This flavorful chicken kimbap recipe is a fantastic take on this signature Korean dish featuring a mix of tender chicken and vibrant vegetables.
You’ll get roughly 40 delicious pieces from this recipe, and although preparation requires about 1 hour and 30 minutes, the result is well worth the effort.
Begin by preparing the rice. Thoroughly wash and drain the rice before cooking it in a pot with salted water. Once cooked, mix it with a marinade made of vinegar, salt, and sugar, infusing the rice with a delightful tang.
Next, it’s time to focus on the chicken. Slice the chicken breast into thin strips, season them generously, then coat them with flour and dredge though a batter made from beaten egg and cold water. Fry the chicken strips until golden brown.
Assemble the Kimbap by placing a sheet of algae on a sushi rolling mat covered with foil. Spread a thin layer of sushi rice on most of the nori sheet, leaving some space at the edges.
Add the chicken, along with cucumber, bell pepper, carrot, and a touch of melted cheese on top. Roll the Kimbap tightly using the bamboo mat.
Slice the Kimbap roll into bite-sized pieces and arrange them on a platter to serve. Accompany the dish with soy sauce, pickled ginger, and wasabi for an added burst of flavor. Enjoy!
Please find the full recipe, including the ingredient list below.
Wash the rice thoroughly in several waters and drain. In a pot with a lid, boil 525-550 ml (2 1/3 cups) of water with a little salt.When it is boiling, add the rice, cover with a lid and simmer until all the water has been absorbed and the rice shows signs of starting to stick to the pot. Do not stir very often so as not to crush the rice.
Separately we prepare the marinade for the rice, we boil the vinegar in which we dissolve the salt and sugar, and after the rice has boiled we move it to a large bowl to cool and mix it with the marinade.
Cut the chicken breast into thin strips, season with salt and pepper and dredge in flour, then in the batter made of beaten egg, flour and cold water, then fry in a pan with hot oil until golden brown.
Then on a sushi rolling mat covered with foil, place the nori sheet, and cover with a thin layer of rice toast evenly over about 3/4 of the surface.
To prevent the rice from sticking to your hands, wet your hands in cold water anytime you handle the rice, so it will slide easily and will be easier to spread evenly.
Inside add the chicken, chopped vegetables and some finely chopped lettuce greens, then roll it up tightly using the bamboo Kimbap mat. After it is formed we keep it still in the rolling mat and press the ends well.
When we have finished rolling the Kimbap with a sharp knife we slice it into pieces of about 1 – 1.5 cm (1/3 – 2/3 of an inch) thick. To make them nice and thin it is advisable to wipe the knife blade on a damp cloth before each slice.
Optionally we can add Japanese omelet to the roll:
For the omelet, beat the eggs well with the soy sauce and chopped green onions. Cook them in a non-stick omelet pan over medium heat with a little butter and roll the omelet as it cooks.
When it’s ready we can cut it along in strips of about 1 cm thick and let it cool.
Place the pieces on a platter and serve with soy sauce, pickled ginger and wasabi.
Costa Rica, a lush and vibrant tropical paradise in Central America, is renowned worldwide for its rich biodiversity and multiple ecosystems. Among its natural treasures are an abundance of exotic fruit that thrive in the country’s fertile soil and tropical climate.
This article embarks on a journey through the top 8 fruits of Costa Rica, exploring their flavors and the various ways in which they are used.
1. Pineapple
Costa Rica is one of the world’s largest exporters of pineapples. This sweet, tangy fruit is a staple in the country and highly valued for its numerous health benefits and incredible nutrients. The volcanic soil and ample sunlight contribute to the exceptional flavor of Costa Rican pineapples. This is a very versatile fruit in Costa Rican cuisine and it is consumed in the following ways:
Fresh: Nothing beats the taste of a freshly sliced pineapple. Costa Ricans often enjoy it as a healthy snack or dessert.
Juice: Pineapple juice is a popular beverage, either enjoyed on its own or blended with other fruits or vegetables for a refreshing Costa Rican tropical drink. Blending it with celery or cucumber has become highly popular with those wanting to enhance their health and take advantage of its many benefits.
Saladadditive: This golden fruit is added to salads to provide a touch of sweet and juicy flavor. It is usually combined with lettuce, other vegetables, chicken, nuts, and more.
Sauces: Pineapple is an essential component in many tropical and sweet and sour sauces. It is combined with other ingredients such as pepper, cilantro and onion.
Desserts: Several Costa Rican desserts have pineapple as their main ingredient such as flan (where custard and condensed milk are mixed and cooked with pineapple), cakes, tarts, rice with pineapple and more.
Skewers: Pineapple makes an excellent addition skewers, along with other ingredients such as meat, chicken or vegetables.
