Excite Food & Drink
Ask the chef
Costa Rica

Costa Rica grows many exotic fruits. The bunches of bright vermilion fruits on the stem found at roadside stalls nationwide are pejibayes, teeny relatives of the coconut. You scoop out the boiled avocadolike flesh; its taste is commonly described as falling between that of a chestnut and that of a pumpkin. Not for me. The pejibaye palm (not to be confused with the pejibaye above) produces the palmito (heart of palm), used in salads. Guayabas (guavas) come into season Sept.- Nov.; their pink fruit is used for jams and jellies. A smaller version-cas-finds its way into refrescos (see Drink) and ice cream. The maranon, the fruit of the cashew, is also commonly used in refrescos. Mamones are little green spheres containing grapelike pulp. And those yellowish red, egg-size fruits are granadillas (passion fruit). Most of the tropical fruits you'll find in stateside supermarkets were grown in Costa Rica. The sweetest and most succulent sandias (watermelons) come from the hot coastal regions. Be careful not to confuse them with the lookalike chiverre, whose "fruit" resembles spaghetti! Pina (pineapple) is common. So too are melon (cantaloupe) and mangos, whose larger versions are given the feminine gender, mangas, because of their size! Papayas come in two forms: the round, yellow-orange amarilla and the elongated, red-orange cacho. Moras (blackberries) are most commonly used for refrescos.

Costa Rica
Costa Rican recipes:
Central American Recipes (in Spanish)
Costa Rican Terrine with Coconut-Date Vinaigrette
Costa Rican Tilapia
Costa Rica: Main Page
All countries

 Click here to email this page to a friend  

Cookbook Profiles  
Kate's Global Kitchen  
Global Destinations  
Provided by

Burger King Big King  
Wendy's Classic Greek Fresh Stuffed Pita  
Wendy's Chicken Caesar Fresh Stuffed Pita  
Chili's Nacho Burger  
Provided by