CHO-CHO (CHAYOTE OR CRISTOPHINE)

Regardless of which of the above names you use for this vegetable, sometimes also classified as a fruit.

The cho-cho has been a staple food in South America and the Caribbean for hundreds of years.

It has since migrated to other parts of the globe, including Europe, Africa, Asia and even Australia.

In appearance, the cho-cho resembles a flattened pear.

The skin is somewhat rough and light green in colour.

The flesh is white with a single soft seed on the inside.

It has a particularly bland, almost flavourless taste, and may be eaten raw as part of a salad, or added to soups or stews.

The cho-cho is so versatile it may be baked, boiled, broiled, fried or pickled.

It is not necessary to remove the skin, however the seed is usually discarded.

Should you see this vegetable in the supermarket, pick one up.

You never know, you may acquire a taste for it.

Vegetarians will love it.

Spyros Peter Goudas  Σπύρος ΓούδαςI remember bringing the first tray of Cho-Chos into the Toronto, Ontario, Canada market back in the 1970's.

Only a few people from the Caribbean knew this vegetable.

Imagine me with my broken English trying to explain how the cho-cho tastes.

At times, I felt very frustrated, it came to the point that I simply gave them one to take home to try.

Spyros Peter Goudas

Σπύρος Γούδας

 

The Sunday Farmers' Market at Zapote, San José, Costa Rica offers exotic tropical fruits and produce.

Street musicians provide background music to liven up the already festive atmosphere. The Zapote market is supposed to be the biggest of similar local markets. A must see for tourists.

 

Jacqui Sinclair, the Jamaica  Chef, shows how to cook snapper fish and cho-cho...

http://www.youtube.com/watch?v=xxIKtWmn2ZI

Keywords: | VEGETABLES |