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Trinidadian Citrus Chow ingredients in a bowl

Trinidadian Citrus Chow

  • Author: Nicole Charles
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This paleo and vegan Trinidadian Citrus Chow is a pickled, spicy orange salad that’s also sweet and sour, salty, tangy and delicious. Made with fresh herbs and fruits, it’s an AIP-friendly, bright and refreshing, easy snack to make with oranges.


Units Scale
  • 6 small oranges (any variety)
  • 1/4 cup culantro/cilantro (leaves and stems), finely chopped
  • 2 cloves garlic, crushed
  • 1/4 tsp sea salt
  • 2 TBSP lime juice
  • 1/2 tsp seeded and finely minced scotch bonnet or habanero pepper* (Omit for AIP)


  1. Using a sharp knife, cut off each end of the oranges and remove skin on all sides. Once skin is remove, place orange on its side and cut into slices 1/4-inch thick.
  2. To a bowl, add orange slices, culantro/cilantro, garlic, sea salt, lime juice, and minced pepper*. Mix well.
  3. Serve immediately or cover and let marinate at room temperature or in fridge to serve later.


*Be careful when handling the peppers. While handling, do not touch face or eyes. Use gloves or wash your hands thoroughly after handling. 

  • Prep Time: 10 minutes
  • Category: Snack
  • Method: Assembled
  • Cuisine: Trinidadian/Caribbean

Keywords: trinidadian orange chow, trini citrus chow, trini chow, spicy fruit salad, seasoned fruit salad, spicy pickled oranges, easy snack, paleo, vegan, AIP option, gluten-free, dairy-free