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Featured Festive & Holiday Recipes In Season Winter Recipes

Caribbean Black Rum Cake & Panettone Christmas Bread Pudding

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Holiday cooking has a special way of bringing cultures together, and this Caribbean Black Rum Cake & Panettone Bread Pudding is exactly that kind of dish. I grew up knowing that every Caribbean household kept a jar of dried fruit soaked in a mix of rum and fortified wine, topped up year after year after the holiday baking season. That fragrant fruit puree is the heart of our rum cakes, and it adds deep flavor to this dessert as well.

With a large Italian community in my area, panettone shows up everywhere during Christmas. You’ll see it stacked high in grocery stores, and you almost always end up with one gifted to you. Its light, buttery crumbs and sweet fruit are perfect for bread pudding, especially when paired with our rich Caribbean black cake fruit base. This recipe brings both traditions together, using panettone as the foundation and the black rum cake fruit puree for color, aroma, and unmistakable island warmth.

This bread pudding bakes up custardy and tender, with pockets of sweet, boozy fruit and a golden top that stays soft beneath a foil cover. You can serve it warm right out of the oven or let it rest for a firmer slice. Either way, it’s one of the easiest Christmas desserts you can make, especially when you already have soaked fruit ready for the season. And yes, it’s even better topped with my decadent vanilla cream sauce.

Ingredient Guide

  • Eggs: Provide structure and help set the custard as it bakes.
  • Milk: Forms the base of the custard mixture.
  • Cream: Adds richness and body for a velvety texture.
  • Sugar: Sweetens the custard and balances the fruit.
  • Butter: Brings flavor and helps create a silky custard.
  • Vanilla Extract: Adds a warm aroma and rounds out the spices.
  • Nutmeg: A classic Caribbean spice used in holiday desserts.
  • Ground Cinnamon: Enhances sweetness and complements the soaked fruits.
  • Panettone Bread: A lightly sweet Italian holiday bread ideal for bread pudding.
  • Rum Cake Fruit Purée: Traditional soaked fruit from Caribbean black cake adds deep flavor.

Cooking Notes from the Kitchen

  • Use a fruit-filled panettone for the best flavor and texture in the final pudding.
  • Allowing the bread to air-dry helps it absorb more custard without getting mushy.
  • Distributing the fruit puree in small spoonfuls ensures even flavor pockets throughout.
  • Covering the pudding partway through baking prevents the top from over-browning while the custard sets.

Shopping Made Easy

  • You can find panettone in most grocery stores from November through January.
  • Caribbean-style soaked fruit is available at many West Indian supermarkets if you do not keep your own jar.
  • Whole nutmeg and ground cinnamon are located in the baking aisle of most stores.
  • Use any good-quality vanilla you already have; pure extract provides the best flavor.
  • Heavy cream is usually stocked near the milk and half-and-half in the dairy section.

Caribbean Black Rum Cake & Panettone Christmas Bread Pudding

A warm, custardy Christmas bread pudding made with Italian panettone and rich Caribbean black cake fruit puree for deep holiday flavor and irresistible aroma.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Rest Time 8 minutes
Total Time 1 hour 8 minutes
Course Festive & Holiday Recipes, In Season, Winter Recipes

Ingredients
  

  • 2 cups milk
  • 1 cup cream
  • 1 1/4 cups sugar
  • 4 tablespoons melted butter
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 panettone bread fruit, torn into pieces and air-dried
  • 1 cup rum cake fruit puree

Instructions
 

  • Break the panettone bread into pieces and set aside to air-dry. I used the panettone with dried fruits (no chocolate).
  • Preheat the oven to 375°F (190°C).
  • In a mixing bowl, whisk the eggs, milk, cream, sugar, melted butter, vanilla, nutmeg, and cinnamon until fully combined.
  • Grease a baking dish, then place the dried bread pieces inside.
  • Drop teaspoon-sized amounts of the rum cake fruit puree evenly over the top of the bread.
  • Pour the milk mixture over the bread and gently shake or stir with a spoon to help the custard reach all the bread and fruit pockets.
  • Place the dish on the middle rack and bake uncovered for 15 minutes. Cover with foil and continue baking for another 35 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.
  • Serve warm with my decadent vanilla cream sauce.

Notes

What is the best bread for making bread pudding?

Panettone works beautifully because it is airy, enriched, and naturally sweet. Its texture allows it to absorb custard without becoming heavy, making it ideal for this style of bread pudding.

Can I use fresh bread instead of dried bread for bread pudding?

Dried or slightly stale bread performs better because it absorbs more custard. If your bread is fresh, let the pieces air-dry for at least an hour before assembling the pudding.

What can I substitute for rum cake fruit puree?

You can use chopped dried fruit soaked in a mixture of rum and wine, or store-bought soaked fruit sold for Caribbean holiday cakes. Regular dried fruit will not offer the same richness, but can work in a pinch.

How do I know when bread pudding is fully baked?

The pudding should be set with no liquid pooling at the center. It will feel firm but still soft when pressed lightly with the back of a spoon.
Keyword black cake, black cake pudding, bread pudding, bread pudding recipe, caribbean bread pudding, christmas bread pudding, christmas dessert, easy bread pudding, panettone, rum cake
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Featured Grilling In Season Side Dishes Vegan Vegetarian

Quick & Easy Grilled Zucchini Recipe for Busy Nights

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As we continue exploring the “in season” theme—making the most of what’s fresh and available to me—I wanted to share this quick, healthy, and flavorful grilled zucchini recipe. While zucchini isn’t traditionally Caribbean, this method fits beautifully into an island-style kitchen. It’s a simple, light side dish that pairs well with grilled meats, fish, or is even served on its own for a wholesome, plant-forward meal.

To give it a Caribbean twist, try adding 1/2 teaspoon of curry powder and 1 teaspoon of green seasoning to the marinade. And for that unmistakable island heat, a touch of your favorite pepper sauce goes a long way.

Fun fact: botanically, zucchini is a fruit because it develops from the flower of the plant and contains seeds—but in the kitchen, we treat it like a vegetable since it’s used mostly in savory dishes.

Ingredient Guide

  • Zucchini – Tender, mild, and perfect for grilling; it absorbs flavors beautifully.
  • Olive Oil – Keeps the zucchini moist and prevents sticking on the grill.
  • Sea Salt – Enhances natural flavor and balances the marinade.
  • Black Pepper – Adds gentle warmth and complements the garlic.
  • Thyme Leaves – Brings a subtle herbal note that pairs well with zucchini.
  • Garlic – Crushed fresh for maximum aroma and depth.
  • Lemon Juice – Brightens the dish and adds a refreshing finish.

Cooking Notes from the Kitchen

  • Use young, firm zucchini for the best texture and flavor.
  • Scoring the zucchini with shallow hash marks helps the marinade soak in for deeper flavor.
  • A grill pan works just as well as an outdoor grill—don’t skip the preheat for nice char marks.
  • For extra aroma, add finely chopped rosemary or chives to the marinade.
  • You can broil the zucchini in your oven for 3–4 minutes per side if you don’t have a grill.

Shopping Made Easy

  • Zucchini is available year-round in most grocery stores, but peak season is summer through early fall.
  • Choose small to medium zucchini; large ones tend to be watery and less flavorful.
  • Fresh thyme and garlic are easy to find in the produce section—avoid dried thyme if possible for this recipe.
  • For a Caribbean twist, look for Caribbean Green Seasoning in West Indian grocery stores or make your own with herbs, scallions, and peppers.
  • Olive oil with a medium fruitiness works best here—no need for expensive extra-virgin oil.

