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One Kitchen, Many Cultures

Appetizers & Snacks

Perfect for parties, liming, or late-night cravings. These Caribbean appetizers and snacks—like pholourie, accra, and spicy dips—are bold, bite-sized, and always a hit. Great for gatherings or when you just want a quick flavor fix.

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watermelon chow recipe

Refreshing Watermelon Chow

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refreshing summertime watermelon chow

Whenever I think about watermelon, my mind goes straight to Trinidad. While nothing beats the freshly harvested watermelons sold along the Blanchisseuse Road on Trinidad’s east coast, where many of the vendors are also the farmers who grew them, I’ve found my own way of keeping that tradition close. Although I didn’t grow up making or eating Watermelon Chow, it’s something I look forward to making every summer when watermelon is in season at my local grocery stores here in Ontario, Canada.

While Mango Chow and its close rival Pineapple Chow are probably the best-known spicy fruit chows enjoyed throughout the Caribbean, this Watermelon Chow deserves a place right alongside them. The natural sweetness of ripe watermelon pairs beautifully with fresh lime juice, garlic, Scotch Bonnet pepper, fresh herbs, and a touch of chili lime seasoning to create that unmistakable balance of sweet, tart, salty, and spicy flavors we love. It’s incredibly refreshing, making it perfect for hot summer days, backyard cookouts, picnics, or simply as a light snack.

One of the things I enjoy most about this Watermelon Chow is how cooling and refreshing it is. In fact, only Cucumber Chow comes close to delivering that same crisp, refreshing quality. Best of all, it’s ready in minutes, with just enough time in the refrigerator for the flavors to mingle before serving.

ingredients for making watermelon chow

Ingredient Guide

Watermelon: The star of the recipe, offering natural sweetness, plenty of juice, and a crisp texture that absorbs the seasonings beautifully.

Salt: Enhances the sweetness of the watermelon while balancing the acidity of the lime.

Garlic: Adds the savory depth that is a signature element in traditional Caribbean chow.

Scotch Bonnet Pepper: Brings authentic Caribbean heat with its distinctive fruity flavor.

Cilantro: Adds fresh herbal notes that brighten the overall flavor.

Mint: Gives the chow an extra layer of cool, refreshing flavor that complements the watermelon.

Chili Lime Powder: Adds a subtle citrusy spice that works well with the fresh lime juice.

Lime Juice: Provides the bright acidity that brings all the flavors together and defines a proper Caribbean chow.

Shopping Made Easy

  • Watermelon is easiest to find during the summer months at grocery stores and farmers’ markets.
  • Scotch Bonnet peppers are commonly available at Caribbean and West Indian grocery stores.
  • Fresh cilantro, mint, garlic, and limes are available year-round at most supermarkets.
  • Trader Joe’s Chili Lime Seasoning is used in this recipe, but similar chili-lime blends can be found at many grocery stores.
  • Freshly squeezed lime juice will always provide the brightest flavor.

Cooking Notes from the Kitchen

  • I recommend using chilled watermelon for an even more refreshing chow.
  • Mix gently so the watermelon chunks stay intact.
  • Adjust the Scotch Bonnet pepper to suit your preferred level of heat.
  • Fresh lime juice makes a noticeable difference compared to bottled juice.
  • Giving the chow a few minutes to rest before serving allows the flavors to fully develop.
watermelon chow recipe
watermelon chow recipe

Refreshing Watermelon Chow

Sweet, juicy watermelon is transformed into a refreshing Caribbean Watermelon Chow with fresh lime juice, Scotch Bonnet pepper, garlic, cilantro, and mint. This quick no-cook recipe is the perfect balance of sweet, spicy, salty, and tangy flavors.
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Prep Time 15 minutes
Marinating 10 minutes
Course Appetizers & Snacks, Caribbean Classics, Chris’s Kitchen, Easy Caribbean Recipes, Summer Recipes
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 3 lbs watermelon large chunks
  • 1/2 teaspoon salt
  • 2 cloves garlic crushed
  • 1/4 Scotch Bonnet pepper finely chopped
  • 2 tablespoons cilantro chopped
  • 2 tablespoons mint chiffonade
  • 1/2 teaspoon chili lime powder Trader Joe’s
  • 2 limes juiced

Instructions
 

  • Add the large chunks of the watermelon to a large bowl. I'd suggest using chilled watermelon.
    watermelon chunks for watermelon chow
  • Now top with all of the ingredients and, being somewhat gentle, combine to allow all of the flavors to marry and become harmonious.
    spices and herbs added to watermelon chow
  • watermelon chow topped with freshly squeezed lime juice
  • I’d recommend allowing this to sit in the fridge for about 10 to 15 minutes to marinate, or cousoumeh (pronounced coo-sue-may), as we’d say in Trinidad. In Trinidadian Creole, cousoumeh refers to letting ingredients sit together so the flavors have time to marry and become harmonious before serving. While the term can also describe ingredients slowly simmering together, in this recipe it’s all about giving the watermelon time to absorb the lime juice, garlic, herbs, and pepper.
    tossed watermelon chow
  • Serve chilled.
    chilled watermelon chow
  • If you enjoy watermelon, may I suggest you also try my Watermelon Ice, Heirloom Tomato and Watermelon Salad, and the ever-classic Refreshing Watermelon and Berry Smoothie recipes.

Video

Notes

Frequently Asked Questions

 

Can I make Watermelon Chow ahead of time?

Yes. But I’d recommend preparing everything in advance and assembling it 10 minutes before serving.

Can I substitute another pepper for Scotch Bonnet?

Yes. While Scotch Bonnet gives the chow its authentic Caribbean flavor and heat, you can reduce the amount or substitute another hot pepper if you prefer a milder version.

Why is lime juice important in Watermelon Chow?

Fresh lime juice balances the sweetness of the watermelon while giving the chow its signature bright, tangy finish.

What other fruits can I make into chow?

Mango Chow and Pineapple Chow are among the most popular Caribbean fruit chows, while Cucumber Chow is another wonderfully refreshing variation.
 
Tried this recipe?Let us know how it was!
saltfish buljol saheena bites

Saltfish Buljol Saheena Bites

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saltfish buljol saheena bites

If you know Trinbago food culture, then you already know why I’m saying these Saltfish Buljol Saheena Bites may very well be one of the ultimate snacks or appetizers to have when friends and family are coming over for a proper lime. Taking two things we absolutely love in Trinidad and Tobago, a well-seasoned Saltfish Buljol and the comforting goodness of Saheena, this recipe brings both together in one wicked bite-sized treat that I know you’re going to enjoy.

Paired with a good Green Mango Chutney, some proper Mango Sour, or even the Peach Chutney I recently shared, this is the sort of thing you’ll have on heavy rotation all summer long when entertaining guests. Then again, even during those colder months when yuh indoors watching television and looking for something comforting, these hit differently served hot straight from the fryer.

As with the Saheena Bites recipe I shared previously, we’ll need to make a batter, but this time I’m adding some leftover saltfish buljol I had after making that Saltfish Buljol Pizza in the wood-fired oven a few days earlier. Packed with herbs, garlic, shallots, spicy peppers, and that lovely citrus brightness from fresh lime or lemon juice, the buljol gives these Saltfish Buljol Saheena Bites a unique personality.

And before anybody says it, no… this is NOT the typical saltfish fritters or accras we make throughout the Caribbean. Once yuh peek the ingredient list with the powder dhal, geera, sorfran, and spinach, you’ll understand exactly what I mean.

ingredients for making Trinidad Saltfish Buljol Saheena Bites

Ingredient Guide

Baby Spinach Fresh spinach forms the base of the saheena and gives the finished bites their soft interior and earthy flavor.

Saltfish Buljol This is where all the flavor comes in with salted cod, fresh herbs, garlic, peppers, citrus, and classic Caribbean seasoning.

Yellow Split Peas Flour In Trinidad and Tobago we call this powder dhal, and it is what gives traditional saheena its distinctive texture and nutty flavor.

All Purpose Flour Helps bind everything together while balancing the heavier split peas flour.

Salt Use lightly since the saltfish buljol already contributes some salt to the batter.

Black Pepper Brings gentle background heat and rounds out the seasoning.

Ground Roasted Cumin Better known as geera in Trinidad, this gives the batter that unmistakable earthy island flavor.

Yeast Helps aerate the batter so the bites fry up fluffy and light inside.

Turmeric What we call sorfran in Trinidad, this brings beautiful color and subtle earthy flavor.

Water Used to hydrate everything and bring the batter together.

Vegetable Oil Needed for frying until crispy, golden, and beautifully cooked through.

crispy fried saheena bites

Shopping Made Easy

• Fresh baby spinach is easy to find at any grocery store produce section.

• Salted codfish is available at Caribbean grocery stores and most international supermarket aisles.

• Powder dhal can be found at Indian and West Indian grocery stores.

• Fresh geera is available in most Caribbean markets and gives better flavor when freshly ground.

• Sorfran, known internationally as turmeric, is widely available but Caribbean groceries usually carry stronger varieties.

• Scotch bonnet or hot peppers for making the saltfish buljol are easiest found in Caribbean produce markets.

Cooking Notes From The Kitchen

• Be mindful when adding salt because the saltfish buljol will already carry some natural saltiness.

• I always like mixing the dry ingredients first before adding water because everything distributes more evenly.

• Flour can be temperamental at times, so use the water amount as a guide and not an absolute rule.

• A thick batter is important because a runny batter will spread too much in the oil.

• Resting the batter allows the yeast enough time to activate and gives a lighter finished texture.

• I always prefer draining fried saheenas on a wire rack instead of paper towels to preserve crispness.

