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In the gastronomic aspect, Sri Lanka is one of the most interesting islands. Varied seafood can surprise the most demanding gourmets. It may be combined with all kinds of rice and curry, tropical fruits and exotic vegetables, coconut juice, quenching thirst in a hot climate. All this diversity invites and attracts.
Barracuda and tuna, small sharks and crabs, lobsters and Jumbo shrimp, squid, dorada and many other species are all the daily gifts of the Indian Ocean.
The whole world knows the giant shrimp Jumbo, which look more like lobsters than shrimp. Portion consists of 2 pieces.
The basis of the usual daily menu here is rice and curry. Curry for Lankans is a whole group of meals made of fish, meat, various sea products, poultry, vegetables, legumes and fruits. Curry spice mixture is a peculiar combination of spices, pounded in powder, called curry. Among the essential ingredients of the mixture are black pepper, coriander, hot chili pepper, mustard seeds, cumin, cinnamon, turmeric, ginger, garlic, and the leaves of the evergreen curry. There are as many options as there are people preparing it. In Sri Lanka, the components of the mixture are usually toasted a little in a frying pan.
A variety of Sri Lankan meals include chips from coconut pulp, coconut juice, coconut oil, palm nectar (treacle). Another interesting component of the Sri Lankan cuisine is umbalakada, dried and then powdered little fish, called Maldivian and added to curry for flavor. In addition to curry, rice dishes are typical of the Sri Lankan cuisine, for example, vermicelli steamed, rolled and called “string hoppers”. From the same flour, coconut milk and yeast, pancakes are also baked here in the form of a bowl, with crisp edges and a soft center – apps (hoppers). If an egg is added to the center, a pancake-shaped (Bittaraappa) appears.
The white rice on coconut milk – kiribath, deserves special attention of tourists.
Another special meal of Lankans is pittu, a mixture of rice flour, grated coconut and water.
A typical fresh flat cake – rotti, is usually made of rice flour and grated coconut and is served with curry, hot appetizers and bananas.
Thanks to year-round summer climate, exotic seasonal tropical fruits replace each other and attract tourists with their unusual taste. Here you can try rambutan, divul, palo, uru, mora, con, nelly, madan, goraka, tamarind and many others, which Europeans rarely hear about.
On the island there are several kinds of bananas, among them especially delicious are red, yellow and green sorts are used only for cooking.
Pineapples in a shrub form grow virtually in each yard.
Everywhere on the island you can find coconut palms. By the way, you can only use yellow for food. The other types are used for medicine, oils and creams.
Its weight can reach 40 kg. Jackfruit grows in trees, in height from 15 to 20 meters. One tree yields 200-250 fruits every year. Jackfruit grows right on the main trunk of the tree, and not on boughs, like other fruits. All the parts of jackfruit are edible.
The taste of a strange fruit is special. It resembles a combination of strawberry with pineapple and a hint of citrus. Some believe that the taste is specific, with a spicy citrus aroma. Fruits can be eaten raw or squeeze juice out of it. The infusion of leaves and bark is used for a fragrant tea, curing from depression.
Fruits of sausep, also known as sour cream apple or ANONA Sorsop, are recognized as a miracle remedy for cancer.
Durian is as nutritious and beneficial and healthy, as it badly smells for the European perception. Durians grown in Sri Lanka are the most delicious in the world, so in the markets they are one of the most expensive fruits. Inside each fruit, protected by a thick and durable greenish-brown skin, there are only one or two large brown seeds. Naturally, the edible pulp prevails. The aroma this tropical fruit cannot be confused, as well as the taste – something similar to eating a herring with blue cheese over an open sewer. However, it is appreciated by the male population. This fruit influences the potency, like no other product.
Mangosteen with its refined taste and an attractive, exotic appearance, is very popular in Sri Lanka. The fruit consists of several parts, at least three, but usually five or six. Inside there is a white sweet and fragrant flesh, taste like a peach and grapes. The Lankans eat mangosteen raw, or on crushed ice. This way mangosteen has a very refreshing taste, especially after hot and spicy food. Light, delicate taste of mangosteen is perfectly conjoined with seafood, especially with squid and shrimp.
One of the most delicious tropical fruits, mango, has been grown in South Asia for more than 4000 years. Trees of mango belong to the same family as pistachio and cashew tree. The height of mango trees can be up to a hundred feet. Its wood is strong and is used for making boats, as well as in other woodworking industries. Mango – a very nutritious fruit, rich in vitamins C and A, as well as acids and has a wonderful taste.
