Sri Lanka is a trove for tropical fruits that you won’t be able to find anywhere else in the world. Whether they are indigenous to the paradise island or have their origins somewhere else, they are as Sri Lankan as fruits could get. Locals grow up on these rare and frankly strange goodies, and if you are lucky, you would be able to treat yourself to some, on your visit too. They are unique, delicious, nutritious and surprisingly light on the wallet. We couldn’t possibly sum up all the hundreds of fruits that should rightfully be on this list, but if we had to pick favorites, it would be these.
Veralu:
Let us start by saying that Veralu achcharu (pickle) is to die for! The indigenous fruit resembles the Mediterranean olive, and is known as the Ceylon Olive. Its scientific name is Elaeocarpus serratus and belongs to the Elaeaocarpaceae family of flowering plants. It is a moderately sized tree, with a smooth bark of grayish-brown. The fruit is oval, smooth, astringent when unripe, and somewhat acidic when ripe. There are several other varieties of Veralu, such as gal veralu, nil veralu, thiththa veralu (Elaeocarpus amoenus), and pol veralu. You could find pickled Veralu sold in tiny bags on the side of the road. (It can be eaten raw too)
Naminam:
“Naminam” sounds like yummy food noises, and rightfully so! This unique Sri Lankan fruit isn’t appetizing on the eye, and can’t be found easily even at the local markets. The curious fruit has its roots in Malaysia, but is something most locals in Sri Lanka would be familiar with. It grows in clusters on the bottom level of the tree trunk, and goes from green to brown as it ripens. It has a wrinkly texture and a big seed in the middle. This is a classic example of how deceiving appearances can be, because Naminam tastes wonderful, despite looking like a kidney.
Mangosteen:
Mangosteen (Garcinia mangostana) is a favourite among the locals and the tourists, here in Sri Lanka. It is a segmented fruit contained in a distinct purple rind. It’s mainly grown in the Kalutara district, during the months of May to September. Mangosteen has a slightly sweet and sour taste, and is packed full of nutrients like healthy carbs, calcium, Vitamins C and B. It might take you some practice to learn how to open the fruit up properly, which is an excuse to keep eating more of it, if you ask us. If you’re on the lookout for exotic fruits, this one will hit the jackpot.
Anoda (Soursop):
Sri Lankans have been singing the praises of Anoda forever. It’s considered to be a miracle fruit that could cure cancer and diabetes. If that isn’t good enough of a reason to consume this ambrosial fruit, it is also super versatile. You could make smoothies, juice, incorporate it into desserts when the fruit ripens. You could also choose to stir fry unripe Anoda, and enjoy it with your rice and curry. This, unlike the previously listed fruits, is available in supermarkets.
Uguressa:
These marble sized local berries are the perfect evening snack! Uguressa (Flacourtia indica) is a popular secret in Sri Lanka, in that not even many locals have had the fortune of eating them, but everyone’s familiar with the name. You might have to do some foraging in a local village or ask your guide to direct you to a small stall that sells them, but it will be worth it. Before eating the fruit, massage them with the palm of your hand, or it would be hard and astringent.
Gaduguda:
The best things in life really do come in small packages. This phrase has never been truer, than when it is in regarding this local fruit that tastes like drops of heaven. It is a common sight at the local markets to see vendors selling Gaduguda/Lansone by the bunch. Biting into the outer shell and sucking up the sweet flesh of the fruit is what happiness feels like. You might even be able to find Gadugoda at supermarkets, in the season.
Photos sourced from Gerard, John, Dinesh Valke