Quick & Easy Grilled Zucchini Recipe for Busy Nights

Quick and healthy grilled zucchini recipe with garlic, thyme, and lemon. Perfect for busy weeknights or summer barbecues. Includes easy Caribbean flavor variations with curry powder and green seasoning. Ready in under 15 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Grilling, In Season, Side Dishes, Vegan, Vegetarian

Ingredients
  

  • 2 medium zucchini sliced
  • 1/2 cup olive oil
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon thyme leaves about 5 sprigs
  • 3 cloves garlic crushed

Instructions
 

  • Wash and slice the zucchini into strips about 3/4 centimeter thick.
  • Use a sharp paring knife to score shallow hash marks on both sides of each slice—this helps the marinade soak into the flesh. All is explained in the video below.
  • In a mixing bowl, whisk together olive oil, sea salt, black pepper, thyme leaves, crushed garlic, and lemon juice to create the marinade. Add red pepper flakes if you’d like a touch of heat.
  • Brush both sides of each zucchini slice with the marinade and place them on a sheet pan.
  • Preheat your grill pan (or outdoor grill) to high heat. Grill the zucchini for about 3 minutes per side until tender and slightly charred. You may also place these under the broiler of your oven for 3 minutes per side.
  • As they cook, brush with any leftover marinade for extra flavor. I’d also recommend placing them back onto the sheet pan you first marinated them on, as there will be remnants of the marinade there. 
  • Remove from the grill and, if desired, sprinkle with a bit more sea salt and black pepper. Serve warm.

Notes

What’s the Best Way to Grill Zucchini Without It Getting Soggy?

Make sure to preheat your grill or grill pan to high heat. This helps sear the zucchini quickly, locking in moisture and creating beautiful grill marks. Avoid overcrowding the pan, and don’t overcook—3 minutes per side is enough.

Can I Make Grilled Zucchini Without a Grill?

Yes! You can broil zucchini in your oven or cook it in a nonstick or stainless-steel pan on the stovetop. Just follow the same marinade and cooking times for a similar flavor and texture.

What Seasonings Go Best with Grilled Zucchini?

Classic Mediterranean flavors like garlic, thyme, rosemary, and lemon work wonderfully. For a Caribbean-inspired version, add curry powder, green seasoning, or a touch of pepper sauce for extra flavor.

Is Grilled Zucchini Healthy?

Absolutely! Zucchini is low in calories, rich in antioxidants, and packed with vitamins A and C. Grilling keeps it light, flavorful, and nutrient-rich.
Keyword chris de la rosa, cooking, gluten free, grilled zucchini, how to cook zucchini, recipes, side dishes, vegan, vegetarian, zucchini, zucchini recipe
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Favourite Grilling In Season Side Dishes Sunday Dinners Vegan Vegetarian

Delightful Roasted Vegetables

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Roasted vegetables are one of those timeless dishes that never go out of style. Growing up in Trinidad and Tobago, roasted or stewed vegetables were always on our family table, thanks to the little kitchen garden my parents tended. Now that I’m cooking in Ontario, I love keeping that tradition alive while using fresh, in-season produce. This roasted vegetables recipe makes the most of asparagus, fingerling potatoes, and multi-colored carrots—simple ingredients that shine with just the right seasoning.

I love dishes like this because they’re versatile. You can serve these roasted vegetables as a side for grilled meats, with Sunday roast, or even on their own for a light, wholesome meal. The caramelized edges, the hint of garlic scape pesto, and the balance of tender potatoes with crisp asparagus make this dish a true family favorite. Best of all, you don’t need any special skills to pull it off—just fresh ingredients and an oven (or outdoor grill, like I sometimes use).

This recipe is part of my “In Season” series, where I highlight local produce that’s at its best right now. Using vegetables at their peak flavor makes all the difference, and this roasted vegetables recipe is the perfect example. Whether you’re cooking for family, friends, or just for yourself, you’ll find this dish both comforting and easy to prepare.

Ingredient Guide

  • Fingerling Potatoes: Naturally creamy and perfect for roasting with their skin on.
  • Carrots: Multi-colored carrots not only add sweetness but also beautiful color to the pan.
  • Sea Salt: Enhances the natural flavors of the vegetables.
  • Black Pepper: Adds a touch of warmth and depth.
  • Olive Oil: Helps the vegetables crisp and caramelize while roasting.
  • Asparagus: Adds freshness and a slightly earthy bite to balance the potatoes and carrots.
  • Garlic Scapes Pesto: Brings a burst of garlicky, herbaceous flavor that ties everything together.

Shopping Made Easy

  • Fingerling potatoes can be found in most grocery stores year-round, but they’re especially fresh in spring and summer.
  • Multi-colored carrots are often sold in bunches at farmer’s markets or organic sections of the store. Regular orange carrots work just as well if that’s what you have.
  • Asparagus is at its peak in spring but is widely available throughout the year. Look for firm spears with tightly closed tips.
  • Garlic scapes pesto may not be available everywhere, but you can make your own or substitute with green seasoning and garlic as mentioned in the notes.

Cooking Notes from the Kitchen

  • Cut larger carrots in half lengthwise so they roast evenly.
  • Always place vegetables in a single layer on your roasting pan for the best caramelization.
  • If using an indoor oven, cover with foil during the first 25 minutes to create steam and speed up the cooking process.
  • To add spice, toss in fresh chili peppers or sprinkle in red pepper flakes before roasting.
  • Don’t skip tossing the vegetables a few times during cooking—this helps them roast evenly on all sides.

Can I substitute other vegetables in roasted vegetables?

Yes! You can easily swap in vegetables like zucchini, bell peppers, or cauliflower. Root vegetables like parsnips and sweet potatoes also roast beautifully.

What temperature is best for roasting vegetables?

The ideal roasting temperature is 375–400°F (190–200°C). At this heat, vegetables caramelize without burning and cook through evenly.

Can I make roasted vegetables ahead of time?

Yes. Roast them fully, let them cool, and store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

What can I use instead of garlic scapes pesto?

If you can’t find garlic scapes, use a mixture of crushed garlic and green seasoning. Pesto made with basil, cilantro, or parsley also works as a flavorful substitute.

Global Favorites Sauces, Condiments & Marinades Spring Recipes Summer Recipes

Simple Tasty Chive Pesto

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A Fresh Take on Homemade Pesto

Pesto is one of those kitchen staples that instantly brings flavor and freshness to the table, and my Simple Tasty Chive Pesto is a seasonal twist worth trying. While it’s not as fiery as the Fierce Green Scotch Bonnet Pesto I shared a few years ago, this version emphasizes flavor over heat. Chives lend a mild, onion-like brightness, walnuts add a toasty depth, and parmesan ties it all together with a rich, salty bite. With just a few ingredients and a food processor (or even a mortar and pestle if you prefer a more traditional approach), this chive pesto recipe comes together in minutes.

I love making a small batch and using it right away—tossed with pasta for a quick dinner, spread over warm toast, or spooned onto roasted potatoes. It also pairs beautifully with grilled meats, especially steak. This recipe is part of my #inSeason series, where I focus on fresh, seasonal ingredients that inspire me beyond traditional Caribbean cooking.

Whether you’re looking for a quick weeknight sauce, a way to use up fresh garden chives, or a new condiment for your summer meals, this chive pesto is versatile, flavorful, and ready in under 15 minutes.

Ingredient Guide

  • Walnuts – Lightly toasted to bring out their nutty flavor and add body to the pesto.
  • Chives – Fresh and bright, with a delicate onion flavor that makes this pesto unique.
  • Garlic – Adds a punch of savory sharpness.
  • Lemon – Fresh juice balances the richness with acidity.
  • Parmesan Cheese – Brings a salty, savory depth.
  • Olive Oil – Smooths everything together into a silky sauce.
  • Sea Salt – Optional, since the Parmesan already provides natural saltiness.

