The choko is a vigorous, perennial vine which is easy to grow. It can be propagated from a single sprouting fruit in late winter and spring. Plants will bear fruit in autumn and winter, when other fresh vegies are scarce. The best chokoes are those that are home grown - the ones you buy in the supermarket are often refigerated and have turned brown inside. Use them when they are very young and you don't even have to peel them.
Tip: peel chokoes under running water to stop the slime sticking to your hands.
If you have had them boiled and didn't really like them, take heart. Chokoes taste better braised in a stir fry because they easily take on other flavours.
Have a glut of chokoes and can't give them away, why not try the Choko Relish.
Stir Fried Choko
- 1 choko per person
- 1 clove garlic per choko
- splash of olive oil
- 1 tab chopped parsley
- splash of balsamic vinegar
- peel the chokoes, remove the seed and slice them
- stir-fry in olive oil with garlic and chopped parsley
- add a splash of balsamic vinegar at the last minute
- serve with meat, fish or chicken.
Stir-fry in sesame oil with garlic, ginger, chilli, chicken and any other vegetables you like. Add a dash of lime juice and some salt-reduced soy sauce.