Small portions of plain cooked chayote are generally safe. The fiber may cause gas. Avoid pickled or heavily seasoned preparations, which may include alliums, chili, or excess sodium.
Chayote (Sechium edule) is a mild green gourd with crisp pale flesh and a single soft seed, also known as mirliton, choko, or vegetable pear. The flavor is light and neutral, closer to squash or cucumber.
Chayote is used in soups, stews, stir-fries, curries, and stuffed dishes in tropical and Latin American cooking. Most prep involves peeling tough skin, splitting, removing the seed, and cooking until tender.
Pickled chayote is high in sodium. Braised versions often use fatty meats or salted stock. Recipes commonly include garlic, onion, soy sauce, or chili pastes.
