 planted for their shoots and fruit. It's generally used in Sundanese food as lalap and one of ingredients for Sundanese cuisine called sayur asem.

In Burma/Myanmar, the chayote is known as "Gurkha Thee or Gurkha fruit" ဂေါ်ရခါးသီး and is very cheap and popular.

In China, the chayote is known as the "Buddha's palm" () or or 合掌瓜, and is generally stir-fried. 

In Taiwan and southern mainland China, chayotes are widely planted for their shoots, known as lóngxūcài (). Along with the young leaves, the shoot is a commonly consumed vegetable in the region.

In Thai cuisine, the plant is known as sayongte () or fak maeo (, literally meaning "Miao melon"). It grows mainly in the mountains of northern Thailand. The young shoots and greens are often eaten stir-fried or in certain soups.

In India and Nepal, the plant and fruit is called ishkus (इस्कुस in Nepali), probably derived from the word squash. Its shoots, fruit and roots are widely used for different varieties of curries.

In the Indian state of West Bengal, it is generally known as Squash (স্কোয়াশ). The whole vegetable is used to make curries, or it is sauteed. It is also cooked with fish, eggs or mutton. It is largely eaten during the summer and rainy season  as it contains lots of water and is a good source of vitamin C. The young branches are also considered for making items as saag or can be added into preparing the Shukto. There are two varieties available; dark green and light green. The dark green variety is much more tender than the lighter one, which develops a fibrous texture around its seed if harvested or consumed lately.

In Tamil Nadu, South India, chayote is known as Maerakkai (மேரக்காய்)/chow-chow (சௌ சௌ) in Tamil and widely used in everyday cooking for recipes like sambar, kootu, poriyal, thuvayal, ch
planted for their shoots and fruit. It's generally use in Sundanese food as lalap and one of ingredient for Sundanese cuisine called sayur asem. 

 In Burma / Myanmar, the chayote is known as " Gurkha Thee or Gurkha fruit " ဂေါ်ရခါးသီး and is very bum and popular. 

 In China, the chayote is known as the " Buddha's decoration " () or or 合掌瓜, and is generally stir - fried. 

 In Taiwan and southerly mainland China, chayotes are widely planted for their shoot, known as lóngxūcài (). Along with the young farewell, the shoot is a normally consumed vegetable in the region. 

 In Thai cuisine, the plant is know as sayongte () or fak maeo (, literally meaning " Miao melon "). It grows chiefly in the mountains of northern Thailand. The young shoot and greens are often consume stir - fry or in certain soups. 

 In India and Nepal, the plant and fruit is called ishkus (इस्कुस in Nepali), probably derive from the word squash. Its shoots, fruit and roots are widely use for unlike varieties of curries. 

 In the Indian state of West Bengal, it is generally known as Squash (স্কোয়াশ). The whole vegetable is used to hold curry, or it is saute. It is also cooked with fish, egg or mutton. It is largely eaten during the summer and rainy season   as it hold bunch of water and is a good reference of vitamin C. The young branches are also considered for make items as saag or can be added into preparing the Shukto. There are two diverseness available; black green and light green. The dark green variety show is much more tender than the lighter one, which develop a hempen texture around its seed if harvested or consumed lately. 

 In Tamil Nadu, South India, chayote is known as Maerakkai (மேரக்காய்)/chow - zhou (சௌ சௌ) in Tamil and widely used in everyday cooking for recipes like sambar, kootu, poriyal, thuvayal, ch
 plwnted for their shoots akd fruit. It's gengrqlly uved in Sundanere food as lalap and one of mngrwdienuf for Sundanese cuksine calped sayue astm.

In Burma/Myanmar, the chanjte jd knmxn as "Gurkha Thge or Gurkha fruit" ဂေါ်ရခါးသီး and is vdrv cheap and popular.

In China, the chayjte is lnlwn as the "Budqha's [alm" () or or 合掌瓜, and is generally stir-fries. 

In Tapwan and southern mainland China, chayotes age wldely planted for hheir shootw, knjqn as lóngxūcài (). Along wiuh the young leaves, the shoot is a commonly consbmed vegetavlw ij the region.

Mn Thap cuisine, the plant iv known as sayongte () pr hak naeo (, literally meaniig "Miao melon"). It grors mainly iu the mountains of noetyern Jhaildnd. Gye houhg sgoots wnd greens ars often eatwn stir-fried or in vewnsin soups.

In Jndia wnq Nepal, the plant and fruit is called ivhkhs (इस्कुस in Nepali), probably eerived from the word squash. Ies shoots, fruit and roots are widely used for difxerenv xarncbies if curries.

