The chayote, vegetable pear, or mango squash are plants that are in the same family as melons, squash, and cucumber.It is similar to the summer squash and grown in Central America.There are a variety of colors, flavors and cooking styles.Pick the right choko, and use it in your next meal, with a quick guideline.
Step 1: Go for a firm choko.
It is important to find a pepper that is not too soft.Try to avoid the wrinkled ones as well.You should not get bruised or blemished.
Step 2: You can choose chokos of singular color.
Light green is preferred.chokos can be either green or white, but you want to choose one that is not multi-colored.The multi-coloring is a sign of aging, and the white is usually too ripe.In some countries, large white chokos are used to replant or feed animals.
Step 3: Pick smaller fruit.
The fruit should be small and undamaged.This is a younger fruit.The larger chokos are not as good.
Step 4: The chokos can be refrigerated.
You can keep them in the vegetable crisper by using plastic bags.It will last from 10 days to a few weeks.
Step 5: Peel large chokos.
Larger chokos should be peeled before cooking.Gloves are a good idea because the peel is sticky.While peeling, running water can be used.Small chokos can be eaten raw.They can be used in salads, stew, and soups.
Step 6: The choko needs to be cut and deseeded.
Most of the time, the fruit is served whole.Halfway, quartering, or dicing are called for in some dishes.Cut it as needed for the recipe once it has been peeled.Unless you want a slightly nutty flavor, the seeds should be removed.
Step 7: Add it to stew.
The chokos can be added to a stew.Add the choko chunks once the stew is mature.The flavor of the stew will be absorbed if you put in the chokos late.
Step 8: You can make a stand-alone side dish.
When minimally prepared, chés are delightful.Cut your chokos and steam them.Once they are the right size, add some lemon or lime juice and finish with butter or olive oil.To make it taste better, add salt and pepper.
Step 9: Put your pies in the container.
Chunks take on other flavors.Cut the choko as you would an apple.Try using a few chokos in your next apple pie for a cheaper option than apples and a hint of nutty flavor.
Step 10: Deep fry choko.
Thin slices of choko can be dipped in batter or beaten egg.Fry them in hot oil until they are golden brown.
Step 11: There are mock pears to cook.
Pears are sometimes substituted for kakis in Australia.Try this recipe to replace the pear with something that grows faster and lasts longer.Peel, deseed, and quarter a choko.The chokos should be placed in a pan filled with water.Sprinkle in some sugar to make it sweeter.Some acidity can be brought in by squeezing half a lemon.Add some lemon flavor by squeezing the whole lemon.A few drops of pink or red food coloring can be used.The chokos should be slow-boiled until they are tender.It can be served with custard.
Step 12: It's possible to make a chutney.
You can make a great accompaniment to your favorite dishes by adding fruit and vegetables to a bit of seasoning.It can be used to make a dip or spread.This delicious side can be created using the following breakdown.Cut 2 chokos, 1 apple, and 1 onion.There are 2 tomatoes and 1 chili pepper.Add 1 cup of sugar.There are 114 cups of vinegar.Put everything in a saucepan and cook it.Bring the sugar to a boil and then it will take 1-2 hours to cook.
Step 13: You should stir-fry your choko.
Choko stir fry is popular in Vietnam.The choko soaks in the various flavors, keeps a nice, firm texture, and if the seeds are kept, adds that great nutty flavor.Try this recipe for a meal.Take 12 Tbsp. and mix it.pepper, and sugar.For ten minutes, cook your favorite cut of beef with fish sauce.The heat was 2 degrees.Fry a small amount of vegetable oil.The garlic is finely chopped.Add the beef and set it aside.Add 1 cup.The fish sauce has 2 chokos, which are sliced into batons.12 of water.There is sugar.Cook for 5 minutes.Stir and serve with spring onions and beef.