Botanical Name: Sechium edule
Some other names: Chayote, Alligator pear, vegetable pear, christophene, citrayota
How to grow it:
Choko is a vigorous perennial vine that can grow many metres in a season, scrambling over fences, trellises, sheds, or any nearby vegetation. It’s mostly grown for its pear‑shaped fruit, but every part of the plant is edible, which makes it an absolute gem in the garden.
Native to Central America, choko thrives in tropical and subtropical climates, where it can grow almost rampantly if given space. In cooler zones, it dies back in winter and won’t tolerate heavy frosts – in these climates it’s often treated as an annual or heavily mulched to protect the roots.
It’s hardy, but like most vines it performs best in full sun with moist, well‑drained soil. In heavy soils, the roots can rot if left waterlogged.
Propagation couldn’t be simpler: just bury a whole fruit in spring and it will almost always sprout – you’ll see this happening with any fallen fruit anyway. Tip cuttings in spring also work well, but planting a fruit is the foolproof way.
Choko isn’t really a pot plant unless you just want to harvest young shoots and tendrils for stir‑fries – in that case, plant 2–3 fruits in a pot, mulch well, and snip regularly to keep it controlled.
Herbal & Nutrient Value
Choko is surprisingly nutritious for such an easy‑going plant. The fruit is an excellent source of vitamin C (important for immunity and skin health) and also provides B vitamins, zinc, copper, manganese, and potassium – all key for energy, nerve function, and general wellbeing.
Traditional medicine in parts of Central America and Asia uses choko for supporting heart health and circulation. The leaves and shoots are also rich in minerals and antioxidants, and the plant is valued as a gentle tonic green – something you can eat often without overpowering flavour or heaviness.
Traditional & Home Remedies
Chayote leaf tea: Steep fresh leaves in boiling water for 10 mins; drink for blood pressure support.
Kidney support broth: Simmer chayote fruit and shoots; drink liquid as a detox tonic.
Weight-loss salad: Raw chayote slices eaten daily in salads (folk belief).
Topical compress: Crushed leaves applied to minor rashes or inflammation.
Using It in the Kitchen
Choko is a kitchen chameleon. The fruit is the star – smaller fruits can be chopped and eaten raw in salads or tossed into stir‑fries, while larger fruits are best quartered and baked, or added to curries, soups, and casseroles where they soak up flavours beautifully.
But the real secret is that every part of the plant is edible:
Shoots and tendrils – snap them off and toss into stir‑fries or salads. Tender, green, and lightly sweet.
Tubers – dug up in the dormant season and used like potatoes or yams.
Seeds – inside the fruit, with a nutty flavour that’s lovely fresh or roasted.
A good scrub is all that’s needed for the fruits; there’s no peeling required unless you prefer a softer texture.
Simple Recipe ideas:
– Stir‑Fried Shoots – fry snapped shoots and tendrils with garlic and soy for a bright green side.
– Stuffed Choko – halve large fruits, scoop slightly, fill with mince or beans, and bake.
– Choko Curry – simmer chopped fruit with coconut milk, curry paste, and spices.
– Roasted Choko Wedges – quarter fruit, toss with oil, salt, and herbs, roast until golden.
– Seed Snacks – pop the seeds out of ripe fruit, roast with a little salt for a nutty treat.
Other uses
Choko isn’t just food – it’s garden infrastructure. It’s perfect for growing over a chook run, providing shade and fresh greens for your hens, and the prolific foliage can be chopped back repeatedly for mulch. Each trim encourages a flush of new, tender shoots for cooking.
Why it’s a survival plant:
It’s easy to grow, hugely productive, drought‑tolerant, and every part of it can be eaten. Once you plant a vine, you’ll have food, shade, and mulch for years to come – all from one plant.
