Yes, we eat the skin and seeds on very young chokoes. It is very thin and not easy to peel when they are very small. Thank you for your feedback and for watching;-))
✨☀️✨Funny Ive just put a peeled and cubed choko in a curry I’m making and had no experience of slime. Im in New Zealand where they grow wild like an invasive vine so many people are cautious growing them. But now food has skyrocketed in price, every vegetable is precious. 🍵🥣🥣When adding to a curry a little hint I have is to add them 20 minutes before serving so they’re on the slightly crunchy side... in a hot curry that sensation is divine and almost palette cleansing..cooling the mouth while also absorbing the curry flavours. Very underrated. ✨
What a fabulous tip Andrea, thank you so much for sharing. I’m sure our viewers will find it equally as helpful. I’ve never added it to a curry but I definitely will next time. Sad to hear you food prices have increased so severely there as well. I get bill shock every time I shop now. Good for you stretching your Kiwi dollar further to make healthy nutritious meals for your family. I bet quite a few old time budget classics return to our dinner tables due to the current economic situation. Thanks for watching, taking the time to connect and leave such useful information and a great Choko hack. Have a great week and greetings from across the ditch.;-))
Good tips thank you. To avoid the the stickyness you can also just cut off each end let it sit for a minute and the sticky stuff sweats out each end, wash it off and then peel it normally without water.
Wow, I am definitely trying this. What a wonderful helpful tip. Such a friendly helpful community we have here, sharing useful hacks to make life easier. Thanks for taking the time to share and of course, for watching.;-))
Thank you for doing this. I can't tell you how many times I have purchased Chayote and then it goes bad because I did not know the proper way to prepare it. Healthy and yummy my mom will be proud!
+marie henry thanks Marie, it's a delightful mild, low carb verge that kids love too. Just make sure to peel them with wet hands because they can get slippery. When we have an abundance of them Richo doesn't even peel the baby ones, just washes them and slices them whole. The skin is very thin and doesn't need removing when they are very small. Just another tip hope it helps and I'm sure your Mom will be pleased with your efforts. Good for you and thanks for watching and taking the time to leave such a lovely comment. Hope you have a great week.;-))
You can cook it by sutae-ing garlic and onion, you can also add tomatoes but that's optional. Add pork or chicken and then peper and salt. Add the chayote afterwards. . You can add a little water. Add msg to add flavor. This is best partnered with rice.
Yes that would be a great addition, I have added crushed anchovies or capers as well, depending on what it’s accompanying. That’s for the suggestion and for watching.;-))
+Gala in the kitchen thank you very much, we do a delicious Choko/chayote pickle too. It's seems like when we have them in abundance all of our gardening friends do too. Glad you like it and thanks for watching and taking the time to comment.;-))
+Gala in the kitchen glad to help, we have bother the white variety and the green variety. When they are plentiful we collect the very young ones, we don't even peel them simple slice them, seed heart skin and all and cook them. They must be small though no longer than about 100mm or 4 " long. Before they get a chance to get a thick skin and a woody centre. Saves a lot of time and you get less slimy residue on your skin. They are low carb, filling and delicious. The mild taste is great for kids too. Thanks for the feedback.;-))
Thank you so much for the information! I didn't know they can be white also. I looked at your blog and didn't find any photos of chayote plant. I also learned from Wikipedia, all parts of plant edible. Do you use other parts of plant?
+Gala in the kitchen we have a UA-cam video on our garden , a couple of tips and a fun little day in the life of cheekyricho video. Our garden video showed many of our trees and plants, we have since added a blood orange and ruby grapefruit and a pixie peach tree to our micro orchard. Our herbs and vegetables are seasonal and I can't remember if the white choko was fruiting at the time of filming. We have a self seeded tomato growing up the fence to the second storey of the house. The tomatoes are divine, and I can simply harvest them from the deck without having to make a trip downstairs to the garden. It is growing out of a join in the concrete and obviously loves its location. We eat the skin and seeds of the young chokoes and have heard the bulborous root is also edible, unfortunately eating that would mean the end if the vine so that's not really an option for us. Richo tried cooking up a bunch of the tendrils once but they weren't. Ice to eat. You have given me an idea to use the leaves as you would a grapeleaf, I'll let you know how that works out. Welcome aboard we hope you enjoy our journey. Thank you for the great feedback.;-))
That’s great Jane, we also have a recipe using chokoes/chayote in white/bechamel sauce. It’s really good for kids, they’ll eat most veges with white sauce lol. Thanks for watching and taking the time to leave your nice feedback.;-))
Choko is a good filler if you want to stretch the budget. it has nutrients in it. It has a neutral taste, and will take on the flavour of anything it is added to.. You can cook it with skin on then peel it crush it like mashed potatoe put in a curry , pumpkin soup with onion and salt and pepper, make jam with frozen berrys added, i even suspect you could put it in a chocolate cake. It will pick up the flavour of whatever it is added to.
I hadn’t thought of using them in sweet baking but your crumble idea has left me considering a spiced strudel with almonds and sultanas. I think it would make great baby food puréed due to the mild taste. I’ve just got to find me a baby to test my theory lol. Thanks for the additional information. I’m sure our viewers will find it every bit as useful and helpful as I do. Thanks for sharing. Sharing is caring.;-))
I agree wholeheartedly and they are such an easy vegetable to grow, are very versatile. I bake them , mash them, use them In stir fries, soups and casseroles. Preserve them in pickles and chutneys and they can be very economical as well. The mild taste encourages children to eat another vegetable. They a a winner in our home and sounds like they are in yours as well. Thanks for the great feedback and for watching.;-))
Thank you very much, thanks for stopping by, glad you enjoyed it. You come from a lovely part of the world, we have been there a number of times. Thanks for watching.;-))
Thin slices is something I have not tried but I certainly shall. I have found that putting the large, tough-skinned chokos in boiling water for 30 minutes then immersing them in cold water will make it peel like a banana.
