Fresh cho cho, sold individually. Cho cho — also known as chayote or christophene — is a mild, versatile pear-shaped vegetable used across Caribbean, Latin American, and Asian cooking. The flesh is firm and lightly sweet, with a texture between cucumber and courgette. Steam, boil, sauté, stir-fry, stuff and bake, or add to soups and stews. Particularly common in Caribbean soups (cock soup, chicken soup), where it gives body without dominating the flavour. Peel before cooking; the skin can be slightly bitter. Eat within a week of purchase.