• Fry in batches so we do not crowd the pan and drop the oil temperature.

• These are best enjoyed warm while the exterior remains crisp and the inside stays soft and fluffy.

saltfish buljol saheena bites

Saltfish Buljol Saheena Bites

A delicious Trinbago-inspired appetizer combining flavorful saltfish buljol with traditional saheena batter made with spinach, powder dhal, geera, and sorfran, fried until perfectly crisp and golden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 40 minutes
Course Appetizer, Caribbean Classics, Seafood & Fish, Snack, Street Food
Cuisine General Caribbean
Servings 40 bites

Ingredients
  

  • 3/4 lb baby spinach washed and chopped
  • 1 cup saltfish buljol prepared
  • 3/4 cup yellow split peas flour powder dhal
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground roasted cumin geera
  • 1 tablespoon yeast
  • 3/4 tablespoon turmeric sorfran
  • 1 cup water adjust as needed
  • 2 to 3 cups vegetable oil for frying

Instructions
 

  • In a large mixing bowl add the washed and chopped baby spinach.
  • To that add the prepared saltfish buljol, followed by the yellow split peas flour, what we say is powder dhal in Trinbago, along with the all purpose flour.
    ingredients in bowl for making saheena
  • Add the salt, but be mindful that the saltfish buljol itself will already have elements of salt.
  • Now add the black pepper, ground roasted cumin or geera as we call it in Trinidad, the yeast, and the turmeric, which we refer to as sorfran in Trinidad and Tobago.
    spices added to saheena bites batter
  • I like mixing everything together at this point as I find it allows all of the ingredients to combine properly before we start adding the water.
    spinach and other ingredients mixed to make saltfish buljol saheena bites
  • Start by adding roughly half of the water and mix well.
  • Continue adding the remaining water a little at a time until you have a thick batter. Since flour can be temperamental, depending on the brand and environment, you may need a bit more than one cup of water in total.
  • Once you have that thick batter, cover the bowl with a damp kitchen towel and allow the yeast time to activate.
  • About 40 minutes later set up your frying station. Have the batter ready, a wok with the vegetable oil (any pot or pan with high sides to prevent splattering onto the stove), and a wire rack placed over a cookie tray.
    frying station for making saheena bites with saltifsh
  • Yes, you can use paper towels instead, but I find that when hot fried saheenas sit on paper towels too long, they can become soggy and take away from that lovely crispy exterior.
  • On a medium flame the oil should be ready in about 5 minutes.
  • Using a tablespoon, scoop portions of the batter and gently place them into the hot oil.
  • Fry for about 4 to 6 minutes, flipping them as they cook so you get even color, crisp edges, and a beautiful golden exterior.
    saltfish buljol saheena bites frying
  • Work in batches so we do not crowd the pan and cause the oil temperature to drop too quickly.
  • Transfer the fried Saltfish Buljol Saheena Bites onto the wire rack so any excess oil drains properly. If you wanted to sprinkle on some sea salt as you remove them from the fryer, you may do so.
    crispy friend saltfish saheena bites
  • This batter should give you somewhere between 40 to 50 Saltfish Buljol Saheena Bites.
  • And may I suggest how imperative it is to serve these warm. The crispy edges with that moist, fluffy, perfectly seasoned center is a true delight.
    saheena bites with peach chutney
  • Yes, these reheat beautifully in the air fryer and yes, you can keep the batter in the fridge for a few days before frying. Just remember to bring it back to room temperature first.

Video

Notes

Frequently Asked Questions

 

What makes Saltfish Buljol Saheena Bites different from saltfish fritters?

Unlike traditional fritters, this recipe uses spinach, powder dhal (yellow split peas flour), geera (ground roasted cumin), sorfran (turmeric), and yeast, giving it the distinct flavor and texture associated with Trinidad-style saheena.

Can I make the batter ahead of time?

Yes. The batter can stay refrigerated for a couple of days before frying. Allow it to return to room temperature before cooking.

What is powder dhal in Trinidad cooking?

Powder dhal is finely ground yellow split peas flour and is commonly used in Trinidad and Tobago, Guyana, and other Caribbean countries in recipes like saheena and pholourie.

Can I reheat leftover Saltfish Buljol Saheena Bites?

Absolutely. The best way is using an air fryer so the exterior crisps back up nicely. Do not reheat in the microwave as they will go limp and soggy in seconds.

What chutney pairs best with Saltfish Buljol Saheena Bites?

Green Mango Chutney, Mango Sour, and Peach Chutney all work beautifully and complement the savory saltfish filling. Or a simple Pineapple Peppersauce will give you a lovely balance of heat and fruitiness. 
Tried this recipe?Let us know how it was!
peach chutney recipe

Perfect Peach Chutney

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peach chutney recipe

If you’re looking for a fresh, vibrant way to enjoy summer peaches, this Perfect Peach Chutney is one of those recipes I think you’ll come back to again and again. While Peach Chutney may not carry the same deep-rooted popularity in Caribbean kitchens as our beloved mango chutney, I thought it was the perfect addition to my In Season series and a delicious way to celebrate beautiful ripe peaches when they’re at their absolute best.

Traditionally, chutney throughout the Caribbean leans heavily on mangoes, especially when paired with favourites like saheena and pholourie, and if we’re being honest, some of us skip the dipping and go straight for scooping. This Peach Chutney brings a slightly different personality to the table. The natural sweetness of ripe peaches balances beautifully with bright citrus, aromatic roasted geera, fresh herbs, garlic, and the sharp heat of bird’s eye peppers.

As the peaches release their fragrant juices and blend, you’ll notice layers of sweet tropical aroma, subtle herbal freshness, and just enough heat lingering in the background. I’ve also included the full step-by-step video so you can follow along, and if chutneys are your thing, definitely check out some of my other favourites, including Coconut Chutney, Cucumber Chutney, Spicy Cranberry Chutney, Cranberry Pineapple Chutney, and my popular Fire Roasted Coconut Pineapple Chutney.

This Peach Chutney is bright, bold, fresh, and incredibly versatile. With my Kieana, Tehya, and India (my daughters) treating it more as a Peach salsa to enjoy with corn chips than an actual chutney.

ingredients for peach chutney

Ingredient Guide

Peaches The star ingredient of this Peach Chutney, bringing natural sweetness, juicy texture, and a soft floral fruit flavour that forms the base of the recipe.

Bird’s Eye Peppers Delivers the sharp Caribbean-style heat that balances the sweetness while adding a clean spicy finish.

Garlic Adds bold savoury depth and rounds out the fruit-forward sweetness with a subtle pungency.

Salt Essential for balancing flavours and helping intensify both sweetness and acidity.

Lime Juice Brings fresh citrus brightness and acidity that sharpens the overall flavour profile.

Ground Roasted Geera (Cumin) Adds earthy warmth and that familiar toasted spice backbone common in Caribbean chutneys.

Water Helps achieve a smoother consistency when blending while controlling the final texture.

Cilantro or Chadon Beni Adds fresh herbal notes that brighten the finished Peach Chutney and complement the garlic and citrus beautifully.

summertime peach chutney

Shopping Made Easy

• Look for peaches that are ripe but still firm enough to hold their shape when grated and blended.

• Bird’s eye peppers can usually be found in Caribbean, Asian, or Latin grocery stores.

• If you cannot source Chadon Beni, fresh cilantro makes an excellent substitute.

• Roasted ground geera is commonly sold in Caribbean markets, though whole cumin seeds can be roasted and ground at home.

• Fresh limes are preferred over bottled juice for the brightest citrus flavour.

Cooking Notes from the Kitchen

• Using both grated and blended peaches creates multiple layers of texture that make this Peach Chutney far more interesting than a completely smooth puree.

• As the peaches are blended, their sweet floral aroma becomes more pronounced and works beautifully against the garlic and cumin.

• Allowing the chutney to chill before serving helps all the flavours fully combine, something we often refer to as Kusomeh.

• The heat level can easily be adjusted by increasing or reducing the bird’s eye peppers.

• This Peach Chutney works equally well as a dip for pholourie and saheena or as a fresh fruit salsa for tortilla, corn, or potato chips.

peach chutney recipe

Perfect Peach Chutney

A bright and vibrant Caribbean-inspired Peach Chutney featuring ripe peaches, fresh herbs, citrus, garlic, and Caribbean peppers. This easy no-cook condiment delivers the perfect balance of sweet, tart, savoury, and spicy flavours.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Appetizers & Snacks, Easy Caribbean Recipes, Sauces & Condiments, Snack, Street Food, Vegan, Vegetarian
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 5 peaches ripe but firm
  • 2 bird’s eye peppers rough chopped
  • 4-6 cloves garlic crushed
  • 1 teaspoon salt
  • 1 lime juiced
  • 1 teaspoon roasted ground geera cumin
  • 2-4 tablespoons water
  • 2 tablespoons cilantro or chadon beni finely chopped

Instructions
 

  • Wash the peaches thoroughly and pat dry.
  • Cut all the peaches in half and remove the pits. Discard the seeds.
  • Using a box grater, grate two of the peaches and place the grated peach into a mixing bowl.
    grating the peaches for the peach chutney
  • Roughly chop the remaining three peaches and place them into a blender.
    peaches with garlic and hot peppers puree for peach chutney
  • Add the bird’s eye peppers, crushed garlic, salt, roasted ground geera, lime juice, and 2 tablespoons of water to the blender.
  • Blend until smooth, adding additional water if needed to achieve a smooth consistency.
    peach chutney puree
  • Pour the blended peach mixture into the bowl containing the grated peaches.
    puree and grated peaches combined for peach chutney
  • Mix thoroughly to combine both textures evenly.
  • Add the chopped cilantro or chadon beni and gently fold into the mixture.
    peach chutney topped with chopped cilantro
  • Taste and adjust salt if necessary.
    finished peach chutney with can be used as a peach salsa
  • Place in the refrigerator and chill before serving to allow the flavours to fully combine.
    Caribbean peach chutney
  • Store refrigerated for up to 5 to 7 days. I'd recommend stirring before use in stored.

