Chayote
Usually introduced around 6 months
Prep warning
Peel chayote and remove the soft central seed. The raw flesh can leave a slightly sticky film on your hands, which rinses off easily.
Choking notes
Raw chayote is firm and crunchy, so cook it until very soft before serving. Skip raw sticks or coins for a baby, and keep cooked pieces small and squishable.
How to serve by age
6-9 months
Peel, seed, and steam or boil chayote until a fork slides through with no resistance. Serve as a soft finger-length spear to hold, or mash smooth and thin with breast milk, formula, or water.
A soft-cooked finger-length spear (about the width of an adult finger) to grip, or a smooth mash.
9-12 months
Keep cooking chayote until soft. As the pincer grasp develops, offer small soft cubes that squish easily between your fingers.
Small soft cubes (about ½ inch) that pass the squish test.
12-18 months
Serve soft-cooked chayote in bite-size pieces alongside family meals. It takes on the flavor of whatever it is cooked with, so it works well in stews and sautés.
Bite-size soft pieces (about ½ inch).
Key nutrients
Common questions
When can my baby eat Chayote?
Most babies can try Chayote from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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