Fruits in Sri Lanka: A Guide to 26 Tropical and Local Fruits

Mangoes in Sri Lanka are wonderfully sweet, juicy and full of flavour. Depending on the variety, the flesh can be soft and almost creamy, while other mangoes are firmer or slightly more fibrous. The sweetness, acidity, colour and aroma can vary quite a lot, which is exactly why it's worth trying more than just one variety during your trip.

I still remember eating my first really ripe mango here. The flesh was such a beautiful, deep orange colour, and the flavour was so much more intense than what I was used to from Switzerland. I genuinely thought I knew mangoes, but apparently I had been missing out.

Sri Lanka grows several mango varieties, including Karthacolomban, Willard and Vellaicolomban. They differ in size, colour, texture and flavour. Karthacolomban, for example, is one of the popular local varieties, known for its beautiful golden-yellow to orange flesh and wonderfully juicy texture when fully ripe.

You'll also notice that mangoes aren't only eaten when they're sweet and soft. Unripe green mangoes are popular too, especially with a little salt and chilli. They're crunchy, sour and make a surprisingly delicious snack. Mangoes are also used in cooking, for example in sweet and sour preparations or spicy mango curries.

Mangoes are available over an extended period depending on the variety and region. The main harvest season generally falls between April and July, although other harvest periods are possible. As with many fruits in Sri Lanka, availability can vary depending on rainfall, weather conditions and the growing region.

That's why our fruit season calendar at the end of this article should be seen as a general guide rather than an exact schedule. Nature doesn't always follow a calendar.

Bananas are among the fruits you'll find practically everywhere in Sri Lanka. At markets and roadside fruit stalls, you'll often see several varieties hanging next to each other. Small ones, large ones, thick ones, thin ones, yellow ones, greenish ones and even reddish ones. And believe me, they're not all going to taste the same.

That really depends on which variety you choose. Some bananas are incredibly sweet and soft, while others are firmer, creamier or have a slightly sour note. That's why it's worth trying different varieties instead of always choosing the same banana.

Some of the best-known banana varieties in Sri Lanka include:

Ambul Kesel: One of the banana varieties you'll see very frequently in Sri Lanka. The bananas are usually small to medium-sized and have a sweet flavour with a slightly sour note. That's also where the name comes from, because "Ambul" means sour in Sinhala.

Seeni Kesel: If you love sweet bananas, you should definitely try Seeni Kesel. "Seeni" means sugar, and the name fits perfectly. These bananas are generally small, sweet and pleasantly soft.

Kolikuttu: Another popular banana variety in Sri Lanka. It's usually a little larger and fuller than Seeni Kesel, with sweet, aromatic and rather creamy flesh. It's also often one of the slightly more expensive banana varieties.

Anamalu: You can recognise Anamalu by its elongated shape. The flesh is soft and creamy, and the flavour is generally mild and sweet.

Rath Kesel: And yes, Sri Lanka even has red bananas! Rath Kesel immediately stands out because of its reddish to dark red skin. The flesh is creamy and sweet, with a flavour that's a little different from the classic yellow bananas.

And these are just a few of the varieties you'll find here. Of course, you don't have to remember all their names. The best thing to do is what we do: simply try your way through them.

In Sri Lanka, bananas are much more than something you peel and eat. Different types of bananas are also used for cooking. Cooking bananas, for example, are prepared in curries, and even the banana flower is used in Sri Lankan cuisine. Known as Kesel Muwa in Sinhala, banana blossom is prepared in several traditional dishes.

Something else I noticed pretty quickly is how often bananas are served after a meal. You finish a big plate of rice and curry, thinking you're completely full, and then someone brings out the bananas. So don't be surprised if you're invited to eat with a Sri Lankan family and bananas appear on the table after lunch or dinner. They're often enjoyed as a little sweet ending to the meal.

The great thing about bananas is that you can find them practically all year round. However, which varieties are available and how much they cost can change depending on the harvest, region, demand and weather conditions. A banana variety that's cheap today might cost considerably more a few weeks later.

A ripe pineapple is wonderfully juicy, sweet and slightly tangy. Different pineapple varieties are grown in Sri Lanka, with Mauritius and Kew being among the best known. Mauritius is particularly popular for eating fresh and is appreciated for its sweet flavour.

