Plant yourself a chayote

Chayote (Sechium edule), also known as mirliton squash, is an edible plant belonging to the gourd family, Cucurbitaceae. Chayote was one of the several foods introduced to the Old World during the Columbian Exchange. Also during this period, the plant spread from Mesoamerica to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many other Latin American nations.

The chayote fruit is mostly used cooked. When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw it is sometimes lightly fermented or marinated with lemon or lime. Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia.

Not all chayote fruits are smooth, some are spikey.

You can start chayote from a fruit purchased at the market. Plant the entire fruit at a 45° angle (stem side up) in a 5 gallon pot in a very well-lit, protected location before frost, or wait until after threat of frost. Seeds are sometimes available, but fairly rare. If you are diligent, you can obtain some different strains other than what the market makes available.

They key to this reputedly finicky plant is drainage (they need very good drainage) and they still want rich, well-amended soil. Consider planting on a slight mound. Full to part sun, mulch the roots with loose straw when it’s gained some length. They will grow throughout the warm season.