Chayote - pronounced [chah-YOH-teh]
The chayote is another native Mexican plant and is a member of the squash family.  It is also referred to as a "vegetable pear" or chcocho. In France the chayote is called a christophene. The flesh is quite crisp something like a water chestnut.

Chayotes come in two common varities, the smooth variety shown below and a prickly variety (covered in spines).
 
History and Lore
Chayote (Sechium edule) was actually domesticated in Mexico and seen in South American until after the Spanish conquest. (Sophie Coe, America's First Cuisines).  The starchy squash was a staple of the Aztecs. The name chayote is derived from the Nahuatl world chayotli.  

The Mayans added chayote shoots (as a green) to beans and also ate the fruit and the starchy roots.
Buy and Store
Chayote have become popular in the U.S. and are found in many large markets. They are being cultivated in Florida, California, and Louisiana. They are very common in Latino grocery stores. Select firm, smooth, unwrinkled chayote.  Old chayote become very wrinkled and become dry and tough.  Chayote will keep refrigerated for many days but it is best to use as quickly as possible.
Medicinal Uses
Medicinal uses of the chayote included a tea made of the leaves is reported to dissolve kidney stones as well as a treatment for arteriosclerosis and hypertension.
Culinary Uses
The chayote can be eaten raw in salads, or stuffed and baked.  Other preparations include mashing, pickling, frying or boiling. The plain squash tends to be bland and benefits from "aggressive" seasoning.
Recipes
Chayote Soup - The delicately flavored fruit chayote is ubiquitous in the central highlands of Mexico.

Roasted Chayote and Red Pepper Salad with Tangerine Dressing - Raw chayote dressed with a mixture of onions, tangerine juice and chiles.

Creamed Chayote with Chives - Chayotes are lightly sauteed and simmered with cream.

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