Choko is crisp and has a mild, fresh taste similar to baby marrows or a summer squash like zucchini. Cut the choko in half and remove the seeds. Some people eat the seeds that have a nutty flavour. Large chokos need to be peeled but small chokos, under 5 cm, don't need to be peeled. 

Choko uses...If boiling or steaming, leave the skin on to retain the flavour; cook for about 15-20 minutes or until tender. Chokos can also be sliced and used in stir fries paired with Asian flavors or roasted with pine nuts as a topping for hummus.