+Another Amateur terrific tip Another Amateur, will definitely give that a try. I steam pumpkin before peeling it so it makes sense to do the same with the Choko, so glad you shared that trick, I can't wait to try it. The small thin skinned ones don't even get peeled or seeded here. Simply slice them with wet hands and cook them, the skin is barely noticeable texture wise and the little seed isn't at all tough like the mature fruit. We've been making home made butter and slathering it on, kind of defeats the purpose of the low carb side dish but the flavour is worth it. Thanks again for the feedback.;-))
Thank you! Such an underrated low carb easy to cook and eat vegetable . Grows abundantly and has lots of interesting ways to prepare them. Glad you liked it thanks for watching.;-))
i could give this video hundreds like. it easy enough that even a person who only know how to boil instant noodles can dream of cooking. Gonna try doing it tomorrow 😀
+Shah. F thank you very much, this is really delicious and when chokoes or chayote are in season it's really economical and low carb as well. We eat it very often and enjoy it every time. Thank you very much for the lovely feedvack and for watching.;-))
cheekyricho cooking my grandparents eat them all the times too. I don't but i thought maybe i could make it when my grandmother is sick but i am kinda embarrased to ask her to show me how to make it. But with this video i think i can try it straightaway and it will turn out not 100% wrong😅
+Shah. F yes it will be perfect. Just make sure you peel it with wet hands, preferably under running water if you can because they can make your hands feel slippery. It won't harm you but it does feel very nice. Your Grandmother will be very pleased with your efforts. I learnt so much from my grandmother and she was happy to share her knowledge with me. Don't be afraid to ask her advice or her favourite recipes I think you will be surprised at how happy she will be to share her wisdom, it will make your bond stronger and her knowledge will be passed on to your generation to share with future generations. It's a winning combination. Sadly my grandparents have all passed away but I have very fond memories I spent time in the kitchen with them. Make sure you make the most of your Grandparents, they won't be here forever.;-))
cheekyricho cooking yes i hope and thinks they will like it,hope i dont mess up on the amount of salt though. With instant noodles,i often mess up with the salt because i add salt from the drawer too. I can't really ask my grandmother to teach me to cook something because she will call me everytime she cooks if i do that. For example if i ask her to make me something one day(for example tea), she will start making it everyday despite she knows i usually dont like tea. But i do make the most of them,laugh together etc. Thanks for sharing about ur grandparents too,it was nice to read :-)
+Shah. F with adding salt just add a teaspoon to the cooking water, most will be poured away anyway and always taste food before you serve it. I call it adjust the seasoning, that way you can always add a little more if you need it but you can't take it away. I know what you mean about trying to please you. When my parents were newlyweds my father mentioned he liked Cabbage Rolls, (there is a recipe for it in my channel), my mother was keen to please him so she found a recipe and made them. He loved them and her so he told her so. Well, she made them so often to try and make him even happier that he got sick of them LOL and didn't have the heart to tell her because he didn't want to hurt her feelings. When he did have the courage to tell her she never made them again, it turns out she didn't like them anyway HaHAHa. I'm glad you have a good relationship with your grandparents, they can be great fun.;-)) I know mine were.
Heya, I'm not sure if you guys are still updating this channel but I'm looking for choko chutney, and you mention you made one but I can't find it! Help?
Thank you very much alleypuss, we are uploading video recipes every week. We have a tomato relish and all many of sauces, butters, jellies and jams. I can't think why I haven't uploaded the choko chutney recipe. It is now on my to do list. Thank you for requesting it and thanks for watching.;-))
No such thing as a dumb question.It doesnt taste slimy,it has a very mild flavour,bit like a zucchini (courgette) or marrow.They even use it in apple pies as a filler & makes great pickles & chutney. They don't taste slimy at all & when cooked they dont make your plate etc slimy.Tasty when flavoured with something else, like we did here. Kids like them they are cheaper than chips to make & grow like crazy when in season you can harvest them everyday they grow fast.Thanks For Your Great Feedback.
I'm sorry Monica, these are called Choko in Australia, Chayote in Mexico & USA, I honestly have no idea if these are used in Japanese cuisine. I will try and find out for you. Thank you for your enquiry & for watching.;-))
+Another Amateur you are indeed a wealth of information, I have never even heard of Mirlitons. Our Choko vine is suffering badly in the heat this year but at least the Mango tree is shaping up for a 'bumper' crop. We think of you often and hope you are all well. Warmest regards cheeky & Richo
Thank you for your feedback, this is a wonderful low carb vegetable, it takes on the flavours of many different herbs and is perfect in pickles and relishes too. We grow these and have eaten them every way from boiled, steamed to baked. I hated them as a child and now we look forward to their growing season and enjoy them Very much. Thank you for letting us know where you live, we are very interested to learn where our viewers live and thank you so much for your lovely comment and for watching.;-))
Thank you very much. Hoe choko vine has just started bearing fruit again. We will make some more recipes with it to help you find more ways to use them. Thanks for watching.;-))
+Baby Messy wow thanks for that idea, I am definitely giving it a go. Does it break up, stick together or cook onto the bottom. I've never cooked it in the microwave either because I thought it would be slimy and
Hi Cheeky, I've never seen or heard of that veg. You spoke of residue, sorry if this is dumb question, but does it taste slimy? I'm assuming not as you said it tasted delicious, but just wondering. And thank you and Richo for taking the time to make these great videos. Really appreciate it.
It does not have a slimy feel like okra do when cooked. The juice of the raw chayote may make some people's hands feel a bit numb-like but other people have no reaction at all. Peeling it after a quick boil will eliminate this.
It is very prolific with fruit, i have about thirty ready in my garden now. If you plant them, get a variety that has a smooth skin not a prickly skin. They are easier to deal with if the skin is smooth.
