With a rich, velvety flavor somewhere between sweet potatoes and brown sugar. The mamey sapote is one of Costa Rica’s unique delicacies. Also known as zapote. These interesting fruits are widely available at farmers’ markets between March and June. In addition to being tasty, are also highly nutritious. On the outside, they may not look like much, but the bright orange flesh inside is incredibly versatile. You can eat the fruit raw; add it to smoothies, or even make ice cream with it. There are several sapote varieties throughout the world, but the local kind (Pouteria sapota) is treasured for its distinctive taste.
Rambutan (Mamon Chino)
Native to Indonesia and Malaysia, the rambutan sometimes mistook for a giant, hairy strawberry. Once you open its leathery skin, the fruit resembles a large grape, with an inedible pit at its center. Tart and sweet at the same time, the delightful fruit, called mamon Chino in Costa Rica and is in the same family as the lychee. You can purchase them by the bag for less than .75 cents a pound, and enjoy hours of guilt-free snacking, as each fruit is light in calories yet packed with essential vitamins. Mamon chinos are either bright red or a muted yellow color, and both varieties come into season twice a year. From the Costa Rican Fruit’s, the rambutan is one of the Costa Rican’s favorite!
Peach Palm Fruit (Pejibaye)
An entire festival dedicated to the pejibaye each year, and for a good reason! Bright orange in color and delectable versatile, the peach palm fruit (its English name) is enjoyed for its wonderful nutty flavor, which is similar to roasted chestnuts. Pejibayes are always boiled in chicken broth or salted water and usually topped with a tiny bit of mayonnaise. Starchy like a potato or breadfruit, and very filling and also often used in recipes for bread, soups, cookies, and cakes. And if you’re ever visiting Costa Rica in October, stop by the Pejibaye Festival, held in the quaint town of Tucurrique.
Locally known as guanabana, the soursop is Costa Rica’s go-to fruit for refreshing smoothies. Covered in tough, spiky skin, the fruit’s tender flesh often compares to a pear in flavor, but much sweeter. Since they grow to massive proportions, most grocers and fruit vendors sell only small portions of the fruit, and blended with water for a natural drink, or eaten raw. If you have an ice cream maker at home, guanabana sorbet is a straightforward and healthy dessert, that’s also easy on the wallet!
We hope you enjoyed our listing of some of the many exotic Costa Rican Fruit. The fruits and vegetables found here are a part of what makes Costa Rica Cuisine so unique – the fresh, natural ingredients!