One of the joys of visiting Sri Lanka is seeing ingredients we use every day growing, from pepper and cinnamon to rice and tea. You can also discover more about fruit we know like coconut, bananas and jackfruit.
Sri Lankan King Coconut
Many cultures revere the coconut Palms are known as the tree of life. In Sri Lanka every part of the plant being used. From the flowers, or the sap from the flower, jaggery is made, along with Kittul (the sweet syrup they pour over Buffalo curd) as well as the local spirit, Arrack.
The coconut provides water, milk, flesh and oil to eat. Husks are weaved into super strong rope and coir mats. The palm fronds are weaved to make roof thatching, while the wood is perfect for housing beams. All this plus natural bowls, spooks, carvings and more!
In Sri Lanka the native King Coconut, a distinctly yellow variety stands out. In my opinion its refreshing water is more pleasant with a sweeter and lighter flavour than the regular kind of coconut.
The King coconut also has a higher concentration of electrolytes than the green variety. So, make it a must try when in Sri Lanka!
Jackfruit
Jackfruit are treasured by Sri Lankans. So much so the trees are protected – not because they are scarce but because of what they provide the population. Often called “bath gasa” or rice tree the Jackfruit played an essential role in feeding the population in times of scarcity.
Now a tending food in the West as a meat alternative, in Sri Lanka the Jackfruit is used in a number of ways. The young unripe fruit as well as the ripe are used in curry. The ripe fruit can also be enjoyed as is or in desserts. The seeds are also eaten by either toasting for a snack or grinding them into a flour.
When in Sri Lanka make sure you look up to see Jackfruits growing, and hopefully not falling. The largest tree fruit in the world, growing up to 40kgs, you don’t want to be near a falling one.
Bananas
Think a banana is a banana? Think again. Sri Lanka boasts 29 varieties of bananas and this diversity is on display at every market or even roadside stall.
The love of and prevalence of bananas in Sri Lanka can be seen everywhere you look, from a street side stall to the banana palms growing everywhere.
Bananas in Sri Lanka vary in shape, size, colour, taste and use.
Seeni Kesel – these small, sweet bananas are often used in desserts and other sweet dishes.
Ambul Kesel – larger and more savory, making Ambul bananas suitable for cooking, including curries and other savory dishes.
Rathu Kesel (Red Banana)- this variety has a distinctive reddish-purple skin and is known for its unique taste and texture.
Kolikuttu – a popular variety in Sri Lanka, known for its sweet flavor and often enjoyed fresh.
Karpuravalli – known for being the sweetest among the banana varieties.
Nethrapalam – this variety turns red when ripe and is larger than other types, and it is also the most expensive
Discover more about the tastes of Sri Lanka on our Taste of Sri Lanka tour.
Read more about Sri Lanka here