Great tip Justine. We had a white choko variety once. Very woody or stringy flesh. We replaced it with the smooth skin variety. Pretty sad we lost our vine. The variety was particularly easy to grow and a prolific bearer. I have just been given a seed choko, already sprouting. Let’s hope it’s a good one. Thanks for the great advice.;-))
I've eaten choko all my life. My mother used to boil choko, never liked them at all. I feel boiling them in water, what little flavour they have, has gone down the drain. I peel, de-seed cut in 4 lengthwise & steam them or roast them. much better in flavour. When I steam them, after steaming, I add 1 tablespoon, olive oil (NOT BUTTER) along with some salt with pepper. Choko is a good for vitamin C, B9.
Thanks for the feedback Leah. Like you I grew up being forced to eat choko they had the daylights and goodness boiled out of it. Big old woody ones that left a mouth full of fibre unable to be swallowed. With the threat if you don’t eat it now, you’ll be getting it for breakfast. Nowadays I only use young tender ones, really young ones don’t need to be peeled or deseeded, simply slice thinly and barely covered with water and simmered until tender. Drain them really well in fact drain them twice as they do release more liquid upon standing. A Bob of salty butter and your good to go. As the daughter of an ex dairy farmer, I always try to support the local dairy industry plus we live the flavour of butter. I guess it’s a personal preference thing, what you’ve grown up with. I had them baked, with a toast dinner or part of a Mediterranean Roast Vege medley. Chutneys and pickles of course and recently as a very credible apple substitute in apple pies. I’ve heard if slicing them with a mandolin. Salting, rinsing and draining them, using them in an Asian style fresh pickle. When they are ready to harvest it’s a real case of feast or famine. When you have lots to use, so does everyone else and you can’t give them away. It’s easy to get bored with anything if you have too much of it. I am always looking for innovative ways to use the fresh produce from my garden. We hate waste in the Cheekyricho kitchen and will try as many ways as possible to avoid waste and try to help our audience reduce waste, save money and use fresh seasonal produce at its peak both nutritionally and economically. I will try your steaming method with olive oil but we have a family member who cannot tolerate Olive oil, gives him reflux. Choko pressure cooks well but I’m not a fan of it cooked in the microwave . Hope that helps, thanks for the great feedback and for watching.;-))
I've been a tad reluctant to try cooking with choko. They always seemed like the kind of ingredient that tasted like everything else in the recipe. I'll have a go some day!
They are Low carb, grow like crazy and kids like them because they don't have a strong flavour. They make best pickles and chutneys too. You have to peel them in water or they make your hands slimy. The butter, pepper and salt really make this dish so don't skimp on them when you try it and you can't go wrong.;-))
Good question! It doesn’t matter we have picked them so small they are a bit bigger than a matchbox. That small and you don’t need to peel or core them simply slice them thinly and cook as usual. They can also be baked. The bigger and older they get, the thicker the skin and the seed/ore becomes firmer and fibrous or woody where it attaches to the fruit. If you notice it starts to sprout or swell out of the bottom they are ripe for planting but too old to eat. When our vine is in full production we can’t use them or give them away fast enough. They grown in just a couple of days once set in the vine. Hope that helps and thank you for watching.;-))
Absolutely if they are very young chokoes you can eat the seed and the skin. Once they get older, you must remove the seeds, which has a woody membrane around it when they are mature and the skin which gets a lit tougher as they age as well. Hope that helps and thanks for watching.;-))
We always leave the seed in the young ones but as they get bigger and older the seed can get woody and fibrous, I always remove it then. Thanks for watching and your feedback.;-))
Gee thanks Justine, I’ve heard of it used in apple pies in fact I will posting a video in that regard in the future. I never considered it with rhubarb crumble, what a great idea. I guess it would be a great substitute for apple in berry and apple pies too. Thanks for the suggesting and giving me the idea to think laterally about the humble choko. I’m really keen to give it a try. Great idea. Thanks for sharing and for watching.;-))
@@CheekysKitchen Thanks for your lovely comments. ive got about thirty and theyre dropping off the vine. im thinking in overdrive how to use them up. Blessings from New Zealand
Ah a Kiwi, I’m almost an honorary New Zealander, having holidayed there at least 20 times. Absolutely adore the place, particularly the natural beauty of the South Island. Covid has kept us away but we’ll be back. I love your possum mink clothing, cheese rolls and train travel. We travel all the back roads and tiny towns. I’m not a skier but Richo caught his first trout near Gore. The air and water is so clean and fresh. We usually travel there in winter, the colours of the scenery are so vibrant they almost look photoshopped. As for your ripe chokoes, I make a spicy chutney that’s great with cold cuts, cheese and bread. You can’t dehydrate them or really freeze them successfully I believe, unless they have been cooked and puréed for adding to fruit pies. I’ve read you can eat them raw grated in a salad or brined and used as a fresh pickle, in place of cucumbers. Just a couple of suggestions but I’ve not tested them yet. Vege soup is always a good standby to use up any Over supply of excess. Shame they can’t be turned into juice lol. Best wishes from across the ditch 🇳🇿 🇦🇺
@@CheekysKitchen When you grate chokos raw after oeeling the skin off and sqeeze the grated choko lots and lots of juice cones out. i dont know what the juice tastes like.
+L Dean wow what a great tip, I am definitely going to try this. We have 2 chokoes left on our vine at the moment. Thanks so much for sharing your recipe suggestion and for watching.;-))
Thank you very much for the great feedback. That’s a great idea. We never peel or seed the very young ones, we will be adding another tasty Choko recipe this week and I will definitely give your pressure cooker idea a try. The slippery skin peeling is probably the only drawback to this great little vegetable. Thanks for watching.;-))
That’s a great idea Justine, that would eliminate the sliminess as well. When our choko vine is fruiting we can’t keep up with the over abundant supply and find if they are harvested young enough, say the size of the palm of your hand, then they can be cooked with skin on and the seed in as well. Quick no waste and tender. I’m definitely trying your idea when I can get my hands on some. We lost our choko vine in a recent flood. 2.6 metres of water inundated the house destroying walls, ceilings, floors, furniture and of course the gardens. The clean up is expensive, soul sapping and filthy. It has caused me to temporarily abandon my upload schedule as we recover and rebuild. I thank you very much for you feedback and for watching.;-))
You DONT need to peel the skin off or boil em before sautteing. Wash em off, cut em up, saute, and season. All these extra steps for nothing and its not that serious.
