Fruit can be a large part of the menu while cruising, whether it be with
-morning yogourt, granola, peanut butter toast or eggs
-lunch pita wraps or baguette sandwiches
-dinner as grilled fruit
-refreshing snacks
Taking the opportunity to learn about local fruits adds depth to your trip. On our Caribbean Cruise from Guadeloupe to St. Lucia we enjoyed mango, green oranges, bananas and pineapple.
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| Greenish peel on these oranges |
| Greenish-skinned oranges in the Caribbean and tropical regions are fully ripe and sweet, despite their colour. Due to a lack of cool nights, chlorophyll does not break down, keeping the rind green while the inside matures to a sweet, juicy, orange state. |
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While enjoying the morning sun on the sailboat in Marigot Bay a local Caribbean came by on his runabout with fruit to sell. We were gifted with a lesson on how to cut a mango.
The pit is not round, but thin and wide, similar to an elongated, flattened disk. Because the pit is wide and flat, it dictates how a mango is sliced. The pit sits inside with its flat sides facing the widest parts of the mango "cheeks".
To cut a mango in cubes, slice off the two "cheeks" about 1/2 inch from the center line to avoid the large, flat pit. Score a grid pattern in to the flesh of each half without cutting through the skin, then invert the skin to pop out the cubes. Once the cheeks are removed, slice the skin off the remaining middle section containing the pit, then carve out the remaining flesh. If the mango is very soft or overripe, avoid cubing and instead slice it directly to reduce mess, or use it for smoothies.
For ease of slicing one can buy a mango slicer. |
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| Pineapple can be grilled in varied shapes, on the barbecue or in a frypan. For extra sweetness grill with brown sugar, maple syrup or agave. For adding spiciness sprinkle with chili powder or cinnamon. |