And if plain pineapple sounds a little boring, try it with some salt and chilli. The combination of sweet, sour, salty and spicy is popular here and definitely worth trying. Pineapple isn't only eaten as a snack either. We also love having it with lunch, alongside rice and curry. It's often served with dishes like biryani too, sometimes as a fruity garnish. The sweetness and slight acidity of pineapple go surprisingly well with spicy food.

If you're making fresh pineapple juice yourself, you really don't need much. Simply put fresh pineapple into a blender and blend until smooth. As you blend it, a wonderfully light and fluffy pineapple foam forms on top. For me, that's almost the best part of the whole juice.

Pineapples are generally available throughout the year in Sri Lanka. However, supply can vary depending on the growing region, harvest and weather conditions.

Papaya is definitely a matter of taste. A ripe papaya has soft, juicy flesh and a mild, sweet flavour. Depending on the variety, the flesh can range from yellowish-orange to a deep orange or reddish colour. If you've never been a big fan of papaya, it's still worth giving it another try here. Just like mangoes and pineapples, there's a difference between fruit that's travelled a long distance and fruit that's eaten where it grows and can ripen properly.

Papaya is also very popular as a fresh juice in Sri Lanka. The ripe fruit is blended into a wonderfully creamy drink, which you'll often find on menus simply as Papaya Juice.

And here's a little personal tip from me. Whenever my digestion slows down a bit, I drink a large glass of fresh papaya juice first thing in the morning on an empty stomach. For me personally, it works surprisingly well, and usually it doesn't take very long before my stomach starts making itself known.

Papaya contains fibre and the enzyme papain and is often associated with digestion. Of course, everyone's body reacts differently, but if you're travelling and struggling with constipation, you might want to give it a try.

Papaya doesn't always have to be orange, soft and sweet. Unripe green papaya is also used in Sri Lankan cooking. It's much firmer and doesn't yet have the typical sweet flavour of ripe papaya, making it suitable for various cooked dishes. So once again, you get to discover two very different sides of the same fruit.

Papayas are grown throughout the year in Sri Lanka and are usually easy to find. However, supply, quality and prices can still vary depending on the weather, region and harvest.

Although they look similar, king coconut isn't simply an orange version of a regular coconut. King coconuts are mainly enjoyed for their coconut water. Inside, you'll find plenty of liquid and, in younger fruits, a thin layer of soft flesh.

Regular coconuts, on the other hand, are mainly used for their flesh. That's what coconut milk and freshly grated coconut are made from, both of which are essential ingredients in Sri Lankan cooking.

The water is slightly sweet, refreshing and has a mild coconut flavour. Especially on a hot day, there's hardly anything better than a fresh Thambili. You'll often find them right by the roadside, where the seller opens the coconut in front of you, adds a straw, and you're ready to drink.

Thambili isn't just incredibly refreshing. It also provides fluids and naturally occurring electrolytes such as potassium. In Sri Lanka's hot and humid climate, that's especially welcome. If you've been exploring all day, sweating a lot or simply need something refreshing, a fresh Thambili is a lovely natural alternative to a sugary soft drink.

Coconut water is mostly water, contains natural electrolytes and is relatively low in calories. Of course, it's not a miracle drink, but on a hot day in Sri Lanka, it can certainly feel like one.

And here's another little tip. Once you've finished drinking your Thambili, don't throw it away just yet. Ask the seller to cut it open. Depending on how mature it is, you might find a thin layer of soft, almost jelly-like flesh inside that you can scoop out and eat.

King coconuts are available practically all year round in Sri Lanka. As with other fruits, prices and availability can vary depending on the region, weather and harvest.

Freshly grated coconut, coconut milk and coconut oil are used every day. Especially when eating rice and curry, you'll quickly notice how important coconut is in Sri Lankan cuisine. Freshly grated coconut, for example, is used to make Pol Sambol, one of Sri Lanka's most famous sambols. It's prepared with ingredients such as chilli, onions and lime.

Coconut milk is also used in many curries. It creates that wonderfully creamy texture while balancing the heat of the spices. And then there's Pol Roti, where freshly grated coconut is mixed directly into the dough.

So you'll quickly realise that a coconut here isn't just another fruit hanging from a palm tree. It's an essential part of everyday life and, above all, the food.

