Chayote / Cho-cho for babies
Chayote (also known as chocho or christophine) is a vegetable pear with a mild flavour similar to cucumber. It can be eaten raw or cooked, and when cooked in soups it absorbs surr…
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Chayote (also known as chocho or christophine) is a vegetable pear with a mild flavour similar to cucumber. It can be eaten raw or cooked, and when cooked in soups it absorbs surrounding flavours and takes on a texture similar to cooked pumpkin.
Nutritional Information
Chayote is an excellent source of vitamin C, which helps the body absorb iron and supports a healthy immune system. It also provides folate, crucial for cell growth and development, and is high in water content, aiding hydration. Its low calorie and high fibre content support a healthy digestive system.
How to serve chayote / cho-cho by age
Baby-Led Weaning
For BLW, offer soft-cooked chayote spears (about the size of an adult finger) from 6+ months. Ensure they are cooked until very soft so they can be easily mashed between your fingers. This shape allows the baby to grip the spear and self-feed effectively.
6–8 months
Smooth purée
Wash thoroughly, steam or boil until wilted and soft, then blend into a smooth purée. Combine with sweet potato, butternut squash, or lentil purée to balance the earthy flavour and boost iron absorption by pairing with a vitamin C-rich food.
9–11 months
Finely chopped and cooked into soft foods
Finely chop cooked callaloo and stir into soft rice, mashed yam, or scrambled egg. Can be added to a mild vegetable soup.
12+ months
Chopped, steamed or sautéed
Serve as a soft side dish, lightly sautéed in a small amount of olive oil. Add to rice and peas dishes or stews.
18+ months
Cooked, chopped pieces
Can be served as a side dish or incorporated into family meals such as callaloo soup or callaloo and saltfish (low-salt version).
Choking hazards & safety
Ensure callaloo is well-cooked and thoroughly chopped before serving to babies and toddlers. Stringy or fibrous pieces can be difficult to manage. Always check for hard seeds or any tough stems and remove them before cooking.
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