Christophene / Chayote / Chocho / Buddha Hand Squash


The christophene (Sechium edule), also known as chayote, sayote, tayota, choko, chocho, chow-chow, christophine, chouchou, cho-cho, mango squash, vegetable pear, shushu, sousout, chuchu, militon, guisquil, gayota, mirliton, Buddha hand squash, jipang, waluh, su-suzucca centenariachavote, xuxu, pipinela, pipinola or merliton, is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash and can be found worldwide.


All parts of the christophene:  fruit, the root, stem, seeds, and leaves are all edible.

The fruit does not need to be peeled and can be eaten raw in salads. It can also be boiled, stuffed, mashed, baked, fried, or pickled. Both the fruit and the seed are rich in amino acids and vitamin C.

In Taiwan, chayotes are widely planted for their shoots and the young leaves.

In the Caribbean christophenes are used for instance in stews: “Salt Fish in Coconut Milk“.

Your thoughts…

  1. this is the largest chocho I’ve ever seen!!

  2. Yeahhhh i was correct with the answer

  3. I did not realise that you could eat chocho raw and fry it. Have you got an recipes for raw and fried chocho.

  4. Thank you for the comments.
    Arlene – no I haven’t try christophenes other way than in a fish stew yet, but I will let you know if I do.

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