Seychelles is home to an array of exotic fruits, each with its own unique flavor profile, texture, and story. Forget apples and bananas for a moment; here, you’ll find treasures like the breadfruit, golden apple, and of course, the celebrated coco de mer, all contributors to an unforgettable culinary experience far removed from the ordinary.
A Tropical Symphony of Flavors: Discovering Seychelles’ Fruit Scene
Imagine stepping into a vibrant market in Victoria, Mahé, the capital of Seychelles. The air is thick with the sweet scent of ripe fruits, a kaleidoscope of colors assaulting your senses. Locals are chatting in Seychellois Creole, their voices a melodic hum against the backdrop of overflowing stalls. This isn’t just shopping; it’s a sensory immersion into the heart of Seychelles’ fruit culture. The fruit stalls along Victoria market offer everything seasonal, but also what residents have harvested in their home gardens, the prices are affordable and the staff is friendly.
The best time to experience this abundance is during the fruit harvest season, typically from May to September. This is when the islands are at their most bountiful, and the markets are bursting with fresh, locally grown produce. However, many fruits are available year-round, thanks to the tropical climate.
Don’t be shy about asking the vendors for recommendations. They are incredibly knowledgeable about the different fruits and can offer helpful tips on how to best enjoy them. They might even let you sample a few before you buy, allowing you to discover your new favorite tropical treat.
The Bizarre Beauty of the Coco de Mer
Let’s start with the undisputed king of Seychelles fruits: the coco de mer. This iconic nut, the largest seed in the world, is a symbol of the islands, etched onto passports and practically synonymous with Seychelles itself. But the coco de mer is more than just a national emblem; it’s a culinary curiosity, a geological marvel, and a source of local pride.
Finding a mature coco de mer fruit is an adventure in itself. They grow exclusively on the islands of Praslin and Curieuse, primarily within the UNESCO World Heritage Site of Vallée de Mai Nature Reserve on Praslin. Entry to the reserve costs around SCR 350 (approximately $25 USD) per person. The Vallée de Mai is a guided tour, so you won’t be wandering solo. These guides are full of great information on the fruit and its cultural significance. You won’t find any fruits on the ground, as they are heavily protected.
The fruit takes years to mature, and when ripe, it weighs a hefty 15-30 kilograms. Its unmistakable shape, resembling a woman’s pelvis, has fueled myths and legends for centuries. The taste? That’s where things get even more interesting. The jelly-like flesh inside a young coco de mer is considered a delicacy, with a subtle, almost ethereal flavor, faintly reminiscent of coconut but with a more delicate, almost floral undertone. It’s often eaten fresh, scooped out with a spoon.
However, it’s important to note that the mature coco de mer, the one you see in souvenir shops, is very hard and not edible. The edible part is the gelatinous flesh found inside the young, unripe fruit, which is a rare and very special treat. Enjoying it often involves special permission and access to protected areas.
Practical Tip: While you likely won’t be able to buy a whole young coco de mer to eat (they are strictly controlled and protected), some high-end restaurants in Seychelles might offer dishes incorporating the fruit, usually in jellies or desserts. Check with restaurants specializing in Seychellois cuisine.
The Sweet Surrender to the Golden Apple (Pomme d’Or)
Forget the image of a crisp, red apple. The Seychelles golden apple, or pomme d’or as its known locally, is a completely different experience. This tropical fruit, with its smooth, golden skin and juicy, slightly acidic flesh, is a refreshing and delightful treat. Imagine a cross between a mango and a plum, with a hint of citrus – that’s the flavour profile of a ripe golden apple.
Golden apples are widely available across the islands, especially during the peak season. You can find them in local markets, roadside stalls, and even in some hotel gardens. The price is relatively affordable, usually ranging from SCR 10 to SCR 20 (approximately $0.75 to $1.50 USD) per fruit, depending on the size and quality.
The best way to enjoy a golden apple is simply to eat it fresh. Peel the skin (or not, if you prefer – the skin is also edible), cut the flesh away from the large seed in the center, and savor the juicy sweetness. The slightly tart aftertaste adds to the refreshing quality of the fruit, making it the perfect snack on a hot day.
Beyond eating it fresh, golden apple can also be used to make jams, chutneys, and refreshing juice. Some restaurants use it in salads or as accompaniment to seafood dishes, adding a touch of tropical sweetness and acidity.
Where to Find Them: Look for local markets in Victoria or Beau Vallon on Mahé, or roadside stalls in rural areas of Praslin and La Digue. Asking your hotel staff where to find the freshest golden apples is always a good idea.
Breadfruit: A Staple with a Surprising Twist
Don’t let the name fool you; breadfruit doesn’t taste like bread. In fact, its starchy texture and mild flavor make it a very versatile ingredient in Seychellois cuisine. Think of it as a tropical potato – it can be boiled, fried, baked, or grilled, and used in a variety of savory dishes.