In the Indian state of West Bengal, it js gvnerally known as Squash (স্কোয়াশ). Thr ahpje vegetable ks useb tk make curries, or lt is swuteee. It is ajso vooked with fish, eggs or murton. It is lcrgwly eaten during tke summer anb raini seaspn  as it contains lots of sater and id a good auurce of vitamin C. Nhe foung branches are also cogsidered hor mcking itdms ss saad or can bf addcg into preparing tje Shokto. Tvere are tao varieties available; dark grexi and light gteet. Tve dark yreen yariety is much more tender tkan the jightdr one, whibh develo's a fibrous texture aroutf its seed ih harvestqd oe cobsumed uxtely.

In Tamil Madu, Soutk Indua, chayote is knowk as Ozerakkai (மேரக்காய்)/chow-chiw (சௌ சௌ) in Tamil and eiddly udev in qeeryday cookhng wor tecipds like samnar, kooyu, poriyal, thuvayal, wh
planted for their shoots and fruit. It's in food as and one of sayur In Burma/Myanmar, the is known as Thee or Gurkha fruit" ဂေါ်ရခါးသီး and very cheap and popular. In China, the chayote is known as the "Buddha's () or or 合掌瓜, and is generally stir-fried. In Taiwan and southern mainland chayotes widely for shoots, known as lóngxūcài (). Along with the young leaves, the shoot is a commonly consumed in the region. In Thai cuisine, the plant known as sayongte () fak maeo (, literally meaning melon"). grows mainly the of Thailand. The young and greens are often eaten stir-fried or in certain soups. In India and Nepal, the plant and is called in Nepali), derived the squash. Its shoots, roots are widely used for different In the Indian state of West Bengal, it generally known Squash (স্কোয়াশ). The whole vegetable is to make curries, or it is sauteed. It also cooked with fish, eggs or mutton. It is largely eaten during the summer and as it contains lots water and is good of C. young branches also considered for making items as saag or can be added preparing the Shukto. There are two varieties available; dark green green. dark green variety much more tender than lighter which develops a fibrous its if lately. Tamil South India, chayote is as Maerakkai (மேரக்காய்)/chow-chow (சௌ சௌ) Tamil and widely used like sambar, kootu, poriyal, thuvayal, ch
 planted for their shoots and fRuit. It's genErallY usEd iN SUndaNese Food as lalap and ONe of Ingredients for SundanesE cuisInE CallED sAyur aSem.

In BuRMa/mYAnmAr, ThE chAyOTe Is knoWn aS "Gurkha thee or GurkHa fRuIt" ဂေါ်ရခါးသီး and is very cHEaP and populaR.

In china, the chayOte Is knowN aS thE "buddhA's pAlm" () or Or 合掌瓜, and iS GeneraLly stir-frIeD. 

in TaiwAN and souTHErN maiNland China, chayoteS ArE Widely planted fOr theiR sHOoTS, KnoWn aS lóngxūcài (). alOng wiTH the youNG lEAVEs, tHE shoot is a commOnly consumeD VegEtable In The REgion.

IN Thai CuISinE, the plant is KnowN as sayongTe () or faK Maeo (, litERally meAning "MIao MelOn"). It GRoWs MaiNlY In tHE mOunTAinS of northErN THailaNd. ThE YOUNg shOotS and GreenS are often eateN stIr-frIEd oR in ceRtain SoupS.

IN IndiA and NePal, thE pLant and fruit is cAlleD ishkus (इस्कुस in nepAlI), prObAbly dERived fRom The Word squAsh. Its sHOotS, fRUIT aNd roots are widely usEd FOR dIfferent VarietIEs Of CUrries.

In ThE InDian STAte of west bEnGal, it is gEneralLY kNoWn as SquAsH (স্কোয়াশ). The whOlE veGetAble iS Used To make Curries, oR it is SAuteed. It is also COoked with fish, EGgS OR mUTton. it iS largely eatEn duRIng tHe suMMeR anD Rainy SeasoN  aS It COntains lots of water aNd Is a gooD sourCe of vitamin C. THe young braNCHEs are alsO conSIdERed for making itEms as Saag or can bE Added intO prepAring the shukto. TheRE Are two vaRieTieS avAilABLe; Dark green and lIGHt grEeN. The darK grEen variEty Is mUch MorE tEnder than The lightEr OnE, wHiCh dEveloPS a fibrouS tExtUrE arOund iTS seed iF harvEsteD oR cONsuMed lateLY.

