Chokos are high in folate and are a good source of vitamin C and manganese.
Leaving the skin on retains the flavour but some have spines that require peeling.
How to prepare
The choko is best served peeled, deseeded, sliced, either fried in butter or olive oil and garnished with balsamic vinegar and fried garlic. It also loves seasoning! It is ideal stir-fried with Asian flavours, tossed in with strips of chicken, or beef.
Diced it makes great chutneys, pickles and relishes and is a delicious addition to curries, stews and soups. Add it in just before the end of cooking and the choko will keep its shape.
Did you know?
Chokos are also known by eighteen other names, including ‘cho-cho’, ‘pear squash’, ‘mirliton’, ‘chayote’, ‘vegetable pear’ and ‘christophine’.
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