Exploring Sri Lanka's Tropical Fruit Treasures: A Drifter's Guide to the Season of Fruits

Sri Lanka, a land where the ocean sings its ancient lullaby and the fruits hang heavy like forbidden temptations. This isn't a brochure; it's a whisper, a call to the wild-hearted at the Stables Hotel, who find poetry in the tangled mess of life and the raw taste of the earth. You, my friend, will want to know about the fruits here, the kind that drip down your chin and bring a bit of chaos into your ordered world.

A riot of colours in a fruit shop, daring you to dive into Sri Lanka's raw chaos.

Seasonal Fruit Highlights: A Glimpse Into Sri Lanka's Tropics

• Mangoes (May to August): These are the summer sirens. Sweet, juicy, unapologetic. You bite into one and it's like a punch in the face from the sun itself. Make a mango salsa if you feel fancy, or a smoothie if you're not a complete savage. Sticky rice with mango? Sure, indulge your inner hedonist.

• Coconuts (Year-Round, Special from March to May): The dependable friend. Always there, always hydrating. You can use the meat for curries or just crack one open and drink its lifeblood. Shredded coconut for those desserts? Go ahead, throw it in.

• Cashew Apples (April and Late May): Tangy little devils that add a twist to your dull salad or make a drink that slaps you awake. Cashew apple chutney? Now we're talking.

• Guavas (May to August): Tangy, sweet, everything in between. Perfect for snacking, or if you have the patience of a saint, make some guava jam. Juice it, glaze it, just don't waste it.

• Wood Apples (March to May): The rough, rugged character in the fruit world. Spice it up in chutneys or jam it if you must. Wood apple juice? It’s like the island’s secret, daring you to take a sip.

• Durians (July and August): The bad boy of fruits. Smells like hell, tastes like heaven. Make ice creams or custards, and test your adventurous spirit.

• Avocados (July to October): Creamy, nutritious, and damn versatile. From toast to brownies, let your imagination run wild.

• Jackfruits (May to September): The heavyweight champ. Use it in curries, make tacos, or just eat it fresh. It’s the meat of the fruit world.

• Star Fruits (Carambola) (August to September): Star-shaped bites of tart and sweet. Perfect for salads, juices, or even decorating your sad little cocktail.

• Rambutans (June to September): Juicy, sweet, and a bit exotic. Eat them fresh, toss them in salads, or find a dessert worthy of their flavor.

• Soursops (May to August): Creamy, tangy, and sweet. Blend into smoothies, make sorbets, or brew some tea. It’s the fruit that keeps on giving.

Why Do These Fruits Have Seasons in Sri Lanka?

The fruits dance to the rhythm of Sri Lanka’s tropical climate, swaying to the tune of two monsoons. Rainfall and temperature create this orchestrated chaos where each fruit has its moment of glory. The mangoes bask in the dry heat, coconuts thrive in consistent moisture – it's a beautiful mess. But modern times have twisted this natural order. Agriculture and transport have made it possible for you to savour these fruits even when nature says otherwise. A blessing and a curse, depending on how you see it.

An untamed jungle of vegetables in a dusty corner store, waiting for you to uncover their wild flavours.

Culinary Adventures: Bringing Sri Lanka's Fruits to Your Table one Season by Season

Here are some ways to bring the chaos of Sri Lankan fruits into your carefully curated culinary life. Come find us—or any of the half-dreaming souls at the Stables Hotel—if you crave seasonal fruit done right. The kind that tastes like forgotten summers and lost chances. We’ll make sure it’s the best goddamn experience, like finding poetry in a bottle of cheap wine.

• Mangoes: A salsa for your grilled fish or chicken. Mango sticky rice for when you need a hit of sweetness.

• Coconuts: Drink the water, cook with the milk, bake with the shredded stuff. Versatile as hell.

• Cashew Apples: Juice for a tangy wake-up call, salad addition for a flavor twist, chutney to spice things up.

• Guavas: Make paste for pastries, drink it fresh, spread the jam on toast.

• Wood Apples: Chutney for a tangy punch, smoothie for a nutritious boost, jam for your toast.

• Durians: Ice cream, custards, smoothies. For the brave-hearted.

• Avocados: Guacamole, avocado toast, avocado brownies. Go wild.

• Jackfruits: Curries, tacos, fresh. The choices are endless.

• Star Fruits: Add slices to salads, blend into juices, or use as a garnish.

• Rambutans: Eat fresh, toss in fruit salads, or use in desserts.

• Soursops: Blend into smoothies, make tea, create sorbets.

Our team will help all our guests to prepare your food!

A pineapple holds new tasty adventures – think salsa, smoothies, or just raw decadence in every bite.

Tropical Foods: The Perfect Addition to Your Adventures

As you roam the streets around the Stables Hotel, hike the trails, or surf the waves, these fruits are your perfect partners. Start your day with a mango smoothie, hydrate with coconut water, and snack on guavas as you wander. After a day of adventures, let wood apple chutney or an avocado dish be your reward. These fruits, they aren't just food – they're part of the experience, fueling your body and your wild spirit.

Embrace the Flavours of Sri Lanka

This isn’t a guided tour, it’s an invitation to dive into the raw, untamed beauty of Sri Lankan fruits. Let them mess with your senses and add flavour to your journey. Embrace the chaos, the taste, and the adventure in Midigama.

All photos by @celinacaecilia