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General Produce

Squash, Soft Shell, Chayotes

Chayote Squash
Common Packs:

24- and 60-count packs

Receiving Inspecting:

Good quality chayotes should be firm and free of blemishes. Avoid soft of spongy fruit. Smaller sizes are typically more tender.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 45-50° F/7-10° C
  • 85-95% relative humidity
28 to 42 days.

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.

Usage Ideas:

  • 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.