Skush or Iskush [Nepali name], Chayote [English name]. Also called as vegetable pear.
Binomial name Sechium Edule
Common names- English: chayote, Madeira marrow, vegetable pear; Nahuatl: chayote (Mexico, Nicaragua, Costa Rica, Panama); Spanish cidrayota (Colombia), gayota (Peru), huisquil, güisquil or uisquil (Mexico [Chiapas], Guatemala, El Salvador), papa del aire, cayota (Argentina); Portuguese: chocho, chuchu, xuxu, machiche, machuchu (Brazil); French: christophine, mirliton (Haiti, Guadeloupe, Bermuda, Trinidad and Tobago, United States [Louisiana], French Guyana)
A mature skush is a mild green spiked skinned, hard vegetable with a seed inside like an avacado. This pear shaped vegetable is a famous vegetable in Nepalese kitchen. Skush skins are always peeled prior to cooking. This vegetable leaves a little stickiness on our hands while cutting. But as it cooked, the texture becomes completely different as they are cooked. Potatoes are often mixed with skush while cooking. They can be also fried or steamed as desired.
Skushko jara [Chayote roots] are boiled and marinated, fried or cooked with soups. It is also fed to pigs and cattle , but prior cooking is necessary.
Skush is one of the vegetables which is very low calories; provide just 16 calories per 100 g and contain no saturated fats or cholesterol. However, it is rich a source of dietary fiber, anti-oxidants, minerals, vitamins.
It a vine which climbs on the trees walls or any kind of trellis, and grows in a very moist soil. A whole fruit is planted 3 to 4 weeks after the last spring when the weather has warmed. Skush grows best where summer temperatures are very warm to hot, in tropical or subtropical regions.