Fruit

Of course our climate is perfect for growing fruits! Agriculture was once the main economic source on St. Croix. Today, you can find organic farms, weekly farmers' markets and roadside produce stands selling the finest fruits and vegetables grown right in our soil. Just take a look at what we have to offer!

Fruit | Trees | Plants Flowers I Fauna

These beautiful star-shaped fruit are Carambolas - sweet and juicy!

Avocado (Persea americana)

Also called “Pears” in the Caribbean, the mild-flavored avocado has a saucy nomenclature. Derived from the Nahuatl people (traditionally referred to as “Aztecan”) of Central Mexico, their word for avocado, ahuacatl, translates literally to “testicle” a reference to the shape and texture of the fruit. Eaten for fertility, or avoided in efforts to preserve chastity, the avocado is native to the Caribbean and Central and South America. Frost-sensitive and brittle trees make it a delicate plant prized for the versatility of culinary uses. Used in savory and sweet dishes (many make sweet smoothies with the meat), the avocado has 60% more potassium than bananas and a rich stock of monounsaturated fat and has been shown to positively affect blood serum cholesterol levels. The fruit also has the highest level of fiber of any fruit and is loaded with vitamins E and K. Popular and sought after in the Caribbean, you can find avocados sliced on the side of many dishes, or as the main ingredient in guacamole, in season throughout the islands. Caribbean avocados differ from the common Hass avocadoes (smaller, darker skinned) greatly and are typically much larger with more creamy meat and a bright green and golden yellow flesh.

Banana (Musa spp)

Originally from Southeast Asia, now grown in over 107 countries throughout the tropics. Though most people are familiar with the popular store variety, the Cavendish, few realize the variety that bananas come in, until traveling to the tropics. Eaten ripened (yellow) or cooked when green, bananas can be sweet or savory and starchy. Common uses in St. Croix include side 'provisions' of boiled green banana or plantain, its starchy brother, as well as the popular Bananas Foster, a flambe of ripe bananas, brown sugar, butter and rum. The wide, waterproof leaves have been used as umbrellas, for wrapping and preserving foods and the beautiful, large flowers can be eaten raw or cooked. The female flowers ripen to become a bunch of bananas. Down from the bunch are the male flowers, which are not functional and abort early. Since the male does not pollinate the flowers, and fruit develop without pollination, no seeds are developed. Each banana plant flowers only once at 1½ years when the growing point stops making leaves, though new plants, or slips, grow up from the root. Bananas have a variety of health benefits including being high in potassium, rich in antioxidants and a great source of fiber. The banana plant has also been used as a source of fibers for high grade textiles and have been compared to silk once refined. Farmers markets in St. Croix sell a variety of bananas and it is worth trying local varietals to see just how rich a flavor home-grown bananas can have.

Breadfruit (Artocarpus communis)

The beautifully lobed leaves and impressive green fruits of the breadfruit are easily recognizable in the Caribbean, and their quiet cultivation belies the tumultuous history of its origin in these parts. Originally from Tahiti, the breadfruit is often claimed as one of the reasons behind the mutiny on the Bounty, which figures large in nautical and folk history. A young Captain Bligh, upon hearing that breadfruit could be a reliable and inexpensive starch for sugar plantation slaves, forged his boat, the Bounty, through treacherous seas around the Cape of Good Hope to Tahiti to harvest and transport young breadfruit trees for the Caribbean. Unsuccessful for a variety of reasons (challenging weather, disgruntled sailors, delays, and subsequent mutiny that left him stranded on a small boat with only scant provisions and no weapons), Captain Bligh was only able to reach his goal with these trees on his second attempt (now that’s commitment) several years later. Though it is not commonly found in Crucian restaurants (though it doesn’t hurt to ask your server), it still remains a local staple and source of pride for many islanders. Eaten boiled with salt and spices or roasted, breadfruit has a unique flavor that is both potato-starchy and tender-fruity.

Carambola (Averrhoa carambola)

More commonly reffered to as a Star Fruit (yes, really!) these juicy golden drops of sunshine can be found growing on trees several months out of the year. The entire fruit can be eaten, except the seeds. They have a sweet taste to them, but can be bitter if over ripe. The luxurious resort on St. Croix west end bears this fruit's name.

