When I was a kid many Australian people had the humble Choko growing on their fence. You could use it as an added vegetable when you presented a Mutton Roast (these days called a Lamb Roast – let’s face it most Legs of Lamb we purchase are a little beyond lamb size – most of them are mutton huge).
Chokos grow on a climbing plant and look a bit like a pear. Some varieties have spines, while others are spineless. Colours range from green to ivory white. Chokos have a very mild flavour, often compared to marrow, so they are usually cooked with other stronger tasting foods. The words in this paragraph have been pinched from Google search.
Chokos are an all time favourite vegetable in Australia (well they were about fifty years ago). Chokos , or as they are sometimes known as chayote or alligator pear are a vine crop found in warm to subtropical areas. … they are also one of the most pickled vegetables in Australia. Chokos are available throughout the year especially in tropical Australia (well they were about fifty years ago).
Lightly boiled, smothered with salt, garlic, pepper and butter.
I am writing all of this to say that we should resurge the humble Choko. It fell out of favour because it was seen as the food of poor people. It fell out of favour because certain National Canners substituted, and were caught out as substituting, Choko as a replacement for apple or pear mush – which it did if you added just a little sugar.
But forget the history. I am a champion for the Choko.
I would like to see it resurge.
Did your grandmother/grandfather leave you any Choko recipes? If they did send them to me.
I’m Choko deprived!
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