chayote/choko

Chayote (Sechium edule) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. Globally it is known by other names including chaya, chayote or pataste in Nicaragua, christophene in Trinidad and Tobago, christophine cho-cho, sayote (Philippines), pipinola (Hawaii), pear squash, vegetable pear, and choko (Australia and New Zealand). Its tuberous and edible root is called chinchayote or chayotextle in Mexico, and ichintal or güisquil in El Salvador, Guatemala and Venezuela. In Brazil it is called chuchu or xuxu.
Chayote is originally native to Mesoamerica. It has been introduced as a crop worldwide. The main growing regions are Brazil, Costa Rica, Veracruz (Mexico) and Abkhazia (Georgia). Costa Rican chayotes are predominantly exported to the European Union, whereas Veracruz mainly exports its chayotes to the United States.
The word chayote is a Spanish derivative of the Nahuatl word chayohtli (pronounced [t͡ʃaˈjoʔt͡ɬi]). Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The Age of Discovery also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations. In Creole culture of New Orleans Louisiana the fruit is referred to as Mirliton or Militon.
The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crispy consistency. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of vitamin C.
Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia.

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