That’s absolutely correct. You don’t need to peel them or remove the seed/core or even slice them with wet hands. You don’t even need to boil them first. However these are large chokoes, there is a strong fibrous membrane surrounding the seed. If it is not removed you will be left with a mouthful of frayed dental floss like substance that is impossible to swallow. If you don’t boil them first you will have to continually stir them to stop them from sticking and burning. Which is difficult to do when you are seriously trying to scrub a slimy plastic skin type membrane that will inevitably coat your hands whilst you are preparing them sans water. It is a matter of personal preference really. For instance, call me fussy but I prefer to peel my bananas and carrots before eating them too. No recipe is set in stone and I’m sure our viewers will find your method quite acceptable if the chokoes are very small without it’s inevitably mature thick, inedible tough skin and a young soft inner seed without the strong stringy ‘jute’ protecting it. In the mean time we thank you for your useful feedback and for watching.;-)) we have just shared a Choko or Chayote recipe served in a creamy white sauce. It does involve more work/steps, in addition to the labour involved in this recipe but it turns a very humble quite bland vegetable into something quite special. When you grow these vegetables they can be quite prolific bearers and we are always looking for new ways to prepare and serve them, that might be a bit more interesting that simply boiled or baked, which is why we shared this recipe including the helpful Preparation tips we use to get the most out of this budget Crop. Hope you are staying safe and well and enjoying your weekend.;-))
Why does it feel like there are many varieties of chayotes? The ones i see in this video are more wrinkly. The ones i buy from the local American and Asian supermarkets are smooth. I've seen comments where people claim skin irritant, and this video where it seems mildly sticky, and the ones I use are barely stickly. Are there undiscovered chayote varieties scientists are neglecting?! In any case, I peel my chayotes, because if I don't the skin exhibit a different texture compared to the rest of the chayotes. The skin would taste undercooked and chewy (think fibrous) compared to the rest of the chayote.
You are perfectly correct Dat, we have grown at least 3 different varieties here at home in Australia. An almost white, very smoothed skin one which almost had a spongy flesh and wasn’t good eating at all. It was pulled out after it’s first season. A darker shiny green one( my favourite) which is much easier to peel because it doesn’t have as many bumps and crevices so it’s easier to peel and a quite nobbly one which has a fuller skin and lots of bumps and creases, harder to peel but more drought tolerant. The very small ones don’t need to be peeled or deserted as the skin is extremely thin and the seed is very tender like the seed of a young bean. As they age the skin is thicker, tougher and more protective of the fruit meaning it is not good to eat. The flesh around the tough seeds are very fibrous and inedible. I always always peel them under running water or else they emit a very slimy sap that sets on the hands like plastic skin and is very difficult to wash off. I’m sure different countries have many more varieties but the 3 I have described are the more common varieties found here. I hope that helps and thank you for your wonderful feedback. I’m sure our viewers will find it every bit as interesting and informative as we do. We also have a Chayote in creamy sauce recipe on this channel which we find very delicious also. They are even great for pickles and in soups. Thanks for watching.:-))
You can wear latex or plastic gloves to handle them but they are incredibly slippery. You still may have trouble holding into them. Just follow my tip and prepare them in either a bowl or water or lightly running water and you won’t have any problem with the slippery juice sticking to you. They are a great versatile low carb vegetable they whole family can enjoy. Thanks for watching.;-))
Thanks for the feedback, we don’t peel the young small ones but find the more mature ones to have a tougher skin and a fibrous membrane around the seed which is inedible. Appreciate your comment and thanks for watching.;-))
The seed is nice and creamy.
I’ve also seen ppl eat the skin, I will try that too.
Yes, we eat the skin and seeds on very young chokoes. It is very thin and not easy to peel when they are very small. Thank you for your feedback and for watching;-))
✨☀️✨Funny Ive just put a peeled and cubed choko in a curry I’m making and had no experience of slime. Im in New Zealand where they grow wild like an invasive vine so many people are cautious growing them. But now food has skyrocketed in price, every vegetable is precious.
🍵🥣🥣When adding to a curry a little hint I have is to add them 20 minutes before serving so they’re on the slightly crunchy side... in a hot curry that sensation is divine and almost palette cleansing..cooling the mouth while also absorbing the curry flavours. Very underrated. ✨
What a fabulous tip Andrea, thank you so much for sharing. I’m sure our viewers will find it equally as helpful. I’ve never added it to a curry but I definitely will next time.
Sad to hear you food prices have increased so severely there as well. I get bill shock every time I shop now. Good for you stretching your Kiwi dollar further to make healthy nutritious meals for your family. I bet quite a few old time budget classics return to our dinner tables due to the current economic situation.
Thanks for watching, taking the time to connect and leave such useful information and a great Choko hack.
Have a great week and greetings from across the ditch.;-))
Good tips thank you. To avoid the the stickyness you can also just cut off each end let it sit for a minute and the sticky stuff sweats out each end, wash it off and then peel it normally without water.
Wow, I am definitely trying this. What a wonderful helpful tip. Such a friendly helpful community we have here, sharing useful hacks to make life easier. Thanks for taking the time to share and of course, for watching.;-))
Great video thank you for let in people know the time to boil! Love you!!
Thank you very much Angel 😇 Ocasio, glad to help. Thank you for the lovely comment and for watching.;-))
Thank you for doing this. I can't tell you how many times I have purchased Chayote and then it goes bad because I did not know the proper way to prepare it. Healthy and yummy my mom will be proud!