The ripeness of a regular coconut also makes a difference. Young coconuts contain more liquid and softer flesh. As they mature, the white flesh becomes thicker and firmer. It's this firm white flesh that's grated or pressed to make coconut milk.

If you ever get the chance to watch someone freshly grate coconut and then squeeze out the milk by hand, you'll understand why fresh coconut milk tastes so different from the canned version.

Coconuts are harvested throughout the year in Sri Lanka. They're one of those ingredients you'll find practically everywhere, from markets and small shops to supermarkets.

Depending on how ripe it is, its flavour and texture change completely. It's used in curries, cooked as part of a meal, eaten ripe as a sweet fruit, and even the seeds end up on the plate.

In Sri Lanka, jackfruit is used at different stages of ripeness, resulting in completely different dishes.

Polos is young, unripe jackfruit. It's cooked and especially popular as a curry. Polos Curry is savoury, full of spices, and the jackfruit absorbs all those wonderful flavours. If you know jackfruit from Europe as a vegan meat alternative, this is probably the version you're most familiar with.

As the jackfruit matures, it's used as Kos. The flesh is cooked and can be eaten with coconut and other side dishes. At this stage, jackfruit isn't just a fruit. It can be a proper part of a meal.

And then comes my personal favourite: Waraka.

When jackfruit is fully ripe, it changes completely. The flesh turns yellow, becomes soft and sweet, and develops an intense tropical flavour. Fresh Waraka after a plate of rice and curry? That makes my heart happy.

You simply eat the individual pieces with your fingers. Inside each piece is a large seed, and whatever you do, don't throw those seeds away.

For me, this is one of the best examples of how much you can use from a single fruit. Whenever we eat fresh jackfruit, we simply put the seeds aside. Salman's aunt roasts them afterwards, and I look forward to those almost as much as the jackfruit itself.

Once roasted, the seeds develop a completely different texture and a slightly nutty flavour. They actually remind me a little of roasted chestnuts, or Marroni as we call them in Switzerland. In Sri Lanka, the seeds aren't only roasted. They're also boiled and used in various dishes and curries.

So one giant jackfruit can turn into completely different meals. From spicy Polos Curry to cooked jackfruit, sweet Waraka and finally even the seeds.

If you get the chance, visit a local market and look out for jackfruit. I find it especially fascinating to watch how these enormous fruits are opened and cut into different parts right there at the market. That's when you really see just how much is inside a jackfruit and how the different parts are removed and prepared.

Jackfruit also contains a very sticky, milky sap, so if you're planning to cut open a whole jackfruit yourself, be prepared for that.

That's almost impossible to answer with just one description. Young jackfruit is mild and absorbs the spices of a curry beautifully. Cooked jackfruit is filling and has a completely different texture, while ripe Waraka is sweet, soft, aromatic and intensely fruity. And the roasted seeds have a slightly nutty flavour that personally reminds me of chestnuts.

So with just one jackfruit, you're actually getting several completely different flavour experiences.

Jackfruit is available over an extended period in Sri Lanka. The main season can vary depending on the region, rainfall and weather conditions. And because the fruit is used at different stages of ripeness, you might come across it at different times and in very different forms.

You simply open the skin, and underneath you'll find white to slightly translucent flesh. There's a seed in the middle, surrounded by the juicy flesh, which you don't eat.

When rambutans are nicely ripe, the skin is usually easy to open with your fingers, so you don't even need a knife.

Rambutan is sweet, juicy and slightly floral. Both the texture and flavour remind me a little of lychee, although rambutan definitely has its own taste. If you like lychees, you should absolutely try rambutan in Sri Lanka.

There are different rambutan varieties too, so you'll find fruits in different colours and sizes. Some are bright red, others more yellowish or orange. The sweetness can vary, and so can how easily the flesh separates from the seed.

In many growing regions, the main season is roughly between June and August. However, depending on the region, rambutan can also be harvested at other times.

So once again, our fruit season calendar is just a general guide. But if you're in Sri Lanka during rambutan season, you'll probably notice pretty quickly. The fruits suddenly seem to pop up everywhere.

You open the thick purple skin, and inside you'll find several white fruit segments. Some of the segments may contain a seed. You eat the white flesh, but not the thick outer skin.

Be a little careful when opening it, though. The dark purple juice from the skin can stain quite badly.

