Les Fruits St-Barth Travel Guide: St. Barth, St. Martin & Anguilla

All information about Les Fruits de l'île de Saint-Barthélemy

Apricot Country

Found from the north of South America to the West Indies, this tree is also known as the Santo Domingo apricot tree. It can grow up to 20 m tall. Its fruit can reach 10 to 20 cm in diameter and weigh up to 4 kg. It takes its name from its pulp, whose color and smell are reminiscent of the European apricot, with no other similarities to be noted. It's best eaten ripe, and is used to make jams that are highly prized by locals. Be careful, however, to remove the skin.

Pineapple

This juicy fruit is excellent for our bones, blood circulation and digestion. It is also reputed to fight flu, infections and especially cancers!

Lawyer

This fruit, native to Central America, takes its name from the Aztec "ahuacatl" meaning "testicles"! There are many varieties, and their creamy pulp and unique flavor make them a treat for the palate. They are also used to prepare "féroce de morue", a typical dish made with avocado, cassava flour and codfish.

Banana

The first food plant cultivated by man, the banana tree produces one of the world's most prized fruits. Gourmet and generous, bananas provide benefits and energy. Rich in carbohydrates, fiber and vitamins, they provide a healthy dose of energy every day. Plain, pan-fried, flambéed, boiled or au gratin, bananas are a surprising accompaniment to any meal or snack. Nearly 1,500 varieties are divided into 3 groups (dessert, cooking and beer). A whole delicious world to discover and enjoy!

Carambola

Its pretty star shape, once cut, has long made it a decorative element on plates and pastries. But it's also delicious eaten raw, in juice, compote or jam. Low in calories, it provides vitamins A and C and is rich in magnesium and calcium.

West Indian cherry

The acerola is a bushy shrub growing from 2 to 6 meters tall. Its small, purplish-pink blossoms produce a smooth, bright-red cherry. The pulp is yellow, soft and very juicy, with a tart flavor. It conceals 3 triangular pits. Highly perishable, it can be eaten as soon as picked. In juice, compote, jelly and punch, its flavor is sweetened with sugar.

In Central America, it is said to be used medicinally for its strengthening effects. Acerola is said to combat epidemics such as influenza and gastroenteritis. It boosts the body's immune defenses and is highly effective against stress, fatigue and overwork.

For Europeans, Acerola is mainly used as a dietary supplement for its high vitamin C content. This fruit is one of the most acidic, and therefore the most vitamin-rich. In comparison, 100g of orange would provide 160% of our daily vitamin C requirements, compared with 2600% for Acerola. Acerola is also used in cosmetics for its antioxidant properties. In addition, the vitamin C contained in this cherry promotes collagen formation. As a result, skin is toned and more elastic.

Country lemon

The origin of the country lemon is uncertain. The Spaniards introduced it to the West Indies during colonization. This small tree, 3 to 5 m tall, has short, sharp thorns, crenellated elliptical leaves and small, sweet-smelling white flowers. The fruit is round, with a thin green skin that turns yellow when ripe. Lemon juice is highly acidic. An indispensable ingredient in Creole cuisine, it can also be enjoyed in juice, in pastries and in the famous "Ti punch".

Lemon tree leaves are used in herbal teas and toddies to fight the flu.

Soursop

Present throughout the Caribbean since the 17th century, its name comes from the island of Curaçao, then called Curasso or Corossol. Both sweet and tart, its white flesh is often used in sorbet, or simply as a dessert. Its unique taste and the texture of its flesh make it a fruit much appreciated by the local population. So let yourself be tempted, you won't regret it.

Prickly pear

The fruit of a cactus, it has a subtle, mild, slightly sweet flavor. Orange-yellow when ripe, prickly pears go well with both sweet and savory dishes. It provides vitamin C, minerals and trace elements, and lots of fiber. Antioxidant, its virtues are numerous.

Passion Fruit

Native to South America, this passionflower resembles a superb vine. Its more or less round fruit can measure from 4 to 8 cm in diameter, and contains a juicy, gelatinous pulp full of tiny, edible seeds. There are several species, each with its own particular flavor. Raw, in juice, candied, in punch or jam, they're a real passion!

Guava

Who hasn't heard of this little fruit with its sweet pulp and high vitamin C content? Taking its name from the Arawak word "gayaba", and introduced to the West Indies by the Amerindians at a very early date, it can be found in jams, the famous "guava pies", punches, syrups, juices or simply as it is. Some prefer it sweet, others slightly tart, but either way, it's a delight.
Recommended in cases of diarrhoea, it is also effective for lowering blood pressure.

Granada

This little shrub has been around the world! From Iran to Asia, via Africa, the pomegranate appeared in the West Indies with colonization. Its surprisingly hard-skinned fruit contains a sweet pulp and a multitude of tiny seeds. Extremely thirst-quenching, pomegranates can be eaten in juice or as is. There's no need to try and remove the seeds, as they're perfectly edible.

Redcurrant

This particularly delicate fruit is reputed to be low in calories. An effective laxative, it controls transit and thus aids digestion.

Icaque

This tree, the icaquier, is in fact an ornamental shrub, growing up to 4 m high. Its small white flowers give rise to plum-shaped fruits with white, pink or purple skin, depending on the variety.

