TROPICAL FRUITS & VEGETABLES
Sri Lanka
12-2025 – 02-2026:
Although I had been to Sri Lanka before, it was only this year that I truly began to wonder about these fruits and vegetables I had never seen before in Europe or the Americas. I wanted to learn their local names and what they taste like.
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For my resaerch I wandered through local markets in Midigama, Weligama, and Ahangama. I stepped into small corner shops and large supermarkets, visited an organic farm, and spent time in the gardens of the women living around me.
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I learned through conversations, taking a cooking class, preparing food for myself and ate my way through countless rice and curry dishes.
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The map of Sri Lanka itself traces the routes many travelers follow. But between those familiar destinations lies something else that connects us all – locals and foreigners: what grows from the soil, what ends up in pots and on plates, what shapes everyday life.
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This map is about that.
A1-
B1
Vintage poster for the Festas de Sao Joao with drawings of Wild Leek.
The name RAMBUTAN (Nephelium lappaceum) comes from the Malay word rambut — meaning “hair” — which makes perfect sense if you ever take a close look at one of these fruits. Inside is a translucent white flesh that’s juicy, sweet, and slightly acidic, similar to lychee — which also makes sense, as they are closely related.
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Trees can produce hundreds of fruits. While the deep red variety is most common, there is also a rarer yellow rambutan.
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Refreshing, hydrating, and rich in vitamin C, it became my personal favorite fruit in the Sri Lankan heat.
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Tips for choosing a good one:
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should be bright red (or yellowish for other varieties)
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have flexible, not dried or blackened “hairs”
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feel slightly soft but firm
In season: May – September, with peak harvest around June – July, especially in the wet zones of Sri Lanka.
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​​​​​​SOURCES
- Rambutan. Wikipedia.
https://en.wikipedia.org/wiki/Rambutan (Wikipedia)
- Rambutan Season in Sri Lanka!. HowSriLanka.com.
https://howsrilanka.com/rambutan-season-in-sri-lanka/ (howsrilanka.com)
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​​​​​​Photo: private
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A1-
B1
The SNAKE GOURD (Trichosanthes cucumerina) gets its name from its long, slender, twisting shape that often curls like a snake as it grows and can reach over 1.5 meters.
Its delicate white flowers bloom at night, with lace-like fringed petals that look almost otherworldly.
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This vegetable thrives in the warm tropical climate and is a staple in home gardens and local dishes. It’s also used in traditional medicine, where it is believed to aid digestion and help cool the body — perfect for the tropical heat.
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Tips for choosing a good one:
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should be firm and heavy for its size
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have smooth, unblemished skin
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be bright green, without yellowing or soft spots
In season: year-round, with peak production during May–August (Yala season) and October–January (Maha season), especially in wet and intermediate zones.
SOURCES​
- Trichosanthes cucumerina. Wikipedia.
https://en.wikipedia.org/wiki/Trichosanthes_cucumerina
- Snake gourd | Climbing Vine, Edible Fruit & Tropical Plant. Britannica.
https://www.britannica.com/plant/snake-gourd
- SNAKE GOURD (Padavalam). Thenaruvi.
https://www.thenaruvi.com/products/snake-gourd/
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Photo left: private
Photo right: “Snake Gourd.jpg” — After a long and leechy trek to the Poochipara area of Silent Valley National Park, this beauty greeted us with a brilliant smile. Identified as Snake Gourd (Trichosanthes cucumerina) by Ryan Brooks. Photo by Naseer Ommer, Kerala, India. Licensed under CC BY-SA 2.0.
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C1–C2
The CASHEW APPLE (Anacardium occidentale) is
quite unusual: what looks like the fruit is actually a swollen stem, while the true cashew nut grows in a hard shell at its tip. That shell contains a caustic oil, so the nut must be heat-treated, cracked open, and peeled before it becomes the cashew we know — even “raw” cashews have been processed.
The “apple” ripens to bright red, yellow, or orange and is rich in vitamin C and antioxidants. However, it is highly perishable, so it is often juiced, made into jams, or fermented into local drinks or simply left behind for cattle to eat.
