The Syzygium Malaccense is a tree native to the Asia Pacific, and Polynesia is said to have been brought to the Caribbean, Central, and South America during colonialism. The fruit of this tree is known by many names, such as the Rose Apple, Jamaican Apple, Mountain Apple, and Malay Apple. In Trinidad, it's known as Pomerac, and we have a variety of uses for it like juice, jam, chow, and right off the tree. The fruit has an oblong shape, red to the pink exterior color, and white inter flush. The flavor profile is sweet with floral notes, and the texture is crisp and crunchy. In Trinidad, the term "Chow" refers to a savory, spicy fruit salad where we mix chunks of fruit with local seasonings and herbs to make a sweet, salty, and sometimes peppery snack. We hope you enjoy one of our local specialties with this recipe for Pomerac Chow.
Ingredients
- 1 kg Pomerac Fruit
- 3-4 Chadon Beni leaves - minced
- 3 Seasoning Peppers - minced
- 1 tablespoon Ginger - minced
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- Salt and Black Pepper to taste
- 2 tablespoons Apple Cider or Lime Juice
- 1 Scotch Bonnet Pepper - minced
- 1 tablespoon Pepper Sauce
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