Sechium edule
(Jacquin) Swartz
Choko, Chayote
(c) wardej, some rights reserved (CC BY-NC)
(c) Spencer Child, some rights reserved (CC BY-NC)
(c) Spencer Child, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Fruit, Leaves, Seeds, Roots, Vegetable
The fruit can be eaten raw or cooked, with flavour ranging from bland and starchy to mildly sweet depending on the cultivar. It can be boiled or baked as a vegetable, or mixed with lime juice as an apple substitute in pies. Bland cultivars are used industrially as food fillers in pastes and sauces. Due to its low energy value, the fruit is used as a dietary food in hospitals, nursing homes, and as baby food. It is normally eaten before the seed has enlarged; the obovoid fruit grows up to 18cm long. The mature, protruding seeds are considered by some to be the best part of the fruit — nut-like in flavour, and when deep-fried they taste remarkably like french-fried potatoes. The seeds are a good source of protein. The starch-rich tubers, which can weigh up to 5 kilos, are eaten raw or cooked — boiled, baked, fried, or candied in syrup. Young leaves and stem tips are cooked as a vegetable, eaten like asparagus, and are a good source of iron, carotene, thiamine, riboflavin, and niacin. The flowers are also edible.
Where to Find It
A tropical and subtropical plant. Choko requires relative humidity of 80-85%, annual rainfall of at least 1500-2000 mm and average temperatures of 20-25°C with limits of 12-28°C. In equatorial tropical regions chokos will grow from sea level to about 2200 m altitude, but do best between 350 and 1000 m altitude. In Nepal they grow to about 2000 m altitude. In the lowlands it is best in shade. Chokos need a reasonably well drained soil. It can grow in arid places. It suits hardiness zones 9-12.
Africa, Argentina, Asia, Australia, Belize, Bermuda, Bolivia, Bougainville, Brazil, Cambodia, Cameroon, Central Africa, Central America, China, Colombia, Congo DR, Cook Islands, Costa Rica, Côte d'Ivoire, Cuba, Dominican Republic, East Africa, East Timor, Ecuador, El Salvador, Fiji, French Guiana, Ghana, Grenada, Guadeloupe, Guam, Guatemala, Guyana, Haiti, Hawaii, Himalayas, Honduras, India, Indochina, Indonesia, Ivory Coast, Jamaica, Japan, Kenya, Laos, Madagascar, Malawi, Malaysia, Mariana Islands, Mauritius, Mexico*, Myanmar, Nepal, Nicaragua, Niue, North America, Northeastern India, Pacific, Panama, Papua New Guinea, PNG, Peru, Philippines, Puerto Rico, Reunion, Sao Tome and Principe, SE Asia, Sierra Leone, Sikkim, Solomon Islands, South Africa, Southern Africa, South America, Sri Lanka, St Helena, St. Vincent and Grenadines, Taiwan, Tanzania, Tasmania, Thailand, Timor-Leste, Trinidad and Tobago, Uganda, USA, Vanuatu, Venezuela, Vietnam, West Africa, West Indies, Zimbabwe,
How to Identify
A herb. It is a pumpkin family plant. It is a vigorously growing climber that can last for several years. The vine can be up to 15 m long. It has strong tendrils which can attach to fences and trees so that the plant can climb well. The choko leaves are about 15-20 cm across and have a rough feel. The fleshy fruits contain only one large seed. The stems have furrows along them. The choko fruit is produced in the angle where the leaf joins the vines. Fruit can be up to 20 cm long and they are rough or irregular shaped on the outside. There are white and green fruited varieties. Some fruit have sharp spikes on the skin. Inside the fruit there is one seed about 4 cm long. The flowers are separate. Male flowers are in clusters and female flowers are on their own. A choko plant produces a large thickened root tuber and the plant can re-grow from this tuber and go on growing year after year. Fruit can be green or white and can have soft spines.
