![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLalqNHIypQRiB9l4dh7O1axw1nXmOKgacQOPF8KMeyPK2-2Z8xPBrIcZtfw1d1ocKhA4JCm_t_JVH8s4bZ-6OlL6Fpiai8nK4WushQQy70gitGWAuefQvre3_ishdXNI0jRaL-XzA0Y/s1600/100_0967.jpg)
1 1/2 lbs chayote (chow chow) fresh fruit
2lbs sugar
1/2 tsp salt
1 cup water
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEh7gMv9OYlk574wg36We_cOet0_31IWOHsb68LgnfwN_-fnPRyBQZHNFTC7Ne5tP9PHLjLdzQ1zOdSN4wROp1yh5Bt_PsLkd4ijm6JxzGH2dcBtldOUxeMK1adpVDcEeOY_StSCLY8Y/s1600/100_0978.jpg)
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Place cut fruit with sugar, water and salt into a heavy based pot and bring to a boil on stove. Once boil until fruit is cooked through and sugar has reduced and thickened. Allow chow chow to cool and place in a sterilized jar until needed. This recipe was used in Sri Lankan Christmas Cake
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