Food & Tropical Fruits

Mangosteen is a dark purple fruit with luscious translucent segments within. Its flavour may be described as a combination between strawberries and grapes. They are seasonal and are available from July to September. Mangosteens are commonly sold by t

A traveller setting foot on the shores of Sri Lanka will not only be enchanted by the diversity of the country's cultural heritage, but equally by its cuisine. Sri Lanka cuisine embodies the fiery heat of sun-struck beaches, the refreshing coolness o

In Sri Lanka, where the word plantain is often used interchangeably with banana, this fruit is a general favourite, served to complete any meal. Bananas come in many sizes, and can begreen, yellow or even red in colour. Some of the most popular varie

boiled rice with curried vegetable, fish and/or meat laced with Sri Lankan spices is the typical Sri Lankan main meal, a gourmets delight. It is served for both lunch and dinner and some do have it for breakfast too. Curries are usually made hot but

is the yellowish-orange part . It is known everywhere as the nut, and the "fruit" sold for eating is a swollen stem. It has a very thin skin-green when unripe and turning to yellow, pink, or more rarely, bright scarlet, when ripe. The ripe fruit is s

s a Sinhalese word which means 'mix-up' and is usually applied to the leafy green preparations with everything chopped finely and mixed over heat. This dish is an accompaniment to rice, and is always without a sauce - the liquid that comes out of the

is a ceremonial specific and included in all special occasion menus. Kiribath is translated in to "milk rice". The rice is cooked in thick coconut cream for this un sweetened rice-pudding which is accompanied by a sharp chilli relish called "Lunumiri

Being a tropical country Sri Lanka is blessed with a huge variety of fruit. Some like bananas, known as plantain, and mangoes come in a huge number of varieties, shapes and sizes. Fruits such as rambutan, pineapple, papaya, melon, passion fruit and

probably came to Sri Lanka with the Malay regiments of the European colonial period. It is however completely naturalized now and is a staple of Sri Lankan cuisine. Pittu is a mixture of fresh rice meal, every lightly roasted and mixed with fresh gra