Costa Rica Fruits

A new taste in every Bite

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Exotic Costa Rica Fruits

Thanks to its location only 10 degrees from the equator, Costa Rica has a year-round tropical climate. Giving it constant access to an amazing selection of exotic Costa Rica Fruits. Beyond the familiar favorites such as mango, pineapple, banana and watermelon, there are numerous odd and delicious varieties that you should try. Your taste buds will thank you! Try the brown sugar sweetness of the mamey sapote, or the pudding-like flesh of the guanabana. While some are native to Costa Rica, others were introduced from Asia, Africa, and Oceania. Here are a few of our favorites:

Mamey Sapote

Mamey Sapote (Zapote)

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 the Cuisine here so unique – the fresh, natural Costa Rica Fruits. Taste only the best foods.

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