Grilled: Grilling is a fantastic way to extract all of the pineapple’s natural sugar, allowing it to caramelize to perfection. It is usually served together with pork or ice cream.
Jam: One of the most common jam flavors found in Costa Rica is pineapple. It is usually consumed with bread, crackers or as a filling for sweet empanadas.
Ice Cream: Pineapple is a popular flavor in ice cream parlors, where it is usually used to make sorbets.
Alcoholic Beverages: Different cocktails in Costa Rica have pineapple as a star ingredient, such as the Piña Colada (which combines rum, coconut cream and pineapple juice), Tropical Sunrise (made with rum, pineapple juice, orange juice and grenadine), and Chiliguaro with Pineapple (made with brandy, tomato juice, lemon juice and other seasonings), to name but a few.
2. Mango
Mangoes thrive in Costa Rica’s warm and humid climate, and they are available in abundance during the mango season, which typically runs from December to April, with the peak harvest occurring between January and March. Costa Ricans embrace this fruit in various ways:
Smoothies: Mango smoothies, often mixed with yogurt or coconut milk, are popular for breakfast or as a cooling beverage.
Cocktails: Some of the famous cocktails that include this fruit are mango mojitos, mango margaritas, and mango daiquiris.
Chutney: Mango chutney is used as a condiment in Costa Rican cuisine, often served with roasted or grilled meats.
Ice Cream and sorbet: Mango-flavored sorbets and ice creams are widely available in Costa Rica. A particular traditional sorbet uses green mango, sugar and salt. It contains lots of little mango pieces that you chew on from time to time as you savor this delicious sorbet, and it comes on a wooden paddle or in a plastic cup.
Desserts: Some of the most popular desserts where mango is the protagonist are mango mousse, mango sorbet, ripe mango flan, and mango honey, made with butter, cloves, cinnamon and cane or panela sugar, which is a type of sugar extracted directly from the juice of sugar cane.
Sliced: A simple yet delightful way to enjoy mango is by peeling and slicing it. Costa Ricans love to slice it thin when it is not very ripe but is greenish and tangy, and mix it with salt and lemon.
3. Papaya
Papaya is another tropical fruit found in Costa Rica that is appreciated for its sweet and vibrant orange flesh. It’s a versatile fruit used in both sweet and savory dishes, some of which are:
Fruit Salad: Papaya is mixed fruit salads, often accompanied by other tropical fruits such as pineapple, melon and banana. Fruit salads tend to be eaten with ice cream or jelly with wafer rolls on top.
Smoothie: Papaya smoothies are a favorite beverage in Costa Rica, often blended with milk, ice, and sugar. It is also common to blend it with water, lemon, and sugar, which gives it a unique and delicious flavor.
Fresh: Sliced papaya is commonly served for breakfast or as a side dish with lime juice on top for added zinc.
Green papaya hash: This is a fantastic way to enjoy papaya before it ripens. The green papaya is grated raw and sautéed with garlic, onion, oregano, and salt until it softens and all the flavors are well integrated. Usually, some type of meat is added such as ground beef, shredded beef, chicken or pork, everything is mixed well and it is accompanied with corn tortillas.
4. Guava
Guava is a fruit deeply rooted in Costa Rican culture and cuisine and charged with Vitamin C. The native guayaba is medium-sized, is yellow on the outside and pink on the inside and has a unique flavor. Guava is used in various ways:
Fresh: Guavas are eaten fresh, with or without the skin, and are a popular snack for children and adults alike.
Jam: Guava jam is one of the most common jams in Costa Rica, typically eaten on bread or crackers along with white cheese. This jam also features as the filling for sweet empanadas.
Guava tricopilia snacks: These are squares of guava paste wrapped in wax paper, which are eaten alone or accompanied by soft cheese. This product has been consumed in Costa Rica for more than 90 years and just keeps on being a top favorite.
Smoothie: Guava smoothie is made with milk and sugar. Its unique flavor keeps you wanting to drink it non-stop.
5. Banana
Costa Rica is proudly positioned within the top four banana exporting countries in the world. Since bananas and plantains are abundant here, they play a significant role in the local diet. They are consumed in numerous ways:
Fresh: Bananas are eaten fresh as a snack or added to cereal and yogurt.
Plantains: Plantains are typically cooked before consumption. They are fried to make patacones (twice-fried plantains), which are usually accompanied by ground beans, guacamole, pico de gallo or shredded meat or chicken. Maduros (sweet, ripe plantains) are typically eaten as a side dish in casados or with gallo pinto and eggs at breakfast.
Banana bread: Ripe bananas are used to make delicious banana bread, a popular baked treat.
Chocobanano: This traditional Costa Rican dessert consists of a frozen banana embedded in a wooden pallet, which is dipped in chocolate and can sometimes be glazed with peanuts.
