Choko Botanical Name: Sechium edule (Cucurbitaceae)

General Description/History: - From the same family as pumpkin, melons, cucumbers - Pear shape - Pale green corrugated skin - Fine hairs on skin - Grow on a trellised vine. Select firm unblemished chokos with full green colour. Peel and remove the core, slice into large pieces and boil or steam. Stuff halved chokos, use sliced in soups or casseroles. The choko is a tropical to subtropical plant which grows in warm, humid conditions. Severe frost will kill the entire plant. Irrigation is essential if the crop is not grown in an area with moderate to high rainfall. Rich, nutritious soil is preferred and good drainage is required. Whole fruit are planted about 10cm into the soil with the large end downwards at a 45° angle. The choko vine has large tendrils which aid it in rambling and climbing. The choko vine is trained onto a trellis to assist in growth and harvesting. Originated in tropical America. Francisco Hernandez, an early Spanish historian who spent seven years in Mexico in the mid sixteenth century, recorded that the chayote was a common vegetable with the Aztecs prior to the Spanish conquest. After the conquest, the choko was taken to all tropical areas of the New World and became a staple item in the diet of West Indians.

Alternative Names: Chayote

Availability:  Month  Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec   Availability                                                                         Available in July, August, September, October, November and December

Growing Areas: QLD - Atherton, Coastal Regions, Far North Queensland, Queensland North Coast NSW - Coastal Regions SA - Adelaide Plains.

Nutritional Value: An excellent source of vitamin C and a good source of dietary fibre. 75kJ/100g.

Storage/Handling: 7-10°C and 90 - 98% relative humidity. Consumer Storage: Store in an airtight plastic bag in the refrigerator crisper.