The icaque is an edible fruit with white flesh that, when ripe, can be green, purple or yellowish. The pulp is floury and sweet to bland, even astringent. It adheres to a large, oval, wrinkled pit. Icacas are eaten raw or candied in sugar.

Thanks to its astringent properties, icaque has therapeutic value and can help combat diarrhea.

Mango

The mango first appeared in the West Indies in the 18th century. Cultivated in India for over 4,000 years, it takes its name from the Tamil word "man-kay" and comes in many different varieties. You'll find several on the island, such as the "Julie mango", known for its delicious, fiber-free flesh, or the "apple mango", rounder and less fibrous. Whether eaten as is, in juice, or even in vinaigrette when still green, they're a hit with everyone!

Coconut

Although its origins remain rather mysterious, we do know that the coconut palm first appeared in the West Indies around the 16th century. Its fruit, the nut, contains "coconut water", a very popular local drink, which becomes a highly coveted cream. And finally, the "dry coconut", which is used primarily to make all kinds of desserts.

Papaya

What a strange tree the papaya is! A straight trunk reaching for the sky, crowned by broad leaves and on which the fruit grows directly. The papaya, with its orange flesh and small black seeds, can be eaten with a little lemon, but also green, in a salad, or cooked as a side dish. Renowned for its vitamin C content, it's ideal for boosting your health!

Apple Cinnamon

Native to tropical South America, cinnamon apples are also found in the Lesser and Greater Antilles. It thrives in hot, dry climates and draining soils. It is a small tree, 3 to 6 meters tall. Its leaves are dull green. Its fleshy, yellowish flowers give rise to a globular fruit shaped like a closed pine cone.

The cinnamon apple is made up of scaly protuberances that are easily removed when the fruit is ripe. This reveals a plank-like pulp studded with numerous small, shiny black seeds with insect-repellent properties. The flesh is tender, delicate and very sweet, with a scent of cinnamon. It's a mouth-watering fruit par excellence. It is also used to make delicious juices and sorbets.

Very delicate on the palate, the texture and taste are reminiscent of lychee. Enjoy!

Apple and Cashew

From northeastern Brazil comes this tree with leaves that sometimes touch the ground. Its fruit is not, in fact, the real thing. It resembles a yellow or red pear, and its thirst-quenching pulp, both sweet and bitter, can be eaten as is or in syrup. Some even eat it candied. The real fruit is the cashew nut, which must be removed from its shell and heated before consumption.

Malacca apple

The Malacca appeared in the Lesser Antilles as early as the 19th century. Its brightly colored flowers are a real eye-catcher. The same goes for the fruit, which is bright red and resembles small pears. Delicious as is, its flesh is particularly crunchy and thirst-quenching.

Elderberry apple

Too acidic in its pure state, this fruit can be eaten preserved, candied, cooked or in punch...The sourlle apple is known to reduce fever.

Sweet apple

The fruit is edible. It is also used to make rum punch.

The foot of the sweet apple exhales a strong odor that tends to make it disappear from gardens.

Quénette

In the West Indies since the 19th century, the kennetier is impressive for its size. Growing up to 25m high, it produces a small, rounded fruit with juicy pulp that children love! But the quenette is also a delight for grown-ups, savored as is or in syrup with rum. And with quenettes, nothing goes to waste: the stone can even be roasted!

Seaside grapes

This small, hardy tree is thought to be native to an area stretching from northern South America to the shores of Central America (on the Atlantic side), via the West Indies. It is resistant to sea spray and adapts well to sandy, rocky coastal soils. You'll find it at Grand Fond beach, where the iodized climate suits it perfectly. Its handsome leaves are broad, leathery and almost circular, with prominent reddish veins. Shiny green, the leaves turn yellow and then red before falling off.

The fruit is the size of a small green grape, turning purple when ripe. It contains a large, hard stone. The pulp, with its tangy flavor, can be enjoyed on the beach or as a fruit punch. The fermented juice makes a popular wine.

Sapotille

Native to the hot, humid regions of Central America and southern Mexico, sapodilla is also found in the West Indies. The whole tree contains a white latex. Chicle, the basis of chewing gum, has long been extracted from this latex, known to the Mayans for its use in chewing gum.

The globular to oval brown fruit must be eaten ripe, otherwise the latex sticks to the lips! The pulp, pale yellow-brown to greenish-brown, is meltingly juicy, very sweet and fragrant. It contains 1 to 6 elongated black seeds. The average sapodilla weighs between 75 and 120 g. Its thin skin is golden, cinnamon or rust-colored, and its flesh granular honey-colored. The kiwifruit-sized fruit contains one to twelve black pits.

Taste its melting flesh. Its caramelized flavor is reminiscent of jasmine and vanilla. Highly concentrated in sugar, it's also high in fiber and potassium. A fruit that's all too rare on our shelves, but a must-taste if you want to enjoy all its benefits.

Tamarind

Native to Africa, the tamarind tree can be found along volcanic sand beaches. Its brown, bumpy pod contains the tamarinds, seeds whose sweet pulp can be eaten raw in a variety of ways. You can find them in juice, candied, iced or in punches. Some prefer to enjoy them as soon as they are removed from the pod, for dessert or as a small snack during the day.
The pulp, eaten on an empty stomach in the morning, has laxative properties.

Les Fruits St-Barth