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.
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.
I learned through conversations, taking a cooking class, preparing food for myself and ate my way through countless rice and curry dishes.
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.
This map is about that.
A1-B1
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, juicy and sweet white flesh similar to lychee — which makes sense, as they are closely related.
It became my personal favorite fruit in the Sri Lankan heat. Especially right out of the fridge.
In season: Rambutan has two main seasons in Sri Lanka, depending on region and rainfall patterns.
Main season: May to July
Secondary season: December to January
The peak harvest usually comes from the wet zone areas such as Gampaha, Kegalle, and surrounding regions.
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fruits 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
A1-B1
The PATHOLA / SNAKE GOURD (Trichosanthes cucumerina) gets its name from its slender shape that often curls like a snake as it grows and can reach over 1.5 meters.
Its white flowers bloom at night, with lace-like fringed petals that look almost otherworldly.
Thriving in the warm tropical climate it is a staple in home gardens and local dishes.
In traditional medicine, it is believed to aid digestion and help to cool the body.
In season: year-round, mainly during May–August (Yala season) and October–January (Maha season) especially in wet and intermediate zones.
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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
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.
A1-B1
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Despite its tropical appearance, DRAGONFRUIT (Selenicereus undatus) is actually a climbing cactus, originally native to Central America.
It grows on long, segmented stems that climb like a vine. Because the cactus cannot support itself, farmers often grow it up wooden or concrete posts to hold the weight of the plant and its fruit.
The plant produces large, fragrant white flowers that open only for a single night before wilting by morning. These spectacular blossoms can reach 20–30 cm in diameter, making them among the largest cactus flowers in the world. Their brief nighttime bloom attracts nocturnal pollinators such as moths and bats.
Inside the fruit, the flesh is typically white or deep pink and filled with tiny edible black seeds. The flavor is mild and refreshing, slightly sweet, with a texture similar to kiwi.
Dragon fruit is rich in vitamin C, fiber, and antioxidants, and has become increasingly popular in Sri Lanka in recent years as farmers began cultivating it commercially in the island’s dry and intermediate zones.
In season: Main harvest typically May–September, though some farms produce fruit several times a year.
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bright, evenly colored skin
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fresh green scales
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fruit that feels firm but slightly springy
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no large soft spots or shriveling
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: Dragonfruit tree.jpg — Photo by chrisada, 17 June 2006 — Creative Commons Attribution 2.0 (CC BY 2.0).
Hylocereus undatus-fruit20180201 118(07,24,36).jpg — Photo by Bff — Creative Commons Attribution-Share Alike 4.0.
C1–C2
The KAJU PUHULAN / 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 very delicate, so it is often juiced, made into jams, or fermented into local drinks or – simply left behind for cattle to eat.
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).
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).
D1-E1
To me the a strangest looking vegetable on this map: KARAVILA / BITTER GOURD (Momordica charantia) . The name is very fitting, as it the most bitter thing I have ever eaten, due to compounds called momordicins – which on the other hand are linked to a lot of potential health benefits.
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.
In season: year-round, with peak harvest during May–August (Yala season) and October–January (Maha season), especially in wet and intermediate zones.
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should feel heavy.
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have a firm surface.
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be bright green.
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).
D1-E1
The KESEL MUWA / 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.
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.
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.
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.
Its texture is surprisingly versatile — when finely shredded, it can resemble flaky fish, making it popular in plant-based cooking.
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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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).
C1–C2
Botanically, GOTU KOLA (Centella asiatica) belongs to the same family as dill, coriander, and anise but grows in moist tropical soils.
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 herb.
In season: Year-round, especially during the rainy months when soil is moist and fresh growth is abundant.
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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
- 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).
E2–E3
ANNODA / SOURSOP (Annona muricata) is
is spiky on the outside, with soft white flesh and numerous glossy black seeds – which are toxic if chewed.
The pulp is sweet with a gentle acidity, tasting like 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. I liked it best fresh from the fridge and also froze some of the fruit as a nice ice cream.
In season: June to September, with occasional fruits year-round
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should be 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
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).
Photo credit: മുള്ളാത്തയുടെ പൂവ് - Soursop @ Leyam, Thenkurissi, Palakkad.jpg — Photo by Mazhanilavu, @ Leyam, Vadakkethara, Thenkurissi, Palakkad — Creative Commons Attribution-Share Alike 4.0.
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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.
In season: Typically thrives during warm, rainy periods in tropical climates, producing abundantly once established.
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should be 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
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).
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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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
SOURCES
-
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
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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.
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
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).
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.
In season: year-round, with stronger harvests during the rainy season.
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should be firm and heavy
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pale green to greyish skin
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natural white ash coating
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flesh solid and not watery or spongy
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
D1–E2
Growing in wetlands and marshy areas, KOHILA / 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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choose 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.
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.
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.
In Sri Lankan kitchens, the pulp is commonly mixed with treacle or sugar and eaten fresh, or blended into juices and smoothies.
In season: year-round, with stronger harvests during the rainy season.
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should feel heavy 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.
D5–E5
Recognized by its smooth, oval fruits that turn deep blue when ripe, NIL VERALU / BLUE OLIVE (Elaeocarpus serratus) is a tropical tree and despite its name, not related to the Mediterranean olive.
The fruit has firm, pale flesh surrounding a hard central stone. Its flavor ranges from mildly sour to slightly astringent when fresh. The intense blue color develops as the fruit ripens, giving the tree a striking appearance during harvest season.
Botanically, the seed is enclosed in a thick, sculpted stone with natural ridges and grooves. These stones are extremely hard and sometimes persist long after the fruit has decayed. The tree also produces small, fringed white flowers that hang in clusters.
Blue olive provides fiber and small amounts of vitamin C.
In Sri Lanka, the fruits are commonly eaten fresh with salt and chili, or preserved in brine or vinegar. Their firm texture makes them well suited for pickling.
In season: September – December, with regional variation.
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deep blue to purple color when ripe
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firm fruits without wrinkles
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smooth skin without cracks
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no soft spots or mold
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).
D4–E5
My maps are based on my own / collective memories and the knowledge I gather about a place.
On this particular day while drawing this map, a monkey sat on the tree right outside my window. We were almost at eye level and, without thinking much, I roughly sketched him into the map. Later I learned that the purple-faced langur is endemic to Sri Lanka — just like the King Coconut – which is a staple here and lately also part of my everyday life.
So it somehow made sense to me to have them as part of the title, even though the map is mainly about tropical fruits and vegetables.
The small symbols of a sun and a swirl refer to Sri Lanka’s two seasons: the dry and the wet season, when either
a) the Yala monsoon brings rain to the southwest from May to September
b) the Maha monsoon crosses the north and east from October to January.
These travelling rains determine not only when and what is in season, but also where on the island sunshine and can be found year-round.
SOURCES
Photo credit:
Image Credit: Fabien 2023-05-14 0417Z.jpg — True-colour image of late-season Tropical Storm Fabien over the Indian Ocean, captured on 14 May 2023 at 04:17 UTC by the Ocean and Land Colour Instrument (OLCI) aboard the Sentinel-3A satellite (European Space Agency). Fabien formed south of Sri Lanka and was not a threat to land.
Source: ESA Sentinel-3A OLCI imagery.
A4–B4
Within just 65,000 km², Sri Lanka contains wet zones, dry zones, intermediate zones, and cool highlands — an unusual ecological overlap that makes the island one of the world’s biodiversity hotspots. More than 7,500 plant species grow here, nearly 30% of them endemic, found nowhere else on Earth.