Cooking Notes from the Kitchen

  • Toasting the walnuts over low heat for just a few minutes enhances their flavor without making them bitter.
  • If your pesto feels too thick, drizzle in extra olive oil until it reaches the texture you prefer.
  • For a vegetarian-friendly option, select a Parmesan substitute that is made without animal rennet.
  • This pesto keeps in the fridge for up to a week, but it tastes best when used right away.
  • Try freezing portions in ice cube trays if you want to keep it on hand longer.

Shopping Made Easy

  • Fresh chives can usually be found in the produce section near other fresh herbs.
  • Walnuts are available in the baking aisle or bulk bins at most grocery stores.
  • Good-quality Parmesan is worth the investment; look for it in the deli or specialty cheese section.
  • Use extra virgin olive oil for the best flavor and smooth finish.
  • Garlic and lemon are pantry essentials, readily available at any supermarket year-round.
Chris's Kitchen Easy Caribbean Recipes Featured Rice & One-Pot Summer Recipes Vegan Vegetarian

Simple Caribbean Vegan Fried Rice.

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Every summer when my garden is overflowing with fresh produce, I find myself creating quick, healthy, and satisfying dishes that highlight the season’s best flavors. One of my favorites is this vegan fried rice with Jamaican callaloo (aka chorai bhagi or spinach) and garden vegetables. Fried rice has long been a staple in many Caribbean households, and while it often takes on bold colors and rich flavors from sauces, this version is a lighter take that allows the natural taste of the vegetables to shine.

This recipe is influenced by whatever is in season in my backyard, but don’t worry if you don’t grow your own callaloo or bodi. The beauty of this fried rice is that it’s flexible—you can easily swap in vegetables you already have in the fridge. While the color may be a bit pale compared to traditional fried rice, you can easily deepen the flavor and appearance with a splash of dark soy sauce or a tablespoon of Guyanese cassareep.

Whether you’re preparing a quick weeknight dinner or using leftover rice from the night before, this dish is a nutritious and hearty vegan option. Callaloo, bodi, and bitter melon bring that Caribbean garden-to-table authenticity, while sesame oil and soy sauce add depth and fragrance. With just a few steps, you’ll have a vibrant one-pan meal that feels both homestyle and wholesome.

Please follow along with the video below, as it discusses the recipe in more detail, especially how to make this fried rice fully vegan.

Ingredient Guide

  • Vegetable Oil – Used for sautéing the aromatics and vegetables.
  • Onion – Adds a sweet and savory base flavor.
  • Jamaican Callaloo – Nutritious leafy green that gives the dish a signature Caribbean touch.
  • Bodi – Also known as yard beans or snake beans, these add crunch and texture.
  • Bitter Melon – A unique Caribbean vegetable that brings a slight bitterness and depth.
  • Black Pepper – Balances flavors with gentle spice.
  • Pimento Pepper – Adds mild heat and Caribbean aroma.
  • Thyme – Fresh thyme leaves provide earthy, herbal notes.
  • Chives – Bright and mild onion flavor to finish the dish.
  • Garlic – Essential aromatic for building flavor.
  • Sesame Oil – Adds a nutty, toasty flavor typical in fried rice.
  • Cooked Rice – Best when chilled and day-old for the right texture.
  • Celery – Adds crunch and freshness.
  • Light Soy Sauce – Brings salty umami flavor.
  • Oyster Sauce – Adds richness (optional for vegan preparation).
  • Tomato – Provides slight sweetness and acidity to balance the dish.

Cooking Notes from the Kitchen

  • Separate the stems from the callaloo leaves and cook the stems a little longer since they take more time to soften.
  • Day-old rice straight from the fridge works best for fried rice because it’s firmer and won’t clump.
  • Omit the oyster sauce if you’re keeping the dish vegan.
  • For extra color and flavor, add a tablespoon of Guyanese cassareep or dark soy sauce.
  • Always taste and adjust salt at the end, keeping in mind that soy sauce and rice cooked in salted water both add sodium.

Shopping Made Easy

  • Jamaican callaloo may be available fresh at Caribbean or West Indian markets. If you can’t find it, substitute with spinach or Swiss chard.
  • Bodi is often sold at Caribbean or Asian grocery stores. Green beans or long beans are a good alternative.
  • Bitter melon can be found in Asian or Caribbean stores, usually in the produce section.
  • Cassareep is a Guyanese ingredient, available at specialty West Indian stores or online.
  • Light soy sauce and sesame oil are widely available in the international aisle of most supermarkets.

Is Jamaican callaloo the same as spinach?

Jamaican callaloo is not the same as spinach, but they are similar in flavor and texture. Callaloo has a slightly earthier taste and thicker leaves. Spinach or Swiss chard makes a good substitute when callaloo isn’t available.

Can I make vegan fried rice without oyster sauce?

Yes, simply leave out the oyster sauce to keep the dish completely vegan. The light soy sauce and sesame oil still give plenty of depth and flavor.

Why is day-old rice better for fried rice?

Day-old rice has less moisture, which prevents clumping and allows the grains to fry up individually. Freshly cooked rice tends to be too soft for fried rice.

What does bitter melon taste like?

Bitter melon has a distinct bitter flavor that can take some getting used to. In this recipe, it adds complexity and balances the sweetness of the onions and tomatoes.

Simple Caribbean Vegan Fried Rice.

A wholesome vegan fried rice recipe made with Jamaican callaloo, bodi, and bitter melon, bringing together fresh garden flavors with a Caribbean twist.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Course Chris’s Kitchen, Easy Caribbean Recipes, Rice & One-Pot, Summer Recipes, Vegan, Vegetarian

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 1/4 lb Jamaican callaloo stems and leaves separated
  • 1/2 cup bodi chopped
  • 1 small bitter melon sliced
  • 1/2 teaspoon black pepper
  • 1 pimento pepper sliced
  • 2 sprigs thyme leaves only
  • 2 tablespoons chives chopped
  • 3 cloves garlic finely chopped
  • 3/4 tablespoon sesame oil
  • 3 cups cooked rice preferably chilled, day-old
  • 1 stalk celery chopped, including leaves
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 medium tomato chopped

Instructions
 

  • Prep the vegetables in advance.
  • Heat the vegetable oil in a wok or large frying pan over medium heat.
  • Add the onion and cook until softened, about 2 minutes.
  • Stir in the callaloo stems, bodi, and bitter melon. Cook for 2–3 minutes, stirring often.
  • Add the Callaloo leaves (aka chorai bhagi or spinach). Season with black pepper, then add the pimento pepper, thyme leaves, chives, and garlic. Cook for 1 minute until fragrant.
  • Push the vegetables to one side of the pan and add the sesame oil. Stir in the rice, breaking up clumps with your spoon.
  • Mix the rice with the vegetables and add the celery, soy sauce, and oyster sauce (if using). Stir well to combine. If making this dish fully vegan, use Hoisin sauce instead of the Oyster sauce. Additionally, I’d recommend adding a teaspoon of grated ginger along with a tablespoon of Chinese cooking wine.
  • Add the chopped tomato last and cook for 1–2 minutes, just until softened.
  • Taste and adjust salt if needed. Remove from the heat and serve warm. Make sure to have some freshly made Pineapple Peppersauce on the side.
Keyword Caribbean Classics, Caribbean vegan recipes, comfort food, fried rice, fried rice recipe, how to make fried rice, Jamaican callaloo, One-Pot, Summer, summer recipes, vegan, vegan fried rice, vegetarian, weeknight dinners
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Appetizers & Snacks Chris's Kitchen Featured Global Favorites Side Dishes Spring Recipes Summer Recipes Vegetarian Weeknight Dinners

Summertime Creamy Cucumber Salad

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When cucumbers are at their peak in the garden, there’s no better way to enjoy them than in this Summertime Creamy Cucumber Salad. Crisp slices of cucumber and onion are tossed in a tangy, herb-packed dressing made with sour cream, mayo, and fresh dill. This salad is quick to prepare, cooling on a hot day, and perfect alongside grilled meats, seafood, or a simple sandwich.

