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Chayote pears have mild sweet taste and crispy texture, the character which makes them suitable in the preparation of raw salads, and slaws. To prepare, wash chayote thoroughly in cold running water just before cooking.
Globally it is known by many names including chayote, cho-cho, christophine cho-cho, pipinola (Hawaii), pear squash, vegetable pear, choko (Australia). Its tuberous and edible root is called chinchayote or chayotextle in Mexico and ichintal or gÃ¼isquil in Guatemala. Chayote is originally native to Mesoamerica.