Chokos: Everything You Need To Know 🌱😍 | Everyday | Abc Australia

The Mystery of the Choko Unveiled

Hey there, fellow gastronomes! Today, we embark on a journey of discovery into the enigmatic world of the choko, a fruit that's as mysterious as it is delicious. Picture this: the texture of a broccoli stalk, the flavor of a zucchini, and a backstory that rivals a plot twist in Narnia. Join me, Thanh the Fruit Nerd, as we venture into the lush grounds of Melbourne University's Burnley Horticulture campus to unearth the secrets of this unconventional delight.

Choko: A Vegetable in Fruit's Clothing

What Anthony Albanese might not know, but we're about to spill the beans on, is the choko's uncanny ability to engulf anything in its path, much like a voracious backyard conqueror. Forget the mundane, folks; this is not your average fruit. While we affectionately call it the choko Down Under, our friends in Mexico, the birthplace of this green wonder, know it as the chayote. It's like the fruit world's best-kept secret, with a taste that defies its appearance.

The Choko Symphony: From Tender to Mature

Behold the choko in its full glory—a mature green pear-shaped marvel with the unexpected texture of a broccoli stalk and the savory punch of a zucchini. But wait, there's more! Meet its younger, tender counterpart, boasting a thinner skin and a sweetness reminiscent of broccoli. It's the real deal, not to be confused with the imposter, the false choko, lurking in the form of the common moth vine. Warning: the moth vine can be poisonous, so steer clear!

Stir-Frying Sorcery: Choko in the Kitchen

Now, let's talk culinary magic. Growing up with the Vietnamese tradition of su su, my mom whipped up a quick stir fry that could make your taste buds tango. Imagine five minutes of vegetable oil, shallots, garlic, fish sauce, salt, and sugar—the result? Choko perfection! Cooking these green wonders is an art; cut them in half, remove the seed (unless you fancy a nutty surprise), peel the skin, and stir fry for about five minutes. Voila! The translucent flesh reveals the savory soul of the choko.

But the adventure doesn't end there. Brace yourself, as not only the fruits but also the shoots are edible. Picture this: young shoots gently stir-fried to break down the fiber, resulting in a symphony of sweetness and savory goodness. It's a culinary masterpiece waiting to be explored.

From Table to Pot: Growing Your Own Choko Vine

Feeling inspired to embark on your choko odyssey? Growing a choko vine in your backyard is as simple as letting it shoot itself. Yes, you heard it right—chokos are viviparous, shooting from the seed within. Grab a choko, let it shoot at home, plant it in a pot, and when spring knocks on the door, usher your budding choko plant into the great outdoors. Just remember, these green wonders are a tad frost-sensitive, so winter is a no-go.

So, my fellow epicureans, whether you're stirred by the culinary allure of chokos or dreaming of a backyard choko vine takeover, embrace the unconventional, and let the choko revolution begin. Until next time, catch you later in the flavorful realms of gastronomic wonders! 🌱✨