Video

Notes

Frequently Asked Questions.

 

Can I use frozen peaches to make Peach Chutney?

Fresh peaches are highly recommended for the best texture and natural sweetness, but thawed frozen peaches can work if properly drained.

What can I serve Peach Chutney with?

Peach Chutney pairs beautifully with pholourie, saheena, grilled meats, chips, sandwiches, and can also work as a fresh fruit salsa.

Can I make Peach Chutney less spicy?

Absolutely. Simply reduce the number of bird’s eye peppers or remove them entirely if you prefer a milder flavour. With that said, you can also make it spicier by using larger amounts of Scotch Bonnet, Habanero, or Trinidad Scorpion peppers for the ULTIMATE Kick!

How long does homemade Peach Chutney last?

Stored properly in an airtight container in the refrigerator, Peach Chutney will keep well for approximately 5 to 7 days.

Is Peach Chutney traditional Caribbean cooking?

Not traditionally. Mango chutney is far more common throughout Caribbean cuisine, but Peach Chutney offers a delicious seasonal variation when peaches are abundant. Keep in mind that peaches are not native to the Caribbean, so we typically use tropical fruits.
Tried this recipe?Let us know how it was!
easy Haitian pineapple jam

Easy Haitian Pineapple Jam

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Haitian pineapple jam cooking

Haitian Pineapple Jam is one of those recipes that surprised me the more I explored it. While I wasn’t familiar with Haitian Pineapple Jam at first, after much research and guidance from my Haitian friends, I learned that not everyone with a Haitian background grew up with this exact version. What stood out to me is just how closely it aligns with the traditional Caribbean Pineapple Jam I shared a few years back. There are also clear connections to other beloved Caribbean preserves, such as Sour Cherry Jam, traditional Pommecythere (June plum or golden apple) Jam, and even the bold, spicy Scotch Bonnet Tomato Jam we enjoy across the islands.

What I love about this Haitian Pineapple Jam is how simple ingredients come together to create deep, rich flavor with a beautiful balance of sweetness, spice, and citrus brightness. The technique is straightforward, and with a bit of patience during the maceration process, you’re rewarded with a jam that has both texture and character. This is a full-flavor, full-batch recipe that stores well and delivers that authentic Caribbean preserve experience right from your kitchen.

ingredients for Haitian pineapple jam

Ingredient Guide


Pineapple Provides the base of the jam with natural sweetness, acidity, and fiber for texture.
Nutmeg Adds warm, earthy spice that complements the tropical fruit.
Cinnamon Brings depth and a subtle sweetness to round out the flavor profile.
Sea salt Enhances all the flavors and balances the sweetness.
Vanilla extract Adds aromatic sweetness and smooths the overall taste.
Mixed essence A Caribbean flavoring blend that layers vanilla, almond, and floral notes for complexity.
Sugar Acts as both a sweetener and preservative while helping achieve the jam consistency.
Lime Provides acidity to balance the sweetness and brighten the jam with citrus notes.

Shopping Made Easy

  • Look for a fully ripe pineapple with a fragrant smell and slight softness at the base.
  • Mixed essence can be found in Caribbean or West Indian grocery stores and some international aisles.
  • Use fresh whole spices when possible for better flavor, especially nutmeg.
  • Choose a fresh lime with smooth skin for maximum juice yield.
  • Standard white granulated sugar works best for consistency and preservation.

Cooking Notes from the Kitchen

  • Keeping the pineapple core adds extra texture as it breaks down during cooking.
  • Macerating the mixture helps draw out natural juices and deepens flavor before cooking.
  • A stick blender gives better control over the final texture compared to a standard blender.
  • The jam should remain slightly chunky for a more traditional Caribbean finish.
  • Be cautious when blending hot jam as the sugar retains high heat.
easy Haitian pineapple jam

Easy Haitian Pineapple Jam

A rich and flavorful Caribbean-style pineapple jam made with warm spices, citrus, and traditional essence for a balanced, slightly chunky preserve.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Marinating 4 hours
Course Appetizers & Snacks, Dessert, Easy Caribbean Recipes, Sauces & Condiments, Snack
Cuisine General Caribbean, Haitian
Servings 3 cups

Ingredients
  

  • 1 large pineapple about 2 lbs diced
  • 1/2 teaspoon nutmeg grated
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoon vanilla extract
  • 1 tablespoon mixed essence
  • 1 1/2 cups sugar
  • 1 lime zest and juice

Instructions
 

  • Peel the pineapple, rinse it with water, and allow it to drain. Cut into cubes, and unlike other pineapple recipes I’ve shared, keep the core as it will cook down and add additional texture to the finished Haitian Pineapple Jam.
    dicing pineapple for pineapple jam
  • Dice the pineapple into very small pieces.
    diced fresh pineapple for making haitian pineapple jam
  • In the same pot you will be using to cook the jam, add the pineapple, nutmeg, salt, vanilla extract, mixed essence, sugar, two one-inch pieces of lime zest, and the juice of the lime. Stir well to combine.
    macerating ingredients for pineapple jam
  • Allow the mixture to macerate for 4 hours or overnight for best results. If storing longer, use a non-reactive container and refrigerate.
    making haitian pineapple jam
  • After the maceration process, the mixture will release a significant amount of natural juice.
    how to make haitian pineapple jam
  • Place the pot on a medium-high flame and bring to a boil. Reduce to a rolling boil and simmer, cooking for 40 minutes, stirring often during this time. As the jam cooks and the sugars concentrate, it will become very hot and can splatter, so be mindful and avoid getting burned. You’ll notice it starting to thicken and slightly coat the back of a spoon when it’s close to ready.
    cooking pineapple jam
  • simmering pineapple jam
  • after 40 mins the haitian pineapple jam will be ready
  • Carefully pour the hot mixture into a blender or food processor and pulse. Alternatively, use a stick blender for better control over texture. Keep in mind that the jam will still be extremely hot at this stage due to the cooked sugar, so use caution when blending. The goal is a slightly chunky consistency. If too thick to blend, add 1/4 cup water to assist.
    blending the finished pineapple jam
  • Allow to cool and store in a sterilized glass container in the refrigerator for up to 5 months.
    easy Haitian pineapple jam

Video

Notes

Frequently Asked Questions

 
How is Haitian Pineapple Jam different from regular pineapple jam?
Haitian Pineapple Jam uses warm spices and mixed essence, giving it a deeper, more aromatic Caribbean flavor compared to simpler versions.
What can I use instead of mixed essence?
You can substitute with a blend of vanilla extract and a drop of almond extract, though the flavor will not be the same.
Do I have to keep the pineapple core?
No, but keeping it adds texture as it softens during cooking, which is traditional in many Caribbean jams.
Can I reduce the sugar in this pineapple jam recipe?
Reducing sugar will affect both the texture and preservation. The jam may be looser and have a shorter shelf life.
Why is maceration important in this recipe?
Maceration helps release natural juices and allows the flavors to develop before cooking, resulting in a richer final jam.
Tried this recipe?Let us know how it was!
trinidad pepper fries

Incredible Fiery Pepper Fries

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trinidad pepper fries

Incredible Fiery Pepper Fries is one of those bold, unforgettable dishes that truly captures the spirit of Trinidad and Tobago. From the feedback I’ve received on Instagram, it’s clear that pepper fries aren’t widely known across the Caribbean, and even within the diaspora, many people are just discovering them. But in Trinidad, this is a well-loved staple, especially as a “cutter” served alongside an adult beverage at a rum shop.

I still remember my first experience having pepper fries while visiting the food hub at “the cross” (Cross Crossing in San Fernando). The heat of the night wrapped around you, thick and humid, as vendors worked over blazing stoves. The instant sliced scotch bonnet peppers hit the hot oil, the air filled with a sharp, fiery scent that stung your eyes and gripped your throat. It wasn’t subtle. It was loud, intense, and almost overwhelming, the kind of heat that made you pause, cough, and then lean right back in because you knew something special was happening in that pan.

Traditionally made with frozen crinkle-cut fries, these pepper fries are tossed in a vibrant, fiery blend of aromatics and peppers that cling to every edge and crevice. While they’re often enjoyed as a late-night snack or with an adult beverage, they can just as easily be paired with refreshing virgin drinks like a tropical fruit punch or a pineapple strawberry juice during the summer months.

ingredients for making pepper fries

Ingredient Guide

Frozen crinkle fries provide the crispy base and are ideal for holding onto the spicy coating.
Vegetable oil helps sauté the aromatics and carries the flavor of the peppers throughout the dish.
Onion adds sweetness and body, balancing the intense heat.
Garlic brings a deep, savory aroma that builds the flavor foundation.
Scotch bonnet peppers deliver the signature fiery heat and unmistakable Caribbean character.
Bell peppers contribute color, mild sweetness, and texture contrast.
Scallions add a fresh, slightly sharp finish to the dish.
Salt enhances and balances all the flavors.
Black pepper adds an extra layer of heat with a coarse bite.
Parmesan cheese provides a savory, slightly nutty finish and is a personal twist on the traditional version.