Nutrition Score: 39/100
| Part | Moisture | kJ | kcal | Protein | Vit A | Vit C | Iron | Zinc |
|---|---|---|---|---|---|---|---|---|
| Root | 80 | 331 | 79 | 2 | — | 19 | 0.8 | — |
| Leaves | 91 | 105 | 25 | 4 | 1515 | 24 | 1.4 | — |
| Fruit - boiled | 93.4 | 100 | 24 | 0.6 | 5 | 8 | 0.2 | 0.3 |
| Fruit - raw | 94 | 80 | 19 | 0.7 | 15 | 14 | 0.4 | 0.7 |
How to Grow
The entire fruit is planted as the seed cannot withstand drying out. It is planted flat and thinly covered with soil. Often chokos start to develop shoots and roots while they are still attached to the original plant. These eventually fall off and continue growing if they fall on soft moist dirt. A spacing 2 m apart along a fence is suitable. Trellis support is required. A well drained fertile soil is needed. Cuttings can be used for planting. Plants do not breed true and a large variability of fruit types can occur.
Propagation: The seed should be kept inside the fruit when sowing. Plant a mature fruit — with the germinating seed still inside — to two thirds of its length with the widest end facing down. Stem cuttings 15–20cm long can also be used; plant them in a shady position and keep moist until rooted.
Medicinal Uses
An infusion made from the shredded fruit is used to lower blood pressure. The tubers act as a potent diuretic and are also applied for pulmonary ailments and to relieve intestinal inflammation. The leaves are said to have cardiovascular-modifying and blood-pressure-lowering properties, and are also used to dissolve kidney stones.
Other Uses
Chayote can be grown as a climbing plant to provide shade for other crops and help prevent soil erosion, while also improving biodiversity and attracting beneficial insects. Fibres from the stem have been used to make baskets and hats, and, as reported from Ghana, as binding material in the construction of mud houses. The flowers are rich in nectar and pollen and attract a range of pollinators. The fruit is consumed by both humans and wildlife, and the dense foliage can provide some shelter for small animals. The plant also offers some shelter for invertebrates in the leaf litter and undergrowth.
Wikipedia
Source ↗A fast-growing perennial climber reaching 12 m tall and 0.5 m wide, hardy to UK zone 10. Produces flowers pollinated by bees and insects with parthenocarpic development. Self-fertile and noted for attracting wildlife. Grows in light to heavy soils, mildly acid to mildly alkaline, in semi-shade or full sun, preferring moist soil.
Production
Fruit can be picked starting 3-5 months after planting and continued for many months. The fruit can be stored for several weeks. Tips can be picked regularly. Annual yields of 75-300 fruit per plant are possible. Fruit can weigh 400 to 500 grams. Tubers of 5 kg weight have been recorded. These are normally produced during the second year of growth and after a time of arrested development such as a dry season.
Other Information
It is a commercially cultivated vegetable. The leaves are popular. Moderately common throughout the country of Papua New Guinea but most important in mid altitude areas.
Notes
There are 10 Sechium species. It has some anticancer properties. Possibly now Sicyos edulis Jacq.
Names & Synonyms
Achojcha, Alcaiota, Bulung jepang, Cayota, Chaco, Chayotera, Chayoteste, Chayotli, Chinchayote, Chitungula, Chocho, Choco, Chouchou, Chow-chow, Chuchu, Cidrayota, Ebisusuuti, Fak mao, Fak meo, Fat shau kwa, Fo shou gua, Gambas, Gayota, Goorakathee, Gorakha-buthi, Gorakha-thi, Guispui, Harp jeung kwa, Hayato uri, Huisquil, Iskos, Iskus, Iskut, Khaugai, Labu sia, Labu siem, Li gua, Lukeru mutin, Machiche, Mak soe, Nakula, Mchuchu, Ngowe, Papa del aire, Phak soe, Pis, Saiotta, Saosety, Sayote, Se-uak, Shuga, Sioko, Skush, Soga sai, Sumsum, Sun ren gua, Susut, Toluteipi, Vegetable pear, Walu jepan, Witzayohkiliti, Xuxu
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