+marie henry thanks Marie, it's a delightful mild, low carb verge that kids love too. Just make sure to peel them with wet hands because they can get slippery. When we have an abundance of them Richo doesn't even peel the baby ones, just washes them and slices them whole. The skin is very thin and doesn't need removing when they are very small. Just another tip hope it helps and I'm sure your Mom will be pleased with your efforts. Good for you and thanks for watching and taking the time to leave such a lovely comment. Hope you have a great week.;-))
You can cook it by sutae-ing garlic and onion, you can also add tomatoes but that's optional. Add pork or chicken and then peper and salt. Add the chayote afterwards. . You can add a little water. Add msg to add flavor. This is best partnered with rice.
@@christinedestacamento2484 msg is poisonous and wouldn't recommend for health reasons.
I'd be adding garlic in that butter bit-- yum!
Yes that would be a great addition, I have added crushed anchovies or capers as well, depending on what it’s accompanying. That’s for the suggestion and for watching.;-))
Interesting recipe for chayote squash! Thank you for sharing!
+Gala in the kitchen thank you very much, we do a delicious Choko/chayote pickle too. It's seems like when we have them in abundance all of our gardening friends do too. Glad you like it and thanks for watching and taking the time to comment.;-))
I do like chayote and always looking for new good recipes! Thank you!
+Gala in the kitchen glad to help, we have bother the white variety and the green variety. When they are plentiful we collect the very young ones, we don't even peel them simple slice them, seed heart skin and all and cook them. They must be small though no longer than about 100mm or 4 " long. Before they get a chance to get a thick skin and a woody centre. Saves a lot of time and you get less slimy residue on your skin. They are low carb, filling and delicious. The mild taste is great for kids too. Thanks for the feedback.;-))
Thank you so much for the information! I didn't know they can be white also. I looked at your blog and didn't find any photos of chayote plant. I also learned from Wikipedia, all parts of plant edible. Do you use other parts of plant?
+Gala in the kitchen we have a UA-cam video on our garden , a couple of tips and a fun little day in the life of cheekyricho video. Our garden video showed many of our trees and plants, we have since added a blood orange and ruby grapefruit and a pixie peach tree to our micro orchard. Our herbs and vegetables are seasonal and I can't remember if the white choko was fruiting at the time of filming. We have a self seeded tomato growing up the fence to the second storey of the house. The tomatoes are divine, and I can simply harvest them from the deck without having to make a trip downstairs to the garden. It is growing out of a join in the concrete and obviously loves its location. We eat the skin and seeds of the young chokoes and have heard the bulborous root is also edible, unfortunately eating that would mean the end if the vine so that's not really an option for us. Richo tried cooking up a bunch of the tendrils once but they weren't. Ice to eat. You have given me an idea to use the leaves as you would a grapeleaf, I'll let you know how that works out. Welcome aboard we hope you enjoy our journey. Thank you for the great feedback.;-))
Thank you! Trying this tonight.
That’s great Jane, we also have a recipe using chokoes/chayote in white/bechamel sauce. It’s really good for kids, they’ll eat most veges with white sauce lol. Thanks for watching and taking the time to leave your nice feedback.;-))
In Louisiana we stuff them with shrimp or make casseroles, very good
Oh my, that does sound delicious. Wait while I put Louisiana on my must visit list. Thanks for the great feedback and for watching.;-))
Choko is a good filler if you want to stretch the budget. it has nutrients in it. It has a neutral taste, and will take on the flavour of anything it is added to.. You can cook it with skin on then peel it crush it like mashed potatoe put in a curry , pumpkin soup with onion and salt and pepper, make jam with frozen berrys added, i even suspect you could put it in a chocolate cake. It will pick up the flavour of whatever it is added to.
I hadn’t thought of using them in sweet baking but your crumble idea has left me considering a spiced strudel with almonds and sultanas. I think it would make great baby food puréed due to the mild taste. I’ve just got to find me a baby to test my theory lol. Thanks for the additional information. I’m sure our viewers will find it every bit as useful and helpful as I do.
Thanks for sharing.
Sharing is caring.;-))
Thank you for sharing!
My pleasure! Thanks for watching.;-))
Nice and easy. Thanks
Thank you very much Vernita, a lovely low carb, economical side that is so simple and actually good for you. Thanks for watching.;-))
Healthy Naturally Delicious
I agree wholeheartedly and they are such an easy vegetable to grow, are very versatile. I bake them , mash them, use them
In stir fries, soups and casseroles. Preserve them in pickles and chutneys and they can be very economical as well. The mild taste encourages children to eat another vegetable. They a a winner in our home and sounds like they are in yours as well. Thanks for the great feedback and for watching.;-))
Hi new friends here from Malaysia sending my support emy friend
Thank you very much, thanks for stopping by, glad you enjoyed it. You come from a lovely part of the world, we have been there a number of times. Thanks for watching.;-))
Thin slices is something I have not tried but I certainly shall. I have found that putting the large, tough-skinned chokos in boiling water for 30 minutes then immersing them in cold water will make it peel like a banana.
+Another Amateur terrific tip Another Amateur, will definitely give that a try. I steam pumpkin before peeling it so it makes sense to do the same with the Choko, so glad you shared that trick, I can't wait to try it.
The small thin skinned ones don't even get peeled or seeded here. Simply slice them with wet hands and cook them, the skin is barely noticeable texture wise and the little seed isn't at all tough like the mature fruit. We've been making home made butter and slathering it on, kind of defeats the purpose of the low carb side dish but the flavour is worth it. Thanks again for the feedback.;-))
i cook it already so yummy
+Gloria Bonga thank you very much. We are glad you enjoyed it. Thanks for watching.;-))
NICE!