Shopping Made Easy

  • Frozen crinkle fries can be found in the frozen foods section of most supermarkets.
  • Scotch bonnet peppers are best sourced from Caribbean or international grocery stores.
  • Bell peppers and onions are widely available in the produce section of any grocery store.
  • Parmesan cheese can be purchased pre-grated or in blocks for fresh grating.
  • Scallions and garlic are standard ingredients found in most markets.

Cooking Notes from the Kitchen

  • The heat level of this dish depends entirely on the peppers you use and how much you add. Adjust to your tolerance.
  • Proper ventilation is important when cooking with scotch bonnet peppers, as the fumes can be intense and lingering.
  • Oven-baking the fries is a lighter alternative to deep frying and still gives great texture.
  • Tossing the fries thoroughly ensures every piece is coated with the pepper mixture.
  • Adding the parmesan at the end preserves its flavor and gives a subtle finish to the heat.
trinidad pepper fries

Incredible Fiery Pepper Fries

A bold Trinidad-style pepper fries recipe made with crispy fries tossed in a fiery scotch bonnet pepper base, delivering intense heat, aroma, and street-food flavor in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients
  

  • 1 lb frozen crinkle fries
  • 1 tablespoon vegetable oil
  • 1 medium onion chunky chopped
  • 4 cloves garlic smashed
  • 2 scotch bonnet peppers sliced
  • 1 1/2 cups bell peppers chunky chopped
  • 2 scallions chopped
  • 1/2 teaspoon salt
  • 3/4 teaspoon black pepper coarse
  • 2 tablespoons Parmesan cheese grated

Instructions
 

  • Cook the crinkle fries according to the package instructions. Traditionally in Trinidad and Tobago, this is made with deep-fried French fries, however to make the dish slightly healthier, I opted to oven-bake the fries. Thus only using a tablespoon of oil for the entire dish.
    peppers cooking for making fiery pepper fries
  • Heat the vegetable oil in a wok or wide pan over medium heat.
  • Add the onion, bell peppers, scotch bonnet peppers, garlic, and scallions. Stir well and cook for about 3 minutes. Ensure your kitchen is well ventilated as the pepper fumes will be strong and can irritate your eyes and throat. In the video below you’ll catch me choking with the intense scent of the scotch bonnet peppers being tossed in the hot oil.
    making trinidad pepper fries
  • Add the salt and black pepper, then toss to coat everything evenly. Cook for another minute.
    tossing pepper fries
  • Add the pre-cooked fries to the pan and toss thoroughly to coat them with the spicy pepper mixture.
    adding crinkle cut fries to make pepper fries
  • making pepper fries from trinidad
  • Cook for 3 to 4 minutes until the fries are heated through and infused with the pepper heat.
    finishing pepper fries in the wok
  • Turn off the heat and sprinkle the grated Parmesan cheese over the fries. Toss gently and serve warm.
    parmesan cheese added to trinidad pepper fries
  • pepper fries recipe

Video

Notes

Frequently Asked Questions

 

What are pepper fries?

Pepper fries are a Trinbagonian street food made by tossing fried potatoes in a spicy mixture of peppers, onions, and seasonings, commonly served as a cutter with an adult beverage.

Can I use other peppers instead of scotch bonnet?

Yes, you can substitute with habanero or any hot pepper available to you. The flavor will vary slightly, but the heat level can still be adjusted to your preference.

Are pepper fries popular across the Caribbean?

While pepper fries are very popular in Trinidad and Tobago, they are not widely known across many other Caribbean islands, which often surprises people discovering the dish for the first time.

Can I make pepper fries with fresh potatoes?

Yes, you can use fresh-cut potatoes instead of frozen fries. Just ensure they are cooked until crisp before tossing with the pepper mixture.

How do I reduce the heat in pepper fries?

You can reduce the number of hot peppers used or remove the seeds and white membrane before cooking. Adding more bell peppers can also help balance the heat.
Tried this recipe?Let us know how it was!
fried chicken wonton

Crispy Fried Chicken Wonton

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fried chicken wonton

Crispy Fried Chicken Wonton is part of both the bar or “rum shop” scene as well as an appetizer at many Chinese restaurants in Trinidad and Tobago. This fried chicken wonton recipe brings that familiar Trinbago flavor right into your kitchen, with crispy golden parcels packed with seasoned chicken and fried until perfectly crunchy.

As I mentioned when I shared the shrimp wonton recipe, this is also a snack we make and enjoy during family gatherings or on evenings when you’re craving a quick fried bite. At local bars throughout Trinbago, these crispy wontons are usually made with shrimp, pork, or a combination of both, and served with a quick dipping sauce of soy sauce, ketchup, and peppersauce. Known lovingly by patrons as ‘cutters’. While this chicken version of fried chicken wonton can be served with that same sauce, in my home, we usually opt for plum sauce.

As I explain in the video below, the folding process may sound a bit confusing at first, but it’s very simple once you see it done. Make them ahead, fry in batches, and you’ll have a snack that’s crispy, flavorful, and truly satisfying.

ingredients for making crispy fried chicken wontons

Ingredient Guide

Light soy sauce Adds saltiness and depth to properly season the chicken filling.
Sesame oil Brings a rich, nutty aroma that enhances the overall flavor.
Grated ginger Provides freshness and a subtle heat that balances the richness.
Oyster sauce Contributes a savory, slightly sweet umami base.
Chinese cooking wine Helps tenderize the chicken while adding complexity.
Chili crisp Adds gentle heat and a slightly smoky flavor.
Scallion Gives a mild onion flavor and freshness to the filling.
Ground chicken The main protein, light and able to absorb all the seasoning.
Wonton wrappers Used to create the signature crispy outer shell.
Water Helps seal the wontons securely during folding.
Vegetable oil Needed for frying to achieve a golden, crisp finish.

Shopping Made Easy

  • Most sauces, like soy sauce, oyster sauce, and sesame oil, are available in major supermarkets.
  • Chinese cooking wine and chili crisp are easier to find in Asian grocery stores.
  • Wonton wrappers are usually located in the refrigerated section.
  • Ground chicken is widely available or can be freshly prepared by your butcher.
  • Fresh ginger and scallions are standard produce items in most stores.

Cooking Notes from the Kitchen

  • Mixing the marinade first allows all the flavors to combine evenly before adding the chicken.
  • I don’t add extra salt as the sauces provide enough seasoning, but you can adjust to your liking.
  • Make all the wontons before frying since they cook very quickly.
  • Always drain on a wire rack to maintain that crisp texture.
  • The filling can be frozen (up to 6 weeks) and used later with excellent results.
fried chicken wonton

Crispy Fried Chicken Wonton

A crispy fried chicken wonton recipe inspired by Trinidad and Tobago’s rum shop and Chinese restaurant culture, featuring seasoned chicken wrapped and fried until golden and crunchy.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizers & Snacks, Caribbean Classics, Chicken Recipes, Easy Caribbean Recipes
Cuisine General Caribbean
Servings 50 fried wontons

Ingredients
  

  • 1 1/2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1 tablespoon oyster sauce
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon chili crisp
  • 1 scallion finely chopped
  • 1/2 lb ground chicken
  • 40 –50 wonton wrappers
  • 1/4 cup water
  • 2 –3 cups vegetable oil

Instructions
 

  • In a bowl combine the soy sauce, sesame oil, grated ginger, oyster sauce, Chinese cooking wine, chili crisp for a bit of heat and smoky flavor, and the chopped scallion. I find that by mixing the marinade in advance allows all the wonderful flavors to combine nicely.
    seasoning chicken for fried chicken wonton
  • Pour this marinade over the ground chicken and stir to combine. Set aside to marinate for 10–15 minutes. As explained in the video below, I didn’t add any salt as the sodium from all the sauces did the job for me, but you can add about 1/4 teaspoon if you wanted. Additionally, 1/2 teaspoon of white pepper can be added.
    marinating chicken for wontons
  • It’s now time to prepare the little packages, called wontons for frying. I like making them all before I start frying as they cook very fast. Take a wonton wrapper and wet 2 sides with water (on your fingers), then place about 1 teaspoon of the chicken mix in the center.
    seasoned chicken wonton
  • wrapping chicken wonton
  • Now press the air out as you seal it and close by folding the dry corners over the wet corners. You’ll be left with a filled triangle package. Wet one of the outer corners with water and pull the other corner to touch, overlap and stick. Sounds a bit confusing, but you can watch the video below to see how simple this is.
    wrapped chicken wonton
  • The filling will be enough for about 50 chicken wontons. I did 25 and froze the remaining filling for another day. It will keep for at least 6 weeks in the freezer. Then thaw and use when you're ready to make a new batch of crispy fried chicken wonton.
    chicken wontons ready to be fried crisp
  • Set up your frying station with the wrapped wontons, a wok or any pot with high sides filled with the oil for frying and a tray with a wire rack. I'd recommend not draining on paper towels as the steam created can make the fried wontons go soggy.
    frying station for making crisp fried chicken wonton
  • Heat the veg oil or whatever oil you prefer frying these chicken wontons with to 350–375 F and fry in two batches. It will take 4–6 minutes to get golden brown and have the filling cooked perfectly. I’d recommend flipping them after 3 minutes to ensure both sides get that lovely golden colour from being fried perfectly.
    frying chicken wontons
  • While this recipe is for making crispy fried chicken wonton these can also be added to a simmering pot of chicken stock with a slice of ginger, chopped scallions, soy sauce and garlic, for an amazing chicken wonton soup.
    chicken wontons fried crisp
  • Serve hot and enjoy with some adult beverages.

