Chayote shoots (Sechium edule) are the tender vine tips, young leaves, tendrils and soft stems of the chayote plant, eaten as a cooked leafy green rather than for its familiar pear-shaped fruit. Known as tayota greens or, in the Philippines, sayote tops, they are a mild, sweet, faintly grassy green with a soft, slightly crisp bite — quickly stir-fried, blanched or dropped into soups — and a cheap, abundant vegetable across Latin America, the Caribbean and Southeast Asia.