Banana split: This is a dessert made with ice cream and banana and served in an elongated container. The banana is cut into two lengthwise and it is served with scoops of sweet vanilla ice cream, milk chocolate, and chunky strawberry. This dessert is garnished with peanuts and whipped cream.
Green banana ceviche: Green plantain ceviche is a very traditional dish in Costa Rica. The green plantain is cooked in boiling water with salt and once cold, it is seasoned with onion, sweet chili, tomato, cilantro, and lemon juice.
Plantains in syrup: This sweet side dish involves cutting sweet plantain into medium-thick slices and cooking them in boiling water along with sugar or honey and cinnamon until tender.
6. Passion Fruit
Passion fruit, with its distinct sweet-tart flavor and unique aroma, is beloved in Costa Rica and used in various culinary applications:
Juice: Passion fruit juice is a tangy and refreshing beverage, often sweetened with sugar or any other sweetener.
Desserts: This fruit is highly used in desserts such as mousse, sorbet, cookies, cheesecake and as chocolate fillings.
Jam: Passion fruit jam is exquisite and it can be found by itself or mixed with pineapple or strawberry.
7. Coconut (Coco)
Coconuts thrive along the coastlines of Costa Rica, offering a refreshing taste of the tropics. They are eaten by Costa Ricans in numerous ways:
Coconut water: The clear, hydrating coconut water is enjoyed as a natural beverage straight from the coconut.
Coconut milk: The flesh is grated and squeezed to extract coconut milk, a key ingredient in many savory and sweet dishes.
Coconutoil: Coconut oil is highly valued and used both for cooking and in the beauty industry in the form of moisturizing creams, shampoos and hair conditioners, among others.
Desserts: Many desserts are made in Costa Rica with this exotic ingredient, such as coconut cajetas, ice cream, cookies, candy, flan, cake, condensed milk and coconut sweets, roasted tamal, rondón, (traditional spicy coconut soup on the Caribbean coast of Costa Rica that is prepared with fish, vegetables, coconut milk, herbs and spices), and many more.
8. Cas
With an appearance and characteristics similar to those of the guava, cas is a small green fruit with a sweet and sour flavor and a white interior. Cas is unique to Costa Rica and a favorite when it comes to ice cream and soft drinks. The three ways Costa Ricans eat cas are:
Juice: Cas juice is probably the most traditional of Costa Rican beverages, where the fruit is blended with sugar and water and strained to get rid of all its small seeds.
Jam: Like most of the fruits on this list, cas can also be transformed into jam to enjoy on bread or crackers.
Desserts: The most typical desserts made with cas are cas sorbet, cas mousse and cas pie.
Costa Rican cuisine is heavily influenced by the abundance of tropical fruits that are available in the country thanks to its tropical climate and fertile land. Many traditional dishes feature these fruits, whether in refreshing beverages, zesty salsas, sweet desserts or handmade jams, cakes or pastries.
Whether you’re sipping on a fresh coconut on the beach or indulging in a juicy slice of pineapple, exploring the top fruits of Costa Rica is a flavorful journey into the heart of this tropical paradise.
Guatemalan cuisine is vibrant and representative of the country’s beautiful culture and breakfast foods hold a special place in Guatemala. They’re all about the spirit of tradition, community, and a deep-rooted love of diverse flavors.
Guatemalan breakfast foods feature local, fresh produce and traditional ingredients, celebrating the rich agricultural heritage of the country.
Now, let’s delve into the heart of Guatemalan breakfasts and explore ten delicious dishes that grace the morning tables across the country.
Desayuno Chapin, or the Chapin breakfast, is a true Guatemalan classic. The word chapin is a local term referring to the Guatemalan people.
This hearty breakfast usually includes scrambled eggs, fried plantains, refried black beans, cheese, and often a side of tortillas. It’s a fulfilling meal that perfectly balances flavors, textures, and nutritional elements.
Some additional ingredients include avocado, sour cream, and is accompanied by a cup of coffee.
Chilaquiles de tortilla is a dish made from fried or stale tortillas soaked in a flavorful tomato and chili sauce. The tortillas are cut into quarters, fried until crispy, and then simmered in the sauce. It’s commonly garnished with cheese, cream, and refried beans, and sometimes topped with eggs.
This breakfast food offers a burst of flavors. The crunch of the tortillas, the tanginess of the tomato-chili sauce, the creaminess of the cheese, and the cream topping make the chilaquiles the perfect mix for a fulfilling breakfast.
3. Tamalitos de Chipilín
Tamalitos de chipilín are traditional tamales made with chipilín, a leafy green native to Central America. The masa (dough) is mixed with chipilín and often filled with a savory mixture of chicken or pork. These tamales are wrapped in banana leaves and then steamed.