Thank you! Such an underrated low carb easy to cook and eat vegetable . Grows abundantly and has lots of interesting ways to prepare them. Glad you liked it thanks for watching.;-))
i could give this video hundreds like. it easy enough that even a person who only know how to boil instant noodles can dream of cooking. Gonna try doing it tomorrow 😀
+Shah. F thank you very much, this is really delicious and when chokoes or chayote are in season it's really economical and low carb as well. We eat it very often and enjoy it every time. Thank you very much for the lovely feedvack and for watching.;-))
cheekyricho cooking my grandparents eat them all the times too. I don't but i thought maybe i could make it when my grandmother is sick but i am kinda embarrased to ask her to show me how to make it. But with this video i think i can try it straightaway and it will turn out not 100% wrong😅
+Shah. F yes it will be perfect. Just make sure you peel it with wet hands, preferably under running water if you can because they can make your hands feel slippery. It won't harm you but it does feel very nice. Your Grandmother will be very pleased with your efforts. I learnt so much from my grandmother and she was happy to share her knowledge with me. Don't be afraid to ask her advice or her favourite recipes I think you will be surprised at how happy she will be to share her wisdom, it will make your bond stronger and her knowledge will be passed on to your generation to share with future generations. It's a winning combination. Sadly my grandparents have all passed away but I have very fond memories I spent time in the kitchen with them. Make sure you make the most of your Grandparents, they won't be here forever.;-))
cheekyricho cooking yes i hope and thinks they will like it,hope i dont mess up on the amount of salt though. With instant noodles,i often mess up with the salt because i add salt from the drawer too. I can't really ask my grandmother to teach me to cook something because she will call me everytime she cooks if i do that. For example if i ask her to make me something one day(for example tea), she will start making it everyday despite she knows i usually dont like tea. But i do make the most of them,laugh together etc. Thanks for sharing about ur grandparents too,it was nice to read :-)
+Shah. F with adding salt just add a teaspoon to the cooking water, most will be poured away anyway and always taste food before you serve it. I call it adjust the seasoning, that way you can always add a little more if you need it but you can't take it away.
I know what you mean about trying to please you. When my parents were newlyweds my father mentioned he liked Cabbage Rolls, (there is a recipe for it in my channel), my mother was keen to please him so she found a recipe and made them. He loved them and her so he told her so. Well, she made them so often to try and make him even happier that he got sick of them LOL and didn't have the heart to tell her because he didn't want to hurt her feelings. When he did have the courage to tell her she never made them again, it turns out she didn't like them anyway HaHAHa.
I'm glad you have a good relationship with your grandparents, they can be great fun.;-)) I know mine were.
We can apply little oil in our palms before peeling or cutting to avoid the stickyness and easy to wash our hands after it's done.
Heya, I'm not sure if you guys are still updating this channel but I'm looking for choko chutney, and you mention you made one but I can't find it! Help?
Thank you very much alleypuss, we are uploading video recipes every week. We have a tomato relish and all many of sauces, butters, jellies and jams. I can't think why I haven't uploaded the choko chutney recipe. It is now on my to do list. Thank you for requesting it and thanks for watching.;-))
No such thing as a dumb question.It doesnt taste slimy,it has a very mild flavour,bit like a zucchini (courgette) or marrow.They even use it in apple pies as a filler & makes great pickles & chutney. They don't taste slimy at all & when cooked they dont make your plate etc slimy.Tasty when flavoured with something else, like we did here. Kids like them they are cheaper than chips to make & grow like crazy when in season you can harvest them everyday they grow fast.Thanks For Your Great Feedback.
Thank U 💋
You are most welcome thank you for watching.;-))
hey, is this something like we usually find at japanese resto?
I'm sorry Monica, these are called Choko in Australia, Chayote in Mexico & USA, I honestly have no idea if these are used in Japanese cuisine. I will try and find out for you. Thank you for your enquiry & for watching.;-))
I believe this is the name for Chayote in Japanese ハヤトウリ
Hope this helps.
In the Louisiana area of the US they are are known as "Mirlitons".
+Another Amateur you are indeed a wealth of information, I have never even heard of Mirlitons. Our Choko vine is suffering badly in the heat this year but at least the Mango tree is shaping up for a 'bumper' crop. We think of you often and hope you are all well. Warmest regards cheeky & Richo
We in Meghalaya, We just steam or boil it with any kind of meat , its very delicious and healthy. It also help in weight loss by steaming the chayote.
Thank you for your feedback, this is a wonderful low carb vegetable, it takes on the flavours of many different herbs and is perfect in pickles and relishes too. We grow these and have eaten them every way from boiled, steamed to baked. I hated them as a child and now we look forward to their growing season and enjoy them
Very much. Thank you for letting us know where you live, we are very interested to learn where our viewers live and thank you so much for your lovely comment and for watching.;-))
I have seen chowchow in the supermarket. Now i know the preparation and benefits of this vegetable
Thank you, glad to help and thank you for telling me what it is called where you live.;-)). Hope you get a chance to try it and thanks for watching.👍
Thanks for sharing this recipe very useful and informative 👍
Thank you very much. Hoe choko vine has just started bearing fruit again. We will make some more recipes with it to help you find more ways to use them. Thanks for watching.;-))
Here we cook it same but skip boilling... cut dirrectly into pot with butter cooked for 8-10 minute in low heat
+Baby Messy wow thanks for that idea, I am definitely giving it a go. Does it break up, stick together or cook onto the bottom. I've never cooked it in the microwave either because I thought it would be slimy and
+Baby Messy and stick to itself. Thanks for watching and the new preparation idea. Can't wait to try it.😋
You can add garlic while cooking..
It will not stuck to the pot.. you can add 1 spoon water if so
Hi Cheeky, I've never seen or heard of that veg. You spoke of residue, sorry if this is dumb question, but does it taste slimy? I'm assuming not as you said it tasted delicious, but just wondering. And thank you and Richo for taking the time to make these great videos. Really appreciate it.
It does not have a slimy feel like okra do when cooked. The juice of the raw chayote may make some people's hands feel a bit numb-like but other people have no reaction at all. Peeling it after a quick boil will eliminate this.