Papaya is grown in Sri Lanka from around the XVIth century. The fruits of papaya can vary greatly in shape and size. Papaya trees can be male and female. “Men” pollinate flowers, and trees – “women” give fruit. Sometimes it happens that trees – “men” also give fruits, and they grow on them in the form of a long chain. This is considered a mystery of nature. The papaya seedlings grow very fast – the first harvest can be collected after 6 months. Papaya is very rich in vitamins C and A. Easily digestible, mashed papaya is an ideal food for babies and an excellent tonic for growing children. This fruit is extremely useful for digestion, because the papain contained in it helps the body to extract the maximum of nutrients from food. Papaya juice is sometimes used to treat insect bites and to relieve pain from burns.
Pomelo is one of the largest citrus fruits, the Asian analogue of grapefruit. The weight of pomelo can reach a kilogram. Pomelo differs from grapefruit by larger fibers and a very sweet taste. Due to the refreshing juicy taste, in Sri Lanka pomelo is one of the favorite fruits for breakfast. Often this fruit is served with hot or spicy dishes to feel the contrast of tastes.
The fruits of ripe rambouthane reach a diameter of 4-5 centimeters. It is very similar to lychee. This fruit grows in large bunches on trees, the height of which can be up to 20 meters. Rambouthane is sometimes called hairy fruit. Rambouthanes have a great taste not only in raw form (usually eat fruit in Sri Lanka in raw form), but also as a filling for pies, amazing jams, as an additive to sauces, ice cream and in the form of compotes. Ripe rambouthane had rich red color, and the tips of his “hair” are greenish.
In the 17th century, Chinese traders brought to South Asia a fragrant fruit of lychees. This fruit is very similar to rambutan and longan, grows in racemes on small evergreen trees, whose height does not exceed 10 meters and which have thick foliage. Lychee is not only exotic, but also voluptuous fruit. Not surprisingly, as early as the 11th century, the Chinese mentioned lychees in books, calling them Chinese nuts and claiming that the lychees taste a bit like raisins. This fruit is very well combined with fish, and can also be used to prepare a sweet-and-sour sauce for pork or chicken. Lychees are also used for medical purposes, as a tonic for maintaining good health and energy. Lychee is rich in vitamins C, B1 and B2, as well as carbohydrates, iron, phosphorus and nicotinic acid. Lychee is known for its benefits in regulating digestion, it helps with anemia and quenches thirst.
In the 16th century, Spanish conquerors brought to Sapodilla in South Asia during the colonization of the Philippines. Sapodilla cannot be stored for long, therefore this fruit is not exported. Nevertheless, the Sri Lankans willingly grow sapodilla, because it grows year-round and yields a plentiful harvest. An adult tree can produce two to three thousand fruits a year. Sapodilla wood is used for wood carving. From the wood, by making cuts in the trunk, Lunkans extract a liquid containing latex, which is used for the chewing gum production. Sapodill should be consumed no later than a couple of days after the purchase, because after this period the fruit drastically changes the smell. This fruit is recommended to eat only when it is ripe, since the unripe fruit contains tannin and milk latex, and these substances are not very tasty. In Sri Lanka, sapodilla is very fond of eating raw as a dessert. Sapodilla is rich in vitamins A and C, as well as calcium. Choose fruits with whole skin, which are slightly soft to the touch.
Watermelon is a well known fruit, but in Sri Lanka it would be interesting to taste it in the form of an ingredient of cold dishes – salads, desserts, fruit ice cream as well as the alternative meal after very sharp courses. Ice cream and sherbet from watermelon are delicious.
Many sorts of longan are grown in Sri Lanka. The color of it varies from brown to yellowish-red, the skin can be with small dints. The flesh of the fruit is translucent, white or pinkish in color. The taste of longan is sweet, juicy with a distinct taste of musk. Due to the sweet taste qualities, in Sri Lanka, longans are very often eaten raw. As a dessert, fruit can be served with rice and coconut milk or simply with ice. Lankans believe, that the drink from this fruit perfectly quenches thirst, refreshes and improves appetite. Longan can be pealed and added to salads and to regular or fruit ice cream. The longan contains a lot of calcium, phosphorus and vitamin C. Longan is sold as grapes, in racemes.
Gastronomy is an important part of the journey. Ordering a gastronomy tour you will discover a significant part of Sri Lanka’s culture.
