CHAYOTE
Description: Persistent vines with bulbous roots. Leaves are large, glossy, propeller-shaped, divided into 3-5 branches, flowers are small, unisexual, on the same base. The fruit is pear-shaped, with a rough skin, containing a large spherical seed.
Used parts: Leaves, fruit
Habitat and collection: Original product in Brazil, planted on Reunion Island in 1836, then transmitted to southern European countries and tropical countries. We have imported and planted fruit in areas with cool climates such as Sapa, Tam Dao, Da Lat and surrounding areas. Su Su has the advantage of less pests and diseases, easy storage and transportation, and high yield. Suitable temperature 12-13oC. In the North, planting in August-November (preferably September-October) harvest in January-February, the busiest in March-April. There are two varieties of chayote with spines and smooth chaypote. Planting in a dry place with enough moisture, dig holes to fertilize, planting density is 2.5 x 3m or 3 x 3m. Care, shade after planting. The tree is 1-1.5m high, stick a stick for climbing, cover the hole with soil, fertilize the root 40-50cm, or mix with fresh water. After 2-3 months, start to be harvested, every 5-7 days. Average yield is 300-500 quintals of fruit/ha.
Chemical composition: The fruit contains water 94%, protid 0.85%, glucid 3.7%, vitamin C 4mg%.
Properties and effects: Leaves have the effect of clearing heat.
Uses: Chayote is a delicious vegetable that can be boiled, fried, stewed with meat, cooked in soup, made a mannequin, can be used in brine to make a pickle, the fruit can be pounded for powder (1 kg of fruit for about 13g of powder). The young shoots of chayotes are also used as vegetables, such as Cove beans, can be stir-fried, or fried with eggs. The chayote tubers form at the roots of plants grown for 2-3 years, with bulbs weighing 200g - 1kg. Young chayote roots can be used to cook instead of potatoes.
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