Pommecythere or Ambarella

Pommecythere: Enjoy 6 recipes and boost immune system

Making a diet plan gets a whole lot easier when you add the super fruit pommecythere to your list. You can simply enjoy the fruit when it is green or ripe straight off the tree looking like a large oval plum. When ripe the fleshy pulp is juicy, sweet and delicious until you reach the core that holds a thorny seed which makes it difficult for your teeth to grab the rest of the tasty fruit. The green one is slightly crunchy, tarty and with a little salt and pepper, it becomes a savoury and spicy delight in your mouth. Also, you can use the fruit to make several recipes that you can snack on or add flavour to your meals.

Whether you consume it green, ripe, freshly picked, blended or cooked, it is very beneficial to your health. It is high in vitamin C, iron and a rich source of fibre. It helps to regulate blood sugar levels, contains phosphorus and calcium that helps maintain healthy bones and teeth, the iron contents help to prevent anaemia and it helps boost your immune system. Here are 6 recipes for you to enjoy the tasty pommecythere fruit and stay healthy at the same time.


You can try some recipes with this fruit also known as ambarella and other common names that can be enjoyed as a snack, side dish or beverage. These recipes will satisfy your sweet, savoury and spicy cravings so get ready to do wonders with this golden fruit.

Pommecythere Chow

A standard chow has slices of the green fruit flavoured with seasonings, salt and pepper. Many cooks add other ingredients to create a chow with some zest. Here is a simple chow recipe with additional fruits for you to enjoy.


5 green and 1 ripe pommecythere

1 apple

1 pear

½ cup pineapple slices

2 tablespoons lemon juice

4 garlic cloves

6 large chadon beni or cilantro leaves

1 scotch bonnet pepper (remove seeds for slightly spicy flavour)

1/2 teaspoon salt or to your taste

1 large bowl, a knife and pot spoon


Wash, peel and slice up the pommecythere into bite-sized treats in the large bowl.

Add in bite-sized slices of the apple, pear and pineapple.

Chop finely or blend the garlic, chadon beni and pepper, then add to bowl.

Sprinkle the salt and add the lemon juice.

Mix the ingredients thoroughly with the pot spoon until the sweet fruit juices combine well with the savoury and spicy flavours.

Taste a slice of fruit and if necessary, add salt or pepper.

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Pommecythere Chutney


4 green pommecythere

2 cloves garlic

2 small scotch bonnet peppers (remove seeds for slightly spicy flavour)

4 leaves chadon beni

1 teaspoon salt

1 tablespoon sugar

½ cup water (for Option 1)


Peel the fruits with potato peeler or knife and cut flesh into small chunks.

Chop finely pepper, garlic and chadon beni.

Option 1

Add peppers, garlic and chadon beni to blender or food processor with ¼ cup water and blend for 5 seconds.

Add fruit, sugar, salt with ¼ cup water and puree.

Option 2

Mash peppers and garlic, chop finely the chadon beni and mix together in bowl.

Grate the flesh of the fruits off the seed and add to mashed seasonings.

Add sugar and salt then mix into paste.

Pommecythere Amchar


4 green pommecythere

4 leaves chadon beni

1 onion

2 cloves garlic

1 large scotch bonnet pepper (remove seeds for slightly spicy flavour)

1 tablespoon amchar masala

1 teaspoon geera powder

4 tablespoons sugar

1 tablespoon salt

2 tablespoons vegetable oil

4 cups water


Cut fruits with skin into small pieces and remove seed from each part.

Chop finely chadon beni, onion, garlic and pepper.

Heat oil on medium fire and saute onion and garlic for 3 minutes.

Add chadon beni, pepper, amchar masala and geera powder.

Mix in the fruit and add sugar and salt.

Add water, stir pot and let simmer on low fire for 30 minutes or until the fruit is soft and sauce is thickened.

Fill a glass bottle with amchar and refrigerate.

Pommecythere Kuchela


4 green pommecythere

4 leaves chadon beni

2 cloves garlic

1 scotch bonnet pepper (with seeds)

2 tablespoons amchar masala

1 teaspoon geera powder

1 tablespoon salt

¼ cup vegetable oil


Shred the fruits with or without skin on grater’s side with large holes.

Wrap the shredded fruit in a cloth and wring out the juice.

Spread the grated fruit on a baking sheet and place in the sun to finish dry out for at least 1 hour.

Put dried the fruit in a bowl; add salt, amchar masala and geera powder.

Heat oil, add chadon beni, garlic and pepper, lower heat and let cook for 5 minutes.

Mix the cooked seasonings with the fruit in the bowl.

Add salt if mixture is still too tart.

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Sweet Pommecythere


4 half-ripe pommecythere

2 bay leaves

3 cinnamon sticks

10 seeds clove

1 teaspoon salt

2 cups brown sugar

1 teaspoon red food colouring

2 litres of water


Wash and peel the fruit.

Bring the water to a boil.

Add to pot the fruit, cinnamon sticks, clove, salt, sugar and colouring.

Let boil for 40 minutes on low fire.

Stir the mixture regularly until the sauce thickens.

Pommecythere Drink


16 ripe pommecythere


4-litre mug

Large bowl, knife, pot spoon

2 cups sugar

4 cups water


Peel and slice up the fruit into a bowl.

Add half of the sliced fruit and 2 cups of water to the blender and puree.

Pour the blended fruit into mug.

Blend the next half of the fruit with 2 cups of water and add to mug.

Strain or leave the pulp.

Add sugar to taste and stir until dissolved.


You may also like:

Backyard Rum Punch: Exquisite drink with local fruit flavours

Chow time! What fruits are you having?

Chadon beni a vital seasoning

Nuts – spicy, sweet, salty and savoury

Sweet, salt or sour snacks in Valencia

Peewah: Boil and eat or try recipes for benefits

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Dimensions (Millimeters)71.2×151.7×7.9 mm75.6×161.5×7.8 mm75.6×165.1×8.9 mm
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