Chokos have a bad reputation in Australia. People remember them from their childhood being served up boiled to within an inch of their life, and presented as tasteless, colourless, dull vegetables. They were a abundant vegetable during the lean wartime years and often grew over the dunny in the back yard.
And then of course, there was the horrified rumour that McDonalds used chokos in their apple pies (Actually homemade choko "apple" pies are delicious)!
But in other parts of the world the humble choko is a highly valued, nutritious and versatile part of the diet. Every part of this plant can be eaten - the leaves, stems, roots, tendrils, flowers and the commonly known fruit. It is often eaten raw or steamed, grilled, baked, stir-fried, stuffed, sauteed, mashed, grated, candied or pickled in salads, curries, stews, soups, casseroles, souffles, fritters, dumplings, drinks, relishes or just on its own. A healthy tea can also be made from its leaves.
Chokos are highly nutritious, being very high in vitamin C and other essential vitamins, minerals and fibre. They are easy to grow in subtropical and tropical climates and are also useful providing shade, fibre for baskets and fodder for animals. They are an ideal vine to grow on the fence around the chicken pen as they also benefit from the nutrition in the leaves.
Chokos originated in Mexico where they are called 'chayote' and are now also known by many names around the world including chayote, su su, chow chow, christophene and mirliton, to name but a few.
A super food
Chokos are particularly high in Vitamin C, folate, amino acids and fibre
Traditional medicine in Mexican traditional medicine practitioners recommend a tea made from the leaves to dissolve kidney stones. More on tea here.
Preparation
You can eat the skin but the more mature the fruit the tougher the skin will be. Peel it under cold running water to wash away the slightly irritating sap it exudes or wear gloves while peeling. Alternatively cook it first and then peel.
Raw choko
Use the young fruit raw grated or finely sliced into salads while they are tender and juicy. They are a delicious ingredient in slaws, green salads or salsas.
Use it as you would cucumber and even as a substitute for green papaya in the Thai green papaya salad.
Sliced young choko are also great to use as vegetable sticks to go along with dip.
and the young tendrils are also delicious raw.
Cooking with choko
In most cases chokos can replace zucchini or squash in recipes - boiled, steamed or stuffed. They also make a nutritious and unassuming 'filler' in curries, soups, stews, dumplings and stirfies.
The seeds can be removed or cooked along with the flesh and eaten too.
For low carb diets, chokos with their firm structure, similar to zucchini, are also great as pasta substitutes in lasagnes or as 'zoodles'. The can also replace potatoes - bake them or even mash them.
The choko is a great vegetable to 'hide' in kids food such as grated into spaghetti sauces, muffins, patties and omelettes. Their nutritional benefits and bland flavour also make them an ideal first first for baby.
Choko tendrils (referred to in China as 'dragon's whiskers') are often used in Asian stir fries but can also be steamed like asparagus. In Reunion Island the young tender shoots are fried with beans and called “brèdes darling”.
Pickles, chutneys and preserves made from choko are very popular - often turning up at fetes and church sales around Australia.
Sweet dishes from choko include choko pie, choko cake, pureed choko, choko jam
The roots can also be roasted, boiled, fried, and, occasionally, candied. Some cultures prepare the roots by cutting them up and deep frying like French Fries.
Growing Choko
As chokos already contain their seed they are fairly easy to grow from ones bought in the fruit shop.
Choose one that has a healthy looking tip as this is where the the shoot will sprout from.
As the shoot emerges the fruit will start to shrivel.
Once the shoots are a couple of centimetres long plant the fruit at an angle with the sprout exposed.
You can either plant it directly in its permanent position outdoors or in a pot until it is ready for transplanting.
Prepare the soil with plenty of well rotted compost in order to get a good crop.
Chokos needs a trellis or fence to climb up and they prefer to be sheltered from damaging winds and hot afternoon sun.
Chickens will benefit from the shade they provide if planted over their run as well as enjoy picking on the shoots, leaves and fallen fruit.
Water the plant well during fruiting times and keep compost and mulch topped up throughout the life of the plant.
Further information
This is really interesting website dedicated to the choko and includes amazing information, recipes and more. See Mirliton.org