Chayote/Choko is a great low-salicylate food, and my staple long before I choose cabbage! It is mild tasting, similar to zucchini , and Swain tested it in 1985 at quite low with 0.10mg/kg free salicylic acid. I like to eat it for breakfast, lunch or dinner! It can be eaten alone or mixed into soup or other dishes. In this video I show you how I purchase larger amounts, peel them all at once, and freeze them. Then I’ll show you how I cook chayote three different ways, plus I include some brainstorm time on some of the possibilities.