One of my favourite vegetables is the choko, or chayote, from the gourd family and native to Mexico. Though the flavour is quite bland, the taste is greatly improved with the addition of butter and pepper. My parents would use it as a side dish whenever they cooked their ‘famous’ corned beef dinners. When I was a child they taught me how to grow my own choko plant by first sprouting the fruit in a dark cupboard. My recent attempt at this nature experiment is progressing well – and I hope before long I will be able to share photos of a vine laden with this edible delight.