Mangoes are a beloved fruit in the Caribbean, known for their sweet, juicy and fibrous flesh with a vibrant orange-yellow hue. They are rich in vitamins A and C and antioxidants that promote healthy skin and vision, and may also be connected to healthy weight loss. Mangoes are celebrated in Caribbean festivals and are used in iconic dishes like chutneys and desserts.

Mangoes are found all throughout the Caribbean, but are particularly plentiful on Nevis. This island is home to more than 40 varieties of mango (including the Julie Mango, which is a favorite thanks to its small size and intensely flavorful, non-fibrous flesh), and even hosts an annual Mango Festival in early July. If all this talk has you salivating, then book an excursion to Nevis when you make port in neighboring St. Kitts.

Guavas offer a sweet and tangy flavor, with a pink or white pulp and small, edible seeds. They are high in vitamin C and dietary fiber, aiding digestion and immune health. Guavas are often made into jams, jellies, juices and a soft sweet roll dessert called ‘guava duff.’

You can find delicious guava and guava-based treats at most of the Caribbean islands and is considered in season from about July through November, so keep an eye out for opportunities to purchase produce from local shops (such as those you might find along the waterfront at Bequia during an excursion out of St. Vincent).

Papayas have smooth, orange flesh with black, peppery seeds and a mildly sweet, creamy texture. They contain digestive enzymes, are rich in vitamins A, C, E and B and may also support improved cardiovascular health. Papayas are frequently used in fruit salads, smoothies and as a natural meat tenderizer (papaya steak, anyone?).

While docked in Falmouth, Jamaica, try fresh papaya as part of a traditional island breakfast or juice blend. Or, eat like a local with the Go Native Jamaica excursion to Montego Bay that caps off hours of exploration and culture with an authentic lunch overflowing with Jamaican delicacies.

Coconuts feature a hard shell with sweet water inside and creamy, white flesh. They provide healthy fats, fiber and antioxidants, and coconut water is rich in electrolytes (think sports drink packaged in a bowling ball). These large, seed-like fruits are central to Caribbean cuisine, from coconut milk in curries to coconut meat in sweet breads and desserts.

Barbados is practically coconut central, and no place is as cuckoo for coconuts as Bridgetown. Enjoy a 4-hour sightseeing and beach hopping excursion and be sure to sample some of the local coconut treats.

Passionfruits are round, purple or yellow fruits with a juicy, seedy interior and a tropical sweet tartness. They are high in dietary fiber and vitamin C, B vitamins, niacin, iron, phosphorus and more, and are a staple of traditional medicine for the treatment of everything from coughs and dry throat, to constipation, insomnia, dysmenorrhea, colic infants and joint pain.  But don’t assume that passionfruits are all treatment and no taste — their alluring flavor makes them a frequent ingredient in Caribbean cocktails, desserts and sauces.

Passionfruit really comes into its own on the island of St. Lucia. Castries Market is a great place to try the fresh version, so don’t miss out on the Castries by Trolley Train excursion for a chance to chugga-chugga and chew-chew the best drinks and dishes this delectable fruit has to offer.

Ackee is a yellow-red fruit that opens when ripe, like some kind of botanical jack-in-the-box. It contains decent amounts of protein, essential fatty acids and fiber. Ackee is Jamaica’s national fruit and is often paired with salted fish in the national dish.

An excursion that includes the markets in Ocho Rios is your opportunity to meet ackee on its home turf. Its buttery texture makes it a favorite among street vendors, many of whom swear by their own secret prep techniques. Who has the best ackee dish in the Caribbean? Only one way to find out…

Think of breadfruit as the Caribbean’s answer to starch — it’s like a potato, if the potato were raised in tropical sunshine and taught how to climb trees. Breadfruit is filling and slightly sweet, with a texture similar to roasted chestnut when cooked. It’s rich in complex carbohydrates and a good source of energy. Breadfruit is a staple food across the Caribbean, used in savory and sweet dishes alike.

Breadfruit’s smoky, nutty vibe just hits different when you’re toes-deep in tropical sands, so look for it fire-roasted and served up roadside near beaches in St. Vincent. Kingstown in particular turns this comfort food into royalty, so don’t forget to take advantage of excursion opportunities that put you where the breadfruit rules supreme.

Tamarind has a tangy, sticky pulp encased in a hard brown shell. It is high in antioxidants and aids digestion. Tamarind is used in chutneys, candies and beverages. What can we say? The Caribbean love for bold flavors is hard to miss.

