Pomerac Chow Recipe

Published on October 28th 2021 by Rachael Ottier Hart.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up shot of Pomerac Chow

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.

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Time & Serves

Prep Time
15 mins
Cook Time
1 mins
Total Time
16 mins
Serves
4

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

Spicy Option
  • 1 Scotch Bonnet Pepper - minced

  • 1 tablespoon Pepper Sauce 

Instructions

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

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
pomerac chow recipe, fruits, Trinidad, Pomerac

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart