Sprouting Chayote, Choko, Chocho, Vegetable Pear, Mirliton

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Chayote is a type of squash vegetable that is versatile in its use. The fruit, stems, young leaves, and even the tubers are edible. It can be cooked in various ways, including steaming or boiling in stews, baby food, juices, sauces, and pasta dishes.
Growing chayote is relatively easy, and it produces a high yield of tasty and nutritious fruit. However, the plant is sensitive to cold weather, but can be grown as far north as USDA growing zone 7 and will overwinter in zones 8 and warmer by cutting heavily mulch and cut the vine back to ground level to protect it from frost. It may not flower until September, and it requires a 30-day period of frost-free weather to produce fruit.
To grow chayote, it is recommended to leave the fruit at room temperature until a sprout emerges. Once the sprout is about six inches long, bury the fruit at a 45-degree angle, fat end down, with the sprout exposed in well-drained, sandy soil. The plant has shallow roots and does best in a half-shade area that is slightly raised on a mound to avoid root rot. It is also best to provide support for the vines to climb, such as a fence.
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