Tamalitos de chipilín are not exclusive to breakfast, although many Guatemalan homes enjoy them early in the morning.
4. Molletes Mañaneros
Molletes mañaneros are a popular breakfast choice in Guatemala, consisting of bolillo bread slices topped with refried beans and melted cheese. The warm, crusty bread combined with creamy refried beans and gooey melted cheese offers a comforting and delightful taste.
This dish is simple yet satisfying, making it a staple for a quick and tasty breakfast.
5. Huevos Rancheros
Huevos Rancheros is a classic in Latin American cuisine and it is enjoyed throughout the region – for ex., it’s also one of the most popular Mexican dishes.
It is a simple recipe, consisting of fried eggs placed on lightly fried corn tortillas and topped with a spicy tomato-chili sauce. The bold flavors of the spicy sauce combined with the richness of the eggs create a flavorful breakfast. Huevos Rancheros are often garnished with avocado, refried beans, and cheese.
6. Huevos Divorciados
Huevos divorciados, meaning divorced eggs, are a playful and colorful breakfast dish. Two fried eggs sit atop tortillas, each covered in a different sauce: one with a spicy red tomato sauce and the other with a milder green tomatillo sauce.
The contrast between the spicy red sauce and the tangy green sauce adds a delicious flavor dimension to this dish, all while complementing the creamy eggs.
7. Tamales
Tamales are a cornerstone of Guatemalan cuisine and are typically enjoyed for breakfast. These are made of masa filled with various ingredients such as meats, chicken, or beans, then wrapped in banana leaves and steamed.
There’s different types of tamales, all used for different occasions. The most popular, however, is the Tamal Colorado, or red tamale. This is also a traditional Christmas food in Guatemala. Many households in the country will get together to cook them and enjoy as a family.
8. Tamales Dulces
Tamales dulces, or sweet tamales, are a beloved traditional Guatemalan breakfast. They are made with a sweetened corn masa mixture, often flavored with spices such as cinnamon and filled with raisins, prunes, or other dried fruits. Just like all other types of tamales, they’re wrapped in banana leaves and steamed.
Traditional breakfast foods in Guatemala are rarely sweet, so these tamales bring something else to the table. The sweet, cinnamon-infused masa combined with the raisins or prunes offers a delightful contrast to the earthy banana leaves, creating a unique and delicious breakfast treat.
9. Pan Dulce
Pan dulce, or sweet bread, is a beloved breakfast treat in Guatemala. This assortment of sweet pastries is enjoyed with coffee or hot chocolate. It is local custom to dip the pan dulce in your hot drink, providing a more satisfying experience.
Each pastry is uniquely crafted, offering a variety of flavors and textures. There are different types of pan dulce, which you can purchase at any local bakery. Some of the most popular are:
Tortillas con queso Chancol are warm corn tortillas filled with melted Chancol cheese. This is a special type of local cheese, created by the Italian Giuseppe Azzari, who moved to Guatemala and lived in the town of Chancol, Huehuetenango. He then moved to Nebaj, Quiché, where he started selling the cheese to the locals.
It became so popular, he taught the recipe to many others, and it is now a special dish in many restaurants all over the country.
This simple yet tasty breakfast option is a crowd-pleaser.
Ready to Try Some Guatemalan Breakfast Foods?
Guatemalan breakfast foods offer a tantalizing journey through a world of diverse flavors and culinary traditions. From the hearty desayuno chapin to the spicy and tangy huevos divorciados, each dish is a testament to Guatemala’s rich cultural tapestry.
We hope you get to try some of these incredible breakfast options the next time you’re visiting Guatemala. Embrace the warmth and flavors of the country, one breakfast bite at a time!
The Republic of Trinidad and Tobago is a multi-ethnic twin island of incredible diversity and with a unique culture. Though this country is mostly known for its amazing Carnival, its cuisine is also a star attraction. And fruits play a key role with numerous delicious fruits in season throughout the year.
Many of the fruits from this country are due to the indigenous people from South America, other are the product of colonization, slavery, and immigration – the slaves from Africa, and the indentured laborers from India. This explains why this twin island has such a captivating cuisine, attracting people worldwide.
While there are countless fruits in this tropical paradise, this article goes through the top 20 fruits produced, cultivated, and consumed in Trinidad and Tobago. Many contain a number of vitamins, enhancing the daily diet and meaning they are prevalent in the Keto diet.
Note: Fruits largely considered vegetables do not feature in this article.
1. Bananas
Originating from Southeast Asia and Africa, bananas vary in size, shape, and taste. While most turn yellow when ripe, a minority remain green or reddish-purple, but they are all deliciously sweet. The bananas grown in Trinidad and Tobago include Chiquito, Gros Michel, Moco, Plantain, and Silk Fig.
