Permaculture Living

I had to learn all about the ubiquitous childhood vegetable nightmare, the Choko, as part of my permaculture design certificate. It’s really not as bad eating as you might think.

Latin Name: Sechium edule
Family: Cucurbitaceae
Other Names: Chayote

Origin: Domesticated in Southern Mexico and Guatemala in pre-Columbian times. It was introduced to Australia in the 19th century.

Description: The mature choko fruit is green and thin skinned, roughly pear-shaped with deep wrinkles. It grows on a climbing vine with stems of up to 10 metres.

Propagation: Can be propagated from a single sprouting fruit in late winter and spring in cooler areas, or all year round in tropical areas. It is not generally propagated from seed because of the difficulty of separating it from the fruit.

Cultivation: The choko is a vigorous vine which is easy to grow and perennial in mild, frost-free climates. Grows in nearly all soil types but prefers rich, well-drained organic soils. Has few predators or pests but needs protection from hot winds or frost. Plants bear fruit in autumn and winter. Can become a rampant weed under the right conditions.

Edible Parts: The root, young stems, seeds, and leaves are all edible.

Usage: The fruit, young stems and leaves can be eaten raw in salads. It can be used as a vegetable and boiled, stuffed, mashed, baked, fried, or pickled, or used as a fruit in pies and other desserts. The root is starchy and can be used as cattle fodder.

Nutrition: Contains fibre and vitamin C. The edible parts of the choko have a lower fibre, protein and vitamin content than other plants, but the micronutrients and macronutrients supplied by the fruit are adequate.

Other functions: Infusions of the leaves are said to dissolve kidney stones and to assist in the treatment of arteriosclerosis and hypertension (don’t try this at home). Choko stems have also been used in the manufacture of baskets and hats.

Recipes: While best known by Australians as a steamed and tasteless vegetable they forced to eat as children, it does work well in stirfry and other dishes where it can take on stronger flavours. Can also be used as an apple replacement in pies or fruit desserts.