Growing up in Trinidad and Tobago, Chenette season was always a time of joy, and a bit of trouble. My brother and I would climb the chenette tree in our yard, picking as many of the small, green fruits as we could, only to come back down with stained jerseys and the sweet-sour juice dripping from our hands. Mom wasn’t too pleased with the mess, but that never stopped us.
One of the best ways to enjoy this tropical fruit is by making Chenette Chow. In its simplest form, chow is a quick spicy pickle made with fresh fruit, Scotch Bonnet pepper, garlic, Chadon Beni (culantro), and a splash of lime or lemon juice.
This version of Chenette Chow gets a modern twist with a hint of smoked paprika (pimenton), adding a subtle smokiness that complements the fruit’s natural tartness. Whether you call them chenette, guinep, ackee, or Spanish lime, these small green fruits with their jelly-like pulp are a summertime must-have.
Ingredient Guide
- Chenette (Guinep) – tart tropical fruit providing the signature guinep flavor in Chenette Chow
- Ackee – mild, creamy fruit that softens the spiciness and adds texture
- Scotch Bonnet Pepper – traditional Caribbean heat element in the chow
- Onion – adds savory crunch and depth in the mix
- Garlic – essential pungent flavor base
- Carrot – sweet crunch and color contrast
- Vinegar (white or apple cider) – pickling acid for tang and preservation
- Sugar – balancing sweetness to offset the tartness
- Salt – seasoning coordination
- Olive Oil – used for flavor infusion and smooth finish
Shopping Made Easy
- You can find fresh chenette (guinep) during peak summer months at Caribbean markets or specialty grocers.
- Scotch Bonnet peppers are available in most Caribbean grocery stores, but habanero peppers can work in a pinch.
- Chadon Beni (culantro) may be sold as culantro or recao in Latin or Caribbean markets; if unavailable, cilantro is a good substitute.
- Smoked paprika (pimenton) is widely available in the spice aisle of regular supermarkets.
- Always choose fresh limes that feel heavy for their size for the juiciest results.
Cooking Notes from the Kitchen
- Fresh chenette (guinep) can be found at Caribbean or Latin grocery stores when in season
- Look for canned ackee labeled “ready to eat” and rinse off excess brine
- Scotch bonnet peppers are available fresh or dried; wear gloves when handling
- Choose crisp carrots and firm onion to maintain texture during pickling
- Use distilled white or apple cider vinegar, both work well for preserving flavor
- Check your pantry for white sugar and olive oil; these are standard pickling ingredients
What is chenette or ackee?
Chenette, also known as guinep, Spanish lime, or ackee (not to be confused with Jamaican ackee), is a small green fruit with a thin skin and translucent, jelly-like pulp. It has a sweet-sour taste and grows in clusters, especially popular during the Caribbean summer months.
Can I use lemon juice instead of lime juice for chenette chow?
Yes, lemon juice can be used as a substitute for lime juice in chenette chow. While lime provides a sharper citrus punch, lemon adds a mellow tang that still complements the fruit and spices beautifully.
What’s the best pepper substitute for Scotch Bonnet in chow?
If you prefer less heat, pimento peppers (seasoning peppers) are a great alternative to Scotch Bonnet. They deliver the same floral aroma and bright flavor without the intense spiciness.
How long can chenette chow be stored in the refrigerator?
Chenette chow can be stored in an airtight container in the refrigerator for 4 to 6 days. The flavors continue to develop over time, making it even more delicious after a day or two.
Is Chadon Beni the same as cilantro?
Chadon Beni, also known as culantro or bandania, has a stronger and more robust flavor compared to cilantro. If unavailable, cilantro can be used as a milder substitute in recipes like chow.
Can I make chenette chow with other fruits?
Absolutely! Chow can be made with a variety of Caribbean fruits such as pineapple, mango, pommecythere (golden apple), or cucumber. The seasoning method remains the same, so feel free to experiment with what’s in season.
Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)
Ingredients
- 1 lb chenette peeled
- 1/2 teaspoon sea salt
- 1/2 teaspoon pimenton smoked paprika
- 1/2 teaspoon black pepper
- 2 cloves garlic crushed
- 1/2 Scotch Bonnet pepper sliced thinly
- 1 tablespoon Chadon Beni chopped, about 4 leaves
- 2 tablespoons water
Instructions
- Wash the chenette thoroughly to remove any sap and debris. Using a sharp knife, gently split each fruit and remove the thin, leathery outer skin. Discard the skins and place the peeled chenette pulp into a large bowl.
- Sprinkle the black pepper and sea salt over the chenette. Stir gently to coat the fruit evenly.
- Add the chopped Chadon Beni and thinly sliced Scotch Bonnet pepper. Adjust the amount of pepper based on your heat tolerance, or substitute with pimento peppers for a milder version.
- Sprinkle in the smoked paprika to introduce a subtle smoky note, though this is optional and not traditional.
- Add the crushed garlic, fresh lime juice, and water to the bowl. Stir well to combine all the flavors, ensuring the chenette is coated in the spicy, garlicky brine.
- Cover the bowl and let it marinate in the refrigerator for about 20 minutes to allow the flavors to develop before serving.
- Enjoy as a spicy snack, similar to a pickle. Store leftovers in an airtight container in the fridge for up to 4-6 days.
