Pommecythere is a fruit that can be found growing in many back yards throughout Trinidad and Tobago and some other Caribbean islands. It is easy to grow. The grafted trees are easy to maintain as they do not grow too tall and they become laden with the fruit. The Pommecythere fruit has a fibrous and spiny seed that can be hard to cut through, however, if young enough, the seed is very soft. Pommecythere chutney is a great complement to any type of Indian delicacy, food or curried meats. It is easy to make and also delicious with unexpected bursting flavors. I remember growing up, sometimes my mom would make this chutney when I had the fever and all the taste went from my mouth. Eating this did the trick and reopened my appetite! The saltiness combined with the heat of the pepper, the flavourfulness of the shado beni and the sourness of the fruit makes your mouth water and your taste buds come alive. Go ahead and make this chutney and I guarantee you will want it with all your foods!
Preparation time: 30 minutes
Yields: 30 servings
2lbs/ 12 medium-sized green Pommecythere (Golden apple/ June plum)
4-6 cloves garlic finely chopped
2 tbsp shado beni/ culantro finely chopped
1/2 tbsp salt
1/2 medium scotch bonnet pepper finely chopped
1 tbsp white vinegar (optional)
Peel and wash the fruit. Cut the flesh of the fruit off the spiny seed and chop in a food processor or grate the fruit finely on a grater. In a bowl, mix everything thoroughly. Serve with Curried meats, Indian delicacies or as a relish to any meal.