Chokos are in season (late autumn) in Auckland!

Chokos are in season (late autumn) in Auckland!

20160521_100028Woo hoo! It’s choko time again!

Here’s a link to a post about the delicious chokos available now.

The small ones are the ones we eat [like those lower left in the photo showing many chokos of different sizes].

Steam a few minutes for the tiny ones whole or sliced medium-sized ones. Sweet and delicious when they are young.

Large chokos develop a tough skin and are flavorless compared with the tiny ones. We spice large ones to make them worth eating. They are kept in a cold place until we have no more small ones on the plant. Then we use the large ones [unless we’ve given them away].


Large chokos are usually the ones available in shops. If you see small ones, choose them for flavor.

Chokos grow on a rampant vine. Our’s covers the back fence and a tree. It will die back as cold winter weather and frosts arrive.

choko vine over cherry guava tree

The roots remain in the ground to re-sprout next spring. Covering the roots with mulch for protection in winter helps this short-lived perennial plant last longer.

Where could you put such an abundant provider of sweet, buttery new chokos to enjoy next autumn?

See the post for how we grow the plants and also for recipes using the fruits too.





My ‘lemons to lemonade’ recipe – quick and simple

My ‘lemons to lemonade’ recipe – quick and simple

Looking for a recipe to turn lemons into lemonade? This one is my ‘go-to’ recipe

  • 200 ml lemon juice – squeezed fresh from juicy lemons [and we sieve the big bits out]
  • 400 ml water
  • 200 g sugar or equivalent other sweetener [I sometimes use Stevia – add it with the juice]

Boil water in a saucepan. Add sugar and stir to dissolve. Remove from heat. Cool.
Add lemon juice and stir.
Keep this concentrate in fridge [1-2 weeks only].

To serve: in a tall glass/jug add ice, a little of the concentrate, and fill with sparkling spring water or soda water. Stir.

Taste, adjust quantities and sweetness. Some lemons are more sour than others – they need more sweetener to make a nice drink. Taste and adjust until you like the result.



PS  My grand-mother’s original recipe included the lemon peel [zest].

It was boiled with the water for a bit [her measurements varied each time she made these for us as the recipe’s outcome depended on the type of lemon, season and rainfall. So she taste-tested and adjusted until it worked]


PPS If you buy lemons, unless you know they have clean skin without wax or chemicals, use only the juice.