While it’s not a dish I grew up eating or seeing in Caribbean kitchens, it’s one I’ve embraced over the years—especially here in Canada, where seasonal vegetables inspire me to create fresh, simple recipes for this #InSeason series. The combination of creamy dressing with crunchy vegetables makes this salad a standout for barbecues, picnics, or weeknight dinners. It’s also endlessly adaptable: switch the vinegar, change the onion variety, or swap sour cream for Greek yogurt without losing its fresh summer charm.

Whether you’re making a large batch for a crowd or a small bowl for lunch, this recipe celebrates the best of summer produce. Ready in just 15 minutes, it’s a fuss-free side that will keep you cool and satisfied all season long.

A Refreshing Summer Side Dish for Every Table.

Ingredient Guide

  • Mayonnaise – Adds creaminess and a rich base for the dressing.
  • Sour Cream – Brings tang and balances the richness of the mayo.
  • Rice Vinegar – Provides mild acidity without overpowering the fresh flavors.
  • Sugar – Softens the vinegar’s tang and rounds out the dressing.
  • Sea Salt – Enhances the flavor of the vegetables and dressing.
  • Black Pepper – Adds a gentle heat and depth to the salad.
  • Fresh Dill – Lends a fragrant, slightly citrusy herbal note that pairs beautifully with cucumber.
  • Cucumbers – Crisp and refreshing, the star vegetable of this salad.
  • Red Onion – Brings a mild sharpness and extra crunch to balance the creamy dressing.

Shopping Made Easy

  • Look for firm, blemish-free cucumbers with vibrant skin for the best crunch.
  • Fresh dill is usually found near the fresh herbs in the produce section; if unavailable, dried dill can be used in smaller amounts.
  • Rice vinegar is stocked in the international foods aisle, typically near Asian ingredients.
  • Choose sour cream with a higher fat content for a richer, creamier texture.
  • Red onions add color to the salad, but white or Vidalia onions work if you prefer a milder flavor.

Cooking Notes from the Kitchen

  • Slice cucumbers and onions to the same thickness for even texture.
  • Chilling the salad before serving allows the flavors to meld and the vegetables to crisp up.
  • Taste before serving and adjust seasoning as needed—cold foods sometimes need a touch more salt.
  • If making ahead, store the dressing separately and toss with the vegetables just before serving to keep the cucumbers crunchy.

Can I make creamy cucumber salad ahead of time?

Yes. For best texture, keep the cucumbers and onion separate from the dressing until just before serving. This prevents the vegetables from releasing too much liquid and keeps the salad crunchy.

What can I use instead of sour cream?

Greek yogurt is an excellent substitute that offers a similar tang with a lighter texture. It also adds a boost of protein.

Is rice vinegar necessary?

No. While rice vinegar is mild and slightly sweet, you can use white vinegar, apple cider vinegar, or even fresh lemon juice to create a similar tangy balance.

How long does creamy cucumber salad last in the fridge?

It’s best enjoyed the day it’s made, but it can last up to 2 days when stored in an airtight container in the refrigerator. Keep in mind that the cucumbers will soften over time.

Summertime Creamy Cucumber Salad

A cool, crisp, and refreshing cucumber salad with a creamy dill dressing that’s perfect for hot summer days. While not a traditional Caribbean dish, it’s a seasonal favorite I enjoy making when cucumbers are at their peak in my Canadian garden.
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Prep Time 15 minutes
Rest Time 15 minutes
Total Time 30 minutes
Course Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Ingredients
  

  • 1/2 cup mayo
  • 3/4 cup sour cream
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped dill
  • 2 large cucumbers sliced 1/8 inch thick
  • 1 medium red onion sliced 1/8 inch thick

Instructions
 

  • Wash, drain, and slice the cucumbers about 1/8 inch thick.
  • Chop the dill and slice the onion to match the thickness of the cucumbers.
  • In a large bowl, whisk together the mayo, sour cream, rice vinegar, sugar, sea salt, black pepper, and dill until smooth.
  • Add the sliced cucumbers and onion to the bowl and mix well to coat evenly.
  • Chill in the refrigerator for about 15 minutes.
  • Taste and adjust the salt just before serving.

Notes

Greek yogurt can be used instead of sour cream.
Any sweetener, including honey, can replace the sugar.
Lemon juice or any vinegar you prefer can replace the rice vinegar.
White or Vidalia onions work just as well as red onions.
Keyword Caribbean Classics, comfort food, Fusion, Garden Fresh, Salad Recipes, Seasonal Recipes, side dishes, summer recipes, vegetarian, weeknight dinners
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Chris's Kitchen Featured Fusion Global Favorites Side Dishes Spring Recipes Summer Recipes Vegan Vegetarian

Garlic and Chive String Beans with Cashews

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Every summer, when the string beans start coming in strong from my garden, I look forward to building simple, flavor-forward dishes like this one. This Garlic and Chive String Beans with Cashews recipe is part of my #InSeason series, which celebrates seasonal ingredients I grow or source locally that inspire everyday cooking at home.

I used my homemade chive and garlic butter as the flavor base for this recipe, but if you haven’t made that one yet, don’t worry—salted butter or olive oil works just fine. Toasted cashews bring nutty richness and a lovely texture contrast to the tender beans. Finished with a touch of lemon zest (and a little juice if you like), this dish is quick, fresh, and satisfying.

Though not traditional Caribbean, this recipe reflects the way I cook in real life—rooted in fresh ingredients, flavor-building, and always nourishing. Whether you serve this as a side dish to grilled fish, roasted chicken, or enjoy it as a stand-alone veggie bowl, this recipe brings seasonal joy to your plate.

Ingredient Guide

  • Raw Cashew Nuts – Brings crunch and a nutty depth to balance the buttery beans.
  • Chive Garlic Butter – Adds bold flavor from chives and garlic blended into butter.
  • String Beans – Fresh, tender beans are the base of this seasonal side dish.
  • Sea Salt – Enhances the natural flavors of all the ingredients.
  • Black Pepper – Adds a mild heat and balance to the butteriness.
  • Garlic – Sliced for a mellow aromatic base that infuses the butter.
  • Water – Helps steam the beans briefly to get them just tender.
  • Lemon Zest – Brightens the dish and offsets the richness.
  • Chili Flakes (Optional) – Adds a little extra heat, if desired.
  • Lemon Juice (Optional) – Offers an extra pop of acidity to cut through the fat.

Shopping Made Easy

  • Most grocery stores carry fresh string beans year-round, but they’re best during summer.
  • Raw cashews are available in the baking or snack aisle—look for unsalted to control the flavor.
  • You can use salted butter if chive garlic butter isn’t available, or substitute with olive oil for a vegan version.
  • Fresh garlic and lemon are pantry staples that add essential flavor.

Cooking Notes from the Kitchen

  • Toasting the cashews first enhances their flavor and ensures they stay crisp in the final dish.
  • Don’t overcook the string beans—you want them bright green with a little bite.
  • Feel free to add the lemon juice right at the end to cut the richness from the butter.
  • This recipe is adaptable—great with asparagus or snap peas when string beans aren’t in season.
  • You can prep the garlic and zest the lemon while the cashews are toasting to save time.

What can I use instead of cashews in this recipe?

If you don’t have cashews or need a nut-free option, try using sunflower seeds or slivered almonds. Roasted chickpeas can also add crunch without the allergens.

How do I make garlic and chive butter from scratch?

To make your own, blend softened salted butter with minced garlic and finely chopped fresh chives. Store in the fridge and use for veggies, seafood, or grilled meats.

Can I make this recipe vegan?

Absolutely. Just replace the chive garlic butter with olive oil or a plant-based butter. The flavor will still be excellent with the garlic, lemon, and cashews.

Should I blanch the string beans first?

It’s not necessary for this recipe since the steaming step in the skillet keeps the beans crisp-tender. But blanching and shocking in cold water can be done if you prefer extra crunch.

