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Old 03-16-2015, 05:53 PM   #1
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Choko - A rather uninspiring experience

I was in the greengrocers near the stables on Saturday buying a sack of carrots for the Wonder Horse when I spotted something new. It was roughly pear-shaped and had pale green, smooth skin. The owner of the shop, who came originally from Australia, told me it was called a choko "down-under".

Never being one to turn down the chance of a new experience I bought one and brought it home. Looked it up in Jane Grigson's veg book and discovered that there are various "designs" of this vegetable (smooth, spiney, ridged, white green, etc., which is also called a chayote, a christophene and lots of other names. It seems it's popular in Caribbean, South American and Mexican cooking.

Sadly it was a grave disappointment - bland and boring. I steamed it as the shop lady suggested. Didn't taste of much so I delved into my store cupboard and made a slightly spicy tomato and olive sauce which redeemed it a bit but I don't thing I'll bother with one again. Jane Grigson hit it on the head when she described it as "pale-flavoured". The best I could say about it is that the pale green colouring of the one I bought was very pretty and just what I want for the walls in my dining room!

Is it much used in north American cooking? If so what do you do with it to make it a bit more interesting?
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Old 03-16-2015, 06:11 PM   #2
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Here they are called Chayote..they remind me of a toothless little man. lol

Like most squash, they are bland in flavor but there are many good things to be done with them. Here's a few...
Best Chayote Squash Recipes | Yummly
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Old 03-16-2015, 06:20 PM   #3
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Quote:
Originally Posted by Kayelle View Post
Here they are called Chayote..they remind me of a toothless little man. lol

Like most squash, they are bland in flavor but there are many good things to be done with them. Here's a few...
Best Chayote Squash Recipes | Yummly


Some interesting recipes there. JG did say that recipes for courgettes are worth trying. Thanks, Kayelle.
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Old 03-16-2015, 07:13 PM   #4
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I tried it and was disappointed as well. I won't be buying that again. Sucker was expensive.
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Old 03-16-2015, 07:16 PM   #5
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...and in Louisina they're called merlitons.
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Old 03-16-2015, 08:31 PM   #6
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Chayote squash -- it's a snoozer
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Old 03-16-2015, 10:22 PM   #7
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Love corn and merliton maque choux. Crawfish stuffed merliton. It takes on the flavor of other ingredients.
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Old 03-16-2015, 10:55 PM   #8
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Chayote are the right texture for pickles.
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Old 03-17-2015, 12:46 AM   #9
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I would have no objection if they weren't "exotic" and expensive here.
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Old 03-17-2015, 01:04 AM   #10
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We tried it. Once. Meh. Price range for it is all over the map by us. We've seen it priced per pound, from 99 cents to $1.99. We've also seen them for almost a dollar each per piece. Passed all of those places up. But when we found it in a heavily Hispanic area of Worcester we took a chance - at 3/$1.00. 34 cents? OK. Barely worth it.
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