Growing Choko/Chayote, also Chayote squash, christophene, chouchou, mirliton

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01 Jun 12 (Australia - arid climate)
The trick to peeling chokos is to first split them in half, sprinkle some salt on the cut surfaces then rubbing them together to rid them of the gooey substance. This works really quickly like magic!
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06 Jun 12 Ryan (Australia - arid climate)
- how about the recipes though, get a bit bored with steaming or pan frying. Surely there must be more ways to use them ?
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07 Nov 12 (Australia - sub-tropical climate)
A few recipie ideas: - Choko Pickles (plenty of recipies on the web) - Starter: Choko soup - Main: Creamy Basil Choko Ingredients: 4 rashes bacon, cut into strips 1 medium onion, diced 3-4 chokos, peeled & cut into 1/8 pieces 1/2 cup evaporated milk (or cream) 2 tbl sp parmesan cheese 2 tbl sp chopped fresh basil 1/2 tbl sp oil Directions: fry bacon until crispy, remove from pan & place in a baking dish. Cook in bacon fat & oil until translucent, remove from pan & place in baking dish. Add choko pieces to baking dish. Pour evaporated milk (or cream) over top, sprinkle with parmesan & chopped basil Cook in oven at 180c for 30-45 min until choko is tender - Desert: 2 Choko pealed and sliced into 1/8 and poached with 1/2 pod vanilla (or 1/2 tsp essence), 1-2 cloves and 1/4 cup sugar. Serve with icecream.
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15 Jun 12 (Australia - temperate climate)
Choko is great chopped up and stirred into curry dishes. Fried in butter, sprinkled with herbs and sweetened with honey is nice too. It can be cooked to a mush for use to thicken (give body to) soup and casserole dishes also.
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