Store chayote squash properly to significantly extend its shelf life while maintaining flavor and texture.
Optimal Refrigeration
Place unwashed chayote in a perforated plastic bag or wrap loosely in a slightly damp paper towel. Store it in the crisper drawer of your refrigerator. This maintains high humidity and prevents dehydration.
Temperature Control
Keep chayote at 45-50°F (7-10°C). Standard refrigerator temperatures (around 40°F/4°C) are acceptable, but slightly warmer zones in crispers are ideal for 2-4 weeks of freshness.
Freezing for Long-Term Storage
- Peel chayote and remove the seed if present
- Cut into cubes or slices
- Blanch pieces in boiling water for 2 minutes
- Plunge immediately into ice water to stop cooking
- Drain thoroughly and pack into airtight freezer bags, removing excess air
Frozen chayote maintains quality for 10-12 months. Use directly in cooked dishes without thawing.
Alternative Methods
- Cool Storage: Store whole, unblemished chayote in a dark, well-ventilated area (55-60°F / 13-16°C) for 1-2 weeks.
- Pickling: Preserve sliced or grated chayote in vinegar brine for extended storage at room temperature once processed.
Critical Considerations
- Inspect carefully for soft spots, mold, or wrinkles before storage
- Never store cut chayote at room temperature - refrigerate cut pieces in an airtight container for up to 3 days
- Do not wash until ready to use
- Keep away from ethylene-producing fruits (apples, bananas) to prevent premature ripening and spoilage