Video

Notes

Frequently Asked Questions

 
How do I keep fried chicken wonton crispy after frying?
Place them on a wire rack instead of paper towels so steam can escape and the wontons stay crisp.
Can I substitute the filling in fried chicken wonton?
Yes, shrimp, pork, or a combination are traditional options used in Trinidad and Tobago.
What sauce goes best with fried chicken wonton?
A mix of soy sauce, ketchup, and pepper sauce is traditional, while plum sauce is a popular alternative.
Can I freeze fried chicken wonton?
Yes, both the filling and assembled wontons can be frozen and used later.
Can I turn this into soup?
Yes, add them to chicken stock with ginger, garlic, scallions, and soy sauce for a flavorful wonton soup.
Tried this recipe?Let us know how it was!
guyanese mango sour with pholourie

Guyanese Mango Sour Recipe

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simple guyanese mango sour recipe

Guyanese Mango Sour is one of those bold, spicy, and tangy condiments that is incredibly simple to put together, yet it delivers a punch of flavor that instantly wakes up anything you serve it with. This Effortless Guyanese Mango Sour is especially perfect when paired with hot, fresh-out-of-the-oil fried pholourie, where the heat and crisp texture of the fritters meet that bright, peppery sourness.

Much like the green mango chutney I shared with the Saheena Bites recently, this version leans into the classic balance of heat, garlic, and roasted geera (cumin), while still maintaining the signature sour profile the condiment is known for. The key to an authentic Guyanese mango sour is starting with a mature green mango that is not yet ripe. That firm, tart flesh is what delivers the sharp, mouthwatering flavor that defines the dish.

As it cooks down, the mango softens and blends beautifully with the garlic and pepper, creating a thick, rustic sauce that is both fiery and tangy. If you grew up in the Caribbean, that first taste of Guyanese mango sour often triggers memories of childhood, when that sharp burst of sour would hit your cheeks and make you smile instantly.

Ingredient Guide

Green mango Provides the bold, sour flavor that defines Guyanese mango sour and gives the sauce its natural thickness as it cooks down.

Garlic Adds a deep aromatic base that balances the sharpness of the mango and complements the heat from the peppers.

Scotch bonnet pepper Brings the signature Caribbean heat and fruity spice that gives the sauce its bold character.

Roasted geera (cumin) Adds a warm, nutty layer of flavor that is traditional in many Guyanese condiments.

Salt Enhances all the flavors and helps balance the sourness of the mango.

Water Helps cook the mango until soft and creates the base consistency of the finished sauce.

Lime juice Brightens the finished mango sour with fresh citrus acidity and enhances the tangy flavor.

Shopping Made Easy

• Look for firm green mangoes that are mature but not ripe, as the sour flavor is essential for authentic Guyanese mango sour.
• Scotch bonnet peppers are commonly available in Caribbean grocery stores and many larger supermarkets.
• If possible, purchase whole cumin seeds and toast them before grinding to make fresh roasted geera.
• Wiri Wiri peppers can sometimes be found at Caribbean markets and are traditionally used in Guyanese cooking.
• Fresh limes are preferred over bottled juice for the brightest citrus flavor.

Cooking Notes from the Kitchen

• The mango should be mature but still green to ensure the proper sour flavor and firm texture during cooking.
• Including the pepper seeds will increase the heat level, so adjust based on your spice tolerance.
• A potato masher gives the sauce a more rustic texture while a stick blender creates a smoother finish.
• Wiri Wiri peppers can replace Scotch bonnet peppers for a more traditional Guyanese flavor profile.
• Lime juice adds a fresher citrus brightness compared to vinegar, which can taste sharper in this sauce.

guyanese mango sour with pholourie

Guyanese Mango Sour Recipe

This Guyanese mango sour is a bold, spicy, and tangy Caribbean condiment made with green mango, garlic, and roasted geera. The sharp tart flavor and heat make it the perfect dipping sauce for pholourie and other fried snacks.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizers & Snacks, Caribbean Classics, Easy Caribbean Recipes
Cuisine General Caribbean
Servings 8

Ingredients
  

  • 1 green mango (about 1 lb) peeled and roughly chopped
  • 4 cloves garlic smashed
  • 1 scotch bonnet pepper roughly chopped
  • 3/4 teaspoon roasted geera cumin
  • 3/4 teaspoon salt
  • 3 cups water
  • 1/2 lime juiced

Instructions
 

  • Wash and peel the mango, then give it a rough chop and discard the seed or pit.
    ingredients for guyanese mango sour
  • Place the chopped mango into a pot along with the smashed garlic and the chopped scotch bonnet pepper, including the seeds for heat. Traditionally in Guyana, Wiri Wiri peppers are the pepper of choice, so if you can source them you can use about five instead.
    mango for mango sour
  • adding spicy notes to mango sour
  • Add the water and roasted geera, then bring everything to a boil.
    add roasted cumin to mango sour
  • Reduce to a steady rolling boil and cook for about 25 to 35 minutes, or until the mango softens and begins to fall apart, filling the kitchen with that warm aroma of garlic and toasted geera.
    cook mango sour for 30 minutes
  • Reduce the heat or take the pot off the stove for safety, then use a potato masher or stick blender to puree everything. You can control the texture of the finished Guyanese mango sour, whether you prefer it rustic or smooth.
    puree mango sour
  • Taste and adjust the salt if needed. As you sample it, you should feel that familiar tartness hitting the sides of your cheeks, the same kind of sharp sour taste many of us remember from childhood and our first encounter with this wicked condiment.
    mango sour served with hot pholourie
  • Finish by stirring in the fresh lime juice. I prefer lime over white vinegar (traditionall used in most Giyanese homes) because the citrus brightens the finished Guyanese mango sour and lifts the natural tang of the green mango. If the finished mango sour is ovely tart, add sugar, starting with 1/2 teaspoon.

Video

Notes

Can I make this quicker?

 
Quick Method for Guyanese Mango Sour
Wash, peel, and roughly chop the green mango, discarding the seed.
Place the chopped mango into a blender along with the smashed garlic, the chopped hot pepper of choice, and about 3/4 of the water. Blend until you get a coarse puree. It does not need to be perfectly smooth.
Pour this mixture into a pot and place it over medium heat.
Add the roasted geera and salt, then bring the mixture to a gentle simmer.
Let it cook for about 15 minutes, stirring occasionally, until the raw mango flavor softens and the sauce thickens slightly. The aroma of the garlic and roasted geera will begin to come through as it cooks.
Taste and adjust the salt if needed. You should still get that sharp tartness on the sides of your cheeks, the same sour punch that makes mango sour so memorable.
Finish by stirring in the fresh lime juice, which brightens the sauce and lifts the natural tang of the green mango.
This method keeps the same flavor profile, but cuts the cooking time roughly in half.
Cooking Notes
• Pureeing the mango first helps it break down faster, which shortens the cooking time.
• You still want to simmer the sauce so the raw garlic and mango flavors mellow slightly.
• Keeping the puree slightly coarse gives the finished mango sour a more traditional texture.
Tried this recipe?Let us know how it was!
fried saheena bites with classic mango chutney

Tasty Saheena Bites With Mango Chutney

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Saheena is one of those beloved Caribbean (Trinidad and Tobago, Guyana) snacks that instantly brings back memories of roadside vendors outside my primary school in Marabella, family gatherings during Divali, and the comforting aroma of freshly fried treats filling the kitchen. These Tasty Saheena Bites With Mango Chutney are my smaller, bite-sized take on the traditional version enjoyed throughout Trinidad and Tobago and Guyana. While the classic saheena is often made with dasheen (taro) leaves and sometimes rolled or stuffed with curried channa, this version keeps things simple, approachable, and just as delicious.

For this recipe, I used baby spinach, which is much easier to find in most grocery stores outside the Caribbean. When I’m back home in the islands, I would absolutely reach for fresh dasheen (taro) leaves, just as our ancestors traditionally did. The spinach works beautifully here, creating tender, flavorful fritters with flecks of green throughout the batter.

As the saheena bites fry, the gentle sizzling becomes almost musical, and the scent of garlic, roasted cumin, turmeric, and herbs fills the kitchen most invitingly. They develop crisp golden edges while remaining soft inside. Paired with a bright, raw green mango chutney made with lime, garlic, and chadon beni, each bite delivers a perfect balance of savory, tangy, and slightly spicy flavors. In my opinion, this chutney is the absolute best condiment for dipping these warm, crispy saheena bites.

fried spinach saheena

Ingredient Guide

Green Mango The tart base of the chutney, bringing a sharp, refreshing acidity that balances the fried saheena perfectly.

Chadon Beni A deeply aromatic Caribbean herb that adds a bold, grassy flavor to the chutney and the batter.

Cilantro Used as an alternative to chadon beni when it is not available, providing a similar herbal brightness.

Garlic Adds savory depth and pungency to both the chutney and the saheena batter.

Salt Enhances the natural flavors of the mango and the seasoned fritters.

Lime Juice Brings fresh citrus acidity to the chutney and balances the mango’s tartness.

Sugar Softens the sharpness of the mango and lime while rounding out the chutney.

Water Helps loosen the chutney to the right dipping consistency.

All Purpose Flour Provides the structure that holds the saheena batter together.

Ground Split Peas (Split Pea Flour) A traditional component that adds body, flavor, and a slight nuttiness to the fritters.

Baby Spinach The leafy base of the saheena bites, offering color, flavor, and tenderness.

Yeast Creates a slightly airy texture and lightness in the batter as it rests.

Scotch Bonnet Pepper Brings authentic Caribbean heat and a fruity pepper flavor.

Turmeric Adds a subtle earthy flavor and a warm golden hue.

Geera (Ground Roasted Cumin) A classic Caribbean spice that delivers a deep, nutty aroma and flavor.

Vegetable Oil Used for frying the saheena bites until crisp and golden.

