Chow is a vibrant, quick-pickle snack rooted in Trinidadian street food culture, and this version uses pommecythere, also known as golden apple or ambarella. I remember it from childhood, that punch of citrus, heat, and fresh herbs in every bite. In this updated version of the 2014 recipe, I’ve included salted prunes for added depth, along with just the right balance of lime and lemon juices. Whether you grew up on chow or are dipping in for the first time, this Pommecythere Chow (Golden Apple Pickle) delivers delicious island flavor in every bite.
Ingredient Guide
- Pommecythere (Golden Apple/Ambarella): Tangy, firm fruit that holds up well when marinated.
- Sea Salt: Enhances flavors and balances tartness—use sparingly.
- Scotch Bonnet Pepper: Adds Caribbean heat—seeds and membranes removed to moderate spice.
- Chadon Beni (Culantro): Bold herbal note; cilantro works in a pinch.
- Garlic: Adds pungent, savory depth to the marinade.
- Chinese Salted Prunes: Bring sweetness, saltiness, and chewy texture.
- Red Onion: Thinly sliced for a crisp, sharp bite.
- Lime & Lemon Juice: Brightens and puckers up the chow.
- Water: Helps distribute flavor evenly without diluting.
- Black Pepper: Rounds out the peppery notes and adds warmth.
Shopping Made Easy
- Pommecythere (golden apples) can be found in Caribbean markets or specialty produce shops.
- If fresh chadon beni isn’t available, fresh cilantro adds a nice herbal note.
- Chinese salted prunes are optional but add depth; omit or substitute with regular prunes if needed.
- Wear gloves when handling Scotch Bonnet—its oils can irritate skin.
Cooking Notes from the Kitchen
- Peel and chop pommecythere over a bowl to capture all juices.
- Use a whole Scotch Bonnet for aroma; slice it for spicier chow.
- Combine everything in a bowl and taste—add more salt if overly tart.
- Chill at least two hours to let flavors meld, though overnight is even better.
- Store chow in the fridge and enjoy within a few days for best flavor and texture.
What is pommecythere?
Pommecythere, also known as golden apple or ambarella, is a firm, tangy fruit popular in Caribbean and other tropical regions; used here for its bright acidity.
How spicy is this chow?
The flavor is mildly spicy when the pepper is used whole; slicing it increases heat—remove seeds to mellow the spice.
Can I use cilantro instead of chadon beni?
Yes, while it changes the flavor slightly, cilantro still gives you fresh, herbaceous notes.
How long will the chow keep?
Refrigerated in an airtight container, the chow stays flavorful for several days, though best eaten within three.
What can I serve with chow?
Serve as a zesty snack, side for grilled meats or fish, or alongside rice dishes for a burst of acidity and heat.
Pommecythere Chow (Golden Apple Pickle)
Description
A tangy, spicy pickle made with pommecythere (golden apples), citrus, pepper, garlic, and herbs, perfect for snacking, topping, or brightening meals.
Ingredients
Instructions
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Wash, peel, and chop the Pommecytheres.
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Once you’ve prepped the Pommecytheres, assemble the rest of the ingredients.
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Combine pommecytheres, sea salt, Scotch Bonnet, chadon beni, garlic, salted prunes, and red onion in a large bowl.
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Add lime juice, lemon juice, water, and black pepper. Toss well to coat all fruit and aromatics. Taste and adjust salt if the mixture is too tart.
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Cover and chill in the refrigerator for at least two hours before serving. Serve chilled as a snack, side, or condiment. Store leftovers in the fridge for up to several days.