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In season: February – May, with peak harvest around March and April, especially in the dry and intermediate zones (such as parts of the North Western and Eastern provinces).
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SOURCES
- Anacardium occidentale. Wikipedia.
https://en.wikipedia.org/wiki/Anacardium_occidentale
- Morton, J. (1987). Cashew Apple. In Fruits of Warm Climates.
https://hort.purdue.edu/newcrop/morton/cashew_apple.html
- National Research Council. (2008). Lost Crops of Africa: Volume III: Fruits. National Academies Press.
- Britannica. Cashew.
https://www.britannica.com/plant/cashew
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Illustrations
- “Cashew.png” — Cashew apple and cashew nut. Made in Paint by the uploader. © Porto Neto. Licensed under Creative Commons Attribution-Share Alike 4.0 (CC BY-SA 4.0).
-“Byam Cashew.jpg” — Plate V in Fruits of the West Indies. Fruit and nut of the cashew tree (Anacardium occidentale). Engraved and hand-colored illustration by Lydia Byam. Licensed under Creative Commons Attribution-Share Alike 4.0 (CC BY-SA 4.0).
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C1–C2
The CASHEW APPLE (Anacardium occidentale) is
quite unusual: what looks like the fruit is actually a swollen stem, while the true cashew nut grows in a hard shell at its tip. That shell contains a caustic oil, so the nut must be heat-treated, cracked open, and peeled before it becomes the cashew we know — even “raw” cashews have been processed.
The “apple” ripens to bright red, yellow, or orange and is rich in vitamin C and antioxidants. However, it is highly perishable, so it is often juiced, made into jams, or fermented into local drinks or simply left behind for cattle to eat.
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In season: February – May, with peak harvest around March and April, especially in the dry and intermediate zones (such as parts of the North Western and Eastern provinces).
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SOURCES
- Anacardium occidentale. Wikipedia.
https://en.wikipedia.org/wiki/Anacardium_occidentale
- Morton, J. (1987). Cashew Apple. In Fruits of Warm Climates.
https://hort.purdue.edu/newcrop/morton/cashew_apple.html
- National Research Council. (2008). Lost Crops of Africa: Volume III: Fruits. National Academies Press.
- Britannica. Cashew.
https://www.britannica.com/plant/cashew
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Illustrations
- “Cashew.png” — Cashew apple and cashew nut. Made in Paint by the uploader. © Porto Neto. Licensed under Creative Commons Attribution-Share Alike 4.0 (CC BY-SA 4.0).
-“Byam Cashew.jpg” — Plate V in Fruits of the West Indies. Fruit and nut of the cashew tree (Anacardium occidentale). Engraved and hand-colored illustration by Lydia Byam. Licensed under Creative Commons Attribution-Share Alike 4.0 (CC BY-SA 4.0).
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C1–C2
The CASHEW APPLE (Anacardium occidentale) is
quite unusual: what looks like the fruit is actually a swollen stem, while the true cashew nut grows in a hard shell at its tip. That shell contains a caustic oil, so the nut must be heat-treated, cracked open, and peeled before it becomes the cashew we know — even “raw” cashews have been processed.
The “apple” ripens to bright red, yellow, or orange and is rich in vitamin C and antioxidants. However, it is highly perishable, so it is often juiced, made into jams, or fermented into local drinks or simply left behind for cattle to eat.
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In season: February – May, with peak harvest around March and April, especially in the dry and intermediate zones (such as parts of the North Western and Eastern provinces).
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SOURCES
- Anacardium occidentale. Wikipedia.
https://en.wikipedia.org/wiki/Anacardium_occidentale
- Morton, J. (1987). Cashew Apple. In Fruits of Warm Climates.
https://hort.purdue.edu/newcrop/morton/cashew_apple.html
- National Research Council. (2008). Lost Crops of Africa: Volume III: Fruits. National Academies Press.
- Britannica. Cashew.
https://www.britannica.com/plant/cashew
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Illustrations
- “Cashew.png” — Cashew apple and cashew nut. Made in Paint by the uploader. © Porto Neto. Licensed under Creative Commons Attribution-Share Alike 4.0 (CC BY-SA 4.0).
