Maison Cote Edible made in Vancouver Garden

It is now time to start to grow your Chayotes from the fruit harvest last seaon to be ready to transplant our outside garden in Vancouver usually mid may, each plant las year give me arround 70 fruits per plant, they where in average more then a pound per fruit
The chayote (Sechium edule), also known as christophene, vegetable pear, mirliton, alligator pear (South Louisiana), choko, starprecianté, citrayota, citrayote (Ecuador and Colombia), chuchu (Brazil), chow chow (India) güisquil (Guatemala, El Salvador), or pear squash, iskus (इस्कुस) (Nepal), is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash.
The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice. It can also be eaten straight, although the bland flavour makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.
The tubers of the plant are eaten like potatoes and other root vegetables. In addition, the shoots and leaves can be consumed, and they are often used in salads and stir fries, especially in Asia. Like other members of the gourd family such as cucumbers, melons, and squash, chayote can get quite sprawling, and it should only be planted if there is plenty of room in the garden. The roots are also highly susceptible to rot, especially in containers, and the plant in general is finicky to grow.
The word "chayote" is Spanish, borrowed from the Nahuatl word chayohtli. Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The age of conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations.
Chayote is native to Mesoamerica where it is a very important ingredient to the diet. Other warm regions around the globe have been successful in cultivating it as well. The main growing regions are Costa Rica and Veracruz, Mexico. Costa Rican chayotes are predominantly exported to the European Union whereas Veracruz is the main exporter of chayotes to the United States.
They are so tasty raw, stir fry or bake, in salad or steew they are just delicious
Give them a try
Late Harvest till November