Have you tried these summer fruits popular in Haiti?

As summer unfolds in Haiti, the country’s agricultural bounty comes into full bloom. The fertile soil and tropical climate create the perfect conditions for various distinctive fruits, often exclusive to Haiti and the region. 

Here are five Haitian fruits that are a must-try this summer.

Mango Madan Fransik 

Season: April to August

The Madan Fransik mango is a prized variety native to Haiti, renowned for its juicy, sweet and slightly tangy flavor. This mango’s rich aroma and buttery texture make it a local favorite, often enjoyed fresh, in smoothies or as part of delectable desserts.

Cerise / Seriz

Season: May to October

The Haitian cherry is a small, vibrant red fruit packed with an impressive amount of vitamin C. Its tart and sweet flavor is perfect for snacking, juicing or adding a zesty punch to sauces and beverages.

Kowosòl / Soursop 

Season: June to September

Called kowosòl, soursop is cherished for its unique blend of pineapple and strawberry flavors with a hint of citrus. The creamy, white flesh is used in everything from refreshing drinks to sweet desserts and even traditional medicinal remedies.

Lam veritab / Breadfruit 

Season: June to September

Breadfruit, or lam veritab, is a versatile and nutritious fruit that is a staple in Haitian cuisine. Its starchy texture makes it ideal for roasting, frying, or boiling, serving as a delightful and filling addition to meals.

Kenèp / Ginep 

Season: June to September

Kenèp, as it’s known in Haiti, is a beloved fruit. The small, green fruit has a thin, brittle shell encasing a juicy, sweet, and slightly tart pulp. It’s often enjoyed fresh, straight from the shell, making it a popular summertime snack.

Kann Anana / Haitian sugarcane

Sugar cane, or kann anana is another significant crop in Haiti, cultivated primarily in the Artibonite Valley and Plaine du Cul-de-Sac. This tall, perennial grass is not only crucial for its direct consumption but also plays a vital role in the local economy. The sweet, fibrous stalks are enjoyed fresh, chewed to extract the juice, or processed into traditional products like rapadou (raw brown sugar) and clairin (a type of Haitian rum). The cultivation of sugar cane supports numerous livelihoods and contributes to the rich culinary and cultural heritage of the nation.

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