User:Wiskyl/Wiskyl

WISKYL: Nickname given to Carlos Manuel Flores de León. Born on June 3rd. 1961 in Tiquisate Escuintla Guatemala. This nickname was given to him because in his early years his father always shaved his head and his classmates made fun of him when rubbing his head, saying it felt like rubbing a Güisquil, (Chayote in English).

Wiskyl is the misspelling and americanization of the spanish word "Güisquil". Commonly used in Guatemala and El Salvador to name Sechium edule. There is a great variety of Sechium edule. The characteristics change according to the region where it is grown. Some of the Sechium edule have thorns and a hard and thick skin while others are bold and have a thin skin.

Chayote.

CHAYOTE: The chayote (Sechium edule), also known as christophene, vegetable pear, mirliton, choko, starprecianté, citrayota, citrayote (Ecuador and Colombia), chuchu (Brazil), chow chow (India) güisquil (Guatemala, El Salvador) ,or pear squash, iskus (इस्कुस) (Nepal) is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash.

The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice. It can also be eaten straight, although the bland flavour makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.

The tubers of the plant are eaten like potatoes and other root vegetables. In addition, the shoots and leaves can be consumed, and they are often used in salads and stir fries, especially in Asia. Like other members of the gourd family such as cucumbers, melons, and squash, chayote can get quite sprawling, and it should only be planted if there is plenty of room in the garden. The roots are also highly susceptible to rot, especially in containers, and the plant in general is finicky to grow.

The word "chayote" is Spanish, borrowed from the Nahuatl word chayohtli. Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The age of conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations.

Chayote is native to Mesoamerica where it is a very important ingredient to the diet. Other warm regions around the globe have been successful in cultivating it as well. The main growing regions are Costa Rica and Veracruz, Mexico. Costa Rican chayotes are predominantly exported to the European Union whereas Veracruz is the main exporter of chayotes to the United States.

Taxonomy
The plant was first recorded by modern botanists in P.Browne's 1756 work. In 1763 it was classified by Jacquin as Sicyos edulis and by Adanson as Chocho edulis. Swartz included it in 1800 in its current genus Sechium.

Description
In the most common variety, the fruit is roughly pear shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 20 cm in length. It looks like a green pear and it has a thin green skin fused with the white flesh, and a single large flattened pit. The flesh has a fairly bland taste, and a texture described as a cross between a potato and a cucumber. Although generally discarded, the seed has a nutty flavour and may be eaten as part of the fruit.

Chayote vine can be grown on the ground, but it is a climbing plant that will grow onto anything and can easily rise as high as 12 meters when it can reach a tree or house. Its leaves are heart-shaped, 10–25 cm wide and with tendrils on the stem. The flowers are cream-colored or somewhat green that come out beneath a leaf or branch. If the plant is male, the flowers will show in clusters. The plant’s fruit is light green and elongated with deep ridges lengthwise.

Culinary and medicinal uses
Although most people are familiar only with the fruit, the root, stem, seeds, and leaves are all edible.

The fruit does not need to be peeled and can be eaten raw in salads. Cooked or raw, it has a very mild flavor by itself, and is commonly served with seasonings (e.g., salt, butter and pepper in Australia) or in a dish with other vegetables and/or flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled in escabeche sauce. Both fruit and seed are rich in amino acids and vitamin C. Fresh green fruit are firm and without brown spots or signs of sprouting. Smaller ones are more tender.

The tuberous part of the root is starchy and eaten like a yam (can be fried). It can be used as pig or cattle fodder as well as being eaten by humans.

The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones.

In Taiwan, chayotes are widely planted for their shoots, known as lóng xü cài (龍鬚菜, literally "dragon-whisker vegetable"). Along with the young leaves, the shoot is a commonly consumed vegetable in the region.

In Thai cuisine, the plant is known as sayongte (ซายองเต้) or fak maeo (ฟักแม้ว, 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 Brazil and other latin countries is very used cooked in salads, soups or sufles. The younger spikeless fruits may be eaten raw.

Many cultures have found that if the harvest of chayote is abundant, it is cheaper to use it as food for pigs or cattle than the usual commercial feed.

Folklore

 * In Australia, where it is called choko, a persistent rumour has existed that McDonald's Apple Pies were made of chokos, not apples. This eventually led McDonald's to emphasise the fact that real apples are used in their pies. This legend was based on an earlier belief that tinned pears were often disguised chokos. A possible explanation for the rumour is that there are a number of recipes extant in Australia, that advise chokos can be used in part replacement of canned apples to make the fruit go farther, in making apple pies.  This likely arose because of shortages of canned fruit in the years following World War Two, coupled with the fact apples do not grow in many tropical and sub-tropical parts of Australia and were therefore difficult to obtain. Chokos, on the other hand, grow extensively in Australia, with many suburban backyards featuring choko vines growing along their fence lines.