Can I use frozen string beans?

Yes, but be sure to thaw and pat them dry first. Frozen beans may release more moisture, so adjust the water in the steaming step accordingly.

Garlic and Chive String Beans with Cashews

Fresh string beans straight from the garden come alive in this quick sauté featuring a vibrant garlic and chive butter, toasted cashews for crunch, and a touch of lemon zest for brightness. Part of my #InSeason series, this simple dish shows how local and seasonal ingredients can elevate everyday meals at the dinner table.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian
Cuisine Fusion

Ingredients
  

  • 1/2 cup raw cashew nuts
  • 2 – tablespoons chive garlic butter
  • 1 1/2 – lbs string beans washed, trimmed
  • 3/4 – teaspoon sea salt
  • 1/2 – teaspoon black pepper
  • 3 – cloves garlic sliced
  • 2 – tablespoons water
  • 1/2 – teaspoon lemon zest
  • – pinch chili flakes optional
  • 1/2 juice – of lemon optional

Instructions
 

  • Prep the string beans. Wash, drain and trim off the stems and bottom ends of the beans.
  • Place a dry skillet over medium heat. Add the cashew nuts and toast for 2–3 minutes, stirring often until golden and aromatic. Remove and set aside.
  • Add the chive garlic butter to the same skillet. Once melted, add the sliced garlic and cook for 1 minute, stirring to release its flavor into the butter.
  • Add the trimmed string beans and toss to coat in the flavored butter. Cook for 2–3 minutes, stirring occasionally.
  • Season with sea salt, black pepper, and chili flakes if using. Add the sliced garlic for additional garlic flavor. Add the water, cover the skillet, and allow the beans to steam for 2–3 minutes until just tender but still vibrant.
  • Uncover, stir in the toasted cashews and lemon zest. Add lemon juice if using. Sauté uncovered for 1 additional minute to blend flavors and reduce any liquid.
  • Taste and adjust seasoning to your preference. Serve warm as a side dish.
Keyword french beans, how to cook string beans, InSeason, string beans, vegan, vegan recipe, vegetarian, vegetarian recipe
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Appetizers & Snacks Desserts Featured Global Favorites Side Dishes Summer Recipes Vegetarian

A Quick Summer Fruit Compote.

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A Fruity Caribbean-Inspired Sauce to Elevate Your Summer Meals

With friends dropping by on their way to the Toronto Caribbean Carnival (still called Caribana by many of us), I wanted to whip up something special using fruits that are at their peak during summer. Peaches, plums, and cherries were looking perfect at the market, so I decided to create a simple fruit compote—something that would complement the smoked duck I had going on the Traeger outside.

It was also the perfect opportunity to open a can of Nyarai Cellars Origin Wine Spritzer, a refreshing drink gifted to me just days before by Steve, the owner. The light flavors of passionfruit, mango, apple, and apple cider not only made for a brilliant pairing but also inspired me to add a splash directly into the compote. The result? A sweet and slightly tangy sauce that’s just as versatile as it is flavorful.

This Summer Fruit Compote is part of my #InSeason series, where I showcase simple ways to celebrate the best of what’s fresh. Whether you’re using it as a side dish with poultry or as a dessert topping, this recipe is a brilliant way to bring vibrant Caribbean flavors into your summer cooking.

Ingredient Guide

  • Peaches
    Sweet and juicy, peaches bring a soft texture and mellow flavor to balance the tartness of the other fruits.
  • Plums
    Their natural tartness adds a bright, tangy note that pairs beautifully with the sweetness of the peaches and cherries.
  • Cherries
    Rich in color and deep in flavor, cherries provide a luscious, jammy base once they simmer down.
  • Salt
    A small pinch enhances the natural sweetness of the fruits and balances the overall flavor.
  • Cardamom Pod
    Infuses a warm, aromatic spice that gently perfumes the compote as it cooks.
  • Orange Peel
    Brings a fresh citrus zest that brightens up the fruit flavors without overpowering them.
  • Lemon Juice
    Adds acidity to lift the flavors and help preserve the vibrant color of the fruits.
  • Honey
    A natural sweetener that melts into the fruits, giving the compote a smooth, glossy finish.
  • Origin Wine Spritzer (Nyarai Cellars)
    Infuses subtle tropical notes of passionfruit, mango, and apple, adding a delicate complexity to the compote.

Shopping Made Easy

  • Fresh peaches, plums, and cherries are in peak season during the summer months. Look for ripe but firm fruits for the best texture.
  • Cardamom pods can be found in the spice aisle of most Caribbean or international grocery stores.
  • If Nyarai Cellars Origin Wine Spritzer isn’t available near you, substitute with a light white wine spritzer or a splash of apple cider.
  • Use fresh citrus for the orange peel and lemon juice to get the best flavor.
  • Local honey or any sweetener of choice can be used, depending on your preference. Brown sugar, agave, or maple syrup work well too.

Cooking Notes from the Kitchen

  • If you prefer a smoother compote, dice the fruits into smaller pieces instead of large chunks.
  • In cooler months, add a bay leaf and a slice of fresh ginger for a warming version of this compote.
  • Don’t skip removing the cardamom pod and orange peel before serving to avoid overpowering the delicate fruit flavors.
  • A pinch of cinnamon and nutmeg will deepen the flavor, while a sprinkle of red pepper flakes can add a subtle kick if desired.
  • This compote is not just a side dish; it’s excellent as a dessert topping for ice cream, pastries, or even breakfast favorites like waffles and pancakes.

Can I Make This Fruit Compote Without Wine Spritzer?

Yes, if you prefer a non-alcoholic version, you can substitute the wine spritzer with apple cider, white grape juice, or even a splash of fresh orange juice to maintain a fruity, vibrant flavor.

What’s the Best Way to Store Leftover Compote?

Once cooled, store the compote in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze it for longer storage, though the texture may soften slightly when thawed.

Can I Use Frozen Fruits for This Recipe?

While fresh fruits are ideal for the best texture and flavor, you can use frozen peaches, plums, and cherries if that’s what you have on hand. Just be sure to adjust the simmering time slightly, as frozen fruits may release more liquid.

How Can I Add More Spice to This Compote?

To add a warming spice note, include a small piece of fresh ginger or a bay leaf during the simmering process. Ground cinnamon and nutmeg are also great options. For a touch of heat, a pinch of red pepper flakes will do the trick.

What Other Dishes Can I Pair This Compote With?

Besides smoked duck, this compote works wonderfully with grilled chicken, roasted pork, or even as a sauce for turkey during holiday dinners. It’s also fantastic served over vanilla ice cream, yogurt, or used as a filling for pastries.

A Quick Summer Fruit Compote.

A vibrant summer fruit compote made with peaches, plums, cherries, and a splash of Nyarai Cellars Origin Wine Spritzer. Perfect as a side with smoked duck or as a topping for desserts, pancakes, and more.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizers & Snacks, Desserts, Global Favorites, Side Dishes, Summer Recipes, Vegetarian

Ingredients
  

  • 1 1/2 lb peaches seeded, sliced
  • 1 lb plums seeded, sliced
  • 1/4 teaspoon salt
  • 1 cup cherries seeded
  • 1 cardamom pod
  • 2 pieces orange peel 1-inch slices
  • 2 tablespoons honey
  • 1/2 cup Origin Wine Spritzer Nyarai Cellars
  • Tools

Instructions
 

  • Wash the peaches, plums, and cherries thoroughly. Remove the seeds and slice the fruits into large, chunky pieces for a rustic texture.
  • Place the sliced fruits into a deep saucepan.
  • Add the salt, cardamom pod, orange peel, lemon juice, honey, and Origin Wine Spritzer to the saucepan with the fruits.
  • Turn the stove to medium heat and bring the mixture to a gentle boil, stirring occasionally to combine all the flavors.
  • Once it reaches a boil, reduce the heat to a simmer. Let it cook uncovered for 30 minutes, stirring occasionally until the fruits soften and the juices thicken into a compote.
  • Before serving, remove the cardamom pod and orange peel. If you added bay leaves or ginger slices, be sure to remove those as well.
  • Serve warm or cool. This compote pairs beautifully with smoked duck, much like cranberry sauce with roasted turkey. It also makes a delicious topping for ice cream, pastries, pancakes, and waffles.