Mangosteen is sweet, slightly tangy, juicy and incredibly aromatic. The texture is soft and delicate, and it's actually quite difficult to compare the flavour to a European fruit. That's exactly why I'd recommend simply trying it yourself.

There's also a little detail I find fascinating. Take a closer look at the bottom of a mangosteen and you'll notice a small flower-like shape. The number of little sections gives you an idea of how many fruit segments you'll find inside. It's a tiny detail, but one I find pretty interesting once you know about it.

Mangosteen is much more seasonal than fruits like bananas or papayas. The main season is roughly between May and September, although exact availability varies depending on the region and weather.

So if you spot mangosteen at a roadside stall, I wouldn't necessarily think, "I'll try that another day." Depending on when you're travelling, it might not be there later.

Durian isn't called the "stinky fruit" for nothing. When it's ripe, it has an incredibly strong smell, and when I say strong, I really mean strong. But don't let the smell put you off immediately, because the flavour is a completely different story.

The flesh is soft, thick and incredibly creamy, almost like a very rich custard or pudding. The flavour is difficult to describe. It's sweet and creamy, but it also has a very distinctive aroma that's almost impossible to compare with any other fruit.

And that's probably what makes durian one of those fruits you really have to try yourself before deciding which side you're on.

The large, spiky shell is opened, revealing several sections filled with soft flesh. Each piece contains a large seed that shouldn't be eaten raw.

If you're trying durian for the first time, I wouldn't recommend buying a whole fruit straight away. During the season, some markets and fruit stalls sell already opened durians or individual pieces. That way, you can start with a small taste and see what you think.

You might notice signs in some parts of Asia saying that durian isn't allowed inside hotels, public transport or other indoor spaces. The reason isn't the fruit itself, but its intense smell, which can linger in enclosed spaces for quite a while.

So if you buy durian, I'd recommend eating it outside rather than taking it back to your hotel room.

Durian is a seasonal fruit in Sri Lanka and isn't equally available throughout the year. The main season is roughly between June and August, although it can shift depending on the growing region, rainfall and weather.

During the season, you'll find these large, spiky fruits mainly at markets and fruit stalls. And even if you don't see them straight away, there's a good chance you'll smell them first.

In Sinhala, the fruit is called Katu Anoda. "Katu" refers to something spiky or thorny, and once you've seen the fruit, the name makes perfect sense.

Soursop is sweet and pleasantly tangy at the same time. The flesh is soft, juicy and sometimes almost creamy. It's difficult to compare the flavour to just one other fruit. Depending on how ripe it is, it can remind you of a mixture of different tropical fruits with a refreshing sour note.

Inside the flesh are several large black seeds, which should be removed and not eaten.

One way to try soursop is as a fresh juice. Soursop Juice is creamier than many other fruit juices and has a refreshing combination of sweetness and acidity. You'll find it on some drink menus in Sri Lanka, and it's definitely an interesting fruit to try.

You can also eat soursop fresh by opening the ripe fruit and removing the soft flesh. Personally, though, I have to admit that soursop isn't really one of my favourites. The flavour is interesting, but the texture is just a little too mushy for my liking.

Soursop can be available over extended periods of the year. How often you'll find it at markets and fruit stalls depends on the region, harvest and weather. So if you spot a nice ripe one and want to try it, it's probably worth taking the opportunity rather than assuming you'll find it again on your next market visit.

Unlike the spiky Katu Anoda, sugar apple is smaller and has a green skin that looks as though it's made up of lots of little rounded segments. When ripe, it becomes soft and is relatively easy to open.

And then comes the next surprise. The flesh is brown, thick and, let's just say, not necessarily something that makes you want to take a bite immediately.

Guava has a fresh, sweet to slightly tangy flavour. Depending on the variety and how ripe it is, the flesh can be quite crunchy or much softer. There are differences in colour too. Some guavas have white or pale green flesh, while others are beautifully pink inside.

The small seeds are generally edible, and so is the skin. So after washing the fruit, you can simply cut it up and enjoy it.

One of my favourite ways to eat guava is with a little chilli and salt. Especially when the fruit is still quite firm and slightly sour, this combination is incredibly delicious. Fresh guava, a little salt and the heat of the chilli make such a good snack.

So if you spot guava at a fruit stall in Sri Lanka, definitely try it this way.

