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spicy crab apple chow, a Caribbean fruit pickle

Easy Crab Apple Chow (Spicy Pickle)

This Easy Crab Apple Chow is a fresh, fiery, and tangy Trinbagonian-style fruit pickle made with tart crab apples, citrus, garlic, chadon beni, and hot peppers. This full-size batch is perfect for sharing or enjoying over several days.
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Prep Time 15 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Snacks, Summer Recipes
Cuisine General Caribbean
Servings 8

Ingredients
  

  • 15-20 crab apples washed
  • 1 scotch bonnet pepper chopped
  • 1 teaspoon black pepper
  • 5 sweet/salt prunes
  • 2 tablespoons chopped chadon beni
  • 4-6 wiri wiri whole
  • 1 large shallot sliced thinly
  • 8 cloves garlic smashed
  • 3/4 teaspoon salt
  • 2 lemons juice
  • 2 limes juice
  • water

Instructions
 

  • Wash the crab apples, remove any blemishes and stems, then make cuts into the skin as I demonstrate in the video below. These cuts will allow the spicy pickle liquid to penetrate the crab apples and get the flavours of the garlic, citrus, hot peppers, and chadon beni deep into the flesh of the crab apples.
    crab apples with herbs for making chow
  • Place the prepared crab apples into a large bowl, followed by the black pepper, sweet/salted prunes, chopped chadon beni, wiri wiri peppers (aka coffee or cherry peppers), shallot, and garlic.
  • Top with the salt, then pour the lemon and lime juices over everything. While the shallot may be unconventional, the pickling that happens adds a wonderful flavor and another layer of texture to the finished chow.
    pickled crab apples
  • Mix well to coat the crab apples with all the punchy flavours.
    thinly sliced shallot added to crab apple chow for additional flavor and texture
  • In keeping with the way you’d find chow being sold at the Maracas Lookout in Trinidad and Tobago, place everything into a container. I used a mason jar. Top with water and shake well.
    completed crab apple chow ready for marinating
  • Place in the fridge to marinate for at least 12 hours. Enjoy! Shake often, as the ingredients may settle. Don’t worry about adding more salt, as the sweet/salted preserved prunes will help balance things nicely.
    crab apple chow in mason jars for curing
  • If you like this recipe, more traditional versions of “chow” include Pineapple Chow, Pommecythere Chow (Golden Apple Chow), Smashed Cucumber Chow, The Ultimate Mango Chow, and the now-popular Chenette Chow.
    spicy pickled crab apples a wonderful tart snack

Video

Notes

Frequently Asked Questions
 
Why is crab apple chow a good way to use tart fruit?
Crab apples have a naturally tart flavour and firm texture, making them well suited to the spicy, tangy, and savoury flavours found in chow.

Can I use another type of apple for crab apple chow?

This recipe is written specifically for crab apples, so using another type of apple will change the flavour and texture. A firm, tart apple would be the closest alternative.

What can I use instead of chadon beni?

Cilantro can be used if chadon beni is unavailable. It will provide a fresh herbal flavour, although the flavour will not be the same.

Are sweet/salted prunes traditional in crab apple chow?

The sweet/salted prunes are part of this version of crab apple chow. They provide a sweet and salty balance to the tart fruit, citrus, and hot peppers.

How long should crab apple chow marinate?

Allow the crab apple chow to marinate in the refrigerator for at least 12 hours. This gives the citrus, garlic, herbs, and peppers time to penetrate the crab apples and develop the flavour.
Tried this recipe?Let us know how it was!