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It was domesticated in Mexico and used by the Aztecs and the Mayans , but can now be found cultivated across the world, primarily for its fruit, but also for its root. The fruit is roughly pear shaped, has a green skin, white flesh and a single large flatened pip. They range from 10 to 20 cm in length. The flesh has a fairly bland taste, and a texture described as a cross between a potato and a cucumber. The seed has a nutty flavour
Culinary and medicinal usesAlthough most people are familiar only with the fruit, which in culinary terms is a vegetable, the root, stem, seeds, and leaves are all edible. The fruit, which does not need to be peeled, can be added, raw, to salads, stuffed, mashed, baked, fried, boiled or pickled. Both the fruit and the seed are rich in amino acids and vitamin C. The tuberous part of the root is starchy and is both eaten by humans and used as cattle fodder. The leaves and fruit have diuretic, cardiovascular and anti-inflamatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to disolve kidney stones. Alternate namesChayote, pronounced chy-O-tay, is the Nahuatl name used in many parts of Latin America and the rest of the world for the cultivated varieties of this plant. Within Latin America it has a vast variety of names acording to the region and language of the people who use the plant, including 'tayote', 'chocho', 'gayota', 'chuchu' In other parts of the world it is also known variously as... External Links
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