Vegetable
Chayote is a mild, versatile squash that's perfect for babies starting solids. Its subtle flavor and tender texture when cooked make it an easy first vegetable. Plus, it's a good source of vitamin C and potassium.
You can introduce chayote to your baby as early as 6 months, once they show signs of readiness for solids. Always cook it until very soft to ensure safe eating.
Store fresh chayote in the refrigerator for up to two weeks. Once cooked, keep puree in an airtight container in the fridge for up to 3 days, or freeze in ice cube trays for longer storage.
6 to 9 monthsSteam or boil peeled, seeded chayote until very soft. Puree until smooth. Add breast milk, formula, or water to thin as needed.
9 to 12 monthsCut cooked chayote into soft, finger-length sticks about the size of your finger. The pieces should be soft enough to smash between your fingers.
12 months +Cut cooked chayote into small, pea-sized cubes. You can also lightly sauté for more flavor, keeping pieces soft.
Chayote is not a top allergen. As with any new food, offer it on its own and watch for any reaction.
Chayote provides vitamin C, which supports immune function and tissue repair1, and potassium, which helps maintain healthy blood pressure2. It also contains folate and fiber for overall health.
Pair chayote with iron-rich foods like lentils or fortified cereal. The vitamin C in chayote can enhance iron absorption3.
Start by peeling the skin (which can be tough) and removing the seed. Steam or boil the flesh until very tender, then puree for younger babies. For older babies, mash or cut into soft sticks.
It's best to cook chayote until completely soft to reduce choking risk. Raw chayote is too firm and hard to swallow for babies.
Chayote allergies are very rare, making it a safe choice for most babies. As with any new food, start with a small amount and watch for any unusual reactions.