Guava is available throughout much of the year in Sri Lanka. However, harvest times can vary depending on the variety, region and weather conditions.

The pulp is juicy, aromatic and has an intense combination of sweetness and acidity. Inside, you'll find lots of little black seeds surrounded by yellowish pulp. You can eat the seeds too, so simply cut the fruit in half and scoop out the inside with a spoon.

And if it's too sour for you on its own, there are plenty of other ways to enjoy it.

In Sri Lanka, you'll find some incredibly delicious drinks made with fresh passion fruit. My absolute favourite is a Passion Fruit Virgin Mojito. Fresh passion fruit, lime, mint and ice. For me, there's hardly a better drink on a hot day.

Fresh Passion Fruit Juice is also really delicious. It's often prepared with water and a little sugar to balance the fruit's natural acidity.

If you enjoy sour fruits, you should definitely try passion fruit fresh. And if that's a little too sour for your taste, just order a fresh juice or a Virgin Mojito instead.

Passion fruit is grown in different regions of Sri Lanka and can be available over extended periods of the year. Exact availability depends on the region, variety and weather.

Sweet, juicy and incredibly refreshing. Watermelon contains a lot of water, which makes it a wonderful snack, especially when temperatures are high.

I also particularly love watermelon when I'm sick. When I don't have much of an appetite, a slice of fresh, juicy watermelon is often exactly what I feel like eating. And that's actually another little reason why I love Sri Lanka so much. I can get watermelon here practically all year round.

Watermelon isn't only eaten fresh here. It's also very popular as a juice, and you'll find Watermelon Juice on plenty of drink menus. Freshly prepared and served cold, it's definitely refreshing.

Personally, though, I prefer eating the fruit. For me, biting into a big slice of watermelon is simply better than drinking a glass of juice.

Watermelons are grown in different parts of Sri Lanka. Because growing and harvest periods vary between regions, they're available practically throughout the year.

Avocado has a mild, slightly nutty flavour and a wonderfully creamy texture. Unlike many other fruits, it isn't naturally very sweet, which is exactly why it works so well in both savoury and sweet dishes.

While we mostly associate avocado with savoury food in Europe, it's also commonly prepared as a sweet drink in Sri Lanka. Creamy avocado drinks are especially popular, with the flesh blended with milk or a plant-based alternative and sugar. Sometimes sweetened condensed milk is used too, making the result more like a creamy shake than a traditional fruit juice.

Of course, you'll also find avocado toast, guacamole and other savoury avocado dishes in modern cafés and restaurants. But if you see Avocado Juice on a menu in Sri Lanka, now you know what to expect.

A little tip for vegans: Always ask about the ingredients when ordering avocado drinks. Regular milk or sweetened condensed milk is often used.

Avocados are grown mainly in suitable areas of Sri Lanka's wetter inland regions and highlands. Harvest periods vary depending on the variety and region, which is why avocados aren't necessarily equally available or equally priced throughout the year.

The juicy seeds have a fruity, sweet and sour flavour. Depending on the variety and ripeness, the sweetness can vary quite a lot. You can simply eat the seeds on their own, serve them as a dessert or add them to different dishes.

I also love pomegranate in salads. The little red seeds don't just add beautiful colour. They also bring a lovely fresh, fruity flavour.

One of my favourite combinations is Chia Pudding with Coconut Milk, fresh Mango and Pomegranate. The creamy coconut milk, sweet mango and slightly tangy pomegranate seeds go incredibly well together.

Pomegranates are grown locally in some parts of Sri Lanka, particularly in drier regions. However, part of the supply is also imported. That's why the origin, price and availability can vary depending on the season and what's available in the market.

And it's not just the flavour that makes this fruit special. It really lives up to its name, because when you cut it into slices, you get these beautiful little stars.

Star fruit is crunchy, incredibly juicy and, depending on the variety and ripeness, can be sweet or quite sour. What impressed me most was the difference between the imported fruit I knew from Switzerland and a freshly picked star fruit here in Sri Lanka.

Straight from the tree, it tastes completely different to me. Much juicier, more aromatic and incredibly refreshing. The skin is edible too, so after washing the fruit, you can simply cut it into slices or bite straight into it.

My favourite way to eat it is fresh. Especially on a hot day, it's a wonderful snack. Because of its star shape, it's also perfect for decorating fruit platters, desserts or drinks.

