Cho Cho ( sometimes known as chayote and christophine) is a type of squash, it has a delicate taste.
Cho cho is rich antioxidant vitamin s B and C. The cho cho is usually treated as a vegetable and can be baked boiled or sautéed.
Experiment with the cho cho by using it as a fruit and eating it raw. Try adding it to a salad to make it more interesting. A bit like how an apple would be used in a Waldorf salad.
When used most people tend to peel them. To maximise the nutritional content of the cho cho you should wash it carefully and leave the skin on. A lot of the nutritional goodness in the food we eat is contained just under the surface of the skin - keep it and eat it raw or cooked.
To make it easier to use, cube or slice try chopping the cho cho in half length ways - expose and remove the hard seed. Keep the seed dry it out and grate it into your juices and smoothies to boost their antioxidant quotas.
Cho cho is already known as an addition to soups, meat and escovitch fish dishes where it absorbs the flavours and seasonings.
I have recently been introduced to a new way of using cho cho. It is prepared and seasoned using authentic herbs and spices and cooked as a side dish instead of roast potatoes - they are extremely low in carbs. I am sure this knowledge will add to their popularity.
If you have never tried this amazing food before, the best way to describe its taste is a cross between potato and cucumber.
There is only one disadvantage to this vegetable/fruit that I can find. They are extremely perishable. I have never tried freezing them. If you know of any way to make the cho cho last any longer, please drop me a note.
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Grown in a tropical climate
Net contents approx. 369g
of which saturates
of which sugars