Breadfruit is a staple food in Seychelles, and it’s readily available throughout the year. You’ll find it sold whole or pre-cut in most markets and grocery stores. The price is very reasonable, usually costing around SCR 5 to SCR 10 (approximately $0.40 to $0.75 USD) per fruit.
One of the most popular ways to enjoy breadfruit in Seychelles is grilled over an open fire. The smoky char complements the starchy flesh, creating a simple yet satisfying dish. It’s often served as a side dish with grilled fish or meat.
Another common preparation is breadfruit chips. Thin slices of breadfruit are deep-fried until crispy and golden brown, resulting in a savory snack that’s perfect for munching on. You can find these chips pre-packaged in local shops, or you can try making them yourself (although deep-frying can be tricky).
Breadfruit is also used in curries and stews, adding bulk and a slightly sweet flavor to the dish. Some cooks even use it to make a type of bread pudding, combining mashed breadfruit with coconut milk, spices, and sugar.
Trying Breadfruit: Look for it on restaurant menus as a side dish, especially at establishments serving authentic Seychellois cuisine. Grilled breadfruit is easy to spot, while breadfruit chips are often served as appetizers.
Star Fruit (Carambola): A Starry Surprise
With its distinctive five-pointed star shape, the star fruit, scientifically known as Carambola, is as visually appealing as it is delicious. The fruit’s waxy, yellow skin encloses a crisp, juicy flesh with a slightly tart and sweet taste. It’s visually arresting, but it’s a flavor you either love or find somewhat underwhelming.
Star fruit is typically in season from July to September, it’s relatively easy to find in markets and fruit stalls. The price is comparable to other common fruits, ranging from SCR 15 to SCR 25 (approximately $1.10 to $1.85 USD) per kilogram.
The star fruit is best enjoyed when it’s fully ripe, which is indicated by a vibrant yellow color and a slight give when pressed. Simply wash the fruit, slice it into star-shaped pieces, and enjoy. The entire fruit is edible, including the skin and seeds.
The tartness of star fruit makes it a great addition to salads, adding a refreshing zing and a visually stunning element. It can also be used to make juice, jams, and chutneys.
A Note on Star Fruit Consumption: People with kidney problems should avoid eating large quantities of star fruit. According to the National Kidney Foundation, star fruit contains a neurotoxin that healthy kidneys can filter out, but impaired kidneys may struggle with. When in doubt, consult with a doctor or nutritionist.
Mango Mania: A Tropical Classic
No exploration of tropical fruits would be complete without mentioning the mango. While the mango itself isn’t unique to Seychelles, the varieties grown there, and the sheer abundance of the fruit during the season, make it a distinct experience. Seychellois mangoes are known for their sweetness, juiciness, and vibrant colors.
Mango season in Seychelles typically runs from November to March. During this time, mangoes are everywhere – in markets, roadside stalls, even falling from trees in residential areas. The price varies depending on the variety and quality, but it’s generally affordable, ranging from SCR 20 to SCR 40 (approximately $1.50 to $3.00 USD) per kilogram.
There are many different varieties of mangoes grown in Seychelles, each with its own unique flavor profile and texture. Some popular varieties include the “Julie” mango, known for its sweet and slightly tangy flavor, and the “Calf” mango, prized for its smooth, creamy texture. Ask your vendor and see if they’ll let you try a slice or two.
The best way to enjoy a mango is, of course, to eat it fresh. Peel or slice the fruit, carefully cut the flesh away from the large, flat seed, and savor the tropical sweetness. The juice will drip down your chin, but that’s part of the experience.
Mangoes are also used in a variety of other dishes in Seychelles, including salads, smoothies, and desserts. Mango chutney is a popular condiment, and mango ice cream is a refreshing treat on a hot day.
Insider Tip: Look for mangoes that are slightly soft to the touch and have a fragrant aroma. Avoid mangoes that are bruised or have blemishes on the skin.
Other Notable Fruits to Seek Out
While the coco de mer, golden apple, breadfruit, star fruit, and mango are some of the most iconic Seychellois fruits, there are many other tropical delights to discover. Consider these less-celebrated but equally delicious options:
Soursop (Corossol): This spiky green fruit has a creamy, custard-like flesh with a slightly acidic and tangy flavor. It’s often used to make juice or smoothies. The texture has been compared a bit to cotton candy or a softer jackfruit.
Guava: Another common fruit, guava is known for its fragrant aroma and sweet, slightly musky flavor. It can be eaten fresh, made into juice, or used to make jams and jellies.
