Published:
Jul 2nd 2021
by 
Last updated: Dec 15th 2024
Pommecythere Chow is a beloved Caribbean snack that transforms fresh Pommecythere, also known as Golden Apple or June Plum, into a flavorful and spicy treat. Infused with traditional Trinidadian seasonings, this dish blends sweet, tangy, and herby flavors, combined with the right amount of spice. Enjoyed as a refreshing snack, this chow is easy to make and perfect for those seeking a taste of authentic Caribbean street food. With a unique mix of textures and tastes, Pommecythere Chow showcases the vibrant flavors of the islands, especially Trinidad and Tobago.
- Authentic Caribbean Flavor: Experience the true essence of Trinidad with every bite.
- Easy and Quick: Ready in just 15 minutes, this dish is simple and perfect for any occasion.
- Versatile Snack: Enjoy it as a spicy appetizer, healthy snack, or a unique side dish.
- Bold Flavors: The combination of sweet, tangy, and spicy creates a flavor explosion.
- Healthy and Fresh: Made with natural ingredients, this chow is both flavorful and nutritious.
- Freshness Matters: Use firm, ripe Pommecythere for the best texture and flavor.
- Adjust Spice Level: For those sensitive to heat, reduce the Scotch Bonnet pepper or opt for a milder pepper.
- Marinate Longer: Allow the chow to marinate for at least an hour to enhance the flavors.
- Experiment with Citrus: Try lime or lemon juice for different zesty flavors.
Serve Pommecythere Chow as a light appetizer, picnic snack, or a refreshing side for grilled meats or fish.
- Fruit: Substitute Pommecythere with green mango or pineapple for a different chow experience.
- Herbs: Swap chadon beni with cilantro if unavailable.
- Vinegar Option: Use apple cider or white vinegar instead of lime juice for a tangy twist.
- Mild Spice: Use chili powder instead of Scotch Bonnet if you prefer a milder heat.
Pommecythere Chow is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. The flavors may intensify over time, so expect a slightly spicier and tangier taste.
- Pommecythere: Provides the sweet and tangy base with a firm, crunchy texture.
- Chadon Beni: Adds a fresh, herbaceous note, essential for authentic Caribbean flavor.
- Garlic: Enhances the savory depth and gives the chow a robust flavor.
- Seasoning Peppers: Adds a mild spice without overwhelming heat, perfect for flavor balance.
- Ginger: Lends a warm, earthy note that complements the freshness of the fruit.
- Onion Powder: Adds a touch of umami to round out the flavors.
- Salt and Black Pepper: Essential for seasoning, enhancing the overall taste.
- Lime or Lemon Juice: Adds brightness and acidity, balancing the sweetness and spice.
- Scotch Bonnet Pepper (optional): For those who love an extra kick, this adds heat and flavor.
Can I make this chow without spice?
Yes, you can omit the Scotch Bonnet pepper or substitute it with mild chili powder to reduce the heat.
What other fruits can I use for chow?
Other fruits like green mango, pineapple, pomerac or even cucumber work well in this recipe.
How to Make Pommecythere Chow
- Prepare the Fruit: Start by washing, peeling, and cutting the Pommecythere fruit into bite-sized chunks. Place them in a large mixing bowl.
- Add the Seasonings: Add the minced chadon beni, garlic, seasoning peppers, ginger, and onion powder. Toss the ingredients together, coating the fruit evenly with the seasonings.
- Season and Add Citrus: Season the mixture with salt, black pepper, and lime juice. For those who enjoy heat, add minced Scotch Bonnet or a pinch of chili powder.
- Marinate and Serve: Allow the chow to marinate for at least an hour for optimal flavor. Serve in a bowl with toothpicks or enjoy with your hands.
Time & Serves
Ingredients
4-6 large Green Pommecythere (the fruit should be firm to the touch)
3-4 large Leaves of Chadon Beni minced
3 Cloves of Garlic minced
3 Seasoning Peppers minced
1 thumb of Ginger (1 inch) peeled and minced
1/8 teaspoon Onion powder
Salt And Black Pepper to taste
2-3 tablespoons Lime or Lemon Juice or 2-2 tablespoons White or Apple Cider Vinegar
Fresh Scotch Bonnet Pepper minced to taste
OR 1/8 teaspoon Chilli, Cayenne or any other Pepper Powder
OR 1/2 - 1 teaspoon of your favorite Pepper Sauce
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