It is very prolific with fruit, i have about thirty ready in my garden now. If you plant them, get a variety that has a smooth skin not a prickly skin. They are easier to deal with if the skin is smooth.
Great tip Justine. We had a white choko variety once. Very woody or stringy flesh. We replaced it with the smooth skin variety.
Pretty sad we lost our vine. The variety was particularly easy to grow and a prolific bearer.
I have just been given a seed choko, already sprouting. Let’s hope it’s a good one.
Thanks for the great advice.;-))
Missing you & your videos 😢 hopefully all is well with you ❤
Healthy and hygenin
Thank you very much, glad you like it. Thanks for watching.;-))
I've eaten choko all my life. My mother used to boil choko, never liked them at all. I feel boiling them in water, what little flavour they have, has gone down the drain. I peel, de-seed cut in 4 lengthwise & steam them or roast them. much better in flavour. When I steam them, after steaming, I add 1 tablespoon, olive oil (NOT BUTTER) along with some salt with pepper. Choko is a good for vitamin C, B9.
Thanks for the feedback Leah. Like you I grew up being forced to eat choko they had the daylights and goodness boiled out of it. Big old woody ones that left a mouth full of fibre unable to be swallowed. With the threat if you don’t eat it now, you’ll be getting it for breakfast.
Nowadays I only use young tender ones, really young ones don’t need to be peeled or deseeded, simply slice thinly and barely covered with water and simmered until tender. Drain them really well in fact drain them twice as they do release more liquid upon standing. A Bob of salty butter and your good to go. As the daughter of an ex dairy farmer, I always try to support the local dairy industry plus we live the flavour of butter. I guess it’s a personal preference thing, what you’ve grown up with.
I had them baked, with a toast dinner or part of a Mediterranean Roast Vege medley. Chutneys and pickles of course and recently as a very credible apple substitute in apple pies. I’ve heard if slicing them with a mandolin. Salting, rinsing and draining them, using them in an Asian style fresh pickle.
When they are ready to harvest it’s a real case of feast or famine. When you have lots to use, so does everyone else and you can’t give them away. It’s easy to get bored with anything if you have too much of it. I am always looking for innovative ways to use the fresh produce from my garden. We hate waste in the Cheekyricho kitchen and will try as many ways as possible to avoid waste and try to help our audience reduce waste, save money and use fresh seasonal produce at its peak both nutritionally and economically.
I will try your steaming method with olive oil but we have a family member who cannot tolerate Olive oil, gives him reflux.
Choko pressure cooks well but I’m not a fan of it cooked in the microwave .
Hope that helps, thanks for the great feedback and for watching.;-))
So salt, pepper, butter and what was the other ingredient? Could you jazz it up a touch with some blanched cardboard?
Lol only if you want to increase the fibre in your diet. Glad you loved the recipe and thanks for watching.;-))
I've been a tad reluctant to try cooking with choko. They always seemed like the kind of ingredient that tasted like everything else in the recipe. I'll have a go some day!
They are Low carb, grow like crazy and kids like them because they don't have a strong flavour. They make best pickles and chutneys too. You have to peel them in water or they make your hands slimy. The butter, pepper and salt really make this dish so don't skimp on them when you try it and you can't go wrong.;-))
How do you know they are ripe?
Good question! It doesn’t matter we have picked them so small they are a bit bigger than a matchbox. That small and you don’t need to peel or core them simply slice them thinly and cook as usual. They can also be baked. The bigger and older they get, the thicker the skin and the seed/ore becomes firmer and fibrous or woody where it attaches to the fruit. If you notice it starts to sprout or swell out of the bottom they are ripe for planting but too old to eat. When our vine is in full production we can’t use them or give them away fast enough. They grown in just a couple of days once set in the vine. Hope that helps and thank you for watching.;-))
Itseemsthat she left the seed in and just sliced it with thee rest. Do you cook and eat the seed also
Can someone tellme?
Absolutely if they are very young chokoes you can eat the seed and the skin. Once they get older, you must remove the seeds, which has a woody membrane around it when they are mature and the skin which gets a lit tougher as they age as well. Hope that helps and thanks for watching.;-))
Seeds are edible. They are like potato
We always leave the seed in the young ones but as they get bigger and older the seed can get woody and fibrous, I always remove it then. Thanks for watching and your feedback.;-))
I put thymes, garlic ,green chillies ,cilantro and green onion 😋😋😋♥️🇺🇸🦅🇲🇺🦤
Sounds delicious, such a mild vegetable would be perfect with those flavours. Thanks for the suggestion and the great feedback. ;-))
Cook ,skin choco ,mash, and add crushed choko mash to reubarb for an reubarb crumble. Sweeten, tastes just like apple and reubarb pie.
Gee thanks Justine, I’ve heard of it used in apple pies in fact I will posting a video in that regard in the future. I never considered it with rhubarb crumble, what a great idea. I guess it would be a great substitute for apple in berry and apple pies too. Thanks for the suggesting and giving me the idea to think laterally about the humble choko. I’m really keen to give it a try. Great idea. Thanks for sharing and for watching.;-))
@@CheekysKitchen Thanks for your lovely comments. ive got about thirty and theyre dropping off the vine. im thinking in overdrive how to use them up. Blessings from New Zealand
Ah a Kiwi, I’m almost an honorary New Zealander, having holidayed there at least 20 times. Absolutely adore the place, particularly the natural beauty of the South Island. Covid has kept us away but we’ll be back. I love your possum mink clothing, cheese rolls and train travel. We travel all the back roads and tiny towns. I’m not a skier but Richo caught his first trout near Gore.
The air and water is so clean and fresh. We usually travel there in winter, the colours of the scenery are so vibrant they almost look photoshopped.
As for your ripe chokoes, I make a spicy chutney that’s great with cold cuts, cheese and bread. You can’t dehydrate them or really freeze them successfully I believe, unless they have been cooked and puréed for adding to fruit pies. I’ve read you can eat them raw grated in a salad or brined and used as a fresh pickle, in place of cucumbers. Just a couple of suggestions but I’ve not tested them yet. Vege soup is always a good standby to use up any
Over supply of excess.
Shame they can’t be turned into juice lol.
Best wishes from across the ditch 🇳🇿 🇦🇺
@@CheekysKitchen When you grate chokos raw after oeeling the skin off and sqeeze the grated choko lots and lots of juice cones out. i dont know what the juice tastes like.
I can’t imagine either. I have a Vitamix, I might throw one in it and see what happens lol.
Who knows a choko smoothie might be a ‘thing’ 😂
These are delicious cooked in chicken broth.
+L Dean wow what a great tip, I am definitely going to try this. We have 2 chokoes left on our vine at the moment. Thanks so much for sharing your recipe suggestion and for watching.;-))
STEAM them, skin on. So v yummy. Done in my pressure cooker.
Thank you very much for the great feedback. That’s a great idea. We never peel or seed the very young ones, we will be adding another tasty Choko recipe this week and I will definitely give your pressure cooker idea a try. The slippery skin peeling is probably the only drawback to this great little vegetable. Thanks for watching.;-))
They peel easier if you cook then first then peel them
That’s a great idea Justine, that would eliminate the sliminess as well. When our choko vine is fruiting we can’t keep up with the over abundant supply and find if they are harvested young enough, say the size of the palm of your hand, then they can be cooked with skin on and the seed in as well. Quick no waste and tender.
I’m definitely trying your idea when I can get my hands on some. We lost our choko vine in a recent flood. 2.6 metres of water inundated the house destroying walls, ceilings, floors, furniture and of course the gardens.
The clean up is expensive, soul sapping and filthy. It has caused me to temporarily abandon my upload schedule as we recover and rebuild. I thank you very much for you feedback and for watching.;-))
You DONT need to peel the skin off or boil em before sautteing. Wash em off, cut em up, saute, and season. All these extra steps for nothing and its not that serious.
That’s absolutely correct. You don’t need to peel them or remove the seed/core or even slice them with wet hands. You don’t even need to boil them first. However these are large chokoes, there is a strong fibrous membrane surrounding the seed. If it is not removed you will be left with a mouthful of frayed dental floss like substance that is impossible to swallow. If you don’t boil them first you will have to continually stir them to stop them from sticking and burning. Which is difficult to do when you are seriously trying to scrub a slimy plastic skin type membrane that will inevitably coat your hands whilst you are preparing them sans water. It is a matter of personal preference really. For instance, call me fussy but I prefer to peel my bananas and carrots before eating them too. No recipe is set in stone and I’m sure our viewers will find your method quite acceptable if the chokoes are very small without it’s inevitably mature thick, inedible tough skin and a young soft inner seed without the strong stringy ‘jute’ protecting it. In the mean time we thank you for your useful feedback and for watching.;-)) we have just shared a Choko or Chayote recipe served in a creamy white sauce. It does involve more work/steps, in addition to the labour involved in this recipe but it turns a very humble quite bland vegetable into something quite special. When you grow these vegetables they can be quite prolific bearers and we are always looking for new ways to prepare and serve them, that might be a bit more interesting that simply boiled or baked, which is why we shared this recipe including the helpful Preparation tips we use to get the most out of this budget Crop. Hope you are staying safe and well and enjoying your weekend.;-))
Why does it feel like there are many varieties of chayotes? The ones i see in this video are more wrinkly. The ones i buy from the local American and Asian supermarkets are smooth. I've seen comments where people claim skin irritant, and this video where it seems mildly sticky, and the ones I use are barely stickly. Are there undiscovered chayote varieties scientists are neglecting?! In any case, I peel my chayotes, because if I don't the skin exhibit a different texture compared to the rest of the chayotes. The skin would taste undercooked and chewy (think fibrous) compared to the rest of the chayote.
You are perfectly correct Dat, we have grown at least 3 different varieties here at home in Australia. An almost white, very smoothed skin one which almost had a spongy flesh and wasn’t good eating at all. It was pulled out after it’s first season. A darker shiny green one( my favourite) which is much easier to peel because it doesn’t have as many bumps and crevices so it’s easier to peel and a quite nobbly one which has a fuller skin and lots of bumps and creases, harder to peel but more drought tolerant.
The very small ones don’t need to be peeled or deserted as the skin is extremely thin and the seed is very tender like the seed of a young bean. As they age the skin is thicker, tougher and more protective of the fruit meaning it is not good to eat. The flesh around the tough seeds are very fibrous and inedible. I always always peel them under running water or else they emit a very slimy sap that sets on the hands like plastic skin and is very difficult to wash off.
I’m sure different countries have many more varieties but the 3 I have described are the more common varieties found here.
I hope that helps and thank you for your wonderful feedback. I’m sure our viewers will find it every bit as interesting and informative as we do. We also have a Chayote in creamy sauce recipe on this channel which we find very delicious also. They are even great for pickles and in soups. Thanks for watching.:-))
You can use plastic gloves to handle them
You can wear latex or plastic gloves to handle them but they are incredibly slippery. You still may have trouble holding into them. Just follow my tip and prepare them in either a bowl or water or lightly running water and you won’t have any problem with the slippery juice sticking to you. They are a great versatile low carb vegetable they whole family can enjoy.
Thanks for watching.;-))
I don't peel them I eat the whole thing
Thanks for the feedback, we don’t peel the young small ones but find the more mature ones to have a tougher skin and a fibrous membrane around the seed which is inedible. Appreciate your comment and thanks for watching.;-))
Is that you Magda?
Afraid not Chris but I am An Aussie probably a similar accent.
Thanks for watching.;-)) Merry Christmas 🎄
cheekyricho cooking Thanks for posting this vid 👏👏
cheekyricho cooking Merry Christmas to you too ! 🎁🎁
Charlie
Thank you for watching.;-))
Charlie
Thanks for watching.;-))