Kenip

The Kenip tree is large with a usually straight trunk with many branches bearing many oval shaped leaves. It's fragrant flowers grow in clusters at branch ends. The male and female flowers usually appear on separate trees. Also found in clusters is its round fruit covered with a green leathery skin and edible pinkish acidic, but sweet inner pulp. Don't bite into it! The pulp holds a large white seed with a starchy kernel. The Kenip tree, a favorite to many, is native to northern South America and was introduced and naturalized elsewhere, including tropical Asia and Africa. It is possible that it reached this region by American Indians who migrated to these islands. Traditionally in the Virgin Islands, the leaves and stems were used internally as a treatment for coughs and fever, while the fruit was used to treat diarrhea. Locally, the fruit has also been used to make jelly and wine, and fruit kernels are occasionally roasted and eaten like nuts. Its wood has been used for construction and charcoal.

Mango (Mangifera indica)

Though there are several types of mangoes, each one is sweet, juicy, and refreshing. The leaves are simple, alternate, and clustered at branch tips. They are narrow, pointed, glossy, short-stalked and about 12 by 3 inches. Mangoes are oval, often lop-sided and hanging green and then ripen to red, orange, purple-brown or yellowish, depending on variety. The wood and bark are resinous. Individual trees may flower one part of the tree at a time. The ripe fruit is thin-skinned and contains one large seed. The flesh is orange and sweet. It can be eaten raw or used for juices, jellies, preserves, chutney, it makes a great sorbet, too. Even the fruit while green yields an edible pulp. Plants usually bear 3 to 5 years after planting. Mangoes are of great importance as a fruit in the tropics, second only to bananas. They grow wild on the roadside and throughout the rainforest. However, unknown to most, the Mango tree is a relative to poison ivy. A person highly sensitive to poison ivy seems to have a reaction mostly with the green fruit.

Papaya

A papaya tree can be spotted by its soft, greenish and hollow trunk topped with many spiraled, umbrella-like clusters of large leaves bearing pear shaped fruit. In the wild, papaya trees are either male or female. Occasionally, the male plant will bear flowers setting into fruit but usually the female bears the fruit. Plants sometimes begin flowering within 3 to 4 months from seed and will fruit for 2 to 3 years. The trees are rapid growers and survive shipping well, unlike many tropical fruits, which make them great for exporting. They are now commonly in northern markets. The fruit's ripe flesh is sweet and can be used in desserts, salads, juices, or even as a wonderful breakfast melon. The flesh contains an enzyme used as medicine and as a meat tenderizer. It is said that it is a safe non-surgical treatment for a slipped disc.

Sea Grape (Coccoloba uvifera)

Found by the sea and safe to use for shade, the sea grape can also be eaten when ripe. The leaves look like fans and can be used as such. Flowers are closely spaced and radiating at right angles from a stem that starts out erect but later hangs as fruit develops. The flowers are small, fragrant, and 5-pointed with flaring white petals. The grapes remain green and hard for a long time. Eventually, one at a time they change to their final color, a deep purple. They hang in bunches, each one has a single seed, and are about the size of regular grapes. When fully mature, they become soft and have a sweet-sour taste making them great for use in jams and jellies. It is possible to make an alcoholic beverage made from the grapes, similar to wine. It is not commonly found anymore but when it is, it is sweet and served chilled . The sap that seeps from the bark has been used in the treatment of digestive maladies and asthma.

Soursop (Annona muricata)

By the looks of this fruit, you may not want anything to do with it, but it is actually quite tasty! The inner white flesh is a sweet pulp that is used to make juice as well as candies, sorbets, and ice cream flavorings. it is believed that the leaves of the soursop can break a high fever. Also, boiling the leaves and drinking may help induce sleep.

The tea, fruit, and juice are used medicinally to treat illness ranging from stomach ailments to worms.

Tamarind (Tamarindus indica)

The leaves of the Tamarind tree are alternate and plentiful, giving it a light green feathery look. They are each 1 inch long with parallel edges. Lumpy green, then brown round pods also fill the trees, an inch in diameter and varying in length. The bark is rough. Tamarind is native to Asia and Africa, and was brought to the Caribbean in the 1600's. It is now widely dispersed as a shade tree and also grown for its fruit and tight grained, durable wood. The Tamarind, high in vitamins A and C, has been used in medicine since the 11th century BC, as a laxative and to combat scurvy, and also in treatment of liver disorders and intoxications. The leaves are used for treating diarrhea, dysentery, diabetes, and eye irritations. The acid pulp of the fruit can be eaten raw, but more commonly is made into a beverage, or used for chutneys, curries, candy and preserves. It can be stewed down and mixed with sugar, or rolled into a ball with sugar, cinnamon, and other spices, known as tamarind balls... a favorite treat to many local children.