Peewah

The Pewa or Peach palm (Guilielma speciosa) was introduced from Trinidad, and seedlings raised for distribution. The fruits when boiled in water with salt are appreciated as a food.

This Guilielma [the peach palm or pejibaye (Guilielma gasipaes)] is prized in Trinidad, as well as elsewhere, for its edible fruits; by the natives I have heard it called piliwa and piwa.

Nonconventional sources with development potential include: [...] wild plants such as gru gru, pewa (peach nut), many weeds and, possibly, the seeds of seaside grapes, fat pork, etc.

Nicolasa had boiled a couple dozen peewahs. They were of a floury consistency. I cracked open the nuts and chewed them slowly, squeezing out the juice against my palate.

I start to remember Julie mango, how it sweet, and chataigne and peewah that me mother would boil up in a big pot a' salt water, and how my father always had he little kitchen garden, growin' dasheen leaf and pigeon peas and yam and thing.

Mr. [Bertram] Manhin's travels resulted in his introducing into the country fruits like Pewa (Bactris gasipaes) from Costa Rica, Brazil and Peru; [...]

Every Saturday, I make it my mission to buy something new: [...] peewah, which look like cute, golf-ball-sized coconuts (they're the fruit of a different palm tree) and are a popular Trini snack. Boiled in well-salted water, peeled and popped into our mouths, they remind us of roasted chestnuts.

The fruit of the land would also be sold from wooden trays—peewah, topi tambo, pois doux and other natural treats.