How to Make Agua de Chayote (Mexican Chayote Juice)
For this agua de chayote, I decided to try a nontraditional flavor combination to make a thirst-quenching new drink. Pairing chayote with cucumber resulted in a light and refreshing agua fresca with flavors reminiscent of honeydew with a hint of cucumber.

For those of you who aren’t familiar with chayotes, they’re a fruit (most people think they’re a vegetable) rich in vitamins B and C, folate, and fiber. Combine that with the antioxidant properties in cucumbers and you have a nutrient-rich jugo de chayote that can be enjoyed all year long. (P.S. When it gets chilly, be sure to check out my crema de chayote recipe!)
FUN FACT: Chayote was a staple food in Maya and Aztec diets. They’re mild in flavor and remind me of a mix between a green apple, potato, and zucchini.
WHAT IS AGUA FRESCA?
Agua fresca literally translates to fresh, cold, or refreshing water, but literal translations do little to describe the true essence of these fruit-forward and fun Mexican drinks. For instance, if I were to call this agua de chayote, “chayote water,” someone might mistake it for plain water that is infused with sliced chayote, when it’s so much more than that!
Aguas frescas are non-alcoholic drinks typically made by blending water and sugar with seasonal fruits and vegetables. Some are also made with dry ingredients such as rice, tamarind pods, and hibiscus, which are Mexican pantry staples.
INGREDIENTS YOU’LL NEED
For most agua fresca recipes, all you need is the main fruit or ingredient, plus water and a sweetener of your choice. I combined chayotes with cucumbers in this agua de chayote because their flavors complement each other well.
STEP-BY-STEP INSTRUCTIONS
1. Blend ingredients
- In a high power blender, add chayote, cucumber, sugar, and 3 cups of water on medium setting for 30 – 60 seconds.
2. Strain and mix
- Strain mixture through a fine-mesh sieve into a large pitcher. You may need to agitate the mixture, but avoid pushing through the pulp to keep the chayote juice light in consistency. Discard or compost the pulp.
- Mix in remaining 3 cups of water. Taste, and adjust sweetness, if desired.
3. Chill and enjoy
- Chill in the refrigerator or serve over plenty of ice.
I like to garnish mine with thinly sliced chayote and cucumber for that extra flair.
RECOMMENDED FOR THIS RECIPE
Vitamix Professional-Grade Blender
I have owned a Vitamix blender for nearly 25 years and it is well worth the investment, especially for making aguas frescas, smoothies, and jugo verde! VIEW PRODUCT
LOOKING FOR MORE MEXICAN DRINK RECIPES?
Here are a few of my favorite aguas frescas:
- Agua de Sandía (Watermelon Agua Fresca)
- Agua de Kiwi
- Agua de Tuna Verde (Green Prickly Pear Agua Fresca)
- Agua de Naranja Sanguina (Blood Orange Agua Fresca)
- Agua de Avena
- Agua de Piña (Pineapple Agua Fresca)
- Mexican Limonada (Refreshing Sparkling Limeade)
- Agua de Pepino
- Agua de Melón
- Iskiate (Hydrating Chia Drink from Born to Run Book)
- Agua de Tamarindo (Mexican Tamarind Drink)
- Agua de Fresa (Strawberry Agua Fresa), Packed with Vitamin C!
- Kumquat and Carrot Agua Fresca
- Watermelon Lime Agua Fresca
- Watermelon Agua Fresca
- Té de Limón (Lemongrass Tea)
Agua de Chayote (Refreshing Mexican Chayote Juice)
Ingredients
- 2 large chayote quartered
- 1 large English cucumber roughly chopped
- ¼ cup organic cane sugar or to taste
- 6 cups water
- 6 cups ice
Instructions
- Blend ingredients. In a high power blender, add chayote, cucumber, sugar, and 3 cups of water on medium setting for 30 – 60 seconds.
- Strain and mix. Strain mixture through a fine-mesh sieve into a large pitcher. You may need to agitate the mixture, but avoid pushing through the pulp to keep the chayote juice light in consistency. Discard or compost the pulp. Mix in remaining 3 cups of water. Taste, and adjust sweetness, if desired.
- Chill and enjoy. Chill in the refrigerator or serve over plenty of ice. I like to garnish my agua de chayote with thinly sliced chayote and cucumber.
A Note from Lola
HOW TO STORE AGUA FRESCA
Store agua fresca in an airtight container in the refrigerator for up to 2-3 days, ensuring it stays fresh and chilled. Ingredients tend to settle at the bottom, so remember to stir your agua fresca before serving.ON SWEETENERS
You can add as much or as little sugar as you’d like to all of your aguas frescas, including this one. I also like to use honey, agave, or simple syrup (boil equal parts water and sugar until sugar is dissolved) in my agua fresca recipes.ON TEXTURE
I have seen plenty of agua fresca recipes that say not to strain the ingredients. While I’m all about taking in all of the fiber and nutrients possible, agua fresca is meant to be light in texture – nowhere near a smoothie and not even as thick as a nectar. Therefore straining is essential in all of my recipes, except for my agua de sandía and agua de limón con sandía because watermelon is naturally watery and doesn’t require straining.Nutrition
This recipe was originally published on September 1, 2017 and updated with step-by-step instructions and images on May 21, 2025.
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.

Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I’ve heard about the benefits of chayote and really enjoyed this drink! I added chia to mine too.