-“Byam Cashew.jpg” — Plate V in Fruits of the West Indies. Fruit and nut of the cashew tree (Anacardium occidentale). Engraved and hand-colored illustration by Lydia Byam. Licensed under Creative Commons Attribution-Share Alike 4.0 (CC BY-SA 4.0).
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D1-
E1
Probably the a weirdes vegetable on this map: The BITTER GOURD (Momordica charantia) . The taste is just as it names tells you, really bitter which comes from compounds called momordicins, which are linked to potential health benefits, including supporting blood sugar regulation.
Rich in vitamin C, vitamin A, iron, and antioxidants, bitter gourd is widely used in Sri Lankan cuisine — in stir-fries, curries, and even juices — and has a long history in traditional medicine for digestion, detoxification, and diabetes management. Its yellow flowers attract pollinators, and the vines thrive in the wet and intermediate zones of the island.
Tips for choosing a good one:
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should feel heavy.
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have a firm surface.
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be bright green.
In season: year-round, with peak harvest during May–August (Yala season) and October–January (Maha season), especially in wet and intermediate zones.
​SOURCES
- Summer Vegetable: Bitter Gourd. Shun-Gate.
https://shun-gate.com/en/power/power_57/
- Benefits and Uses of Bitter Gourd. EDB Sri Lanka.
https://www.srilankabusiness.com/faq/fruits-and-vegetables/benefits-of-bitter-gourd.html
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Photo: Bitter gourd (Momordica charantia). Photo by Challiyan. Licensed under Creative Commons Attribution-Share Alike 4.0 (CC BY-SA 4.0).
A2-
B2
Sustainable Surfboard Blanks made from Agave Sisal
The BANANA BLOSSOM grows at the end of a banana cluster — a deep purple, teardrop-shaped heart pointing toward the earth. What look like petals are actually bracts, each one slowly lifting to reveal rows of tubular flowers that will later develop into bananas.
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Though commonly called a tree, the banana plant is technically a giant herb. The blossom marks its final reproductive stage: after fruiting, the main stem dies back, while new shoots quietly emerge from the base.
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Inside the layered heart are different flower types — female flowers that become bananas, sterile flowers, and male flowers toward the tip. Only the tender inner core is eaten; the outer bracts and bitter stamens are removed.
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Rich in fiber, iron, potassium, and antioxidants, banana blossom has long been used to support digestion, balance blood sugar, and aid postpartum recovery. Because it contains tannins, it darkens quickly when cut and is often soaked in water with lime, vinegar, or turmeric to soften its bitterness.
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Its texture is surprisingly versatile — when finely shredded, it can resemble flaky fish, making it popular in plant-based cooking.
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In season
Year-round, as bananas fruit continuously in tropical climates, with higher availability during major cultivation cycles linked to monsoon seasons.
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​What to look for
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should feel heavy for its size
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have tightly packed, glossy deep-purple bracts
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show no large brown patches or dryness
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feel firm, not soft or shriveled
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​SOURCES
- Banana flower. Wikipedia.
https://en.wikipedia.org/wiki/Banana_flower
- Morton, J. (1987). Banana. In Fruits of Warm Climates. Purdue University.
https://hort.purdue.edu/newcrop/morton/banana.html
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Image Right: “Banana Blossom.jpg” — Banana blossom section. Photo by Ralbahitha. Licensed under Creative Commons Attribution-Share Alike 4.0 (CC BY-SA 4.0).
Image Left: “Blossoming banana.jpg” — Banana blossom (flower) transforming into banana clusters. Photo by Geossegawa. Licensed under Creative Commons Attribution 4.0 (CC BY 4.0).
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The flowers produce copious amounts of sugary nectar — up to 1 liter per flower cluster per night.
C2-D2
Botanically, GOTU KOLA (Centella asiatica) belongs to the same family as dill, coriander, and anise. Unlike its aromatic relatives it is forming bright green fields in moist tropical soils.
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In Sri Lanka, it is eaten fresh in mallung and valued in Ayurveda for supporting memory, circulation, wound healing, and skin health — thanks to compounds such as asiaticoside.
Known in English as Indian pennywort or Tiger grass, its latter name stems from the belief that injured tigers rolled in it to heal.
