The Ultimate Pommecythere Chow (pickled ambarella).

Chow is basically spicy way of preserving green fruit in the Caribbean, especially Trinidad and Tobago. Today we’ll be using Pommecythere (pomme cythere in Trinidad and Tobago, Dominica, Guadeloupe, and Martinique, June plum in Bermuda and Jamaica, juplon in Costa Rica,golden apple in Barbados, jobo indio in Venezuela) along with some hot peppers, garlic, the juice of a lemon and chadon beni (shado beni). You can also use green mango, pineapple, cucumber or even green apples for making Trinidad chow.

More Caribbean recipes can be found at

Get my latest cookbook, The Vibrant Caribbean Pot – 60 Traditional And Fusion Recipes Vol 1 @

Connect with me…

Instagram: caribbeanpot

To learn more about me, you can visit