Bananas are typically consumed raw but are frequently added to desserts, smoothies, and ice cream. They are recommended for potassium, fiber, folate, and vitamin C.
2. Breadfruit
You know when the breadfruit is ripe by the skin, which becomes light green with numerous brown spots, and the flesh becomes softer in texture and sweeter in flavor. Generally, breadfruit has a slight, starchy taste similar to a mild potato.
The islands have two distinct varieties, yellow and white: yellow is the most popular. Breadfruit can be eaten boiled, fried, or roasted. The most popular breadfruit dish is “oil down”! Native to New Guinea, breadfruit is known to be full of potassium, carbohydrate, and fiber.
3. Chenet
Chenet is a small green fruit with an easily broken shell revealing a seed covered in orange, sweet, tangy, and juicy pulp. It is a popular local fruit due to its fresh flavor.
It is mainly found on the island of Tobago, but it is native to Latin America and can grow up to 98 feet. Chenet is known to have lots of vitamins A, B, and C.
4. Coconut
Hidden in a hard, brown shell is the sweet meat of the coconut, which has a sweet flavor with a hint of a milky and wood tastes. Coconuts can be eaten in different forms and stages of growth, for example, coconut jelly, coconut water, coconut oil, and dry coconut.
Dry coconut is ideal for many recipes, such as sugar cake and milk for callaloo (a local dish). Coconut trees originated from Central Indo-Pacific and can reach up to 100 feet tall. The fruit is rich in antioxidants and has powerful antibacterial properties.
5. Cocorite
Cocorite is the national fruit of Trinidad and Tobago! It has a thick shell with pink flesh, a sweet, creamy flavor, and a long black seed.
It is eaten raw, though the pulp of the fruit is used for different products. It comes from the maripa palm, which can grow 115 feet high – quite tall! The cocorite tree is native to South America and contains many healthy oils, including vitamins C and E.
6. Dongs
Dongs are small and light green. They have a glossy skin and generally a sour flavor. This fruit is eaten green or ripe. On the islands, it is commonly used to make dong chow, a kind of fruit salad.
The dong originated from Central Asia, and the dong tree can grow as tall as to 15 feet. Dongs provide lots of protein and fiber and are low in calories.
7. Five Fingers
Five fingers are star-shaped fruits with a thin, tangy skin. It is generally consumed in juice and is rather delicious as a chow mixture of salt, hot pepper, and garlic. The tree is native to tropical Southeast Asia and only grows to a height of 30 feet. Five fingers are said to be rich in antioxidants and vitamin C.
8. Governor Plums
These plums start off green and then turn a bright yellow when ripe. They are round, red, moist, sweet, and have an acidic flavor. The tree is of Portuguese origin, arriving here in the 17th century, and can grow up to 72 feet tall.
Governor plums are rich in nutrients that help prevent arthritis, coughs, and colds. When used correctly, the leaf can heal cuts and wounds, as it is full of iron, vitamin C, sodium, and magnesium.
9. Grapefruit
Trinidad and Tobago have only two varieties of grapefruit: the yellow and the green. The Pink Marsh is the most popular and has an acidic yet sweet flavor. It is used in a variety of juices and cocktails.
The grapefruit tree is native to Asia and can reach up to 25 feet in height. Eating this fruit is known to boost the immune system.
10. Gru Gru Beff
Gru gru beff is the fruit of a palm tree. It is green-brownish and small, with sturdy thorns on the outer shell. It contains a white-yellowish pulp that has a sweet flavor.
Most people of the islands eat this fruit raw. It originated from the African and Central American continent and grows to 65 feet in height. The white pulp is very rich in oleic acid, which it is said to help with lowering cholesterol levels.
11. Guava
There are many types of guava tree: common guava, Detwiler guava, and cayenne guava. Common guava is dark green when ripe and has a sweet flavor. Cayenne guava is mint green in color with a white pulp that also has a sweet taste. However, Detwiler guava is bright yellow with bright pink flesh and white seeds and is slightly acidic.
All guavas are used to make jams, jellies, smoothies, and ice cream. The guava tree is native to India and grows up to 35 feet tall. Guavas are rich in potassium and iron.
12. Jackfruit
The outer skin of this fruit is spiky and green. When it turns yellow, you know it is fully ripe and has a fruity aroma and sweet taste. It is eaten raw and consumed in jams, juices, ice creams, and shakes. The fully grown seeds can be boiled and are known as a superfood.
This tree is native to South India and is the largest fruit in the world, weighing in at up to 121 pounds. Jackfruit is said to be rich in Vitamin C and protein.
