The choko (also known as chayote, christophene, vegetable pear and custard marrow) grows on a luxuriant vine the leaves that resemble those of the cucumber, though they are much larger. It is a member of the gourd family and the fruit resembles a large pear and can be green or white with deep ribbings.
The outer skin can be smooth or very prickly. The prickly skinned ones are locally known as sousout plim. The choko is usually boiled and used in salads, gratinated or as accompaniments to meat dishes. It has a very mild flavour, often compared to marrow.
When selecting chokos look for the firm ones that are even coloured with not too deeply wrinkled. All chokos are usually peeled before cooking. Cut the choko in half or quarters and remove the seed. Some people eat the seed and it has a nutty flavour. If boiling or steaming, it is recommended that you leave the skin on. This helps to retain the flavour and keep the integrity of the choko. The choko will usually be cooked for about 15-20 minutes or until tender.
The choko shoots are also used as a vegetables and fall in the greens or bred category.
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