Chokos, also known as chayote, vegetable pear, christophine or mango squash, sometimes get a bad rap here in Australia.
However, they are a nutritious and versatile fruit and, when in season, are plentiful and affordable.
In fact, they are so plentiful that we sometimes wonder what to do with chokos!
Well, wonder no longer. Here are 15 fabulous choko recipes from around the globe to get you inspired. They range from simple to creative and cover both sweet and savoury dishes.
1. Baked Chokos
This is an easy way to turn chokos into a meal. Simply slice in half lengthways, remove seed and boil till tender (about 15 mins for medium chokos).
Place in a baking tray and scoop out a little more from where the seed was. Fill with diced bacon, finely chopped tomato and grated cheese. Bake in a moderate oven for 20 minutes then enjoy while hot.
This tasty little side dish from Garlic & Zest was a recipe brought home from a Caribbean island holiday.
Named “gratin de christophines” in the Caribbean, the recipe is what I’d probably call a gratin. A Creamy Choko (or Chayote) Gratin. It may not sound as romantic, but it certainly sounds (and looks) mouthwatering.
3. Choko Chips
Dare anyone to say they still hate chokos after sampling these!
These more-ish looking snacks were created by Janie Leigh, an LA-based food blogger.
Her location explains why she calls them “Chayote Squash Fries”. Above, though, I’ve translated that name into Strayan: “Choko Chips”!
4. Choko Salad
What, raw chokos?
Yes, you can eat chokos raw and this pretty salad from Aubrey’s Kitchen delivers up a flavour-packed side or light meal. Or make up a big bowl for a BBQ day.
The recipe includes step-by-step instructions along with variation ideas.
Get the recipe here.
6. Choko Pickles
Perhaps the most popular choko recipe ever, Choko Pickles are packed with flavour and let you keep enjoying your chokos in the months ahead.
This recipe is based on the recipes shared by Aussie home cooks many, many decades ago.
Get the recipe here.
7. Basic Boiled Chokos
Create a quick dish by peeling chokos, cutting into cubes and boiling for about 10 minutes or until tender.
For a sweet dish, add some sugar, honey, cloves and cinnamon to the boiling water. For savoury, boil in salted water and serve with butter and a little salt and pepper to taste.
Here, we’ve taken an old-fashioned “Mock Pear” recipe (made with chokos) from the pages of Nana Ling’s handwritten recipes and used a traditional French Tarte Tartin recipe to come up with a truly special dessert.
Your guests will never guess they’re eating chokos!
Could this be the ultimate vegetarian recipe? Mock cutlets made with potatoes and chokos were on the menu back in June 1935 when this recipe was published in The Queenslander.
12. Choko Dumplings
Grated choko goes into these amazing little dumplings which are a regional specialty from the Eastern part of Nepal.
This recipe can be made with store-bought dumpling wrappers or the recipe provided by the recipe author.
14. Choko Jam
In May 1942, this Choko Jam Recipe won the Daily Telegraph’s prize: a “War Savings Certificate” for one pound.
Is it still a winner today?
Boil up a batch and let us know in the comments below.
15. Mock Pears
Nana Ling’s Mock Pear recipe was a common one around at the time, 1941.
You simply peel, remove seed and chop choko into cubes and then boil in pineapple juice.
Serve it up with ice cream, yoghurt or use it as a pie filling.
I’m sure you’ll agree that these recipes are enough to convert the biggest choko sceptic into a choko lover.
Do you know another great way to enjoy chokos that isn’t listed here?
Add your idea or recipe in the comments below!