Notes

Store in a sealed container in the refrigerator for up to 5 days. Optional: Add a pinch of ground cinnamon and nutmeg for extra warmth, or a sprinkle of red pepper flakes for a subtle heat.
Keyword cherries, fruit compote, peach compote, peaches, plum compote, plums, stewed peaches, stewed plums, summer dessert, summer hosting, summertime dessert
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Caribbean Classics Comfort Food Featured Fusion General Caribbean Seafood & Fish Side Dishes Sunday Dinners

Oyster Sauce Flavoured Shrimp Stir Fry

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Growing up in San Fernando, Trinidad and Tobago, one of my favourite memories was heading down to Mucurapo Street for a quick Chinese lunch before catching a Kung Fu movie with my dad and brother. Back then, the dish was usually a chicken stir-fry served family-style, full of bold oyster sauce flavours that soaked up perfectly with sticky rice. Over the years living in Canada, I’ve given that dish a little twist—swapping in shrimp (or sometimes thinly sliced beef) for a lighter, seafood version that still packs all the savoury goodness of my childhood favourites.

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick, weeknight-friendly recipe that comes together in under 30 minutes. The shrimp cook up juicy and tender, with bell peppers adding a satisfying crunch. It’s an easy dish to stretch with extra vegetables like mushrooms, zucchini, cabbage, or bean sprouts when cooking for a crowd. Plus, you can dial up the heat with chili oil or fresh hot peppers to suit your spice preference.

Whether you enjoy it with steamed rice, noodles, or straight out of the pan, this stir-fry is a perfect way to bring a little taste of Caribbean-Chinese fusion into your kitchen.

Ingredient Guide

  • Shrimp: Medium-sized shrimp (16-20 count) offer the best bite and stay juicy in the quick stir fry.
  • Salt and Black Pepper: Basic seasoning to highlight the natural sweetness of the shrimp.
  • Vegetable Oil: Neutral oil for stir-frying; feel free to use any preferred cooking oil.
  • Onion: Adds sweetness and body to the base of the stir fry.
  • Ginger: Freshly grated for a zesty kick that balances the rich oyster sauce.
  • Garlic: A must-have for depth and aroma in the dish.
  • Green and Red Bell Peppers: Brings colour and a mild, sweet crunch to the stir fry.
  • Oyster Sauce: The star ingredient, delivering that iconic umami-rich, savoury glaze.
  • Hoisin Sauce: Optional for a hint of sweetness and complexity.
  • Sesame Oil: Toasted sesame oil adds a nutty finish to the dish.
  • Soy Sauce: Provides saltiness and depth to the sauce mixture.
  • Water: Helps to thin and loosen the sauce so it coats all ingredients evenly.
  • Scallions: Added at the end for freshness and colour.
  • Sesame Seeds: Sprinkled over for a light crunch and visual appeal.

Shopping Made Easy

  • Medium shrimp are available fresh or frozen at most grocery stores; look for peeled and deveined for convenience.
  • Oyster sauce can be found in the international aisle or at any Asian grocery store.
  • Toasted sesame oil is often near the oils section or with Asian condiments.
  • For hoisin sauce, a small bottle goes a long way and lasts in the fridge for months.
  • Choose bell peppers that are firm and heavy for their size; both red and green for colour contrast.
  • Fresh ginger and garlic are pantry staples that add essential flavour to stir-fries.
  • If you like extra heat, look for chili oil or chili crisp in specialty aisles.

Cooking Notes from the Kitchen

  • To get that restaurant-style stir fry texture, use high heat briefly on the shrimp to sear and then remove them before overcooking.
  • Cut your bell peppers into even slices so they cook uniformly and keep a slight crunch.
  • Adding hoisin sauce is optional but gives a nice balance of sweet and savoury to the oyster sauce base.
  • Rinsing out the sauce bowl with a splash of water ensures no flavour is wasted.
  • You can easily swap shrimp for thinly sliced beef or chicken, adjusting the initial stir-fry time accordingly.

Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp work perfectly. Just be sure to thaw them completely and pat dry with paper towels to avoid excess water diluting the stir fry sauce.

What vegetables can I add to stretch this dish?

Mushrooms, zucchini, cabbage, and bean sprouts are all great options to bulk up the stir fry while keeping it light and nutritious.

Is there a substitute for oyster sauce?

While oyster sauce has a unique umami flavour, you can substitute with mushroom-flavoured vegetarian oyster sauce or a mix of soy sauce and a touch of sugar for a similar effect.

Can I make this dish spicy?

Absolutely! Add chili oil, chili crisp, or fresh sliced hot peppers towards the end of cooking to give the dish a spicy kick tailored to your taste.

What’s the best side dish to serve with this stir fry?

Steamed sticky rice is my personal favourite, but you can also enjoy it with jasmine rice, plain noodles, or even cauliflower rice for a low-carb option.

Oyster Sauce Flavoured Shrimp Stir Fry

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick and delicious dish inspired by my childhood lunches in San Fernando, Trinidad and Tobago. It brings together juicy shrimp, crisp bell peppers, and a savoury oyster sauce glaze that’s perfect with steamed rice or noodles. A versatile recipe you can easily adapt with beef, chicken, or extra vegetables to stretch for more guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Caribbean Classics, Comfort Food, Seafood & Fish, Side Dishes, Sunday Dinners
Cuisine Fusion, General Caribbean

Ingredients
  

  • 1 lb medium shrimp 16-20 count, peeled and deveined
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 tablespoons vegetable oil divided
  • 1 large onion sliced
  • 1 tablespoon ginger grated
  • 6 cloves garlic finely chopped
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 2 tablespoons oyster sauce
  • 3/4 tablespoon hoisin sauce optional
  • 1 tablespoon sesame oil toasted
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 tablespoon sesame seeds

Instructions
 

  • Peel, devein, and rinse the shrimp under cool water. Drain well and season with salt and black pepper.
  • Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the seasoned shrimp and stir-fry for about 2 minutes until they start to turn pink. Remove the shrimp from the pan and set aside.
  • In the same pan, add the remaining 1 1/2 tablespoons of oil over low heat. Add the sliced onion, garlic, ginger, and stir for about 1 minute to build flavour. Then add the green and red bell peppers. Cook for 3-4 minutes, stirring often, until they begin to soften.
  • While the vegetables cook, combine the soy sauce, hoisin sauce (if using), sesame oil, and oyster sauce in a small bowl. Mix well.
  • Turn the heat to medium-low, pour in the sauce mixture, and stir to coat the vegetables evenly. Rinse the sauce bowl with 1 tablespoon of water to capture any remaining sauce and add it to the pan.
  • Cook for 2 minutes to allow the sauce to thicken slightly. Return the shrimp to the pan, stirring well to coat with the sauce and warm through.
  • Turn off the heat and sprinkle the sesame seeds and chopped scallions over the stir-fry.
  • Serve hot with steamed sticky rice or your favourite noodles. Add chili oil or fresh sliced hot peppers if you like it spicy.
Keyword Guyanese Chinese, Jamaican Chinese food, oyster sauce shrimp, quick shrimp stir fry, quick stir fry, shrimp recipe, shrimp stir fry, shrimp stirfry, Trini Chinese, trini Chinese food, Trinidad Chinese
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Caribbean Classics Drinks & Smoothies Featured General Caribbean Spring Recipes Summer Recipes Vegan

Easy Tropical Mango Passionfruit Juice

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There’s nothing quite like the scent and taste of sun-ripened passionfruit. During passionfruit season back home in Trinidad and Tobago, my brother and I would wake up early and rush to the old Poui tree behind our house where the passionfruit vine grew, hoping to collect the fragrant fruit that had fallen overnight. On the days we forgot, we’d find an abundance waiting for us to gather for Mom to make into juice and ‘iceblocks’.

