Date of publication 26/09/2025
Frutas exóticas Fresh Caribbean: Exotic Fruits You Must Try
The Caribbean is a feast for the senses, from the sight of the turquoise blue sea to the sound (salsa, bachata, cumbia… the list is endless). At the table of flavor, fruits are the guests of honor. Some, like mango, papaya, or avocado, are regular visitors on this side of the Atlantic, but they are not the only ones. Have you heard of mamey or guama? Or pitahaya or sapote? Make room for them—they’ll be a welcome addition to your table.
Mamey
You’ll notice this fruit for its bright pink color, but you’ll remember it for its taste, somewhere between mango and sweet potato. Mamey grows throughout the Caribbean but is especially popular in Cuba, where it’s primarily served in drinks like shakes or smoothies. However, the best way to enjoy mamey is as juice: if you find it (it’s not very common), don’t miss out. And if you plan a visit, don’t miss the wide variety of hotels in Cuba offered by Iberostar.
Soursop
Unpeeled, soursop can look a bit intimidating: green and hard, with a thick spiky rind. Once cut open, however, it’s unlike any other fruit you’ve ever tried: sweet and tangy, creamy, and it doesn’t even need to be cut into pieces. Its juice is naturally thick enough to resemble a smoothie, and with just a few ice cubes and a splash of tequila, it could easily become a margarita.
Sapote
Have you ever tried a fruit that tastes like chocolate? No, we’re not talking about a vegan substitute, but the black sapote, a native Mexican fruit enjoyed by the Aztecs. Believe us: the fruit naturally tastes like chocolate pudding. Sounds too good to be true? Try it at one of the hotels in Mexico offered by Iberostar.
Pitahaya
Pitahaya, also called 'Dragon fruit', is a well-traveled fruit: native to Mexico, it has spread across Central America, South America, and Asia. Bright pink on the outside, and white or pink with speckles on the inside, pitahaya has a striking and curious appearance. It is usually served in smoothies, often with banana, but it’s also delicious on its own.
Guava
If you’ve ever tried guava juice, this will surprise you: the natural flavor of this fruit is quite tart. But in the form of ice cream, jam, or sorbet, it’s delicious. In Cuba, where it is highly valued, the best way to eat it is in a ‘pastelito,’ a typical pastry made with guava paste (similar to quince) and cream cheese. In Brazil, the most popular dessert is Romeo and Juliet, where guava jam is spread over Minas cheese. Want to take advantage of your vacation in Brazil to try this delicious fruit? Don’t miss out—book a stay at the 5-star hotel in Praia do Forte.
Carambola
Native to Southeast Asia, carambola has found its adopted home in the Caribbean. In some of the countries where it is grown, like Costa Rica, it is called “Star fruit,” and it’s easy to see why: the slices form a star shape. Very decorative, you’ll see it used as an (edible) garnish for cocktails in bars throughout the region.
Lulo
The moment you try lulo, one word will come to mind: summer. With its citrus flavor, somewhere between rhubarb and lime, this bright orange fruit is a natural refresher. Of Andean origin, it has adapted very well to the Caribbean climate and can be found all along the coast, from Mexico to Panama. The “lulada,” very cold lulo juice with ice, is fantastic for hot days.
Guama
If you see a guama in its natural environment, hanging from a tree, you would never think it’s a fruit. With its elongated bright green appearance, it looks more like a Caribbean relative of the bean than a possible dessert. However, it is: the guama flesh is sweet and meaty, and can be eaten on its own (after peeling the green skin, of course).
Rambutan
Do you like lychee? Then don’t miss trying rambután, its close cousin. Native to southern Mexico, especially the state of Chiapas, and throughout Central America, during season (April to September) it can be found on almost every corner. Don’t be scared by its appearance, reddish with long soft spines: peel it with your hands like a mandarin, and eat the peel as if it were an apple. That easy.
