Mauritius, the pearl of the Indian Ocean, is not only famous for its stunning beaches and rich culture, but also for its diverse fruits. Thanks to the island’s tropical climate, local markets are full of fresh and exotic fruits, such as juicy mangoes, sweet lychees, fragrant papayas and refreshing pineapples and the special jamblon. For the locals, these fruits are not only a staple of the diet, but also an integral part of the local culture and cuisine. The fruits of Mauritius offer a real taste experience for both locals and visitors.
But let’s see which fruit is which and when it ripens?
Coconut
Coconuts grow all year round in Mauritius, and can be found at any time from street vendors, on beaches or on supermarket shelves. After you’ve drunk the refreshing coconut water, take it back and they’ll take the flesh out for you. It’s extremely nutritious, rich in healthy fats, minerals and electrolytes.
Custard apple
Custard apples are usually grown in Mauritius between December and April, when the island’s warm, rainy season is conducive to their growth. This fruit has a sweet, creamy flesh and a slightly wrinkled, green or purple skin. It is not only delicious when eaten fresh, but is also popular as an ingredient in desserts and drinks.
Zinzli banana
The zinzli banana, a small, sweet banana variety, is grown in Mauritius all year round, but is most abundant in the warmer months, mainly between October and March. This banana has a particularly rich flavour, thin skin and size, making it ideal for fresh consumption or as a snack. It comes in yellow and pink varieties.
Longan
Longan, also known as “dragon’s eye” (Dimocarpus longan), usually ripens in Mauritius in January-February, during the summer. This small, round fruit resembles a lychee with its translucent, juicy flesh and sweetish taste, and is often eaten as a refreshing treat.
Jamalac
Jamalac, also known as Java apple or rose apple (Syzygium samarangense), is usually harvested in Mauritius between November and February, during the summer months. This crisp, bell-shaped fruit has a tart, slightly sweet, watery texture, and is often eaten as a refreshing snack or in salads.
Jamblon
Jamblon, also known as Java plum (Syzygium cumini), is usually harvested in Mauritius between December and March, during the wetter months of the summer season. This dark purple, sour, tart fruit is rich in antioxidants and is often eaten fresh or used to make jams and syrups.
Soursop
Soursop, or corosol (Annona muricata), is usually harvested in Mauritius between November and March, when the tropical climate is most favorable for its development. This large, half-head-sized fruit with a spiky shell has a juicy, sweet-sour flesh and is eaten fresh, in juices or as an ingredient in desserts.
Jackfruit
Jackfruit (Artocarpus heterophyllus), the world’s largest tree-grown fruit, is usually harvested in Mauritius between December and May, during the warm, rainy season. This large, green-on-the-outside, spiky fruit has a sweet, fragrant flesh that is used in two ways. It is popular both when cooked unripe in curries as a meat substitute, and when ripe and sweet, eaten fresh.
Mango
There are around 50 different varieties of mango in Mauritius. These include the well-known varieties as well as local specialties that are smaller in size but much tastier and more fragrant than the large, showy versions imported to Europe. Mangoes are usually harvested in Mauritius between November and February, at the peak of the summer season. This juicy, juicy fruit comes in a variety of colors and sizes, and with its sweet taste and fragrant aroma, it is one of the most popular tropical delicacies.
Litchi
The litchi or lychee (Litchi chinensis) is usually available in Mauritius from late November to January, at the beginning of the summer season. This small, red-skinned fruit has a sweet, juicy and fragrant flesh and is popular both fresh and in desserts.
Pineapple
The pineapple (Ananas comosus) is available in Mauritius all year round, but its main season is from October to April, when the fruit is at its sweetest and juiciest. Local varieties, such as the Victoria pineapple, are small, intensely sweet and are particularly popular with tourists and locals.
Starfruit
The starfruit (Averrhoa carambola) is usually available in Mauritius from October to March, during the tropical summer season. This yellowish-green, star-shaped fruit has a slightly sweet, sour taste and is eaten as a refreshing snack or as an ingredient in juices.
Guava
Guava or goyave (Psidium guajava) is usually harvested in Mauritius from March to June, at the end of the warmer, wetter season. This round or oval, apple-sized fruit has sweet, aromatic flesh and crunchy seeds. It is popular eaten fresh or used to make jams and juices. Guava can have either yellow or pink flesh.
Chinese guava
Chinese guava, also known as strawberry guava (Psidium cattleianum), is usually grown in Mauritius from May to September, during the cooler, drier season. This bite-sized berry, red or yellow fruit has an extremely juicy, sweet, slightly sour taste. It is often eaten fresh or used to make jam.
Papaya
Papaya (Carica papaya) is grown in Mauritius all year round, but its most abundant harvest occurs during the warmer, rainy months, from October to March. This orange or yellow-fleshed fruit has a juicy, sweet taste and has many health benefits, as it is rich in vitamin C, vitamin A and antioxidants. Papaya is eaten fresh, added to fruit salads, or used in smoothies, juices and desserts. The seeds are also edible, and can be used as a spice due to their slightly pungent taste.
Breadfruit
Breadfruit (Artocarpus altilis) is a large, green, round fruit with a starchy flesh that takes on a potato-like texture and flavour when cooked. Breadfruit is often baked, boiled or mashed and is used as a staple food in local cuisine.
Passion fruit
Passiflora edulis, also known as passionfruit, is a fruit that grows year-round in Mauritius, but its main season is between November and April, during the summer months. This small, round or oval fruit contains seeds in a fragrant, sweet-sour jelly-like shell that is eaten fresh or used as an ingredient in juices, desserts and cocktails. It is rich in vitamin C and antioxidants and is highly prized for its refreshing tropical flavour.
Bilimbi
The bilimbi (Averrhoa bilimbi), also known as the cucumber tree fruit, grows year-round in Mauritius, but its most abundant harvest occurs during the warmer, rainy season between November and April. This small, green, sour-tasting fruit is mainly used to make pickles, chutneys and sauces, but is also popular as an ingredient in refreshing drinks. Due to its high acidity, it is also used as a natural flavoring and cleaning agent.
Pitaya
The pitaya, also known as dragonfruit (Hylocereus spp.), is a fruit that is usually harvested in Mauritius between December and March, during the summer months. This brightly colored fruit, which grows on a cactus, is a refreshing treat with its juicy, slightly sweet flesh studded with seeds. It is popular as a healthy snack and ingredient in juices due to its high water content, antioxidants and vitamin C content.