This Easy Tropical Mango Passionfruit Juice is my way of keeping that fond memory alive. In Canada, the fruit isn’t quite the same as they are imported, but with frozen pulp or store-bought puree, I can still enjoy a vibrant, refreshing drink that reminds me of those childhood mornings. I often find passionfruit pulp at Asian, West Indian, or Latin American supermarkets, usually in the frozen fruit section.

Blending mango and passionfruit delivers a balance of sweet and tart that hits just right. Whether you keep it simple for the kids or add a splash of rum or champagne for the grown-ups, this recipe brings a little bit of tropical sunshine to any season.

Ingredient Guide for Tropical Mango Passionfruit Juice

  • Passionfruit Pulp: The star of this drink, packed with floral aroma and tropical tartness.
  • Sugar: Used to balance the tartness of the passionfruit.
  • Water: Helps steep the syrup and thins the final drink to the perfect consistency.
  • Frozen Mango Pieces: Adds body, sweetness, and a velvety texture to the juice.
  • Angostura Bitters (optional): Adding a few drops can enhance the tropical flavor.
  • Vanilla Essence (optional): Adds a soft, aromatic layer to the drink.
  • Lime or Lemon Juice (optional): Enhances brightness and balances sweetness.

Shopping Made Easy

  • You can find frozen passionfruit pulp at many Asian or Latin American grocery stores.
  • Look for frozen mango pieces in the same section where you find smoothie ingredients.
  • West Indian groceries often carry both pulp and fresh passionfruit in season.
  • If using fresh fruit, about 8–10 passionfruit will yield 1 cup of pulp.
  • Use granulated sugar, but feel free to substitute with honey, agave, or cane sugar.

Cooking Notes from the Kitchen

  • Heat the passionfruit pulp gently to dissolve the sugar and draw out the flavor—don’t let it boil.
  • Straining the passionfruit pulp is crucial for removing seeds and achieving a smoother texture.
  • Chill the juice well before serving or pour it over crushed ice for a refreshing finish.
  • This drink is easy to customize, play with bitters, citrus, or vanilla to suit your taste.
  • For an adult twist, mix in vodka, dark rum, or champagne before serving.

What are the best substitutes for fresh passionfruit in this Tropical Mango Passionfruit Juice?

If you can’t find fresh passionfruit, use frozen passionfruit pulp or store-bought passionfruit juice. These are often found at Latin American, West Indian, or Asian grocery stores.

Can I use fresh mango instead of frozen?

Absolutely! Fresh, ripe mangoes will give you an even more vibrant flavor. Just peel and cube them before blending.

What’s the best way to sweeten passionfruit juice?

Granulated or brown sugar is traditional, but honey, cane syrup, or even agave nectar are also suitable alternatives. Adjust the amount to suit your taste and the tartness of the fruit.

Where can I buy passionfruit pulp?

Check the frozen fruit section of Asian, Latin American, or West Indian grocery stores. It’s often sold in pouches or containers labeled for smoothies or juices.

How do I make passionfruit juice less tart?

Adjust the sweetness by adding more sugar, honey, or another natural sweetener. You can also balance the tartness with mango, citrus, or a touch of vanilla.

How long does this Tropical Mango Passionfruit Juice last?

Store the juice in a covered container in the refrigerator for up to 3 days. Shake or stir before serving as natural settling may occur.

How can I turn this Tropical Mango Passionfruit Juice into a cocktail?

Once the juice is chilled, add a splash of vodka, dark rum, or even champagne for a festive adult version. Serve in tall glasses with ice and a garnish of mint or citrus.

Easy Tropical Mango Passionfruit Juice

A sweet-tart fragrant tropical juice that blends mango and passionfruit for a refreshing island drink—perfect on its own or with a splash of rum.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Caribbean Classics, Drinks & Smoothies, Spring Recipes, Summer Recipes, Vegan
Cuisine General Caribbean

Ingredients
  

  • 1 cup passionfruit pulp thawed
  • 1 cup sugar
  • 9 cups water divided
  • 2 cups frozen mango pieces
  • 1 teaspoon vanilla essence optional
  • Few drops Angostura bitters optional
  • 1 of Juice lime or lemon optional

Instructions
 

  • Place the passionfruit pulp in a medium saucepan with the sugar and 3 cups of water. Bring to a gentle simmer over medium heat. Once small bubbles appear, remove from heat, stir well, and allow the mixture to cool to room temperature.
  • In a high-speed blender, combine the remaining 6 cups of water with the frozen mango pieces. Blend until smooth.
  • Pour the mango puree into a large mixing bowl or jug.
  • Strain the cooled passionfruit syrup through a fine mesh strainer into the mango mixture, discarding the seeds.
  • Stir to combine and taste the juice. Adjust sweetness if needed and add vanilla essence, bitters, or lime juice if using.
  • Chill before serving or serve over crushed ice.
  • For a boozy version, add vodka, dark rum, or champagne before serving.

Notes

Notes! The passionfruit syrup will keep in the fridge for at least 2 weeks. Please refer to the video for much more about the recipe.
Keyword beginner, Caribbean Classics, drinks, Fusion, mango recipes, passionfruit, refreshing juices, summer recipes, Sunday Dinners, tropical drinks
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two fried chicken sandwiches
Chicken Recipes Comfort Food Featured General Caribbean Summer Recipes Weeknight Dinners

Mom’s Crispy Fried Chicken

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As a little fella growing up in Trinidad, I remember those special evenings when Mom would fry chicken for us. It wasn’t the fast-food kind, but something better, homemade, seasoned with love and our traditional Caribbean Green Seasoning. For this Crispy Fried Chicken, I wanted to capture that same magic. This recipe is inspired by Mom’s, but with a small twist that adds crunch and island flavor.

Instead of breadcrumbs, I use crushed salted crackers, what we lovingly called “Crix” back in the day. My brother and I would race to see who got to use the belna (rolling pin) to crush them just right. You’ll taste the Caribbean roots in every crispy bite, marinated in buttermilk and fried to perfection. Whether you’re making chicken strips for the kids or spicing it up with peppersauce for the adults, this one brings back those kitchen memories with a modern edge.

I used this batch to make fried chicken sandwiches, and let me tell you, it was perfect for that. The crispy coating held up beautifully, giving each sandwich bite that satisfying crunch.

Ingredient Guide

  • Boneless Chicken Thighs: Tender and juicy, skin-on for flavor and crispiness.
  • Salt: Enhances the natural flavor of the chicken.
  • Black Pepper: Adds gentle heat and depth.
  • Caribbean Green Seasoning: A bold mix of herbs and aromatics central to Caribbean cooking.
  • Worcestershire Sauce: Brings umami and complexity.
  • Curry Powder: Offers warmth and earthiness.
  • Sesame Oil: Adds a subtle nutty undertone.
  • Grated Ginger: Bright and aromatic with a hint of spice.
  • Buttermilk:Tenderizes the meat and helps the coating stick.
  • Crushed Salted Crackers: Crunchy and savory, they form the golden crust.
  • Vegetable Oil: Used for deep frying.

Shopping Made Easy

  • You can find boneless, skin-on chicken thighs at most large supermarkets or ask your butcher to prep them.
  • Buttermilk is typically near the milk or cream section. If unavailable, see the tip below for a simple DIY version.
  • Caribbean green seasoning is available in Caribbean grocery stores, or you can make it at home.
  • Crix or similar salted crackers can be substituted with any sturdy, lightly salted crackers if necessary.
  • Use a high smoke point oil like canola or vegetable oil for frying.

