Chayote The vendor told me he puts this in chicken noodle soup. Read on to see what the internet says about it...

Here's a link for some recipes for Chayote: http://www.cdkitchen.com/recipes/cat/691/

When cooked, chayote is usually handled like summer squash, and 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 flavor 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.

Guayaba Fruit??

  Guayaba info: The whole fruit is edible, from seeds to rind, but many people choose to cut out the middle of the guava which contains the hard seeds, since the seeds are difficult to separate from the surrounding pulp. The guava flesh is sweet (the middle part is sweetest), and the rind is slightly bitter tasting.

Nutritional value

Guavas are often marketed as "superfruits", being rich in vitamins A and C with seeds that are rich in omega-3, omega-6 polyunsaturated fatty acids and especially dietary fiber. A single Apple Guava (P. guajava) fruit contains over four times the amount of vitamin C as a single orange (over 200 mg per 100 g serving) and also has good levels of the dietary minerals, potassium, magnesium, and generally a broad, low-calorie profile of essential nutrients.
However, nutritional value is greatly dependent on species, the Strawberry Guava (P. littorale var. cattleianum) notably containing only 30–40 mg of vitamin C per 100g serving, a fifth of the vitamin C found in more common varieties. Vitamin C content in the Strawberry Guava is still a high percentage (62%) of the Dietary Reference Intake, however.^[2]

'Thai Maroon' guavas, a red Apple Guava cultivar extremely rich in antioxidants

Green apple guavas are less rich in antioxidants

Guavas contain both carotenoids and polyphenols – the major classes of antioxidant pigments –, giving them relatively high dietary antioxidant value among plant foods^[3]. As these pigments produce the fruits' color, guavas that are red or orange in color have more potential value as antioxidants sources than yelllowish-green ones^[4].


In India, guava fruit is eaten raw, typically cut into quarters with a pinch of salt and pepper. Its a popular snack among the school going kids, with street vendors selling each for a couple of rupees(INR).
The fruit is also often prepared as a dessert. In Asia, fresh raw guava is often dipped in preserved prune powder or salt.
Because of the skin's high level of pectin, boiled guava is also extensively used to make candies, preserves, jellies, jams, marmalades (Brazilian goiabada), and also for juices and aguas frescas.
Guava juice is very popular in Cuba, Puerto Rico,Colombia, Egypt,Mexico and South Africa.
"Red" guavas can be used as the base of salted products such as sauces, constituting a substitute for tomatoes, especially for those sensitive to the latter's acidity. In Asia, a drink is made from an infusion of guava fruits and leaves. In Brazil, the infusion made with guava tree leaves (chá-de-goiabeira,i.e. "tea" of guava tree leaves) is considered a medicine.