It is plum season here in Trinidad, and I am over the moon.
Plum chow is a beloved street food in Trinidad and Tobago, made with half-ripe plums, garlic, hot pepper, lime juice, salt, and chadon beni.
Chow is a staple in Trini culture, enjoyed at limes, beach trips, and anywhere people gather for good vibes and great food.
Whether you’re a seasoned chow lover or trying it for the first time, Trini Plum Chow is guaranteed to wake up your taste buds!
About the ingredients
- About 2 dozen half-ripe plums – Sour and firm. Not the soft, ripe kind. The kind that makes your mouth twitch a little when you bite it.
- 1-2 cloves garlic – Finely chopped or grated. You want that punch.
- 1 small hot pepper – Scotch bonnet or bird pepper, chopped tiny (or more if you like fire).
- Juice of 1 lime – Fresh is best. Adds that tang.
- Salt – A good pinch or two.
- Black pepper – A few shakes.
- Chadon beni (culantro) – A handful, chopped fine. If you can’t find it, you can use cilantro, but trust me, it’s not the same.
- Optional: A pinch of sugar if your plums are too sour, and a little water if you want it more juicy.
Trini Plum Chow Method
First, rinse the plums well. These things usually come with a little dust or sap still on them from the tree.
Then, slice each plum down the side. Not through—you want the seed to stay in, but split it enough that the seasoning can seep in. Some people simply squeeze them a little, causing the skin to split and the juice to start flowing out. That works too.
In a mixing bowl, toss in your chopped garlic, hot pepper, and a good squeeze of lime juice. Add your salt and black pepper. Stir it up so it forms a kind of spicy, garlicky, limey sauce.
Throw in your cut plums. Use your hands to mix it all. You want to squeeze the plums just a little while you mix, to let the juice flow out and catch all that seasoning. The more you bruise them, the more flavor gets inside.
Toss in your chopped chadon beni. Mix again.
Pro Tips from the Yard
Let it sit. Chow is better after 10–15 minutes. Give it time to marinate, but don’t walk away for too long. People will eat it out before you come back.
Serve it cold. If you can chill it in the fridge for 10 minutes before serving, even better.
Eat it fast. Chow doesn’t last long. The longer it sits, the mushier the fruit gets. It’s best fresh.
Variations
- Mango Chow: Same exact method, just swap out plums for half-ripe mangoes.
- Pineapple Chow: Use chunks of fresh pineapple, especially sweet and sour ones.
- Cucumber Chow: Trust me on this one. Crisp, cold cucumbers with lime and pepper? It slaps.
Chow is Trini street food at its most raw and real. You could eat this on your porch with a cold drink, in the car after you buy it from a roadside vendor, or during a Sunday lime with friends and music.
More Recipes
Tasty Trini Plum Chow Recipe
Course: DessertDifficulty: Easy4-5
servings15
minutes60
kcalIngredients
20–25 green half-ripe plums
2 cloves of garlic
1 small hot pepper
1 lime – juiced
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
6–8 chadon beni leaves
1 teaspoon sugar
2 tablespoons cold water
Directions
- First, rinse the plums well.
- Then, slice each plum down the side. Not through—you want the seed to stay in, but split it enough that the seasoning can seep in. Some people simply squeeze them a little, causing the skin to split and the juice to start flowing out.
- In a mixing bowl, toss in your chopped garlic, hot pepper, and a good squeeze of lime juice. Add your salt and black pepper.
- Throw in your cut plums. Use your hands to mix it all. You want to squeeze the plums just a little while you mix, to let the juice flow out and catch all that seasoning. The more you bruise them, the more flavor gets inside.
- Toss in your chopped chadon beni. Mix again.