The Best of San Juan: Old and New San Juan City Tour & Shopping excursion is the perfect excuse to try tamarind juice or candy from roadside stalls and markets. Carry that flavor along with you while you walk the old city walls; its tangy zing is a fun contrast to the sweeter island fruits, matching the juxtaposition of San Juan’s colorful colonial past with its vibrant, modern rhythm.

Starfruit produces crisp, star-shaped slices with a mild sweet-tart flavor. Starfruit’s stellar shape means it tends to show up as a garnish, but don’t let that fool you; it’s a bona fide healthfood that’s low in calories and rich in antioxidants and vitamin C. 

Starfruit gets the full VIP treatment in Port of Spain, Trinidad — sliced fresh and tossed into everything from stews to street snacks. It’s a stellar addition to an already star-studded culinary culture.

Soursop features creamy white pulp with a sweet-tart flavor, enclosed in a spiky green skin. It is believed to have anti-inflammatory and immune-boosting properties, and is used in many traditional Caribbean beverages, desserts and herbal remedies.

A Trolley Train scenic trip excursion through the heart of Roseau, Dominica puts one-of-a-kind soursop-munching opportunities within arm’s reach, so you can enjoy the unique flavor hidden behind the somewhat foreboding looking armor — after all, anything that prickly on the outside has to be hiding something sweet.

Mamoncillo is a small, green fruit with a tart, juicy pulp and a large central seed. It’s high in vitamins A and C, and is prized as a digestive aid and anti-inflammatory. Mamoncillo is sold by street vendors across the Caribbean as a fun and refreshing snack. Just be aware, you don’t so much eat a mamoncillo as you dissect it with your mouth — pop it open with your teeth, slurp the pulp and discard the seed. Don’t worry; the flavor is worth a little extra effort.

Book a walking tour excursion to Fort-de-France, Martinique, where mamoncillo is sold by the bunch and eaten like it’s a competitive sport. No need to bring a fork (but maybe grab some napkins).

Sapodilla has brown, rough-skinned fruit with a sweet, grainy pulp reminiscent of brown sugar. It is rich in dietary fiber, vitamins A and C and antioxidants. Sapodilla is used in traditional Caribbean desserts and cherished for its unique, molasses-like flavor.

Visiting Curaçao while cruising with Princess? An excursion to Willemstad is the perfect excuse to track down fresh sapodilla at a local stand. Just don’t get thrown by the flavor; yes, it might taste like a sugar cookie, but it’s definitely a fruit.

Sugar apple is a green, bumpy fruit with creamy, sweet flesh and black seeds. It is high in potassium and magnesium and may even have anti-cancer properties — not too shabby for a fruit that kind of resembles a Granny Smith wearing chainmail and filled with custard. Sugar apples are a delicacy in Caribbean cuisine, often eaten fresh or in smoothies.

We’re not here to tell you your business, but if you end up on an excursion exploring Barbados while you cruise through the Caribbean, do yourself a favor and grab a sugar apple from one of the local markets. It’s not every day you get to enjoy a fruit that looks like no fruit you’ve ever seen before.

When it comes to Caribbean drinks, local fruits are the real MVPs. Take the piña colada — a blend of pineapple, coconut cream and rum that basically tastes like a vacation in a blender. Or daiquiris, often starring juicy mango or tangy lime. And then there’s the ever-festive rum punch, which borrows its boldness from a medley of passionfruit, citrus and island spices. These aren't just drinks — they're cultural icons.

Check out our selection of 15 must-try Caribbean drinks and cocktails.

Step off the beach and into any local market or roadside stand, and you’re likely to spot a cooler filled with fresh-squeezed goodness. Guava juice, mango nectar, soursop smoothies — the options are endlessly refreshing. In many parts of the Caribbean, fruit juices are as much a part of daily life as the air and ocean. They’re also a delicious way to cool off after a sun-soaked morning exploring or lounging by the pool.

Caribbean desserts are where fruits get to show off their decadent side. Soursop can be churned into a creamy ice cream, mango is baked into golden tarts and soft, chewy coconut candies tie it all together when wrapped in banana leaves. The secrets to some of these sweets have been passed down through generations — each bite holding a bit of family tradition. 

Have a sweet tooth that needs satisfying? Read up on some of the best Caribbean desserts.