In Sinhala, gotu kola means “cup-shaped leaf,” and people in Sri Lanka observed elephants eating Gotu Kola, and partially attributed the elephant’s long lives to this nootropic herb.
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In season
Year-round, especially during the rainy months when soil is moist and fresh growth is abundant.
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​What to look for
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should be bright green and vibrant
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have small, tender leaves (avoid large, tough, or wilted ones)
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feel fresh and crisp to the touch
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stems should be thin and delicate, not fibrous
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- Gotu Kola – an Ayurvedic plant with a 2000‑year history. QIDOSHA.
https://qidosha.com/en/blogs/product-knowledge/gotu-kola-an-ayurvedic-plant-with-2000-year-old-history
- Centella asiatica. Wikipedia.
https://en.wikipedia.org/wiki/Centella_asiatica
- Gotu Kola | HolisticWow Herbs. HolisticWow.
https://www.holisticwow.com/herbs/gotu-kola/
- Gotu Kola leaves in Sri Lankan cuisine. Wikipedia.
https://en.wikipedia.org/wiki/Centella_asiatica#Culinary
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Image Credit: “Centella asiatica 6108.jpg” — Centella asiatica (Gotu Kola). Photo by Chemenchery Vengolis. Licensed under Creative Commons Attribution‑Share Alike 4.0 (CC BY‑SA 4.0).
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E2–E3
The ANNODA / SOURSOP (Annona muricata) is
is spiky on the outside, with soft white flesh that surrounds numerous glossy black seeds, which are toxic if chewed.
The pulp is sweet with a gentle acidity, often described as a blend of strawberry, pineapple, and citrus.
It grows on a small tropical tree, and its waxy, fragrant flowers are pollinated not by bees, but by beetles — which is quite uncommon among cultivated fruit trees.
Rich in vitamin C, fiber, and antioxidants, soursop has long been used in traditional medicine to support digestion and immunity.
The fruit ripens quickly and is best eaten fresh.
In season
June to September, with occasional fruits
year-round in tropical gardens.
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​What to look for
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heavy for its size
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bright green, slightly yellowing as it ripens
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gently soft to the touch, not mushy
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free from large dark patches
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​​SOURCES
- Soursop. Wikipedia.
https://en.wikipedia.org/wiki/Soursop
- Annona muricata description and pollination info. ECHOcommunity.org.
https://www.echocommunity.org/sw/resources/987d3977-766c-4611-8817-a5065b08e1e6
- Soursop (Annona muricata) Properties and Perspectives. MDPI.
https://www.mdpi.com/2304-8158/12/7/1448
- Annona muricata – traditional uses and phytochemistry. PMC Journal.
https://pmc.ncbi.nlm.nih.gov/articles/PMC8878098/
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- Illustration: Herbier colorié de l'Amérique. Paris: Chez l’auteur, 1783.
Source: Biodiversity Heritage Library
Available at: https://biodiversitylibrary.org/page/51414171
Licensed under Creative Commons Attribution 2.0 (CC BY 2.0).
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A3–B3
The DAMBALA / WINGED BEAN (Psophocarpus tetragonolobus) is a climbing tropical legume, easily recognized by its four ruffled “wings.”
Nearly every part of the plant is edible — the pods, leaves, flowers, seeds, and even the underground tubers — earning it the nickname “one-plant supermarket.”
Rich in protein, iron, calcium, and vitamins, winged bean has nutritional qualities comparable to soybeans. As a legume, it also fixes nitrogen in the soil, naturally improving fertility and supporting sustainable cultivation.
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In season
Typically thrives during warm, rainy periods in tropical climates, producing abundantly once established.
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​What to look for
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bright green and firm
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slender, not overly thick
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crisp when snapped
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free from dryness or large seeds bulging inside
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SOURCES
- Psophocarpus tetragonolobus. Wikipedia.
https://en.wikipedia.org/wiki/Psophocarpus_tetragonolobus
- Winged Bean — the “Miracle” Legume. ECHOcommunity.org.
https://www.echocommunity.org/resources/2f4979f3-63c7-4a71-b3d3-f8898cf2f80e
- Food and Agriculture Organization (FAO) — Psophocarpus tetragonolobus.
http://www.fao.org/ag/AGP/AGPC/doc/Gbase/data/pf000491.htm
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Image Credit: Fresh winged bean pods (Psophocarpus tetragonolobus) for sale at a market on northern Buton Island, Indonesia. Photo by David E. Mead. Licensed under Creative Commons Zero (CC0, Public Domain Dedication).