Passion Fruit (Grenadille): This small, round fruit has a wrinkled purple or yellow skin and a juicy, seedy pulp with a tart and aromatic flavor. It’s often used to flavor drinks, desserts, and sauces.
Watermelon (Mélon d’eau): Watermelon is very popular in Seychelles, especially during the hot summer months.
Bananas (Banana): There are many different local varieties of bananas to try that are often cooked as much as they are eaten raw.
Beyond the Bite: The Cultural Significance of Fruit in Seychelles
Fruit in Seychelles isn’t just about taste; it’s also deeply intertwined with the culture and traditions of the islands. Fruit trees are often grown in home gardens, providing families with a source of fresh produce and a connection to their heritage.
Sharing fruit is a common gesture of hospitality in Seychelles. If you’re invited to someone’s home, they’re likely to offer you a plate of freshly picked fruit as a sign of welcome. Accepting this offer is a sign of respect and appreciation.
Fruit is also an important part of Seychellois celebrations and festivals. During special occasions, such as weddings and religious holidays, fruit is often used to decorate homes and temples, and it’s a key ingredient in many traditional dishes.
Where to Buy: Navigating the Fruit Markets of Seychelles
Finding fresh fruit in Seychelles is relatively easy. Local markets offer a wide variety of seasonal produce, while roadside stalls and even some grocery stores also carry a selection of fruits.
Here are some specific places to check out:
Victoria Market (Sir Selwyn Selwyn-Clarke Market): Located in the capital city of Mahé, Victoria Market is the largest and most vibrant market in Seychelles. Here, you’ll find a wide array of fruits sourced from local farmers. Expect a vibrant experience filled with noise and colour.
Roadside Stalls: In rural areas of Mahé, Praslin, and La Digue, you’ll often find roadside stalls selling locally grown fruits. These stalls are often family-run and offer a more personal shopping experience. Be sure to bring cash and a smile!
Grocery Stores: While grocery stores may not offer the same variety as the markets and roadside stalls, they do carry a selection of common fruits. This can be a convenient option if you’re looking for something specific or if you’re staying in a hotel that’s not close to a market. There are several modern supermarkets: STC supermarket is available on most of the islands.
Embrace the Flavors: Recommendations and Practical Tips
To make the most of your fruit-tasting experience in Seychelles, consider these tips:
Visit during the fruit harvest season (May to September) for the widest selection and best prices. This is generally considered the islands’ driest and coolest period.
Don’t be afraid to try new things. Step outside your comfort zone and sample fruits you’ve never heard of before. Ask vendors for recommendations.
Buy from local markets and roadside stalls to support local farmers and get the freshest produce. You’ll be supporting the local economy and ensuring your fruits are as fresh and flavorful as possible.
Wash all fruits thoroughly before eating. Even if the fruit looks clean, it’s always a good idea to wash it with water to remove any dirt or pesticides.
Be mindful of the environmental impact of your food choices. Choose locally grown fruits over imported ones to reduce your carbon footprint.
Ask about the seasonality of the fruits. Knowing when a fruit is in season will help you find the freshest and most flavorful options.
FAQ Section: Your Questions Answered
What is the most unique fruit in Seychelles?
Undoubtedly, the coco de mer is the most unique fruit in Seychelles due to its rarity, size, and distinctive shape. Its protected status and challenging harvest make it a true culinary and botanical wonder.
Are all fruits grown organically in Seychelles?
While many small-scale farmers in Seychelles practice organic farming methods by default, not all fruits are certified organic. Ask the vendor about their farming practices to be sure. The culture is largely aligned with sustainable farming practices, although many of the smaller markets are uncertified.
Can I bring fruits back home with me?
Some fruits, like dried mango or packaged snacks, can be brought back home. However, due to strict regulations, the coco de mer cannot be exported without a permit. Always check with your airline and your home country’s customs regulations before attempting to bring fresh fruit back with you. The Seychelles Revenue Commission Customs Division provides comprehensive details.
Where can I learn more about Seychellois cuisine?
Many hotels and resorts offer cooking classes that focus on Seychellois cuisine. You can also find local guides who offer culinary tours of the islands, providing a hands-on experience of the local food culture.
References
Seychelles Tourism Board.
Seychelles Revenue Commission Customs Division.
National Kidney Foundation.
Ready to Indulge?
Seychelles offers a unique and unforgettable culinary journey for fruit lovers. From the legendary coco de mer to the refreshing golden apple and the versatile breadfruit, the islands are a treasure trove of tropical delights just waiting to be discovered. So, book your trip, pack your bags, and prepare to embark on a taste adventure that will tantalize your taste buds and leave you with unforgettable memories. Don’t just visit Seychelles; taste it. Find a local guide, explore a local market, and dive into the world of Seychellois fruit. You won’t regret it.