13. Mangoes
There are many different varieties of mango grown in Trinidad and Tobago, such as Long mango, Graham, Starch Rose, and Julie. They are generally green or burgundy, but some types turn yellow when ripe. It has a sweet flavor, and the skin is smooth.
Mangoes can be consumed in numerous ways: jams, sauces, eaten raw, candies, shakes, cocktails, desserts, and the infamous chow. The tree is native to India and can grow up to 100 feet tall and live for over 100 years. Mangoes are known for lowering cholesterol and improving the immune system; the leaf is believed to contain medicinal properties.
14. Monkey Apple
This fruit is green with smooth skin and a creamy pulp. The flavor is sweet but has a bitter taste. Monkey apple is eaten raw and used in drinks and jam. It is generally a snack for children due to its unique texture, as they like the sticky, sweet flesh.
The fruit originated in South America and can reach as tall as 50 feet. It has medicinal properties and is rich in vitamins A and C, fiber, and antioxidants.
15. Oranges
These are round or oval, and the skin and flesh are orange. Oranges come in several varieties and types and contrast in taste, from sweet to acidic. They can be consumed raw, in chow, juice, cocktails, desserts, and jam.
The trees can grow up to 22 feet in height and originate from South China. These fruits are an excellent source of Vitamin C.
16. Pawpaw
Like the mango, there are various types of pawpaw and, it is also popular in the local chow. They can be yellow, orange, or pinkish, and contain many tiny black seeds. The skin is thick and smooth, and it turns yellow when ripe. Pawpaws are eaten in many dishes, jellies, shakes, and drinks.
The Pawpaw tree grows as tall as 26 feet and has a broad leaf. Pawpaw is known to be low in calories and high in fiber and is said to be good for weight loss and reducing stress and signs of aging.
17. Pomerac
Pomerac is pear-shaped and pinkish with a large brown seed. It has an acidic yet sweet taste. This fruit is generally eaten either raw or in candy form.
It also makes for a great homemade wine. Pomerac is native to Asia and the tree can reach up to 60 feet. Pomerac has a high water content, and it is said to help reduce inflammation, improve skin conditions, strengthen bones, and improve circulation.
18. Peewah
Peewah is yellow and orange. It cannot be eaten raw and has to cook for a minimum of five hours. Peewah is quite a popular fruit in Trinidad because of its sweet pulp. The tree can reach up to 66 feet in height and is a member of the palm family, native to Central and South America. The fruit possesses a lot of vitamins A, B, E, and K.
19. Pommecythere
This fruit has a green leathery skin and a rubbery seed. The pulp is crunchy with a bitter-sweet flavor and is used in pickles, candies, and chow. Pommecythere is native to the South Pacific Caribbean and Asia, where the tree grows up to 40 feet. The fruit is said to be full of fiber and iron.
20. Sapodilla
The sapodilla has a thin, light brown skin and oval-shaped black seeds. The pulp has a creamy flavor that makes a popular ice cream flavor on the islands. It is also consumed in smoothies and many other beverages.
The Sapodilla tree is native to Southern Mexico and Central America and can reach up to 26 feet. Sapodillas are believed to have anti-inflammatory properties and are used to treat coughs and colds. They also contain dietary fibers and vitamins A, B, and C.
Bali, Indonesia, is a tropical paradise teeming with an incredible variety of exotic fruits that are not only a delight to the taste buds but also offer numerous health benefits. Thanks to Indonesia’s tropical climate, many of these fruits thrive year-round, ensuring that visitors can savor their juicy goodness anytime they visit this enchanting archipelago.
While a few Indonesian fruits might be found in other parts of the world, there’s a unique array waiting to be explored exclusively on the islands. To introduce you to the tropical fruit wonders of Bali and Indonesia, here’s a compilation of some of our favorites.
Let’s explore Bali’s culinary tropical fruit treasures to savor on your visit. Don’t miss out!
1. Mangosteen (Manggis)
Among the gems of Indonesia’s tropical fruit basket, the mangosteen stands out for its unique flavor and versatility. Known locally as manggis, it has a thick, purple rind that conceals segments of juicy, sweet, and slightly tangy flesh.
Mangosteen is typically enjoyed fresh and raw, with its succulent segments eaten straight from the fruit. It’s common in local fruit markets and street stalls across Indonesia. However, you can find some fruit salads with mangosteen in it – though it’s not so common.
To get into the fruit, you squeeze the mangosteen between the palms of your hand. The soft rind cracks open and exposes the delicious segments inside. The segments can vary in size, and the larger ones usually have a mangosteen seed inside them – don’t eat or bite into it since it’s very bitter. You can tell how many segments are inside the fruit by looking at the “clover” bit at the bottom of the fruit.
