Curried Pomme Cythère

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Pomme cythère or “pomsee-tay” is also called “golden apple,” but is really ambarella, a tree fruit in the citrus family. In Jamaica it is called June Apple. Once upon a time it was near impossible to find this fruit in the United States, but happily, as professional chefs’ interest in unusual citrus has grown, fruits like ugli fruit, pomelo, and pomme cythère are pretty widely available. Pomme cythère now makes regular appearances at Caribbean markets everywhere and makes a really wonderful curry.


  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped shado beni or cilantro leaves
  • 2 teaspoons ground turmeric
  • 1 tablespoon Trinidad curry powder
  • 4 large pomme cythère, peeled and cut into large chunks
  • 1 tablespoon light brown sugar
  • coarse salt to taste
  • Freshly ground pepper to taste


  1. Heat the oil in a heavy pot. Add the onion and sauté until soft, then add the garlic and sauté for about 40 seconds. Add the shado beni and cook, stirring often, for 30 seconds. Add the turmeric and curry powder and fry for 30 seconds.
  2. Add the pomme cythère and sugar, and stir well to coat. Add enough water to barely cover the pomme cythère, and mix well. Cover and simmer over medium-low heat until the fruit is fork tender, about 30 minutes
  3. Remove the lid and continue to simmer until the liquid is reduced to a thick gravy. Season with salt and black pepper to taste, and serve hot with rice or roti.