I really must try making a salad with them....when the vine decides to produce again.
Favourite way to enjoy Chokoes is to pick them less than half size, keep skin on, slice and shallow fry until just cooked. So sweet!
Small and tasty is best.I had collected more recipes in way of pickles and slaws. A much hated vegetable, under utilized. But if you have a side dish affinity, a quick put together with chokos is worth it.
The interesting thing is that if you subdue the astringent taste of raw choko with a salsa, pickle or slaw mix they take off . Like using cucumbers but crisper.But choko and melon: wow!
Mine are just forming wee fruits...cute little tear drops...and it looks like it's gonna rain chokos. So you gotta be prepared.
Past years I just put a pile out front and the neighbors ransack it. But this last so many months have been the Great Choko Drought of 2014/2015. Much as I like zuchini, chokos are so much more friendly and far less prone to disease.
There are choko pickles and slaws in Korean and Philippino cuisine that I failed to include.I tried a choko sauerkraut once but it didn't take.(In the Philippines they do a green papaya kraut' ...so i thought...)