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E3-
E5
Often called the “tree of life” or even the “miracle tree,” MURUNGA / DRUMSTICK (Moringa oleifera) known in English simply as Moringa, is considered one of the most nutrient-dense plants in the world.
Nearly every part of this tropical tree is edible — the young pods, leaves, flowers, and even the seeds.
Its leaves are exceptionally rich in protein, essential amino acids, vitamins, minerals, and antioxidants — an unusually complete profile for a plant. If you look in the local shops you'll find Moringa powder, which you can add to your smoothie. I drink it as a tea.
In traditional medicine, moringa has long been valued for supporting wounds, inflammation, digestion, and general vitality.
But there is another quite interesting use: crushed seeds can help clarify water by binding impurities, a natural purification method still used in some regions today.
In the kitchen, young pods are typically cut into curries and dals, where they soften during cooking and develop a mild, earthy flavor.
In season
Young pods are available year-round, with peak harvests during the monsoon months of May–July and October–December.
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​What to look for
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pods should be long, slender, and firm
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leaves bright green and tender
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flowers fresh and fragrant
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seeds plump but not dried out
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​​SOURCES
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Moringa oleifera. Wikipedia.
https://en.wikipedia.org/wiki/Moringa_oleifera
Leone, A., Spada, A., Battezzati, A., et al. (2015). Cultivation, Genetic, Ethnopharmacology, Phytochemistry and Pharmacology of Moringa oleifera Leaves: An Overview. International Journal of Molecular Sciences, 16(6), 12791–12835.
Fahey, J.W. (2005). Moringa oleifera: A Review of the Medical Evidence for Its Nutritional, Therapeutic, and Prophylactic Properties. Trees for Life Journal, 1(5).
World Health Organization (WHO) — Household Water Treatment and Safe Storage.
https://www.who.int
Photo credit 1: Moringa oleifera in India — Photo by G. Harish Govindaraj — Licensed under Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0).
Photo credit 2: Moringa oleifera copa — Photo by Mateusbotanica2020 — Licensed under Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0).
A4-
B4
Known for its shape when sliced KAMARANGA / STARFRUIT (Averrhoa carambola) is a tropical fruit tree widely grown across Sri Lanka.
Starfruit is naturally rich in vitamin C, antioxidants, and fiber, while being low in calories. In tropical climates like Sri Lanka, the tree can flower and fruit several times a year, which explains its extended harvest season.
Interestingly, due to its oxalic acid content, the sour juice was traditionally used to polish brass and remove rust stains.
In the kitchen, ripe fruits are eaten fresh, added to fruit salads, or juiced. Slightly unripe fruits are sometimes used in curries, chutneys, or pickles, where their sourness adds brightness to savory dishes.
In season
Available year-round, with peak harvests typically from May–August and October–December.
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​What to look for
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skin smooth and glossy
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color turning golden yellow (for sweetness)
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ridges firm but not brown
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fruit heavy for its size
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SOURCES
- Averrhoa carambola. Wikipedia.
https://en.wikipedia.org/wiki/Averrhoa_carambola
- Star Fruit – Nutritional Value & Health Benefits. Healthline.
https://www.healthline.com/nutrition/star-fruit
- Food and Agriculture Organization (FAO) – Averrhoa carambola.
http://www.fao.org/home/en
- National Institutes of Health (NIH) — Oxalic Acid Content of Foods.
https://ods.od.nih.gov/factsheets/Oxalate–HealthProfessional
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- Starfruit is the fruit of (Averrhoa carambola) — Photo by Adityamadhav83, spotted at a farm in G.S. Agraharam, Visakhapatnam — Licensed under Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0).
