The fruit and particularly the seed part of the chayote plant have been used medicinally for a very long time. An infusion of the fruit/vegetable is used to alleviate urine retention. The cardiovascular properties of the infusion of leaves have been tested in recent studies, and their effectiveness in curing kidney diseases has been known since colonial times.

Select firm, smooth, unwrinkled chayote, as old chayote become very wrinkled and hence dry, and tough. Chayote will keep refrigerated for a few days but it is best to use them as soon as possible. I use chayote raw in salads. I have included two recipes one cooked and one raw.

Chayote Soup

2 onions chopped 1 garlic clove, chopped or crushed ¼ teaspoon chopped fresh hot green chilli or dried chilli or the chilli found in jars, to your taste ¼ tablespoon coconut oil 1 ½ lb of chayote, 2 to 3 peeled, chopped into cubes A little herb salt and some fresh pepper 2 tablespoons finely chopped fresh cilantro

2 cups water, approx

Cook onions, garlic, and chilli gently in coconut oil, stirring until soft but not brown. Add the chopped chayote, salt and pepper, and 1 tablespoon cilantro and cook, stirring for a further 3 minutes. Add the water and simmer, covered, until all is tender, about 20 minutes. Then stir in the remaining tablespoon of cilantro and purée the soup in a blender until smooth (optional). Garnish with sprigs of fresh locally grown cilantro

White Salad

Grated chayote

Grated apples or pears

Grated daikon radish

Herbal salt

Salad dressing – option 1

Mix all ingredients together and serve with fish

Nutrients - The flesh and seed are rich in amino acids such as aspartic acid, glutamic acid, alanine, arginine, cysteine, phenylalanine, glycine, histidine, isoleucine, leucine, methionine, proline, serine, tyrosine, threonine and valine.