Choko Chanel. How to cook chokos

Despite being a gourd – which traditionally grow on a stem close to the ground – chokos are the social climbers of the vine world. Plentiful in Australia, they are also known as chayote, christophe, xuxu and belong to the cucurbitaceae family, as do melons, zucchinis and pumpkins. These ridged, cucumber-pear like vegetables’ appearance can often deter the uninitiated cook, however they are delicious and lend themselves to some very tasty dishes indeed. If in doubt about where to start from, think zucchini-style recipes and work from there.

Chokos, also known as chayote Sechium edule are a type of green, wrinkled squash belonging to the gourd family (Cucurbitaceae). They are native to Central America but are now cultivated in various tropical and subtropical regions around the world. Chokos have a mild, crisp texture and a subtle, slightly sweet taste.

Nutrition notes
1. Chokos are low in calories, making them a good choice for those looking to manage their weight.

2. Chokos are a good source of dietary fibre to help regulate bowel function, prevent constipation and may contribute to a feeling of fullness, aiding in weight management.

3. Chokos contain various vitamins and minerals, including vitamin C, vitamin K, potassium and folate. Vitamin C is essential for immune function, collagen synthesis and antioxidant protection, while potassium is important for maintaining healthy blood pressure.

4. Chokos contain antioxidants, which help neutralize harmful free radicals in the body. Antioxidants play a role in reducing oxidative stress and may contribute to overall health and disease prevention.

5. Chokos are versatile and can be prepared in various ways. They can be eaten raw in salads, cooked in stir-fries, soups, stews and baked.

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Choko Chanel

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  • Author: Samantha Gowing
  • Total Time: 45 minutes
  • Yield: 4 as a side 1x
  • Diet: Vegetarian


Units Scale

2 small chokos, skin on
1/2 teaspoon butter or olive oil
1 teaspoon fresh thyme, chopped
3 rashers lean, gluten-free bacon, finely sliced

3 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
200ml extra virgin olive oil
1/2 butter lettuce, washed, dried, roughly torn


  1. Boil the chokos in plenty of water for 20 minutes, skin on.
  2. Remove from pot and set aside.
  3. Meanwhile heat butter and/or oil in a small heavy based skillet.
  4. Add thyme and bacon and cook gently until transparent, remove form pan with slotted spoon and drain on paper towels.
  5. Using the same pan, heat residual bacon fat/oil in toast bread cubes until they become crispy croutons – set aside.
  6. Combine dressing ingredients in a large bowl.
  7. Slice the chokos into 1 cm slices and add to dressing.
  8. Allow to marinate for about 15 minutes.
  9. Then toss with thyme, bacon, croutons and bitter lettuce to serve.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Chokos
  • Cuisine: Healthy

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