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D4-E4
Known for its pale, powdery coating ALU KESEL / ASH BANANA (Benincasa hispida) is a tropical vine grown widely across Sri Lanka. Despite its name, it is not related to bananas but belongs to the gourd family — and botanically, it is classified as a pepo, a type of berry with a hard rind, like pumpkins and cucumbers.
The fruit can grow quite large, with firm white flesh and a mild, neutral flavor that easily absorbs spices. Its outer skin develops a natural ash-like waxy coating, allowing the fruit to be stored for months without refrigeration.
Ash banana is low in calories and provides vitamin C and fiber. In traditional systems of medicine, it has long been valued for its cooling properties and digestive support.
In Sri Lankan kitchens, it is commonly cooked into curries, where it becomes soft and gently taking on the flavors of coconut milk and spices.
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In season
Available year-round, with stronger harvests during the main rainy seasons.
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How to know its good
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firm, heavy fruit
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pale green to greyish skin
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natural white “ash” coating on mature fruits
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flesh solid and not watery or spongy
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SOURCES
- Benincasa hispida. Wikipedia.
https://en.wikipedia.org/wiki/Benincasa_hispida
- Ash Gourd (Winter Melon) — Plant Profile. ECHOcommunity.org.
https://www.echocommunity.org
- Winter Melon (Benincasa hispida). Purdue University – Center for New Crops & Plant Products.
https://hort.purdue.edu/newcrop
- Food and Agriculture Organization (FAO) — Benincasa hispida.
https://www.fao.org/home/en
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Video: private
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D1-E2
Growing in wetlands and marshy areas, LASIA (Lasia spinosa) is a thorny perennial found in damp soil and shallow water, recognizable by its long leaves and spiny stems.
Both young leaves and tender roots are edible, but like many plants in its family, raw parts contain calcium oxalate crystals. These microscopic needles can irritate the mouth and throat, but thorough cooking or complete drying neutralizes them, making the plant safe to eat.
Cooked lasia has a soft texture and mildly earthy flavor, and provides fiber and minerals.
In Sri Lankan kitchens, it is commonly chopped finely for mallum or added to curries with grated coconut and spices.
In season
Especially during the rainy seasons, when wetlands and marshy areas are replenished. Availability can vary regionally depending on rainfall and local harvesting.
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How to know its good
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young, tender leaves
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bright to medium green color
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stems not overly thick or fibrous
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no yellowing or excessive insect damage
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fresh, moist appearance (not wilted)
​SOURCES
- Lasia spinosa. Wikipedia.
https://en.wikipedia.org/wiki/Lasia_spinosa
- Lasia spinosa — Useful Tropical Plants database.
https://tropical.theferns.info/viewtropical.php?id=Lasia+spinosa
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Photo credit: চেংমৰা.jpg — Photo by Chiring chandan, 3 June 2020 — Creative Commons Attribution-Share Alike 4.0.
D4-E5
Recognizable by its hard, woody shell, DIWUL / WOOD APPLE (Limonia acidissima) is a fruit tree widely grown across Sri Lanka.
It belongs to the citrus family, although its appearance differs greatly from typical citrus fruits such as oranges or limes.
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The round fruit has a thick, rigid shell that often needs to be cracked open with a knife or against a hard surface. Inside is a soft, dark brown pulp with a sweet-sour flavor and a strong, distinctive aroma that intensifies as it ripens.
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Botanically, the fruit is classified as a berry despite its wooden shell. The shell is so durable that it has traditionally been reused as small bowls or containers. The tree itself is thorny, and its dense wood is valued for tool handles.
Wood apple provides dietary fiber and contains vitamin C and antioxidants. In traditional medicine, it has been used to support digestion.
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In Sri Lankan kitchens, the pulp is commonly mixed with treacle or sugar and eaten fresh, or blended into juices and smoothies.
In season
Available year-round, with stronger harvests during the main rainy seasons.
