Travel Reference
In-Depth Information
Plan Your Trip
Eat & Drink Like a Local
Combining intricate flavours, incredibly fresh produce and a culinary herit-
age that blends indigenous and extraneous influences Sri Lanka is perhaps
the original Spice Island. Eating out here is a delight, whether it's tucking in-
to an authentic roadside rice and curry or enjoying surf-fresh seafood from
an oceanfront restaurant table.
See
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for the price ranges used throughout this guide.
The Year in Fruit
Sri Lanka's diverse topography means that the variety of fruit is staggering.
Year-Round
Many fruits including bananas (over 20 varieties!), papayas and pineapples are avail-
able year-round.
Apr-Jun
The first mangoes appear in April in the north: the Karuthakolamban (or Jaffna) mango
thrives in dry parts of the island and is prized for its golden flesh and juicy texture. Ram-
butans (peculiar-looking red-skinned fruits with hairy skin), meanwhile, are at their best
in June. They taste like lychees; you'll see them stacked in pyramids by the roadside.
Jul-Sep
It's peak season for durian, that huge spiky yellow love-it-or-hate-it fruit that smells so
pungent that it's banned on the Singapore metro - you won't find this one on the break-
fast buffet. Mangosteens, delicately flavoured purple-skinned fruit, are also harvested at
this time. The fruit do not travel well, so it's best to sample these at source in the trop-
ics.
