July 4, 2013


Guatila is the fruit from the Sechium edule plant.  S. edule grows as a vine and is native to Central America.  Like other cucurbits, the plant spreads quickly and requires room to grow.

Guatila is typically eaten as a vegetable.  Uncooked guatila is hard and sometimes unpalatable.  When lightly cooked, guatila maintains its crisp texture.  Any spines that are present are removed before eating.

Guatila is a good source of amino acids and vitamin C.  Though guatila has proven to have little commercial value, its cultivation has spread throughout Latin America.

The pit of the fruit is also edible.

(related: chayote)

This particular guatila came from an Olimpica supermercado in the Normandia barrio of Bogotá, Colombia.

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