Pommecythere Chow, Salad & Salsa

Pommecythere is in season and the very first thing that came to mind to do was a pommecythere chow. But, in my opinion just doing a basic pommecythere chow recipe for you is low hanging fruit. Pun intended.

So, I decided to show you how you can take chow fundamentals and apply it to some other preparations that can take simple, everyday dishes to another level. These preparations take advantage of the versatility of this wonderful fruit.

Ideally, you would want to choose half ripe or not so ripe ones mainly because the ripe ones aren’t as firm and will be a bit harder to work with. I use half ripe pommecythere because I’m not a fan the sweet, ripe ones.

Pommecythere Chow

This is a favorite snack to many people in Trinidad & Tobago. Once Pommecythere is in season, you’re sure to find it being sold nationwide.

Pommecythere Salad

For this remix we de-seed the pommecythere and remove the spines from the pieces of fruit. Cut into bite-sized chunks and toss in a bowl with other fresh ingredients.

Pommecythere Salsa

This salsa can be used on various types of meats, but I chose to pair it with an escovitch-style steam fish. The result was amazing!

Pommecythere Chow, Salad & Salsa

Unleash the potential of pommecythere with a delightful chow, salad and salsa. 3 preparations with vibrant Caribbean flavors!

Print Recipe Pin Recipe Rate Recipe

Course: Appetizer, Main Course, Salad, Snack

Cuisine: Caribbean, Tobago, Trinidad

Author: baidawi

Ingredients

Pommecythere Chow

• 6-8 Half Ripe Pommecythere
• 5 leaves Chadon Beni
• 2 leaves Chive
• 1/2 Scotch Bonnet Pepper
• 4 cloves garlic Garlic
• 1 tsp Salt
• 1 tsp Black Pepper
• 2 tbsp White Vinegar

Pommecythere Salad

• 6 Pommecythere De-Seeded
• 1 head Lettuce
• 1 Cucumber diced
• 4 Tomatoes diced
• 1 Purple finely chopped
• 1/2 cup Feta Cheese
• 4 leaves Chives finely chopped
• Salt & Black Pepper to taste

Pommecythere Salsa

• 2 Pommecythere finely chopped
• 4 chadon beni leaves finely chopped
• 1 purple onion finely chopped
• Salt & Black Pepper to taste

Escovitch Style Steamed Fish

• 4 King Fish filets
• 6 all-spice berries
• 3 stalks of chive
• 3 cloves of garlic
• 1/2 scotch bonnet pepper
• 1 cup of vinegar
• 1 tbsp oil
• salt & black pepper to taste

Instructions

Pommecythere Chow

• Combine ingredients in a bowl and mix well.
• Allow to sit for at least 1 hour to allow flavors to cousoumeh

Pommecythere Salad

• Toss ingredients in a bowl and mix well.
• Enjoy.

Escovitch Style Steamed Fish

• In a saucepan bring aromatic ingredients to a boil then reduce heat and allow to simmer for 5 minutes.
• Add fish fillets to a baking dish
• Add a few sprigs of fresh thyme
• Add chopped chadon beni leaves
• Add mixture
• Seal with foil
• Bake for 25 minutes at 450 degrees

Pommecythere Salsa

• Toss ingredients in a bowl
• Enjoy with steamed fish

Video

Tried this recipe?Let us know how it was!