Shopping Made Easy

• Look for a firm green mango that is completely unripe, as ripe mangoes will be too sweet for this chutney.

• Chadon beni is commonly sold at Caribbean and Latin markets, but cilantro is a good substitute if it is unavailable.

• Ground split peas or split pea flour can usually be found at Caribbean, Indian, or international grocery stores.

• Baby spinach is widely available at most supermarkets and works well when dasheen leaves are not accessible.

• Scotch bonnet peppers are often sold in Caribbean markets, though habanero peppers can be used if needed.

Cooking Notes from the Kitchen

• When chopping the spinach, aim for a fine cut so it distributes evenly throughout the batter.

• Using your hands to mix the batter helps work the spinach and flour together more evenly than using a spoon.

• Allowing the batter to rest gives the yeast time to activate and helps create a lighter texture.

• The oil should produce a gentle sizzling sound when the batter hits the surface. If the oil is too hot, the outside will brown too quickly.

• Fry the saheena bites in batches so the oil temperature stays consistent and the fritters cook evenly.

• A wok or deep pot with high sides helps reduce oil splatter while frying.

fried saheena bites with classic mango chutney

Tasty Saheena Bites With Mango Chutney

These crispy Caribbean saheena bites made with spinach and split pea flour are served with a bright, tangy green mango chutney for the perfect savory snack or appetizer.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Course Appetizers & Snacks, Caribbean Classics, Easy Caribbean Recipes, Vegan
Cuisine General Caribbean
Servings 30 bites

Ingredients
  

For The Mango Chutney

  • 1 green mango peeled and chopped
  • 1 tablespoon chadon beni chopped
  • 3 cloves garlic crushed
  • 1/2 teaspoon salt
  • 2 limes juiced
  • 1/2 teaspoon sugar
  • 2 tablespoons water

For The Saheena

  • 1 1/2 cups all purpose flour
  • 3/4 cup split pea flour
  • 3/4 lb baby spinach washed and finely chopped
  • 1 tablespoon yeast
  • 4 cloves garlic crushed
  • 3/4 teaspoon salt
  • 2 tablespoons chadon beni chopped
  • 1/2 scotch bonnet pepper finely diced
  • 1/3 teaspoon turmeric
  • 3/4 teaspoon geera ground roasted cumin
  • 1 cup water adjust as needed

Instructions
 

  • Wash, peel, and cut the green mango into small pieces. Try to select a mature green mango that is firm and tart rather than ripe, as the chutney should have a slightly sour edge that balances the fried saheena.
    ingredients for green mango chutney
  • Place the mango pieces into a blender along with the chopped chadon beni, crushed garlic, salt, lime juice, sugar, and water. Blend until smooth. If you prefer a chutney with more texture, you can grate the mango instead and blend the remaining ingredients before mixing them together.
    blender making green mango chutney
  • crush garlic for making raw green mango chutney
  • Taste the chutney and adjust the salt or pepper if needed. Set aside or refrigerate. This chutney can be stored in the refrigerator for up to one week.
    store finished green mango chutney in the fridge
  • Thoroughly wash the baby spinach, drain well, and chop it very finely.
  • In a large bowl combine the all purpose flour, split pea flour, chopped spinach, yeast, crushed garlic, salt, chopped chadon beni, diced scotch bonnet pepper, turmeric, and ground roasted cumin.
  • Add 3/4 of the water to start with and add as needed, and mix well to form a thick batter. You can use a spatula, but I prefer using my hands (as explained in the video), working the batter through my fingers to ensure everything is evenly distributed and properly combined.
  • Cover the bowl and allow the batter to rest for about 30 to 45 minutes so the yeast can activate.
  • Heat about 3 cups of vegetable oil in a wok or deep pot over medium heat. The oil should be hot enough that the batter sizzles gently when added, but not aggressively.
    heat oil for frying saheena
  • Using two tablespoons, scoop portions of the batter and carefully drop them into the hot oil. The fritters should begin sizzling immediately.
    begin frying saheena bites in hot oil
  • Allow the saheena bites to fry for about 4 to 6 minutes, turning them occasionally so they cook evenly and develop crispy golden edges while cooking fully through the center.
    6 minutes of frying the saheena will get golden crispy edges
  • As they fry, the gentle sizzling will fill the kitchen with a wonderful aroma from the garlic, cumin, and herbs.
  • Remove the saheena bites with a slotted spoon and place them on paper towels to absorb excess oil. If you like, you can lightly sprinkle them with salt while they are still hot.
    fried spinach saheena
  • Continue frying in batches so the pot is not overcrowded.
    place fried saheena on paper towels for excess oil
  • Serve the saheena bites warm with the green mango chutney for dipping. Excess can be refridgerated and reheated in an air fryer.
    serve hot saheena bites with mango chutney

Video

Notes

Frequently Asked Questions

 

Can I use dasheen leaves instead of spinach?

Yes. Traditional saheena is made with dasheen (taro) leaves, which provide a slightly more robust flavor and texture. Spinach is used here because it is easier to find and still produces excellent results.

What can I substitute for chadon beni?

If chadon beni is unavailable, cilantro works as a good substitute. While the flavor is slightly different, it still adds the herbal freshness the recipe needs.

Can I make the mango chutney less spicy?

Absolutely. Simply reduce or omit the scotch bonnet pepper when blending the chutney. The tart mango and lime will still give you a vibrant dipping sauce.

How do I reheat leftover saheena bites?

Saheena bites can be reheated in an air fryer for a few minutes until heated through. This helps restore much of the crisp texture.

Can I make the batter ahead of time?

It is best used after the resting period once the yeast activates. If preparing ahead, mix the dry ingredients and add water shortly before frying.
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Black Pudding With Caramelized Onion

Black Pudding With Caramelized Onion

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Black Pudding With Caramelized Onion

Black Pudding With Caramelized Onion is not necessarily a replacement for the traditional Refried Black Pudding recipe I shared a few years back, but rather a different and comforting way to enjoy leftover black pudding, also called blood pudding throughout the Caribbean. Not having traveled home to Trinidad and Tobago for Carnival this winter, my sister gave me a taste of home by sharing some black pudding she had tucked away in her freezer. While nothing compares to enjoying it fresh from Charlie’s in San Fernando with a generous drizzle of extra hot pepper sauce, this version truly warmed my heart.

The sweetness of slowly caramelized onions melting into the richly spiced pudding creates a beautiful contrast of flavors and textures. It is savory, slightly smoky, gently sweet, and carries just enough heat to remind you of its roots. Whether served as a topping for crackers or layered into sandwiches, this dish transforms simple leftovers into something deeply satisfying and full of Caribbean character.

Side Note! If you wanted to add pieces of black blood pudding to the Sweet Potato Hash recipe I shared a few days back, it would add a lovely taste and texture to a perfect breakfast dish.

Ingredient Guide

Butter Adds richness and helps gently cook the onions while enhancing their natural sweetness.

Onions The foundation of the dish, bringing sweetness and depth once caramelized to a deep amber color.

Sea Salt Helps draw moisture from the onions so they soften and caramelize evenly.

Blood Pudding The star ingredient, richly seasoned and deeply savory with traditional Caribbean spices.

Scallions Provide a fresh, mild onion flavor that brightens the finished dish.

Parsley Adds freshness and subtle herbal balance to the richness of the pudding.

Habanero Pepper Brings authentic Caribbean heat and a fruity spice note.

Thyme Contributes earthy, aromatic undertones essential to many Caribbean savory dishes.

Olive Oil Used to sauté the aromatics and build flavor in the same pan.

Black Pepper Adds gentle warmth and enhances the overall savory profile.

Shopping Made Easy

• Blood pudding can usually be found at Caribbean grocery stores or specialty butchers.
• Fresh thyme, scallions, and habanero peppers are commonly available in most supermarkets.
• If shopping at a standard grocery store, ask the butcher if they carry blood sausage.
• Choose firm onions with no soft spots for the best caramelization results.

Cooking Notes from the Kitchen

• Cooking the onions slowly is key to achieving that deep amber color and natural sweetness.
• Stirring every few minutes prevents the natural sugars in the onions from burning.
• Do not wash the pan after removing the onions because the browned bits add extra flavor.
• Crushing the black pudding while stirring helps create the ideal paste-like consistency.
• The caramelized onions can be folded in or used as a topping, depending on your presentation preference.