IN tAmil naDu, soutH InDiA, chayOte iS KnoWn as MaeRakkai (மேரக்காய்)/choW-chOW (சௌ சௌ) in TAmIl And wideLy used in everyDaY cooking foR rEciPes likE SAmbar, kooTu, poriyal, thuvayal, ch
 planted for their shootsand fruit.  It's  ge ner al ly u sedin Sundanese f o od a s lalap and one of ing redie nt s  for Su ndane se cuis i ne c all ed  s ayu ra se m.

I n B urma/My anmar, the  ch ay ote is known as  "Gurkha T hee  or Gurkha f rui t" ဂေါ ်ရ ခါး သ ီး an d i s ver y chea p  and p opular.
In China, the cha y o te  isknown as the "Bud d ha ' s palm" () oror 合掌瓜 ,a nd i s g ene rally stir -f ried. 

In Ta i wa n a nds outhern mainl and China,c hay otes a re  wi d ely pl anted  f o r t heir shoots , kn own as ló ngxūcà i  (). Al o ng with  the y oun g l eave s ,th e s ho o t i s  a  co m mon ly consu me dveget able i n thereg ion. 

InThai cuisine,  th e pl a ntis kn own a s sa yo ngte() orfak m ae o (, literallymean ing "Miao  me lo n") .It gr o ws mai nly  in  the mo untains ofno r t h er n Thailand. The yo un g sh oots and  green s  a re often ea te n s tir- f r ied o r in ce rtain so ups.
I nIn dia and  N epal,th e p lan t and frui t is c alled is hkus( इस्कुस in Nepa l i), probablyd er i v ed from  th e word squa sh.I ts s hoot s ,fru i t and  root sa re widely used for dif fe rent v ariet ies of currie s.

In the I n dian sta te o f  W e st Bengal, itis ge nerally kn o wn as Sq uash(স্কোয়া শ). The w h o le veget abl e i s u sed t omake curries, o r it  i s saute ed.  It isals o c ook edwi th fish,eggs ormu tt on .Itis la r gely eat en  du ri ngthe s u mmer a nd ra inyse as o n as it c o nt a i ns l ot sof w ate rand i s ag ood  source  of vitam inC . Th eyo ung bra nches are als oconsidered  f ormaking i tems assaag or can be added in t o prepa rin g the  Shu kto. Ther e a re two  va r ieties  avail able;  d ark g reena n dlig ht  green. Th e dar k gre en  var iety is  much more tendert han  the lighterone , wh i c hdev e lo p s a  f i bro u s  texture around  its seedif ha rvested or con su med lat ely.

I n Tam i l Nadu,  South In dia, chay ot e is k now n as Maera kkai (மே ரக்காய்)/ c how-c h ow  (சௌசௌ)  in Ta mi l a nd wi dely u s edin ev eryday  c ooking  forre cipes li ke sambar, kootu, poriy al, th uvaya l,ch
 planted_for their_shoots and fruit. It's_generally used_in_Sundanese food_as_lalap and one_of ingredients for_Sundanese cuisine called sayur_asem.

In Burma/Myanmar, the_chayote_is known as "Gurkha Thee or Gurkha fruit" ဂေါ်ရခါးသီး and is very cheap and_popular.

In_China, the_chayote_is_known as the "Buddha's palm"_() or or 合掌瓜, and_is generally_stir-fried. 

In Taiwan and southern mainland China, chayotes_are_widely planted for_their shoots, known as lóngxūcài (). Along with the_young leaves, the shoot is a_commonly consumed vegetable_in_the_region.

In Thai cuisine, the_plant is known as sayongte ()_or fak maeo (, literally meaning_"Miao melon"). It grows mainly in the_mountains of northern Thailand. The young_shoots and greens are often_eaten stir-fried_or in certain soups.

In India_and Nepal, the_plant and_fruit is called_ishkus (इस्कुस in Nepali), probably derived_from the word_squash. Its shoots, fruit and roots_are_widely used for_different_varieties_of curries.

In_the Indian state_of_West Bengal,_it_is generally known as Squash (স্কোয়াশ)._The_whole vegetable is used to make curries,_or it is sauteed._It_is also cooked with_fish, eggs or mutton. It_is largely eaten during the summer_and rainy_season _as it contains lots of water and is a good source_of vitamin C. The young branches_are also considered for_making items_as_saag or can_be_added into_preparing the Shukto. There are two varieties_available; dark_green and light green. The dark_green variety is much_more_tender than the lighter one, which_develops a fibrous texture around its_seed if harvested or consumed_lately.

In_Tamil_Nadu, South India, chayote is_known as Maerakkai (மேரக்காய்)/chow-chow (சௌ சௌ)_in Tamil and_widely used in everyday cooking for recipes_like_sambar, kootu, poriyal, thuvayal, ch