Woo 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.
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.