2. Snakeskin Fruit (Salak)
Snakeskin fruit, locally known as salak, is another star of Indonesia’s tropical fruit repertoire. Its reddish-brown scaly skin resembles snake scales, which is where it gets its name from. This unique appearance is a prelude to its sweet and tangy flesh, which is a delightful treat for the taste buds.
Before you can savor its deliciousness, you need to peel away the outer skin. There’s also a layer of transparent membrane, which is edible, but you should still peel it away to experience the crunchy meat to its fullest.
Salak is often eaten fresh, but there are a handful of dishes that use them as an ingredient. Some of the more popular dishes are asinan salak (pickled snakeskin fruits), manisan salak (candied snakeskin fruit), and sekoteng salak (a ginger-based salak drink).
3. Durian (Duren)
In the realm of Indonesian tropical fruits, the durian stands out as a divisive yet captivating contender. Often dubbed the “King of Fruits,” it garners attention for its strong aroma, which some find overpowering, while others are drawn to its rich and custard-like flesh.
The most common approach is to enjoy it fresh. It’s a bit tricky to open durian’s thick and thorny rind, but locals often do it with a big chef’s knife or simply by stepping on it until it cracks. But once open, you’ll be welcomed by creamy fruits with a complex blend of sweet and savory notes, making it a unique culinary experience. Either that or you won’t be able to stand the strong odor – you either love it or hate it.
As well as raw, durian can also be found in an array of desserts, from durian pancakes to durian ice cream, where its creamy texture adds a luscious richness. There are also stalls selling durian kocok (durian milkshake) throughout Bali and Indonesia.
Durian may not be for everyone, but it undeniably holds a special place in Indonesia’s culinary landscape, provoking curiosity and intrigue among those who dare to try it.
Editor’s Note: Durian has conquered the Asian market and is one of the most trendiest fruits in China and other Asian countries.
4. Rambutan
Moving away from Bali and extending throughout various parts of Indonesia, rambutan is a tropical fruit that’s both visually striking and delectably sweet. While it’s readily available in Bali, it’s also grown in other Indonesian regions, including Sumatra, Java, and Sulawesi.
Rambutan’s appearance, with its hairy and spiky skin, contrasts with its sweet and juicy interior. It’s commonly enjoyed fresh, simply by peeling away the skin to reveal the translucent, grape-like flesh within. You can easily find these tropical delicacies at roadside stalls, bustling markets, and street food vendors.
Rambutan is also a popular choice for fruit salads, offering a burst of sweetness and juiciness. You can also find rambutan incorporated into traditional Indonesian desserts such as sop buah (fruit soup).
Whether savored on its own or used as a delightful addition to sweets, rambutan exemplifies the vibrant and diverse world of Indonesian tropical fruits, making it a must-try when visiting not only Bali but various regions of Indonesia.
5. Soursop (Sirsak)
Another tropical fruit found in the bountiful orchards of Bali and other Indonesian regions is soursop, known locally as sirsak. It is celebrated for its unique sweet-and-sour flavor and creamy texture.
In Indonesia, soursop is frequently juiced to create a refreshing and nutrient-packed beverage. Soursop juice is a popular choice for locals and visitors seeking a tropical and revitalizing drink. It’s enjoyed for its potential health properties and refreshing taste, making it a sought-after refreshment in the hot and humid Indonesian climate.
Soursop also features in desserts, smoothies, and even savory dishes in Indonesian cuisine. Its versatility and unique flavor make it a fascinating addition to the tropical fruit offerings of Bali and Indonesia.
6. Java Plum (Juwet)
Known locally as juwet, jamblang or jambul, this dark purple fruit is a common sight throughout Bali and Indonesia. It has a sweet and tangy flavor that resembles a tasteful combination of a plum and a cherry.
Java plum is enjoyed fresh as a snack and is often found in traditional Indonesian fruit salads. What sets it apart is its role in Indonesian cuisine, where it’s frequently used to make a unique and beloved delicacy called rujak jamblang.
Rujak jamblang is a spicy fruit salad made by mixing slices of Java plum with a flavorful sauce made from chili, tamarind, brown sugar, and shrimp paste. The combination of sweet, spicy, and savory flavors creates a taste sensation that is both refreshing and satisfying. This dish is a testament to Indonesia’s culinary creativity and its ability to transform local fruits into culinary delights.
7. Kintamani Oranges (Jeruk Kintamani)
Technically speaking, jeruk Kintamani, or Kintamani oranges, don’t refer to one specific type of orange but rather to the area where the fruit is grown. Kintamani is a district located on the west side of Mount Batur. It’s a highland area with beautiful mountainous views all around – making it a perfect ground to farm oranges.
Oranges produced in Kintamani are known among Indonesians to be extraordinarily sweet with a hint of sourness that makes oranges – well, oranges. Kintamani oranges have become a hallmark of Bali’s unique flavors and agricultural heritage.
