Pomerac Chow

Close up shot of Pomerac Chow
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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.

Author: Rachel Ottier-Hart
Average: 5 (4 votes)
Prep Time
15 mins
Cook Time
1 mins
Total Time
16 mins


Spicy Option


Wash and rinse the fruit and remove bad spots, then chop into bite-sized pieces
Place the chopped fruit into a bowl, add the remaining ingredients and toss together to make sure everything is evenly mixed.
Season to taste with Salt and Black Pepper, then let marinate for 30 min to an hour before serving.
Serve in bowls and enjoy with friends and family.
Spicy Option
Add your choice of raw scotch bonnet pepper or homemade pepper sauce to your taste in step 2

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pomerac chow recipe, fruits, Trinidad, Pomerac

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