Mauritius, a tropical paradise in the Indian Ocean, is famous not only for its white sandy beaches and turquoise lagoons, but also for its diverse wildlife and wealth of exotic fruits. The island’s fertile volcanic soil and warm temperature provide the ideal habitat for a wide range of distinct and tasty fruits. From the common to the unusual, these fruits are an important part of Mauritian culture, cuisine, and daily life. The following is an in-depth look of some of the most prized exotic fruits found on the island.
Mango
Mangoes are popular in Mauritius throughout the warm months, which are normally November-February. There are various local variants, including “Maison Rouge,” “Le Grand Mangue,” and “Mangue Fil.” These mangoes differ in size, hue, and flavour, ranging from sweet to slightly acidic. Mangoes are eaten fresh, turned into “achar” pickles, or combined into delightful juices and chutneys. They are both delicious and nutritious, as they are high in vitamins A and C.
Tamarind
Tamarind is a pod-like fruit with sticky, sour pulp that is commonly used in Mauritian cuisine. Tamarind chutneys are popular all throughout the island, especially at cultural festivals and weddings, where they are served alongside traditional dishes like biryani. Tamarind is also used in traditional treatments for digestion and fever. The trees grow abundantly on the island, and the fruit is collected and kept for use all year.
Sapodilla
Sapodilla, also called as “sapote” locally, is a sweet, brown fruit with a gritty texture and a caramel-like flavour. It is consumed fresh or used in milkshakes and desserts. The fruit is high in natural sugars and fibre, making it a filling and invigorating snack. The tree’s latex has traditionally been used to make chewing gum.
Bilimbi
Bilimbi is a tiny, cucumber-shaped fruit known for its highly sour flavour that is rarely eaten uncooked. It is high in vitamin C and has long been used in traditional herbal therapy. Due to its strong acidity, eating should be limited. For many islanders, the bilimbi tree invokes nostalgia, recalling childhood days spent collecting its fruit directly from the branches.
Jackfruit
Jackfruit is the largest tree-borne fruit, distinguished by its spiky green shell and aromatic golden flesh. In Mauritius, it is commonly boiled when unripe and used as a meat substitute in curries. When ripe, it can be eaten raw or turned into delicious sweets. Jackfruit is rich in fibre, vitamin B6, and other vital minerals. Its adaptability makes it more popular around the world.
Pineapple
Mauritian pineapples are known for their sweetness, juiciness, and lesser acidity than many other types. They are often eaten raw, juiced, or mixed with tropical fruit salads. Sliced pineapple served with a sprinkle of salt and chilli powder, frequently topped with a dash of tamarind chutney or compote sauce, is a particularly popular Mauritian dish that can be found on the island’s streets. Pineapples are high in vitamin C and contain bromelain, an enzyme that assists digestion and reduces inflammation.
Papaya
Papayas are widely farmed in Mauritius and accessible year-round. When ripe, the fruit’s flesh is smooth orange or yellow, sweet, and fragrant. It is commonly eaten at breakfast, in salads, or blended into smoothies. Green, unripe papayas are also grated and incorporated into salads or cooked like a vegetable. Papayas are a great source of digestive enzymes, vitamin C, and beta-carotene.
Jamblon
Jamblon, also known as Java plum or black plum, is a small purplish-black fruit with a somewhat astringent yet sweet flavour. It grows on large trees and is frequently harvested in the early summer. In Mauritius, it is eaten fresh with salt and chilli, or in jams and syrups. It is recognised for its therapeutic properties, particularly in regulating blood sugar and digestion.
Corossol
Corossol, or soursop in English, is a huge green fruit with soft spines. The white flesh is creamy, zesty, and aromatic. It is typically consumed chilled and prepared into juices, smoothies, or sorbets. Soursop is known for its therapeutic characteristics, which include immunological support and anti-inflammatory effects. The seeds, on the other hand, are not edible and should be removed before consumption.
Carambola
Carambola, sometimes known as starfruit because of its unusual star-shaped cross-section, is both visually appealing and tart in flavour. In Mauritius, it is consumed fresh, juiced, or prepared into pickles and preserves. When the fruit is completely ripe, it becomes sweeter and less acidic. It is high in vitamins C and antioxidants. Carambola is frequently used to garnish foods due to its appealing appearance.
Guava
Guavas grow abundantly in Mauritius and come in both pink and white flesh kinds. When ripe, the fruit is round or oval in shape and has a green or yellow peel. Guavas are typically consumed with a sprinkle of salt and chilli, and they are also used to make jam, juice, and syrup. A popular type among locals is a small-sized guava, usually red or yellow in colour, sold as street food and served with salt and chilli powder. The seasonal gathering of these guavas, known on the island as “Goyave de Chine,” entails groups of people travelling to specific spots where the fruit grows abundantly. Guavas are high in vitamin C and dietary fibre, both of which benefit the immune system and digestion.
Litchi
The litchi season is much anticipated in Mauritius and typically begins in December and lasts only a few weeks. The fruit is small, spherical, and coated in a rough pink-red skin that protects a delicious translucent pulp with a flowery flavour. Litchis can be consumed fresh or cooked into sweets, juices, and syrups. Their brief season makes them a prized delicacy. High in vitamin C, they are also known for their antioxidant properties.
Longan
Longans are smaller and have light brown skin, making them similar to litchi. The flesh is transparent, juicy, and slightly sweet, with a unique musky scent. Longans are less common in Mauritius than litchis, although they are highly valued when available. They are frequently consumed fresh and occasionally included in local fruit salads. Longans are thought in traditional medicine to help with sleep and stress reduction.
