest and store chayotes?

How to cook chayotes?

In the chayote, everything is good! Indeed, although it’s mainly known for its edible fruits, its young shoots and leaves are also edible. Moreover, chayote is very low in calories and rich in vitamin C, minerals and fibre.

You can already prepare the young shoots boiled like asparagus or stir-fried in a pan. The leaves can be cooked and enjoyed like spinach. Even the tubercles can be eaten fried or boiled in water. But you’ll need to wait at least 7 to 8 years before consuming them.

As for the chayotes, they can be eaten raw or cooked. Raw, chayote is delicious grated with a vinaigrette. To eat it cooked, you first need to peel it and remove the tough core. You can boil, steam, bake or pan-fry it to prepare gratins, ratatouille, mash, soup… either on its own or paired with other vegetables or starches (potatoes, mushrooms, onions, leeks…).

You can also incorporate chayote into sweet dishes (cakes, fritters, jams…).