Sri Lankan Fruits and Vegetables

 A Rainbow Tour of Sri Lankan Fruits and Vegetables

Talking about Sri Lanka, the tropical paradise in the Indian Ocean, beaches and tea are not the only things that people relate to this country, because there is an abundance of fresh fruits and vegetables too. The diversity of the climate in the island and fertile soils make the Sri Lankan markets replete with colourful, both common and exotic produce. Sri Lanka is flavourful with fruits and vegetables with varying colours, textures and flavours; deep mangoes and creamy avocados, earthy jackfruit, loose and leafy greens amongst others. This is nutritious and productive food, and Sri Lankan cuisine is all about this.

The reason that Sri Lankan produce is so special

Wet, dry and intermediate are the three climate zones that occupy Sri Lanka. This allows growing crops throughout the year. It is a norm in a majority of Sri Lankan families that someone in the backyard has some banana trees, curry leaves, brinjals or some chilli plants. Its local food is oftentimes organic and in season, as well as being bursting with flavour.

Vegetables and local fruits consumption can also benefit small-scale farmers as well as lower carbon footprints. And besides, it makes you stay in touch with nature and the food tradition of Sri Lanka.

Popular Sri Lankan Fruits

1. Mango (Amba)

Mangoes are among the favourite fruits in Sri Lanka. In mango season (April to July), you will get numerous varieties such as Karutha Colomban, Velle Colomban and Peter Pasand. Mangoes contain vitamin C, fibre, and antioxidants, and they are sweet and juicy.

How to serve it: It is served raw with chilli and salt, or when ripe, it can be served like a snack. Mango curry is found in Sri Lankan cuisine as well.

2. Jackfruit (Kos and Varaka

Jackfruit is described as the Sri Lankan vegetable meat. In raw form, it is used as a curry (Polos) and the fruit is used as a sweet fruit (Varaka) at its most ripe.

Health advantages: Low in fat, and contains fibre, potassium and vitamin A. It is good digestively, too.

Uses: Polos curry is made of the raw jackfruit, and Varaka is consumed fresh or sweetened into preserves.

3. Banana (Kesel)

There are numerous varieties of bananas grown in Sri Lanka, only to mention Seeni kesel, Ambul kesel and Kolikuttu among them. Each tastes and feels different.

Nutrition: Very rich in energy, potassium and Vitamin B6.

Culinary: Freshly consumed, in a dessert such as banana fritters, or as such offerings during religious occasions.

4. Wood Apple (Diwul)

The extraordinary fruit is enclosed in a difficult shell and has an odour. Within it is sour-sweet and brown in colour.

Great for your digestive system and rich in iron, a health tip.

Uses: Made into wood apple juice or diwul achcharu, a sour type of pickle-like snack.

5. Papaya (Papol)

This is an orange beef that is usually taken as breakfast. The answer is that it is soft, sweet and refreshing.

Nutritional value: It is very rich in Vitamin C, A, and digestive enzymes.

In Sri Lanka, they are served cubed and with lime juice.

6. Pineapple (Ananas)

The pineapples grown in Sri Lanka are sweet and sour. They are sold beside the road with chilli salt sprinkled over them.

Nutrition information: Rich in Vitamin C and bromelain, which are digestible.

Other applications: Pineapple is also used to make a mixed sweet and spicy curry called pineapple curry (Annasi curry) in local cuisine.

1. Brinjal (Wambatu)

The brinjal is a versatile vegetable, local to Sri Lanka, known in English as eggplant. Wambatu Moju is a tangy brinjal pickle which is one of the favourite dishes.

Advantages: It contains a lot of fibre and antioxidants.

Commonly used: In curries, in fried foods, and in pickles.

2. Gotukola (Pennywort)

Gotukola is a green leafy vegetable more commonly consumed as a salad or even as a sambol. It is a superfood in traditional Ayurveda of Sri Lanka.

Health attributes: Beneficial to the memory, blood circulation, and detoxification.

The way it is consumed: Chopped and combined together with coconut, onion, lime juice and salt.

3. Drumstick (Murunga)

Murunga is consumed with dals and curries. It has nutritious flesh and seeds.

Nutrition: Has a lot of iron, calcium and Vitamin C.

Dish tip: Dhal is cooked together and served on rice.

4. Pumpkin (Wattakka)

Wattakka curry is one dish that is found in many a household. Pumpkins and coconut are a match made in heaven, with the soft texture and sweet pumpkin, and the richness of the coconut milk.

Health benefits: Full of beta-carotene and vitamins.

Made with: Mustard seeds, curry leaves and coconut thick milk.

5. Bitter Gourd (Garavila)

Even though it is bitter, Karavila is well cherished in traditional medicine and health diets.

Benefits: It can control the level of sugar and cholesterol in the blood.

It is prepared by stir-frying or deep-frying with onions and spices.

6. Long Beans (Ma Karal)

Large green beans are one of the staple vegetables in Sri Lankan households. They can be cooked in a short time and taste good.

Bone health and blood circulation are good.

Used as: dry fry or a mild coconut milk with curry.

Old-fashioned Cooking of Fruits and Vegetables

Sri Lankan cuisine has fruits and vegetables blended together with spices such as turmeric, mustard seeds, curry leaves, garlic, and coconut milk. Curries are also good because they are balanced, and most of them are vegetarian. Finissant d'un vrai lundi midi:

• A leafy green (such as gotukola sambol)
• A single serving of dal or legume dish
• A vegetable curry (or two)
• Fruit on the side.

This balance gives very important proteins, vitamins and fibre.

Sri Lankan Home Garden Culture

In most of the houses, they plant brinjals, chillies, curry leaves and banana plants due to small gardens. It is very simple, we grow and eat the food that we produce. People cultivate herbs in pots on their balconies even in urban regions. This custom preserves the liaison with nature and makes the reliance less on markets.

Purchasing instructions when buying Fresh produce in Sri Lanka

1. Shop seasonal: mangoes, jackfruit and guava fruits are seasonal. They are cheaper and taste good.
2. Go to local markets: The marketers in Pettah Market (Colombo) or the central market in Kandy have the widest variety.
3. Seek colour and firmness: Fresh vegetables and fruits would appear very bright and firm, and they smell fresh.
4. Buy from the locals: There are lots of small farmers selling their produce out of roadside stalls or at weekly markets.

In conclusion, the food is a natural treasure on every plate.

Beyond being an item of food, the Sri Lankan fruit and vegetables are also tied to the culture, health, and lifestyle of the people living there. They are yellow, green, red, and nutritious, and they have an intimate relationship with local cuisines. With either a plain papaya or a spicy polos curry, you get a closer touch to what the Sri Lankan cuisine is in each bite.

Whenever you are at the store or in the kitchen next time, buy the local food and rejoice in the harvesting of this tropical land. You and your taste buds will appreciate this.

If you want to know more about Sri Lankan Foods, fruits and vegetables, please comment.