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​How to know its good
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heavy fruit with an intact shell
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no visible cracks or mold
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pulp dark brown and soft when opened
​SOURCES
- Limonia acidissima. Wikipedia.
https://en.wikipedia.org/wiki/Limonia_acidissima
- Wood Apple (Limonia acidissima). Purdue University – Center for New Crops & Plant Products.
https://hort.purdue.edu/newcrop
- Wood Apple — Species Profile. World Agroforestry (ICRAF).
https://www.worldagroforestry.org
- Food and Agriculture Organization (FAO) — Limonia acidissima.
https://www.fao.org/home/en
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Photo credit: Wood-apple dec2007 — Photo by Seisfeldt, originally uploaded to English Wikipedia (22 December 2007) — Public Domain.
E1-E2
In Greek mythology, the ASPHODEL Meadows formed the neutral zone of the underworld, a vast plain where the average soul drifted after death — neither punished nor rewarded.
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Beyond its myth, asphodel is a master of survival and in Portugal are a common sight. Especially in the Alentejo and Algarve, where long dry seasons and poor soils give them a competitive advantage.
In times of famine, people even dug up these roots for sustenance, though they were bitter and coarse.
​SOURCES
- Britannica. (n.d.). Asphodel. In Encyclopedia Britannica. https://www.britannica.com/plant/asphodel-plant
- Karakitsou, M. (n.d.). The Asphodel in Greek Mythology.
https://mkarakitsou.com/materia-mythica/asphodel
- Purdue University. (2017, April 19). Asphodelus tenuifolius. In Famine Foods. https://www.purdue.edu/hla/sites/famine-foods/famine_food/asphodelus-tenuifolius/
- Ruth Bancroft Garden. (n.d.). Asphodelus aestivus. https://www.ruthbancroftgarden.org/plants/asphodelus-aestivus/
- Missouri Botanical Garden. (n.d.). Asphodelus albus. https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=281861
- ScienceDirect. (2017). Pollination Ecology and Seed Set in Asphodelus albus. https://www.sciencedirect.com/science/article/pii/S0367253017322259
- Wikipedia contributors. Asphodelus. In Wikipedia, The Free Encyclopedia.
https://en.wikipedia.org/wiki/Asphodelus
- Wikipedia contributors. Asphodel Meadows. In Wikipedia, The Free Encyclopedia.
https://en.wikipedia.org/wiki/Asphodel_Meadows
- Petal Republic. (n.d.). Asphodel Flower Meaning, Symbolism, and Uses. https://www.petalrepublic.com/asphodel-flower/
- InHerba. (2019, November 25). Asfodel: History, Properties, and Tradition. https://www.inherba.it/en/asfodel-history-properties-tradition/
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The DWARF PALM (Chamaerops humilis) is Europe’s only native palm, making it ecologically and culturally unique. Remarkably hardy, it can survive light frosts down to −12 °C to −15 °C (10 °F to 5 °F) when established, yet tolerate daytime temperatures exceeding 40 °C (104 °F) in well-drained soils.
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Historically, its tough leaves were a vital resource in rural Algarve communities, woven into brooms, ropes, mats, and baskets. This craft was often home-based or seasonal, using leaves pruned from the plant or collected after natural shedding. Products served local needs and were occasionally traded in nearby markets. Only the outer, mature leaves were harvested, allowing the plant to survive and regrow — a sustainable practice that balanced human use with ecological preservation.
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The Dwarf Palm’s young shoots and central “palm heart” are technically edible, though extremely fibrous and bitter. Harvesting the palm heart kills the plant, so it was eaten only in times of scarcity and is rarely consumed today.
​SOURCES
- Jardim Gulbenkian. Mediterranean Dwarf Palm – Flora. https://gulbenkian.pt/jardim/en/garden-flora/mediterranean-dwarf-palm/
- Missouri Botanical Garden. Chamaerops humilis – Plant Finder. https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=299207
- Palmpedia. Chamaerops humilis – Palmpedia – Palm Grower's Guide. https://www.palmpedia.net/wiki/Chamaerops_humilis
- Temperate The Ferns. Chamaerops humilis – Useful Temperate Plants. https://temperate.theferns.info/plant/Chamaerops%2Bhumilis
- Wikipedia contributors. Chamaerops. Wikipedia. https://en.wikipedia.org/wiki/Chamaerops
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- Illustration of Chamaerops humilis (Dwarf Palm) from Meyers Konversationslexikon, Public Domain, via Wikimedia Commons.
