The humble choko

We have inherited an entire patch of choko vines when we moved to our new property a few weeks ago.

I am originally from Canada and Choko seems to be an Australian thing. I didn’t quite know what it was.

My husband said that it has a love/hate relationship with the general Australian population if you grew up here. It was a classic veggie to serve in the 70’s and 80’s of Australian family life. The reason why it has a bad rap is because it was prepared over-boiled and what was presented on the plate to the less-than-enthusiastic child was a slimy, bland and mushy greenish thing.

I don’t like to waste food, and since I don’t have any bad memories of it, I was willing to give it a go. We are harvesting at least 4 per day (sometimes dozens at a time!)

It hails from South America and is known as Chayote there. It is considered a fruit because it has a seed. Grows on a vine that is very prolific in the right growing conditions.

It produces large avocado sized fruits that are fleshy on the inside. The taste is hard to describe, akin to subtle zucchini maybe. So, you can literally put it in everything.

Some ideas:

  1. Choko Chocolate Bread (recipe below)

  2. Old English Choko Chutney (recipe below)

  3. Stir fry’s

  4. Stews

  5. Curries (I made a delicious pumpking and choko Indian curry…another abundant producer is our pumpkin patch!)

  6. I put it in bolognese, because why not!

  7. I have made an apple and choko crumble pie - got a big tick from my fussy 7 year old with a discerning palate!

    Choko chips (roasted in the oven with garlic and lemon…the browned edges are loved by my family, they have a lovely nutty flavour)

    Neighbours of ours have made a delicious porridge with stewed choko, cinnamon, apple and pears.

    Next on the experimentation recipe is Cheesy Choko buns for a savory take on the sweet bread recipe. I will trial this a few times before sharing the recipe to make sure its a winner with my family first!

    What I love about Choko <3

    -It makes the chocolate bread really moist and light
    -It bulks up curries, stews and pasta sauces
    -It grows abundantly and quickly
    -It is very high in Folate (vitamin b9), good amount of vitamin C and a host of other great minerals and vitamins from a natural source.
    -great dietary fiber content so can help regulate metabolism

    Give it a go in one of these recipes if you can find some, or better yet, plant some in your garden and impress your neighbors with a few nutrient dense recipes with the humble choko.

  8. The following is an AI written paragraph - a feature I haven’t used before and a feature I am hesitant to explore. I value authentic content….but I was curious. Interesting to see how it collated the internet with the topic: “Write a paragraph on chayote / choko benefits” and the below is what it did:

    Chayote, also known as vegetable pear or mirliton, is a versatile fruit that offers a range of health benefits. This low-calorie, high-fiber food is a great addition to a balanced diet, aiding in weight management and digestive health. Chayote is packed with essential nutrients like vitamin C, vitamin B6, folate, and potassium, supporting overall immune function and heart health. Its mild, slightly sweet flavor makes it a versatile ingredient in both savory and sweet dishes. Whether steamed, roasted, or raw in salads, chayote is a nutritious and delicious addition to any meal.


OK- back to my content and writing….

I’d love to share a couple of Choko recipes with you…

Choko Chocolate Bread

I use Bob’s Red Mill Gluten Free self-raising flour mix but this can use plain flour instead.

-2 C flour
-2 tsp cinnamon
-1 tsp salt
-1/4 cup cocoa powder
-1/2 tsp baking powder
-1 tsp baking soda
-1 cup sugar (I use rapadura sugar or australian organic cane sugar)
- 1.5 cups olive oil (yes, it is a lot but it makes it light and no dairy is used this way)
- 3 eggs
-2 tbsp citrus zest (I saw citrus because I don’t always have oranges…I have used lemons with this and lime could work too)
-1 tsp vanilla
-2 cups choko, grated (skin peeled and pit removed, I cut into big chunks then grate)
-1/2 cup chocolate chips (I use dairy free chocolate chips, our fave is Loco Love from Byron Bay)

Pre-heat oven to 325 degrees F.
Line 2 small baking tins or one medium sized with baking paper.

In a large mixing bowl, sift flour, cinnamon, baking soda, baking powder, cocoa powder together.

Whisk eggs, oil, sugar, vanilla and zest together in a separate bowl.

Fold flour into the egg mixture. Add grated choko and fold in. Fold in the chocolate chips.

Pour batter into the lined tins and sprinkle a little sugar on top if desired.

Bake for 30-45 minutes or until a knife inserted into the cake comes out clean.

Can be served warm or cold - great with a hot cup of tea!

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