In some countries, the large, white chokos are simply used to replant or to feed animals.
Small chokos, about the size of an egg, can be eaten raw. They can also be tossed straight into salads, stews, and soups.
Peel, deseed, and quarter a choko. Place the chokos in a pan filled with enough water to cover the tops of the chunks. Sprinkle in three tablespoons of sugar for sweetness. Squeeze half a lemon to bring in some acidity. If you like lemon flavor, squeeze the entire lemon or add some zest. Add in a few drops of pink or red food coloring for show. Slow-boil the chokos until they are tender, like the consistency of a pear. Serve it with custard.
Peel and dice 2 chokos, 1 apple, and 1 onion. Dice 2 tomatoes and 1 chili pepper. Add 1 cup of sugar, 1 tsp. of salt, and 1¼ cups of vinegar. Mix everything in a saucepan and cook it on low. When the sugar dissolves, bring it to boil, then simmer for 1-2 hours, until it has thickened.
Mix ½ Tbsp. sugar, ½ tsp pepper, and 1 Tbsp. fish sauce to marinate your favorite cut of beef (finely sliced) for ten minutes. Heat 2 Tbsp. vegetable oil and fry 1 Tbsp. of finely minced garlic. Then add the beef, sauté for 1 minute, and set aside. Add 1 Tbsp. fish sauce, 2 chokos (peeled & sliced into batons), 1 Tbsp. of water, and ½ Tbsp. sugar. Cover and cook for 5 minutes. Add spring onions and the beef, then stir and serve.
