Tropical Delights: The Unique Fruits and Vegetables Shaping St. John’s Flavorful Cuisine

When you think of St. John, you likely imagine an island paradise — sandy beaches, turquoise waters, and luxurious relaxation and pampering. But this is a place that’s also rich in natural bounty, where people have been cultivating — and enjoying! — fruits and vegetables for generations.

These plants are deeply intertwined with the island’s history and cultural heritage and offer nourishment and enticing flavors to the traditional dishes that define St. John’s culinary scene.

Let’s take a closer look at some of the island’s most iconic fruits and vegetables.

1. Soursop (Annona muricata)

Soursop, also known as guanábana, is a tropical fruit with a spiky green exterior and soft, white, fibrous flesh inside. This fruit is celebrated for its unique flavor, a combination of tart and sweet. The fruit is often described as a delicious blend of pineapple and strawberry with just a hint of citrus.

Traditionally, soursop is eaten fresh, but it is also used to make juices, smoothies, and even ice cream. Soursop flesh is rich in vitamin C and other antioxidants, making it a popular ingredient in local remedies. The plant’s leaves are believed to have calming and anti-inflammatory properties and are used in the region’s herbal teas.

2. Tamarind (Tamarindus indica)

The tamarind tree is a common sight on St. John, with its long, brown pods hanging from the branches. Inside these pods are tangy, deep brown pulp-covered seeds that are both flavorful and versatile. Tamarind is known for its sweet and sour taste, which makes it a key ingredient in many island dishes and beverages.

On St. John, tamarind seeds are often used to make a refreshing drink known as tamarind juice, which is a popular thirst-quencher on hot days. The pulp is also used in cooking, adding a tangy kick to sauces, chutneys, and marinades. Tamarind’s natural acidity makes it a perfect ingredient for balancing the many unique and spicy flavors found in traditional Caribbean cuisine.

3. Passionfruit (Passiflora edulis)

Passionfruit, with its bright yellow or purple rind and aromatic, seed-filled pulp, is a tropical delight. You’ll find this vine-grown fruit in many of the island’s gardens.

Passionfruit is most valued for its intensely refreshing, sweet-tart flavor. It’s commonly used to make juices, desserts, and sauces, but it’s often enjoyed on its own or as part of a tropical fruit punch. You can also eat the pulp and seeds, which add a satisfying crunch.

4. Breadfruit (Artocarpus altilis)

Breadfruit’s starchy, potato-like texture has been a staple on Caribbean tables for centuries. The breadfruit tree produces large, green fruits, and was introduced to the region in the late 1700s. It didn’t take long for this nutrient-dense food to become a key component of the local diet, and not just for its flavor — breadfruit is rich in fiber and carbohydrates, which makes it a satisfying and nutritious food source.

You can boil, roast, or fry breadfruit and serve it as a side dish, but it can also be incorporated in stews and soups. Its mild flavor and versatility make it an excellent substitute for potatoes or yams.

5. Mango (Mangifera indica)

No tropical island would be complete without the beloved mango. St. John is home to flourishing mango trees that bear juicy, fragrant fruits prized by locals and visitors alike.

Mangoes are perfect when enjoyed fresh from the tree, but they’re also used in a variety of culinary preparations. On St. John you’ll find mangoes in fruit juices, smoothies, chutneys, and even frozen confections like mango sorbet. The fruit’s natural sweetness and vibrant color make it a key ingredient in many traditional St. John dishes.

6. Guava (Psidium guajava)

Guava trees thrive on St. John. The tree’s pink- or white-fleshed, small, round fruit is known for its sweet, aromatic flavor — not to mention its abundance of vitamin C and other nutrients.

Guava is used in various traditional dishes on the island, such as guava jelly and guava cheese, a sweet, thick paste that is often enjoyed with bread or crackers. The fruit can be eaten fresh or used to make a refreshing juice, which can be enjoyed on hot days.

7. Callaloo (Amaranthus viridis)

Callaloo is a leafy green vegetable that’s been a staple in Caribbean cooking for centuries. The plant is related to spinach, is highly nutritious, and is used in a variety of island dishes.

Callaloo leaves are often cooked down into a dish also called callaloo, which is a thick, flavorful stew that also contains okra and coconut milk, as well as seafood or meat occasionally. Callaloo is vitamin- and mineral-dense, which makes it a staple of a healthy island diet.

Come Sample the Flavorful Heritage of St. John

These fruits and vegetables of St. John are more than just food — they’re a reflection of the island’s culture, heritage, and its peoples’ connection to the land. These plants have been cultivated and cherished by generations of St. John’s residents, and have provided nourishment and flavor to traditional dishes. Take some time to sample these local flavors and appreciate the rich agricultural traditions that have shaped the island’s unique character.