Today we will sail to the island of Mustique!
While I’m sipping on cold drinks, paddle boarding and catching some rays..
Please enjoy my girl, TriniChow’s guest post about some strange but delicious Trinidad fruits!
Quick when we say “Caribbean fruits,” what comes to mind?
Bet one of your answers was mangoes or papaya! What about the fruits in Trinidad & Tobago and the rest of Caribbean that don’t make it to supermarkets abroad in the United States, Canada and Europe? The treasured fruits that many people remember from their childhood, these are the ones worth hunting down!
Here are five of our favourite T&T fruits that may be “strange” to you, but we hope you can try on a visit to T&T or somewhere else in the Caribbean:
SAPODILLA - Let’s start with our absolute favourite, the sapodilla. This fruit is so creamy that upon first bite your taste buds may be momentarily tricked into thinking that you’re eating custard or even ice cream. If T&T sapodillas had a foreign fruit cousin, it probably would be the pear (provided pears were creamier and tasted of brown sugar). Not surprisingly, this creamy fruit beautifully lends itself to ice cream, mousse , flan or pudding recipes.
CHENNETTE – This juicy fruit is probably the easiest fruit on this list to find in Trinidad & Tobago. When it’s in season, you’ll see vendors selling chennette bunches on the roadside. Chennette (also known as guinep) is a fantastic on-the-go fruit, no knife or real peeling needed. Just take a bite of the outer skin, pull apart the fruit into two pieces and suck the orange flesh around the seed.
CAIMET - Next up is caimet, the prettiest fruit in our bunch. Like most fruits in Trinidad & Tobago, caimet goes by multiple names including caimito and star fruit. From the outside it masquerades as a thin-skinned purple ball, but oh gosh gorgeousness awaits you inside. Slice it open, behold the caimet’s starlike cross-section and then devour the insides of this sweet pear-like fruit. Take note, the skin and seeds are not edible. (Caimite also can be greenish brown or yellow.)
Pommcythere – When we say “pommcythere,” you say “chow!” Pommcythere chow, pommcythere chow. Made from not-quite-ripe fruits, chows are beloved in T&T. Ripe pommcytheres are yellow and some brave souls gobble up these slighty sour ripe “one time.” For us, pommcythere is best enjoyed green in a chow format with the requisite hot pepper, garlic and salt.
Sugar Apple – We’re wrapping up the way we started with another custard-like fruit. As its name suggests, the fruit’s flesh tastes a bit like an apple. Sugar apples are a low yield fruit as the edible portion surrounding the many seeds of the fruit is meager. Struggling to remove the flesh from the slippery seeds with a knife, we learned this the hard way trying to make sugar apple ice cream. We abandoned the ice cream plan by the third seed and went back to basics – pop each sugar apple seed in our mouth, suck the delicious flesh from the seed, repeat.