Chayote may be introduced as soon as your baby is ready to start solids, which is generally around 6 months of age.

Chayote is a crisp, juicy squash with cream- or green-colored rind and bright white flesh that tastes herbal and mildly sweet. It is a key ingredient in cooking all over the world, where it is eaten raw and cooked like squash in both sweet and savory dishes, from cakes to casseroles to chow chow to curries. When eaten raw, chayote has crunch like an apple and refreshing texture like cucumber—the chayote’s distant cousin in the squash family.

Like most gourds, the plant originated in Central America, where Spanish colonizers adopted the Nahuatl word chayohtli for the squash, which were capable of lasting in storage during long journeys at sea. Its hardiness may be how chayote proliferated in the American South, according to food historian Lance Hill, who has studied the impact of the Haitian Revolution on the squash’s journey from its native lands to the Caribbean islands to the Louisiana, where it is called mirliton.  Today, chayote grows in abundance on prolific climbing vines in tropical regions around the world, where the squash is known as choko, chou chou, christophene, labu siam, perulero, and vegetable pear, among other names.

Note that all parts of the chayote plant are edible, including the flowers, leaves, and starchy roots, but this page is all about the squash, which can be offered in both sweet and savory dishes. Check out nutrition information and serving suggestions!

Yes. Chayote contains plenty of zinc for robust metabolism, folate for neurological development, vitamin B6 for brain development, and vitamin C for healthy skin and immunity. It also offers trace amounts of fiber, vitamin A, calcium, copper, and iron—essential nutrients to help your baby thrive.

Like other members of the squash family, chayote contains powerful antioxidants, which may reduce inflammation, regulate blood-sugar levels, and metabolize fat.    The plant has a long history of use in folk medicine, including in its native home of Central America, where Indigenous people used the cooked fruit and young leaves to treat urinary tract infections and to help dissolve kidney stones. 

★ Tip: When shopping for chayote, look for squash that is firm with no bruises or dark spots. The squash should feel compact, but not rock hard—like a pear that has started to ripen.

Yes. Raw chayote is a choking hazard if it is not cut and cooked in a way that is safe for your child to consume. Well-cooked chayote should not be a common choking hazard when prepared and served according to your child's eating development. As always, be sure to create a safe eating environment and always stay near your baby during mealtime. Check out our age-appropriate serving suggestions!

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. Allergies to chayote are rare, though it’s not uncommon to get an itchy rash on the hands after handling vegetables in the squash family, especially when raw.      When peeled, chayote secretes a milky substance that can irritate the skin. To minimize any reaction, wear gloves or run the chayote under cool water while peeling. This substance does not generally cause any issue after cooking the chayote, so the risk of reaction while eating is low. Consider applying a barrier ointment, such as pure white petroleum jelly, around baby’s mouth before eating, and wash your baby’s face and hands after eating.

As you would when introducing any new food, start by offering a small quantity on its own for the first few of servings. If there is no adverse reaction, gradually increase the quantity over future meals.