Most farmers around Kintamani grow jeruk siam (tangerines), which you should definitely give a try the next time you visit Bali. These golf-ball-sized citric delicacies boast a harmonious blend of sweetness with a gentle tang, making them a preferred choice for those seeking a refreshing and natural citrus experience.
Beyond snacking and juicing, Kintamani oranges find their way into a spectrum of culinary delights, from vibrant salads to delectable desserts. Their presence in Balinese cuisine is a testament to their universal appeal.
For local tourists, jeruk Kintamani serves as a beloved souvenir, reflecting the essence of Bali’s agricultural bounty. You can readily find these oranges in local markets and roadside stalls, making it convenient for visitors to take a piece of Bali’s flavors back home. But for the most authentic taste, you should get the ones sold around Kintamani.
8. Pomelo (Jeruk Bali)
In the tropical paradise of Bali, the pomelo, known locally as jeruk Bali or limau Bali, reigns as a citrus giant. This oversized fruit, resembling a grapefruit but with a milder flavor, has earned a special place in Indonesian cuisine and culture.
Pomelos in Bali are prized for their large size, thick green or yellow rind, and sweet, juicy flesh. They are commonly enjoyed fresh, with the segments separated and savored as a refreshing snack.
Delightfully refreshing as a snack, you can also find pomelos in many Balinese cuisines. The locals are particularly fond of candied pomelo and using them in fruit salads. But if you’re the daring type, they also sell pickled pomelo rind. Yes, you read that right. You can eat the thick inedible peel of the pomelo once it’s pickled.
Aside from its popularity as a delicacy, pomelos also hold a special spiritual value in Bali. During special occasions and ceremonies, pomelos are often used as offerings and decorations, symbolizing prosperity and blessings.
9. Boni (Buah Buni)
Boni is a fruit from a rare species of tree that grows throughout Bali, Java, and Sumatra. The buni fruit is a type of wild berry that can be found in fruit markets across Bali. These small and round berries grow in clusters and come in white, reddish, and black colors. Although the buni fruit is not as well-known as other tropical fruits, it is still cherished for its unique taste and versatility in local cuisine.
The buni fruit can be eaten fresh or used as an ingredient in various dishes. Its sweet and slightly tangy flavor makes it a refreshing snack on a hot day. You can also find the buni fruit can be added to salads to provide a burst of flavor and texture. Its vibrant colors make salads more visually appealing. In some traditional Balinese dishes, the buni fruit is cooked into a sauce or jam. This sauce adds a unique fruity flavor to savory dishes such as grilled meats or roasted vegetables.
Unfortunately, the availability of the buni fruit may vary depending on the season and location. It’s best to visit local markets or ask locals for recommendations on where to find this delightful fruit.
10. Ambarella (Kedondong)
Among the must-try tropical fruits in Bali, ambarella, fondly known locally as kedondong, stands out as a delightful culinary discovery. With its sweet and tangy flavor, it adds a unique dimension to Bali’s vibrant fruit offerings.
When eaten fresh, kedondong is a refreshing snack, with the fruit’s firm, green skin giving way to juicy, tart-sweet flesh. The balance between sour and sweet makes it a delightful treat, especially on a warm Balinese day.
Kedondong’s tangy flavor is often harnessed in savory dishes, where it’s used to create sauces and pickles. You may encounter it in traditional Indonesian salads and condiments, adding a zesty twist to the flavors.
In Bali, kedondong’s versatility shines in a range of culinary applications, from fruit salads to spicy sambal condiments. Its ability to enhance both sweet and savory dishes makes it a beloved and integral part of Balinese gastronomy.
11. Yellow Coconut (Nyuh Gading)
The nyuh gading, or yellow coconut, holds a special place as one of the island’s delightful and refreshing treasures. Unlike the more common green coconuts, nyuh gading distinguishes itself with its vibrant yellow-green husk.
The water and flesh of nyuh gading are typically enjoyed fresh. Its sweet and electrolyte-rich water provides a much-needed respite from Bali’s warm climate. It also has a versatile use in Balinese cuisine. The soft, jelly-like flesh of this coconut variety adds a creamy texture and a mildly sweet flavor to a range of dishes. You can find it in traditional Indonesian desserts such as es teler, where it’s combined with other fruits and ingredients to create a delightful treat.
Beyond its culinary applications, nyuh gading plays a vital role in Balinese traditional rituals and ceremonies. Hindus in Bali use nyuh gading in religious practices, symbolizing purity and blessings. Whether this is your first or hundredth visit to Bali, these fruits are must-try delicacies that you may not be able to find back home – especially if you’re from a sub-tropical country. So, be sure to give them a taste before you have to catch your flight back home.