Black Pudding With Caramelized Onion

Black Pudding With Caramelized Onion

Transform leftover blood pudding into a rich Caribbean spread with caramelized onions, herbs, and habanero heat.
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Prep Time 10 minutes
Cook Time 1 hour
Course Appetizers & Snacks, Caribbean Classics, Featured, Pork Recipes, Street Food
Cuisine General Caribbean
Servings 4

Ingredients
  

  • 1 tablespoon butter
  • 2 large onions sliced
  • 1/4 teaspoon sea salt
  • 3/4 lb blood pudding casing removed
  • 2 scallions finely chopped
  • 2 tablespoons parsley finely chopped
  • 1 habanero pepper finely chopped, no seeds
  • 3 sprigs thyme leaves only
  • 2 tablespoons olive oil
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the butter in a saucepan over medium heat and add the sliced onions, followed by the sea salt. Stir to coat, place a lid on the pan, and cook over medium to low heat for about 15 minutes until softened and beginning to release their moisture.
  • Remove the lid, reduce the heat slightly, and continue cooking until the onions turn a deep amber color. Stir every five minutes to ensure the natural sugars caramelize without burning. This process will take about 50 minutes in total and you will notice the onions becoming richly sweet and fragrant as they deepen in color.
  • Remove the casing from the black pudding and break it into smaller pieces. Prep the others ingeredients as well.
  • After removing the caramelized onions from the pan and setting them aside, increase the heat to medium to low and add the olive oil without washing the pan. Add the parsley, habanero pepper, scallions, thyme leaves, and black pepper. Cook for about 3 minutes until you hear the gentle sizzle and the aroma of the herbs and pepper fills the kitchen.
  • Add the black pudding to the pan and crush it as you stir, combining all the flavors into a somewhat thick, paste-like consistency.
    black blood pudding added to herbs
  • After 3 to 4 minutes, fold in the caramelized onions and heat through for about 2 minutes.
    refried black blood pudding
  • Serve warm as a topping for sandwiches or crackers. Alternatively, keep the caramelized onions separate and spoon them over the finished pudding as a topping.
    caramelized onion added to refried blood pudding
  • finished black pudding with caramelized onion
  • blood pudding with caramelized onion sandwich

Video

Notes

Frequently Asked Questions

Can I use store-bought blood sausage instead of traditional Caribbean black pudding?
Yes, store-bought blood sausage can be used if Caribbean-style black pudding is unavailable. Keep in mind that seasoning profiles may vary slightly.
How spicy is Black Pudding With Caramelized Onion?
The heat level depends on the habanero pepper. Removing the seeds reduces the intensity, and you can substitute a milder pepper if preferred.
Can I make this recipe ahead of time?
Yes, this dish reheats well. Store it in an airtight container in the refrigerator and warm gently before serving.
Should I mix the caramelized onions in or serve them on top?
Traditionally, you can do either. Folding them in creates a balanced sweetness throughout, while topping the pudding gives visual contrast and texture.
Can I store caramelized onions?
Yes, caramelized onions store well in an airtight container in the refrigerator for up to 4 days. Allow them to cool completely before storing and reheat gently before using.
Can I store leftover refried black pudding?
Yes, leftover refried black pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop, adding a small splash of oil if needed to loosen the texture.
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Individual Coconut Sweet Bread Muffins

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The original Coconut Sweetbread recipe I shared over a decade ago is still one of the most loved recipes on CaribbeanPot.com, and for good reason. That classic loaf brings back memories of childhood in Trinidad and Tobago, where coconut sweet bread was a staple at holidays, family gatherings, and quiet afternoons with a cup of tea. This Individual Coconut Sweet Bread Muffins recipe takes that same nostalgic flavor. It reshapes it into a smaller, more convenient form that feels right at home beside your morning coffee or as an afternoon snack.

These individual-sized coconut sweet breads are inspired by my grandmother’s (Ma Whiskey) dense and fragrant version, the kind my siblings and I eagerly waited for as children. While the foundation stays true to tradition, I’ve added a generous mix of dried fruits along with optional orange liqueur and port for depth and aroma. If you prefer an alcohol-free version, you can easily skip those additions without sacrificing flavor. The result is a moist, rich coconut sweet bread muffin that delivers all the comfort of the original loaf, just portioned for everyday enjoyment.

Whether you are baking for breakfast, brunch, or a simple treat to share, this recipe for Individual Coconut Sweet Bread Muffins offers a familiar Caribbean flavor with a modern, practical twist.

Ingredient Guide

  • Grated Coconut: Provides texture and the signature coconut flavor that defines sweet bread.
  • Evaporated Milk: Adds richness and moisture to the batter.
  • Candied Pineapple: Brings sweetness and a subtle tropical note.
  • Raisins: A classic addition that adds chewiness and balance.
  • Dried Strawberries: Contribute color and a mild fruity sweetness.
  • Dried Cranberries: Add tartness to balance the richness of the bread.
  • Orange Liqueur: Enhances aroma and complements the citrus notes. Optional.
  • Port: Adds depth and warmth to the fruit mixture. Optional.
  • All-Purpose Flour: Forms the structure of the sweet bread.
  • Baking Powder: Helps the muffins rise.
  • Nutmeg: Adds warmth and traditional Caribbean spice.
  • Cinnamon: Provides gentle sweetness and spice.
  • Ground Ginger: Adds subtle heat and complexity.
  • Salt: Balances sweetness and enhances flavor.
  • Sugar: Sweetens the batter.
  • Eggs: Bind the ingredients and add richness.
  • Vanilla Extract: Enhances overall flavor.
  • Honey: Adds moisture and a mild floral sweetness.
  • Butter: Adds richness and tenderness to the crumb.
  • Orange Zest: Brightens the flavor with citrus oils.
  • Sour Cream: Keeps the muffins moist during baking.
  • Maraschino Cherries: Add color and a touch of sweetness on top.
  • Granulated Sugar: Used to make the simple syrup glaze.
  • Water: Combines with sugar to create the glaze.
  • Raw Cane Sugar: Adds a light crunch and finishing sweetness.

Cooking Notes from the Kitchen

  • Soaking the dried fruits briefly helps soften them and distribute flavor evenly throughout the batter.
  • Do not overmix the batter once the flour is added to keep the muffins tender.
  • Sour cream is key to preventing dryness, especially with the long bake time.
  • The simple syrup brushed near the end of baking adds shine and keeps the tops moist.

Individual Coconut Sweet Bread Muffins

These individual-size coconut sweet bread muffins deliver all the traditional flavor of Trinidad-style coconut sweet bread in a convenient, muffin-style portion, perfect for breakfast or afternoon tea.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings 18 muffins

Ingredients
  

  • 1 cup grated coconut
  • 1 cup evaporated milk
  • 1/2 cup candied pineapple roughly chopped
  • 1/2 cup raisins
  • 1/2 cup dried strawberries roughly chopped
  • 1/2 cup dried cranberries roughly chopped
  • 2 tablespoons orange liqueur optional
  • 2 tablespoons port optional
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 2 tablespoons honey
  • 1 cup butter melted
  • 1 teaspoon orange zest
  • 1/2 cup sour cream
  • 1/2 cup maraschino cherries halved
  • 2 tablespoons granulated sugar
  • 4 tablespoons water
  • 2 tablespoons raw cane sugar

Instructions
 

  • Mix the grated coconut and evaporated milk together in a bowl and set aside.
  • Combine the candied pineapple, raisins, dried strawberries, and dried cranberries in a bowl. Pour over the orange liqueur and port and mix well, (if using) and allow to soak for a few minutes.
  • In a separate bowl, mix the flour, baking powder, nutmeg, cinnamon, ginger, and salt until evenly combined. Sift everything if you'd like.
  • In another bowl, whisk the eggs and sugar until slightly thickened, or use a hand mixer. Add the vanilla, honey, melted butter, and orange zest, and mix until smooth.
  • Pour the egg mixture into the flour mixture and mix until just combined.
  • Add the sour cream, followed by the coconut and milk mixture, and gently fold to incorporate.
  • Fold in the soaked dried fruits, taking care not to overwork the batter.
  • Preheat the oven to 325°F (165°C). Lightly grease a muffin pan and divide the batter evenly between the cups.
  • Place half of a maraschino cherry on top of each muffin and bake for 35 minutes.
  • While the muffins bake, combine the granulated sugar and water in a small saucepan and heat until the sugar dissolves to form a simple syrup.
  • After 35 minutes, brush the tops with the simple syrup and return the pan to the oven for an additional 5 minutes.
  • Insert a toothpick into the center of a muffin. If it comes out clean, remove from the oven. Sprinkle the tops with raw cane sugar while still warm, then remove the muffins from the pan and place on a cooling rack to cool completely.
  • Enjoy warm.

Video

Notes

Can I make coconut sweet bread without alcohol?

Yes, you can omit the orange liqueur and port entirely. The muffins will still be flavorful thanks to the dried fruits and spices.

What makes Caribbean coconut sweet bread different from regular muffins?

Caribbean coconut sweet bread is denser, more spiced, and richer than typical muffins, with coconut as a key ingredient.

Can I freeze individual coconut sweet bread muffins?

Yes, once fully cooled, they freeze well when wrapped tightly and stored in an airtight container.

Can I use fresh coconut instead of frozen?

Yes, freshly grated coconut works well as long as it is finely grated and not overly dry.
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Trinidad Chicken Pastelle Recipe.

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The Trinidad Chicken Pastelle Recipe is one of those dishes that lets you know Christmas has arrived in Trinidad and Tobago. While beef pastelles are the traditional standard, this chicken version is the one I make for my family every year, and it signals the real start of our holiday cooking. It keeps the familiar flavors and techniques we all grew up with, but uses ground chicken for a lighter filling that still delivers plenty of depth.

Ground chicken gives the herbs, stock, and seasonings room to shine. Simple additions like dried cranberries, capers, olives, and good chicken stock create a filling that is savory with just enough sweetness to feel right for Christmas morning. It may be a little different from what purists expect, but it stays true to the spirit of pastelles and fits perfectly alongside the classics on the table.

I still remember my neighbor across the road from where our family home is in Guaracara. She worked long days filling large orders of beef pastelles for the caterers she worked with, and on a few occasions, she would bring some home for us. Those pastelles, still warm and wrapped in banana leaf (no foil in those days), are memories I carry with me every Christmas. This chicken pastelle is my way of honoring that tradition while sharing a version my family truly enjoys, using a bit of dried cranberries to give it a subtle Canadian touch.

If you want to add a proper Caribbean touch to your Christmas menu, this Trinbagonian Chicken Pastelle Recipe is a must.

INGREDIENT GUIDE

Ground Chicken: This forms the base of the filling and creates a lighter alternative to the traditional beef pastelle.

Olive Oil: Used to sauté the chicken and prevent it from drying out.

Black Pepper: Adds gentle heat and depth.

Scallions: A key flavor base in Caribbean cooking.

Thyme: Brings warmth and a familiar herbal note.

