Travel Reference
In-Depth Information
Fruit & Desserts
Thanks to the nearly perfect tropical climate and enterprising traders during colonial times,
the Virgin Islands are a fruit lovers' paradise today.
The plantain pops up frequently on island plates. Like most fruits in the islands, it was
first introduced as an exotic import.
Mangos are probably the most popular fruit and fruit tree in the islands, and the practice
of kicking back under the nearest mango tree to taste some of the bounty is alive and well
throughout the Virgins.
Coconuts, limes, lemons, cocoplums, soursop, guava, gneps and carambola (star fruit)
are big sellers in the local produce markets. Many of these fruits are combined with the
juice of hot peppers, salt and sugar to produce a dozen different varieties of chutney and
hot sauce that islanders consume with enthusiasm.
One of the Virgins' most popular after-dinner treats is homemade ice cream, which is
actually frozen custard flavored with fresh mango, soursop, papaya or coconut. For special
occasions, bakers serve up sweet- potato pie and sweet-potato pone (a mix of mashed sweet
potatoes, sugar, eggs, lemon, dry wine, cinnamon, chopped almonds and raisins).
ESSENTIAL BITES
» Anegada lobster - Hulking crustaceans plucked from the water in front of your eyes
and grilled on the beach in converted oil drums.
» Fungi (
foon
-ghee) - A polenta-like cornmeal cooked with okra, typically topped
by fish and gravy.
» Pate (
paw
-tay) - Flaky fried-dough pockets stuffed with spiced chicken, fish or
other meat.
» Callaloo - Spicy soup with okra, various meats, greens and hot peppers.
» Roti - Fiery chutney sets off the curried chicken, beef, conch or vegetable fillings in
these burrito-like flatbread wraps.
» Johnny cakes - Thick, spongy cornflour cakes cooked on the griddle.
» Conch fritters - The delicious local shellfish gets battered and fried in the chef's
secret seasonings.
