Jamaica, known for its rich cultural heritage, reggae music, and stunning landscapes, is also home to a diverse array of tropical fruits that define its culinary identity.

From mangoes and June plums to soursop and guava, Jamaica’s fruit selection is as vibrant as its culture. While mangoes are widely available, many of these exotic fruits rarely make it to grocery stores in the U.S., making them a coveted delicacy for visitors.

One of the most beloved culinary traditions in Jamaica is the fruit salad, often served with a splash of honey and lime juice. This refreshing dish, typically presented in hollowed-out pineapple shells, is a visual and flavorful delight at gatherings and potlucks.

Jamaican fruit bowls are more than just a meal—they are a symbol of the island’s agricultural richness. The leftovers from these fruit salads are often used in smoothies, yogurt parfaits, oatmeal, or even ice cream, adding a Caribbean twist to everyday dishes.

Jamaican Fruit Salad with Lime and Honey

Ingredients:

• 1 pineapple, halved, cored, and chopped
• 1 mango, peeled and chopped
• ½ cup blackberries
• ½ cup raspberries
• ½ cup strawberries, chopped
• ¼ cup walnuts (or nuts of choice)
• ⅛ cup raw honey
• 1 tablespoon lime juice
• 1 tablespoon lime zest

Instructions:

1. Combine the fruit and nuts in a large mixing bowl.
2. Whisk the honey, lime juice, and lime zest in a small bowl.
3. Pour the dressing over the fruit, gently tossing until evenly coated.
4. Transfer the fruit into hollowed pineapple shells or a serving bowl.
5. Refrigerate until ready to serve.

IN THIS ARTICLE