My Grandma used to use these in her apple pies, as an apple extender. Gotta love the old thriftiness of a great depression survivor.
That proves next to nothing. You could stir fry toilet paper with a load of garlic, salt and pepper and it would be tasty. 
This could be said about pretty much anything! 
Oh christophene. When we are in Barbados, my wife often buys a couple and juliennes them into salads. At home she does the same with celeriac and the results are similar. They both are almost without flavor.
Moving from MPSIMS to Cafe Society.
Chokos are the KING of the squashes. I seriously love them. I have to get my husband to peel them and cut them up because in their raw state they irritate my skin for some reason, but sauteed with a little salt, YUM. Delish!
Huh. I’ve never peeled chayote–at least not the green kind. (I’ve never bought the furry brown kind.) The skin is pretty soft and not much different in texture than the flesh itself. At least the green kind available around here.
I’m surprised you find celeriac almost without flavor. I find it a particularly strong flavored root vegetable (and one that I like.) Just to check that I’m not crazy, I looked at a few sources online, and they all seem to describe it as having a strong flavor.
How about a Chocko party?
In New Orleans they call them mirlitons.
To me, the flavor is a little like cucumber. I neither love them not hate them. BTW, the big seeds inside are edible.
Chiming in with the other Australians here. People of a certain generation had the choko vine in the back yard, and were subjected to endless meals where the meat and three veg included choko. I was convinced there should have been a Geneva convention against this. When boiled, they looked a bit like pears, and had that texture, but oh deception! They tasted like bath water, and the disconnect between the texture and flavour was a crime against all that is holy.
I heard later (probably a UL) that unscrupulous canners would cut them to the shape of pears, pack them with pear juice and sell them as tinned fruit.
I think there was a black economy in discharging social obligations by bringing around a basket of chokos to someone as a gesture of “niceness” when the giver was really just trying to get rid of the damn things.
I tried it for the first time last year - it’s ok
I mean, if you already like squashes, it’s more of the same.
I had the same reaction. I cut my mashed potato with boiled mashed celeraic – delicious – but plain, celeraic has a strong flavor to me. I wouldn’t compare it to choyote at all (which, as all have said, is very bland on its own).
They pickle really well.
My father used to bemoan the fact that he couldn’t offload the ghastly things onto the neighbours because the vine ran along everyone’s back fence for the length of the whole street. Everyone had a surplus of them.
Sounds like chokos serve the same role in Australia that zucchinis do in the U.S. Planting zucchini is a really great way to meet your neighbors. One zucchini plant can produce enough to feed a whole neighborhood. At least chokos don’t grow from normal edible size to two feet long in less than a week (as far as I know).
I always thought their only purpose was to cover up an ugly outhouse.
I’ve also only ever eaten them in stews etc to make the rest of the meal go further. I don’t think I’ve tasted (if that’s the correct word for such an untasty vegetable) since 1965.