Choko or Chayote
The choko was cultivated as a vegetable by the Aztecs in Central America, where it is originated and after the conquest of Mexico, it spread to other tropical and subtropical regions. It runs wild in Australia where it is a common garden vine and sometimes a pest. The choko is a perennial with large green, ridged, oval fruit that are fleshy and have hairy, spiny or smooth skin. They contain a single large seed that can germinate within the fruit. The seed, fruit, young shoots and leaves, and the large, starchy tubers can all be eaten. Choko has a subtle taste and readily takes on the flavours of other ingredients. Using a peeler to remove the tough skin, cut along the ridges and remove any leftover skin. I normally remove the seed. The Cantonese cut the choko in slices or shredded and stir-fry with dried prawns or any meat. Used in chutneys, pies, preserves, desserts and stews.
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