Chow is a spicy way of quickly pickling green fruit in the Caribbean, especially Trinidad and Tobago. Today, we’ll be using Pommecythere (pommecythere in Trinidad and Tobago, Dominica, Guadeloupe, and Martinique, June plum in Bermuda and Jamaica, juplon in Costa Rica, golden apple in Barbados, and jobs indio in Venezuela). You will see subtle differences from the Ultimate Pommecythere Chow I shared in 2014.
You’ll Need…
9 Pommecytheres
1 teaspoon sea salt
2 scotch bonnet peppers (crushed or sliced)
5-8 leaves Chadon Beni (chopped)
6 cloves of garlic (crushed)
10-15 Chinese salted prunes
1/2 medium red onion (sliced thinly)
2 limes (juice)
1 lemon (juice)
3/4 cup water
1/4 teaspoon black pepper
Notes! Please wear gloves when handling the Scotch Bonnet or any hot pepper you decide to use. Watch the video below, as much more about the recipe is discussed there, especially how I peeled and chopped the Pommecytheres.
I’ll remind you to watch the video below to see how to wash, peel, and chop the Pommecytheres as it’s difficult to explain in text.
Once you’ve prepped the Pommecytheres, it’s time to assemble everything.
Here’s what the inside of the Pommecythere will look like.
Place everything in a large bowl and mix well to combine.
If it’s overly tart, add a tiny bit more salt. The salted prunes and onion slices add color, flavor, and texture to the typical Pommecythere chow you’d normally get on the islands.
Allow it to marinate in the fridge for a couple of hours before digging in. It’s meant to be eaten fresh, but it will keep for a few days in the refrigerator.
As kids on the islands, chow was one of our favourite snacks.
Source: caribbeanpot.com
