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General Produce
Squash, Soft Shell, Chayotes
24- and 60-count packs
Good quality chayotes should be firm and free of blemishes. Avoid soft of spongy fruit. Smaller sizes are typically more tender.
Short-term storage recommendation (7 days or less)
- 45-50° F/7-10° C
- 85-95% relative humidity
Pitted skin is an indication of chill injury; shriveling can occur when stored in an area with low humidity. Store properly.
Handle with care; skin abrasion caused by rough handling can also result in moisture loss and shriveling.
Chayotes are sensitive to ethylene gas; exposure may cause yellowing and softening. For best quality, keep away from ethylene-producing fruits and ripening rooms.
- Peel and chop chayotes into sticks; steam until almost tender; mix with chopped hearts of palm and matchstick carrots; dress with Italian parsley vinaigrette.
- Drop chayote chunks in simmering posole; serve with diced raw white onions and slivered red radishes.
Nutritional Information
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
