White Chokos freshly picked for making warming Autumn/Winter food

(1/6) White Chokos freshly picked for making warming Autumn/Winter food

White Choko an abundant veg for roasts, stirfrys, chutneys, desserts and more

(2/6) White Choko an abundant veg for roasts, stirfrys, chutneys, desserts and more

A comparison of Green and White chokos. Both are quick easy to grow in good conditions and delicious to eat.

(3/6) A comparison of Green and White chokos. Both are quick easy to grow in good conditions and delicious to eat.

Choko - White For Sale (Size: Large) (Grown from Seed)

(4/6) Choko - White For Sale (Size: Large) (Grown from Seed)

Leaf of the Choko

(5/6) Leaf of the Choko

Choko - White For Sale

(6/6) Choko - White For Sale

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Choko - White

Sechium edule
Fruit Trees > Berries Vines and Climbers > Choko - White
A vigorous vine with large white fruit cooked as a popular vegetable. They are delicious when eaten at a small size. Very versatile and often used as a pear and apple substitute or supplement in cooking. Very hardy. Choko plants are perennial but die back... Read More
Other Names: Chayote, Xuxu

$19.75 ($7.75-$19.75 choose a size)

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event_busy When will it be in Stock?

We previously had the most to buy in Dec and Nov. With limited quantities for sale in other months. They are unlikely to be available in Sep and Jan. Special Note: This plant is in the top 25% of plants customers are wanting to know about. It is very unlikely that you will be able to purchase this plant unless you click above to be notified when it is in stock again. Please expect a delay on this item as we notify those who have waited the longest .

Specifications of Choko - White

Preferred Climate Warm Temperate, SubtropicalLearn About Climate Zones

Grown From SeedlingLearn About Propagation Methods

Max Height (when in the ground with good conditions) 1-2m

Plants required to Pollinate 1 (Self Pollinating)Learn about Pollination

Can it Handle Frosts? Yes

Amount of leaves in Winter? No Leaves (Deciduous)

Suitability in Pots Yes

Fruiting/Harvest Months , February, March, April, May, June

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Palm - Dwarf Acai

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Late variety with large elongated fruit with dwarfing characteristics. Trees fruit at under 5m. Acai (pronounced Assa-ee) have brightly coloured skin of purple and red. The flesh is smooth and almost fibreless. Very sweet and good quality, high in calcium and iron. Produces well and is fairly consistent. High in anthocyanin compounds and reputed to be a highly nutritious fruit. Best for tropical areas.
Buy 1+ @$59.00ea usually:$69.00ea

Longan - Haew

$79.00 ($79.00-$79.00 choose a size)

Haew is a late maturing cultivar. The high quality fruit is medium to large in size with a rather small seed. Being a late fruiting cultivar it tends to bear in alternate years. Marcotted trees will commence bearing in 2 years.

Lychee - No Mai Chi

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Loquat - Nagasakiwase

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The best Japanese variety so far, it has deep orange flesh, high flesh/seed ratio and very sweet flavour. Earliest variety to ripen. Thinning fruit will enhance fruit size. The Nagasakiwase often has 2 crops a year in the subtropics. The first crop in April / May then again in August. We have found by cincturing in summer, the August crop has a much larger crop and better fruit size.
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Cassava

$4.95 ($4.95-$19.75 choose a size)

The tuberous root is white and has a satisfying but bland taste. Harvest can start from earlier than 12 months. Tubers are best dug when small and used within a couple of days or stored in the ground on the plant.Cassava is a shrubby plant growing to about 1-3m, with thin stems and attractive large palm-shaped leaves. A perennial shrub cassava produces a high yield of tuberous roots in 6 months to 3 years after planting. The tubers are the main part that is eaten, but the leaves can be enjoyed as a vegetable dish. Cassava is an important daily source of starch for 300-600 million of the poorest people around the world. It is among the most productive uses of subsistence land, producing 40% more starch than rice, and 25% more than maize. Note that all cassava is poisonous!! In some bitter varieties, all parts of the plant are laced with a highly toxic poison (hydrocyanic or prussic acid). Sweet varieties have lower or marginal concentrations of the toxin. But the more toxic varieties produce bigger tubers! Plants from the tropics have evolved toxins as a defence against predators more so than those from temperate climates which is why they require cooking in order to eat them. Thorough cooking dispels or denatures the harmful toxins, and makes the remaining portion safe to eat. Powdered cassava is treated like a flour and made into cakes, unleavened bread, pasta, crackers. Sliced cassava is also made into crisps. Flat bread made from cassava meal can keep for a year without spoiling. Dried chips or pellets are used as animal feed. Young tender leaves are rich in Vitamin B and protein, but also has more of the toxins. They are eaten as a vegetable. Like the tubers, they have to be boiled for minimum 15-20 mins in an open topped vessel to remove their toxins.Best grown without the use of fertilisers as too much vegetative growth is promoted at the expense of tubers
Buy 4+ @$4.95ea usually:$5.90ea

Yacon - Apple of the Earth

$19.75 ($3.95-$19.75 choose a size)

Also known as the 'Earth Apple' this is one of the ancient crops of the Inca's. This relative of the sunflower is popular to the people of Columbia, Ecuador and Argentina. The plant produces large tubers similar in appearance to sweet potatoes, but they have a much sweeter taste and crunchy flesh. The tubers can be eaten raw as a refreshing treat on their own, finely sliced and mixed into salads,boiled or baked, fried as chips or prepared as a pickle. There is also commercial interest as a flavouring for yoghurt. They are sweet, juicy and almost calorie free. The main stem can also be used like celery. The texture and flavour have been described as a cross between a fresh apple and watermelon. The plants are vigorous, herbaceous, perennial and extremely hardy tolerating hot summers, drought and poor soils. The foliage of the plant dies back in the winter after flowering at which time the tubers are harvested carefully to avoid damage to the tubers. They tend to continue sweetening if left in a cool dry and dark place for a week or two before consumption. The reddish rhizomes are then replanted for the next season.
Click Choose above to view Specials

Choko - White Reviews & Tips

Star Rating

Customer Tips & Reviews Choko - White★★★★★ 4.8 of 5 stars

Carole McKechnie ★★★★★ 4y ago

Yamba, NSW, Australia

Choko - White

Love them good for plckles good to eat

Mildred T. Ambatang ★★★★★ 4y ago

Baguio city, Philippines

Choko - White

Id known its english name when i was 15...choco grows so well here in my province because of the cold weather.. sauted choco when sliced in strips are delicious... slicing them into cubes can be to boiled chicken. It can be veg salad also.

branny1 ★★★★ 9y ago

RUNCORN, QLD, Australia

I didn't buy a choko plant. I bought a choko from my local coles, and sat it in the kitchen. A week later, I had fifteen cm of vine coming from the top.I have literally done bugger all to get this to grow. I had a large styrofoam container -the type yo...

sonya ★★★★ 15y ago

Capella, Qld, Australia

I did have to eat them as a child, but as a gardener always wanted to grow one successfully, after a lot of trying I have one in Capella,Central Highlands of Queensland. Having read about the tubers you can bandicoot in my Organic Gardening Aust. Jacqu...

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