[ad_1]
![](https://caribbeanpot.com/wp-content/uploads/2020/12/cherry-pineapple-chow-10.jpg)
CHOW! That spicy pickle we make within the Southern Caribbean, which carry tears of pleasure working down our cheeks… and a rush for ice chilly water to assist with the onset of the warmth from the ‘Caribbean Sunshine’ (scotch bonnet peppers) we use in making it. Our love for “Chow” is so sturdy, we discover inventive methods to make this when inexperienced mangoes will not be in season. This time, I’ll shortly present you the way I rock it in Canada when cherries are in season.
![](https://caribbeanpot.com/wp-content/uploads/2020/12/cherry-pineapple-chow-7.jpg)
You’ll Want…
1 pineapple (lower into chunks)
2-3 cups cherries (seeded & lower in half)
1 massive grapefruit (juice)
1 teaspoon sea salt
chicken’s eye pepper (as a lot as you’ll be able to deal with)
1/2 teaspoon black pepper
3-4 leaves shado beni (aka culantro)
4 cloves garlic (crushed)
1/2 medium purple onion (sliced skinny)
Necessary! If doing this recipe gluten free, please undergo the complete listing of components to verify they meet together with your particular gluten free dietary wants. Please put on gloves and wash your palms with cleaning soap and water instantly after dealing with sizzling peppers.
![](https://caribbeanpot.com/wp-content/uploads/2020/12/cherry-pineapple-chow-1.jpg)
Peel and Core the Pineapple. Mainly you trim off the highest and backside, then utilizing your knife with a sawing movement, work your approach down the facet of the pineapple to take away the pores and skin. Minimize in 1/4s length-wise and take away the core. Watch the video under to see how I did it. Rinse with cool water, lower into 1/2 – 1 inch items and put aside.
It would take a while, however lower the cherries in half and take away the seeds. Place them in a deep bowl as all the opposite components will go in right here. I washed the cherries earlier than eradicating the seeds.
![](https://caribbeanpot.com/wp-content/uploads/2020/12/cherry-pineapple-chow-2.jpg)
![](https://caribbeanpot.com/wp-content/uploads/2020/12/cherry-pineapple-chow-3.jpg)
Pour the grapefruit juice over the cherries then add the black pepper, salt and finely chopped Hen’s Eye Pepper. Sure maintain the seeds for the kick.. chow is supposed to be spicy!
![](https://caribbeanpot.com/wp-content/uploads/2020/12/cherry-pineapple-chow-4.jpg)
High with the finely chopped shado beni (culantro), should you can’t supply it, use cilantro.
![](https://caribbeanpot.com/wp-content/uploads/2020/12/cherry-pineapple-chow-5.jpg)
It’s time for the crushed garlic and thinly sliced purple onions. Toss within the juicy pineapple chunks and provides every thing combine. In tossing I like to make use of my palms, so I can bruise the pineapple and squeeze out a few of it’s juice to the combination. However be aware of the recent pepper we added, so it’s possible you’ll need to use a big spoon as a substitute.
![](https://caribbeanpot.com/wp-content/uploads/2020/12/cherry-pineapple-chow-6.jpg)
Cowl the bowl with plastic wrap or do I as usually do and place in a glass jar with a lid and let it sit within the fridge for an hour or so to totally soak in all of the flavors. Be sure you give it a toss earlier than serving.
![](https://caribbeanpot.com/wp-content/uploads/2020/12/cherry-pineapple-chow-7.jpg)
Professional Tip! The juice on the finish is the actual spotlight for me. BTW should you don’t know what Chow is, it’s mainly a spicy snack made with unripe fruit that’s in season (historically mango). Like a pickle or spicy salad.
![](https://caribbeanpot.com/wp-content/uploads/2020/12/cherry-pineapple-chow-9.jpg)
Drop me your feedback under, tag me on Instagram and don’t neglect now you can get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/
[ad_2]