Which plant, native to Mexico and now cultivated in warm climates worldwide, is in the picture?
Correct answer: Chayote
Player #46051410
in the Philippines we called it sayote.
Tom
In Australia we call one, a choko.
Lady_Danbury
I'm from Brazil and we know this as Chuchu
Ash
I'm from South India and we call this Chow Chow
BlueQ
Interesting all your names though from very different countries all begin with “Ch”
Player #2119009
It great to see so many folks from so many different places playing this game. I learn new things from it all the time. I’m from Texas have seen it in stores but did not know it’s name or how to prepare it.
Richard Daniel
In the Caribbean this is know as "Christophine"
Wise head
Tom, In Jamaica we call it chocho
NLadybug
I'm from Colorado, and I've never heard of it!
Indira
In Mauritius it is known as chouchou and all the parts of the creeper is used; leaves , fruits, and swollen roots
Ger
Tsetsa💕, I am from London. never heard or seen it.
Leapfoot
Also from Mauritius. Chou Chou was a staple at home.
Tsetsa💜
Ash, I'm from Bosnia & Herzegovina, and we don't have name for it, because we don't even know what it is, looool.
Toots
504native, Also native from southeast, LA. Loved all the Mirliton uses in Cajun and Creole cusine. in Georgia it's called Chayote Squash.
chloe
BlueQ, but in phillipines starts with s
chloe
in phillipines that spells as sayote and pronouns as sayote too try to say it
Player #14574500
it called "labu kecil" in Indonesia 🙂
Player Say what!?
NLadybug, Me too and all I could think was, what IS that? Hello world!! Very cool.
Jonesy
If you buy frozen apple pies, quite often the Choko is used instead of apples.
Saitama
In Napoli we call it Cheyot
the blue jackal
in Indonesia, we call it 'Labu Siam'
Louelah praise
Here in philippines we called it "Sayote"
Player dwelsh113
504native, Born in Louisiana and love the food.
Player #11669866
mum(italian) in Australia would boil it with potatoes for disguisal. mash it.
we always picked it and declared"it CHOKES us "
hated it!!!
504native
In Louisiana we call it mirliton, stuffed or as a casserole with fresh seasoning, crabmeat and shrimps.