Costa Rica’s array of tropical fruit is enticing. Whether you have them on their own, or blended up into a smoothie by your hosts at Pranamar Oceanfront Villas and Yoga Retreat, be on the lookout for these colorful and healthy varieties.
Soursop or Guanábana
Part of the Annona family, this very large fruit with green skin needs to be harvested carefully due to its large size and soft flesh. Tastes like a combination of pineapple, banana and strawberry and is delicious on its own or blended into juice. Freeze a piece of it and eat it as ice cream for a healthy treat.
Caimito or Star Apple
The caimito has purplish skin, and when cut shows its white flesh surrounding shiny dark seeds. Nice sweet flavor, just be careful with juice and flesh, they can stain your clothes. Similar to the Asian mangosteen, caimitos are high in fiber and calcium.
Carambola or Star Fruit
When cut resembles a star, a slice is often used as garnish for fruit drinks or cocktails. Its flavor combines sweetness and acidity, and is very often used blended into smoothies, on its own or mixed with other fruit. It is also used in salads and dressings.
Maracuya or Passion Fruit
Egg shaped fruit that reveals seeds covered in a tasty jelly that can be scooped out and eaten all together. Yes, crunch up the seeds as well for some texture and fiber. Blend it up in juice, combine it in a cocktail, its sweet/acid combination make them perfect for Margaritas.
Cas
This small green, round fruit looks like a small Guava (Guayaba). This fruit is best blended into juices and cocktails, it has a very acid flavor. Costa Rican home cooks will make a delicious ice cream with its pulp, blended with copious amounts of sweet condensed milk.
This is just a small sampling of tropical fruit you may encounter during your stay in Costa Rica. Whether you are buying from a vendor on the street, picking them directly from a tree, or experiencing them as ingredients during your fine dining adventures in Santa Teresa, these new flavors will enhance your travel experience.
Article by Katie Widdowson
