The coconut is the fruit of the palm Cocos nucifera and is affectionately known as the Swiss Army knife of the plant kingdom. The fibre can be spun into rope, the hard shell used as a drinking vessel or charcoal and the content is a high-calorie food and portable water. No wonder it is so popular in Austronesia. The Mutiny on the Bounty is supposed to have been triggered by Captain Bligh’s harsh punishment of the theft of coconuts from the ship’s store.

Coconut milk is a staple in many traditional cuisines around the world. Unlike coconut water, it does not occur naturally. Instead, solid coconut flesh from mature brown coconuts is pounded and mixed with water to make this creamy milk.

Chayote, native to Mexico, is botanically a fruit, belonging to the gourd family, Cucurbitaceae. It was a favourite of the Aztecs and is packed with nutrients and antioxidant compounds that provide many potential health benefits, especially vitamin C and folate (vitamin B9). It is low in calories, carbs and fat yet high in fibre. The flavour is mild; a cross between an under ripe pear and a water chestnut lending itself to both sweet and savoury dishes.

In Australia during World War II there was a scarcity of fresh apples so people cooked chayote chunks in imported apple juice and sugar. The lack of flavour works to its advantage because it can absorb any flavour and particularly marries well with fragrant, Southeast Asian spices and creamy coconut milk. #ChristmasGift