Parsley: Adds freshness and balance.

Tomato: Helps build moisture and body in the filling.

Capers: Introduce a salty, briny contrast.

Chicken Stock: Used in both the filling and the cornmeal dough for added flavor.

Pimento Peppers: Contribute aroma and mild heat without overpowering the dish.

Dried Cranberries: Add subtle sweetness that works beautifully for Christmas pastelles.

Raisins: A traditional element that adds texture and sweetness.

Olives: Bring a savory bite that balances the sweet elements.

Salt: Enhances and ties all the flavors together.

Butter: Adds richness to the cornmeal mixture.

Corn Meal: Forms the outer layer that wraps the filling.

Banana Leaves: Used for wrapping and steaming, adding aroma and authenticity.

SHOPPING MADE EASY

• Banana leaves are usually found frozen at Caribbean or Latin grocery stores.
• Look for fine cornmeal rather than coarse polenta for the best texture.
• Pimento peppers may be labeled as seasoning peppers in Caribbean markets.
• Capers and olives are typically found in the condiment or international aisle.

COOKING NOTES FROM THE KITCHEN

• Ground chicken cooks quickly, so keep the heat at medium to avoid drying it out.
• Allow the filling to cool completely before assembling the pastelles.
• The cornmeal dough should be soft and slightly tacky, but firm enough to hold together.
• Banana leaves should be wiped clean and dry before using.
• Pastelles freeze very well and are ideal for make-ahead Christmas cooking.

Trinidad Chicken Pastelle Recipe.

A classic Trinidad Christmas favorite, this Trinbagonian Chicken Pastelle Recipe features seasoned ground chicken simmered with herbs, dried fruit, and aromatics, then wrapped in cornmeal dough and steamed in banana leaves for a festive Caribbean holiday dish.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Appetizers & Snacks, Breakfast, Caribbean Classics, Chicken Recipes, Festive & Holiday Recipes, In Season

Ingredients
  

  • 1 1/2 lb ground chicken
  • 3 tablespoons olive oil divided
  • 1/2 tablespoon black pepper
  • 1 tablespoon thyme chopped
  • 1 tablespoon parsley chopped
  • 1 medium tomato diced
  • 1 teaspoon capers
  • 4 1/2 cups chicken stock divided
  • 2 pimento peppers chopped
  • 1/4 cup dried cranberries chopped
  • 1/4 cup raisins
  • 2 tablespoons sliced olives
  • 3/4 tablespoon salt divided
  • 2 tablespoons butter
  • 3 cups fine corn meal
  • banana leaves cut and washed

Instructions
 

  • Heat 1 tablespoon of the olive oil in a wide pan over medium heat at about 350°F (175°C). Add the ground chicken and break it up into small pieces as it cooks. Cook for 7 to 10 minutes until lightly browned.
  • Add the black pepper, scallions, thyme, parsley, tomato, and capers. Stir well.
  • Add 1 1/2 cups of the chicken stock, bring to a boil, then reduce to a gentle simmer at 212°F (100°C). Cook for 20 to 25 minutes.
  • Stir in the salt, the pimento peppers, cranberries, raisins, and olives. Cook for 2 to 3 minutes, then turn off the heat and allow the filling to cool completely.
  • Heat the remaining chicken stock with the butter, then turn off the heat just before it reaches a simmer at approximately 200°F (93°C). Add more butter for a richer taste and texture to the cornmeal.
  • Place the cornmeal in a bowl and add half of the warm stock. Mix, adding more stock gradually, until a soft but firm dough forms. (A tacky feel is expected)
  • Roll into balls slightly larger than a ping pong ball and rub them lightly with the remaining olive oil to prevent them from drying out as we begin filling them.
  • Prepare the tortilla press with parchment paper (place a piece on the bottom, then another after you place the dough ball), lightly greased. Press each ball into a thin circle.
  • Place about 2 tablespoons of filling in the center, fold over all sides, and seal gently with your fingers.
  • Place the filled pastelle on a piece of banana leaf, top with another piece, wrap in foil, and seal like a small package. Most Asian, West Indian, and Latin grocery stores will have frozen banana leaves. Thaw, wipe with a warm clot,h and cut into pieces.
  • Steam at 212°F (100°C) for 25 to 30 minutes.
  • Serve warm, traditionally with pineapple pepper sauce. Pastelles can be left wrapped and frozen for up to 2 months. Thaw, warm in the microwave, or re-steam and enjoy. 

Notes

FREQUENTLY ASKED QUESTIONS

Can I use beef instead of chicken?
Yes, beef is the traditional filling and can be substituted directly.
What can I use if I cannot find banana leaves?
Parchment paper and foil can be used, but you will miss the aroma from the leaves.
Are chicken pastelles supposed to be sweet?
They are savory with a mild sweetness from the dried fruit, especially for Christmas.
How long can pastelles be frozen?
They can be frozen, fully wrapped, for up to two months.
Do I need a tortilla press?
It makes shaping easier, but a rolling pin between parchment paper also works.
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Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam

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Growing up in Trinidad and Tobago, Traditional Caribbean Pommecythere Jam was one of those treats that felt extra special. While sour cherry jam had its own place in my heart, pommecythere was the one I waited for. The fruit never ripens all at once, so my mother had to collect the ripe ones over several days to make a proper batch. Of course, my siblings and I didn’t make that task any easier because we’d eat them as soon as she turned her back. That’s part of why this jam always felt like a luxury.

Now living in Canada, finding ripe pommecythere is a challenge. The fruit shipped here is usually picked green, so it never develops that rich, sweet aroma I remember from my childhood. Still, whenever I manage to get my hands on some ripe ones, I make this simple, traditional Caribbean jam. It’s gently spiced with cinnamon and ginger, cooked until the fruit softens and falls apart, and thickened naturally as it cools.

This recipe stays true to the classic approach many of us grew up with. Just fruit, sugar, spices, and time. If you appreciate the old-school flavors of the islands or grew up enjoying pommecythere in season, this jam brings that memory back in every spoonful.

Ingredient Guide

  • Pommecythere (June Plum / Golden Apple) – A naturally tart Caribbean fruit that softens into a jammy texture when cooked.
  • Sugar – Helps sweeten the tart fruit and creates the syrup that thickens into jam.
  • Cinnamon Stick – Adds gentle warmth and classic Caribbean spice.
  • Ginger – Brings brightness and a subtle heat that balances the sweetness.
  • Water – Forms the base of the cooking liquid so the fruit can soften.
  • Salt – Enhances overall flavor and rounds out the sweetness.
  • Bay Leaf (Optional) – Adds an herbal note if you prefer a more complex flavor.

Cooking Notes from the Kitchen

  • Use fully ripe pommecythere for the best flavor and a natural sweetness that reduces the need for extra sugar.
  • Cutting the fruit in half before peeling speeds up the cooking process and softens the fibers more efficiently.
  • The jam continues to thicken as it cools, so avoid reducing it too far on the stove.
  • Store the jam in clean glass jars to maintain taste and freshness for up to one month in the refrigerator.

Shopping Made Easy

  • Look for pommecythere in Caribbean, African, or Asian grocery stores where imported tropical fruits are common.
  • Choose fruits that are turning yellow and feel slightly soft when pressed.
  • If you cannot find ripe pommecythere, purchase green ones and allow them to soften at room temperature, although the flavor will differ from tree-ripened fruit.
  • Fresh ginger is available in nearly every supermarket and stores well in the refrigerator for weeks.
  • Whole cinnamon sticks can be found in the baking aisle or the international spice section.

Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam

A classic Caribbean preserve made with ripe pommecythere (aka june plum or golden apple) slowly simmered with warm spices, creating a bright, tangy, and nostalgic jam perfect for toast, bakes, and desserts.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizers & Snacks, Caribbean Classics, Comfort Food, Desserts, Easy Caribbean Recipes, Vegan, Vegetarian

Ingredients
  

  • 6 ripe pommecythere peeled
  • 1 cup sugar
  • 1 stick cinnamon
  • 2 slices ginger
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 bay leaf optional

Instructions
 

  • Wash and peel the ripe pommecythere. As suggested in the video (below), cut them in half before peeling to help reduce the overall cook time.
  • Add the peeled pommecythere to a medium pot.
  • Add the sugar, cinnamon stick, ginger slices, salt, water, and the optional bay leaf.
  • Place the pot over medium-high heat and bring to a boil. Once boiling, reduce to a simmer.
  • Cook for 40 minutes to 1 hour, or until the pommecythere becomes tender and begins to fall apart.
  • Remove the cinnamon stick and ginger slices.
  • Transfer the jam to a clean glass container. It will thicken as it cools to a jam-like consistency. Store in the refrigerator for up to 1 month. The joy for my siblings and me when we were small, was getting the spiky seeds to suck on – be cautious. 

Notes

What Does Pommecythere Taste Like?

Pommecythere has a bright, tangy flavor with a tropical sweetness when fully ripe. The fruit softens into a naturally pulpy texture that makes it ideal for jams and preserves.

Can I Make This Jam With Green Pommecythere?

Green pommecythere will cook down, but the final jam will be more tart and less fragrant. Ripe fruit produces the best flavor and color.

How Do I Know When the Jam Is Finished Cooking?

The jam is ready when the fruit has fully softened, the fibers break apart easily, and the liquid reduces into a syrup that thickens as it cools.

Can I Reduce the Sugar?

Reducing the sugar will affect both texture and shelf life. Because pommecythere is naturally tart, the full amount helps balance flavor.

Can I Freeze Pommecythere Jam?

Yes, the jam freezes well. Cool completely, store in freezer-safe containers, and use within 3 months.
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