I don’t know if the common Trinidad plum is Spondias radlkoferi, Carissa macrocarpa or Spondias Purpurea but is doesn’t matter since nobody cares. The common plum in Trinidad and Tobago bears around July and August which caused that time of the year to be called plum season. These common plums come in two varieties, sour and not so sour when green, but when ripe they could get worms. The common plums can be eaten as is but in Trinidad and Tobago they are often eaten with a bit of salt and a couple bird peppers or even pepper sauce. The more adventurous are likely to make plum chow which is made with plum, salt, plenty pepper, and a bit of water to coat everything. The plum is sliced so help absorb the seasoned mixture. People have been known to shed tears and use foul language when the chow’s hotness (Scoville Heat Scale) exceeds the person’s tolerance for hotness.
There is a bigger and juicer plum in Trinidad and Tobago called Governor plum but these are hardly ever seen in public or ever admit to being wrong. I think Governor plum is highly overrated and mostly a cosmetic plum drawing a big salary.