 * Due to its purported cell-regenerative properties, it is believed as a contemporary legend that this fruit caused the mummification of people from the Colombian town of San Bernardo who extensively consumed it. The very well-preserved skin and flesh can be seen in the mummies today.

Alternative names
Chayote is the Spanish name of the plant, from chayohtli. It is used in many parts of Spanish-speaking Latin America and in the US. Worldwide, it is known by many other names:

Africa

 * Mauritius: chouchou
 * Réunion Island: chouchou
 * Madagascar: saosety
 * Malawi: shushu
 * Seychelles: sousout
 * South Africa: sjoe-sjoe or shu-shu

America

 * Barbados: christophene
 * Brazil: chuchu (xuxu)
 * Belize: "cho-cho"
 * English Caribbean: christoferine, christophene, cho-cho
 * Colombia: Guatila (Cundinamarca) Guasquilla (Boyacá) Citrayote (Putumayo) or Sidra (Caldas). Another popular and vulgar name is papa de los pobres (Spanish for 'potatoes of the poor')
 * Dominican Republic and Nicaragua: tayota [ta'jɔta]
 * Ecuador: Citrayote (Pichincha), Citrayota (Tungurahua), Chayote (Amazon provinces), Papamelo (Coastal provinces, Spanish for 'potato melon')
 * El Salvador: "güisquil"
 * French Antilles: christophene, christophine
 * Guatemala-El Salvador-Honduras: The dark green variety is labeled güisquil, the yellowish-white variety perulero and the more common light-green variety pataste.
 * Haiti: mirliton
 * Jamaica: "chocho", "Chow Chow"
 * Latin America: gayota
 * Louisiana (Cajun, Creole, English): mirliton (sometimes spelled merliton) but pronounced in New Orleans and surrounding parishes as "mel-a-tawn"
 * Trinidad and Tobago: christophene
 * United States of America: Slang term old people lips
 * Paraguay: Papa del aire
 * Panama and Puerto Rico: "Chayote"

Asia

 * China (Cantonese): 佛手瓜 fut sao gwa (lit. Buddha hand melon), 合掌瓜 hup jeung gwa (lit. closed palm melon)
 * China (Mandarin): 佛手瓜 (pinyin: fó shǒu guā, lit. "Buddha hand melon")
 * Hmong of Laos: "Taub Thaj" (Tau tah), "Taub Maum" (Tau Mau)
 * India (Kannada): Seemae BaDhneKayi (ಸೀಮೆ ಬದನೆಕಾಯೇ)
 * India (Telugu): Seemae VangaKaaya
 * India (Tamil): "chocho" or "Chow Chow" (சௌ சௌ), "bengaluru katharikkai" (பெங்களூர் கத்தரிக்காய்) (Telugu): సీమ వంకాయ Seema vankaya or బెంగలూరు వంకాయ Bengaluru vankaaya
 * India (Darjeeling): Ishkus
 * India (Mizoram): Iskut
 * India (Himachal Pradesh): Launkdu
 * India (Manipur): DasGoos, Gussii (Mao language)
 * Indonesia: labu siam (lit. Siamese pumpkin), jipang or waluh (Jav.), lèjèt (Sun.)
 * Japan: hayatouri (ハヤトウリ)
 * Malaysia: English cucumber
 * Myanmar: gorakha thee (lit. Gurkha fruit)
 * Nepal: iskus (इस्कुस)
 * Philippines: sayote
 * Thailand: fak maeo ฟักแม้ว
 * Vietnamese: su su, trai su (trái su)
 * Sri Lanka: "Chocho"

Europe

 * Croatia: meksički krastavac
 * Czech republic: čajot
 * Finland: Kajottikurpitsa
 * France: christophine, chouchou
 * Italy: zucca centenaria
 * Malta: ċentinarja
 * Norway: chavote
 * Poland: kolczoch jadalny
 * Portugal: chuchu, xuxu, pimpinela
 * чайот chayot, мексиканский огурец
 * Slovenia: čajota
 * Turkey: "dikenli kabak", "kıbrıs kabağı" , "amcık kabağı"
 * United Kingdom (England): chouchou

Oceania

 * Australia and New Zealand: choko
 * Hawaii: pipinola
 * Papua New Guinea: sako, kru sago (tender shoots and stems)

Other places

 * English-speaking countries: chouchou, chocho, cho-cho, mango squash, vegetable pear