Cooking Notes from the Kitchen

  • Let the chicken marinate in buttermilk and seasoning overnight for best results.
  • After each fry batch, skim out any loose crumbs in the oil to prevent burnt bits affecting the next round.
  • Always use a wire rack to drain fried chicken, paper towels can make it soggy.
  • If you’re looking for a lighter option, this recipe adapts well to air frying.

Can I make buttermilk?

Yes! For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes to curdle slightly. Use as needed.

What else can I add to enhance the flavor of this Crispy Fried Chicken?

Mix in dry herbs like thyme or oregano and some freshly ground black pepper into your crushed cracker coating. For a spicy twist, add your favorite hot sauce or a teaspoon of smoked paprika for depth.

Can I use chicken breasts or tenders instead of thighs?

Absolutely. Chicken tenders or thinly sliced breasts work great for chicken strips and cook even faster.

What’s the best way to crush the salted crackers?

Place the salted crackers in a sealed zip-top bag and crush with a rolling pin (belna) until medium-coarse. Avoid turning them to powder.

How do I know the chicken is fully cooked?

Use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C).

two fried chicken sandwiches

Mom’s Crispy Fried Chicken

Golden and crispy, this Caribbean fried chicken uses crushed salted crackers for a flavorful, crunchy coating. Seasoned with green seasoning and marinated in buttermilk, it’s a nostalgic take on a beloved island favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Chicken Recipes, Comfort Food, Summer Recipes, Weeknight Dinners
Cuisine General Caribbean

Ingredients
  

  • 6 boneless chicken thighs skin on
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Caribbean Green Seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon curry powder
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 2 cups buttermilk
  • 2 cups crushed salted crackers
  • 2 cups vegetable oil for frying

Instructions
 

  • Trim excess fat and skin from the boneless chicken thighs.
  • Season the chicken with salt, black pepper, Caribbean green seasoning, Worcestershire sauce, curry powder, sesame oil, and grated ginger. Mix well to coat evenly.
  • Pour in the buttermilk and gently shake or stir to combine, ensuring the seasoning remains on the chicken. Cover and marinate in the refrigerator for at least 4 hours, or overnight if possible.
  • Place the salted crackers in a zipper bag or tea towel and crush using a rolling pin or pestle until finely crumbled.
  • Heat vegetable oil in a deep, wide pan over medium-high heat until it reaches 350°F (175°C).
  • Remove the chicken from the marinade and let the excess buttermilk drip off. Dredge each piece in the crushed crackers, pressing gently to adhere.
  • Working in batches, fry the chicken for 4–5 minutes per side until golden brown and fully cooked. Do not overcrowd the pan.
  • Transfer fried chicken to a wire rack to drain. Avoid using paper towels, which can cause sogginess.
  • Optional: Sprinkle with finishing or sea salt while still hot, if desired.
  • Assemble sandwiches with lightly buttered bread and your favorite toppings—mustard, mayonnaise, tomato ketchup, pickled onions, and lettuce work beautifully.
Keyword Caribbean fried chicken, Fried Chicken, fried chicken marinade, fried chicken recipe, how to fry chicken, Jamaican fried chicken, southern fried chicken, Trinidad fried chicken
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fry aloo with okra
Featured Fusion Trinidadian Vegan Vegetarian

Fry Aloo with Ochro (Potato and Okra)

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Growing up, okra was something I rarely ate, but this dish—warming, crispy, and comforting—changed that for me. Fry Aloo with Ochro (Potato and Okra) is a simple vegan recipe from Trinidad and Guyana that combines thinly sliced potatoes and tender okra, seasoned with garlic, spicy pepper, and Caribbean green seasoning. It’s everything I love about island cooking: easy, vibrant, and satisfying.

We cook the vegetables low and slow in olive oil, starting with onion, garlic, and bird’s eye pepper, then add okra and potatoes. After a lid-steam helps the potatoes soften, we crisp everything up for that beautiful golden edge. It’s a versatile side—great with sada roti, rice, or even part of a vegan platter.

Whether you’re looking for a gluten-free comfort dish or a colorful addition to your meal, this fried aloo with okra is a fantastic, easy-to-love recipe.

Finished okra and potatoes in pan with pepper on top

Ingredient Guide

  • Olive Oil: A neutral base for sautéing that helps vegetables crisp without sticking.
  • Onions: Thinly sliced for sweetness and texture, forming the flavor base.
  • Garlic: Smashed to release savory depth.
  • Bird’s Eye Pepper: Adds authentic Caribbean heat that can be left whole or chopped.
  • Black Pepper: Balances flavors with warmth.
  • Okra (Ochro): Sliced into wheels—provides tender, slightly sticky texture.
  • Salt: Enhances flavor and draws moisture during cooking.
  • Potatoes (Aloo): Thinly sliced, for even cooking and crispiness.

Shopping Made Easy

  • Look for fresh okra in Caribbean or health-food sections; if unavailable, frozen works too (thawed and patted dry).
  • Thin-slice potatoes (Yukon Gold or russet) at home or at the store.
  • Bird’s eye peppers are spicy—use half or swap for jalapeño if heat is a concern.
  • Ensure the olive oil is extra-virgin or light, based on your flavor preference.

Cooking Notes from the Kitchen

  • Keep the lid on initially to soften potatoes; remove it later to achieve crisp edges.
  • Stir every 4 minutes for even cooking and a consistent golden color.
  • Thinly slice okra and potato so they cook through in 25 minutes.
  • Use a nonstick pan to minimize oil; it adds convenience and texture.
  • Taste at the end and adjust salt for a balanced finish.

Is this dish gluten-free and vegan?

Yes, it’s naturally vegan and gluten-free, with no hidden animal products or gluten-containing ingredients.

How spicy is it with bird’s eye pepper?

It’s moderately spicy. You can leave the pepper whole for mild heat or chop it to ramp it up.

Can I use frozen okra?

Yes. Thaw and pat dry before cooking to reduce extra moisture and help it crisp up.

What can I serve this with?

Great with sada roti, rice, curries, or added to a colorful vegan bowl for texture and flavor.

How do I avoid soggy okra?

Slice thinly, cook over medium-low with lid on initially, then remove lid to allow moisture to evaporate and crisp edges to form.

fry aloo with okra

Fry Aloo with Ochro (Potato and Okra)

Thinly sliced potatoes and okra sautéed in olive oil with garlic, pepper, and onion; crispy, vegan, and gluten-free Caribbean comfort food.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Vegan, Vegetarian
Cuisine Fusion, Trinidadian
Servings 4

Ingredients
  

  • 3-4 tablespoons olive oil
  • 2 small onions sliced
  • 8 cloves garlic smashed
  • 2 Bird’s Eye peppers whole or chopped
  • 1/2 teaspoon black pepper
  • 12 okra sliced into wheels
  • 3/4 teaspoon salt
  • 5 medium potatoes sliced thin

Instructions
 

  • Heat oil in a wide pan over medium-low. Add onions, garlic, and bird’s eye pepper. Cook 3–4 minutes until fragrant.
    Ingredients laid out
  • Add okra wheels. 
    Add okra to pan
  • Stir to coat in oil, then add sliced potatoes, salt, and black pepper. Stir to combine.
  • Cover pan and cook for 12 minutes, stirring every 4 minutes.
    Cooking potatoes and okra in pan
  • Remove lid and cook an additional 8–13 minutes, stirring to allow golden edges to form. Taste, add more salt if needed, and serve hot with sada roti or rice.
    Finished okra and potatoes in pan with pepper on top

Notes

I recommend that you follow along with the video, as much more is discussed there, including how to prep the okra and how to get more golden edges on everything. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.
Tried this recipe?Let us know how it was!