In Sri Lanka, the more sour varieties are also used in different preparations, such as pickles and chutneys.

Important to know: People with kidney disease should avoid star fruit because it contains substances that can be dangerous when kidney function is impaired.

Star fruit grows in Sri Lanka's tropical climate and can produce fruit over extended periods depending on the region and weather. However, availability can vary.

Jambu is crunchy, incredibly juicy and has a rather mild, slightly sweet flavour. Depending on the variety, you'll find red, pink or lighter-coloured fruits. Many have a bell-like shape and a thin, smooth skin.

The flesh is pale and contains a lot of water, which makes it wonderfully refreshing, especially on a hot day. For me, Jambu is the perfect little snack between meals.

I love eating Jambu fresh, but I also enjoy adding it to a fresh salad. You can also try it with a little salt and chilli. As with many other fruits in Sri Lanka, this combination works especially well when the fruit isn't particularly sweet.

By the way, several related fruits are sold under the name Jambu, which is why the shape, colour and flavour can vary.

Ambarella is quite sour and crunchy, especially when unripe. As it ripens, it becomes softer and a little sweeter, although it often keeps a pleasant tanginess. Inside, there's a hard, fibrous stone surrounded by the flesh.

Ambarella is seasonally available in Sri Lanka. Depending on the region and weather, the trees can produce fruit at different times.

Veralu is sour, slightly bitter and can leave a somewhat dry, puckering feeling in your mouth, depending on how ripe it is. Inside, there's a hard stone.

If you enjoy fruits that aren't simply sweet, Veralu might be exactly your kind of thing.

Veralu is particularly popular pickled or as a spicy snack with salt and chilli. It's also used in traditional pickles and other preparations. So if you're exploring a local market, keep an eye out for these little green fruits.

Veralu is a seasonal fruit. When you'll find it fresh depends on the region, harvest and weather.

Nelli is very sour, slightly bitter and quite tart. One of its most distinctive characteristics is that dry, puckering sensation it can leave in your mouth.

If you mainly enjoy sweet, juicy fruits, Nelli probably won't be your first choice. Still, it's worth getting to know because it's used in several different ways in Sri Lanka.

Nelli is naturally rich in vitamin C and also plays a role in traditional South Asian food and wellness practices. In Sri Lanka, you'll find Nelli as juice, pickled or used in various traditional preparations.

When made into Nelli Juice, the intense sourness is often balanced with water and sugar.

Nelli is grown in Sri Lanka and is seasonally available depending on the growing region and harvest period.

The flesh is yellowish to orange, thick and aromatic. Depending on how ripe it is, it has a sweet, slightly tangy flavour. The texture is quite unusual too, because Beli isn't nearly as juicy as mango or watermelon.

In Sri Lanka, Beli is also well known as a drink. The flesh can be used to make a thick juice, often mixed with water and a little sugar.

There's also Beli Mal, a traditional herbal tea made from dried flowers of the Beli tree. Beli is associated with digestion in some traditional practices, although that doesn't mean Beli drinks should be considered a replacement for medical treatment.

Beli is seasonally available. The exact harvest period can vary depending on the region and weather.

Dragon fruit has a mild, slightly sweet flavour and juicy flesh filled with lots of tiny black seeds. Depending on the variety, the flesh can be white or a vibrant pink to red.

The texture reminds me a little of kiwi, although dragon fruit usually tastes much milder. You can simply cut the fruit in half and scoop out the flesh with a spoon, or remove the skin and cut it into pieces.

Dragon fruit is now also grown in Sri Lanka. You'll find it at markets, supermarkets and on fruit platters in hotels and restaurants.

It's also great for smoothies, fruit salads and desserts. The varieties with red flesh create an especially beautiful, intense colour.

Dragon fruit is cultivated in different growing areas of Sri Lanka. Depending on the location and weather, harvesting takes place in several periods, which means the fruit can be available over extended parts of the year.

Strawberries are mainly grown in the cooler highland regions, especially around Nuwara Eliya. Because of the higher altitude and much cooler climate, the growing conditions there are completely different from places like Negombo on the coast.

So if you're visiting Nuwara Eliya, you'll also come across strawberry farms, fresh strawberries and various strawberry products.

Now, as a Swiss woman, I have to admit something. As lovely as it is that strawberries grow here, for me, they just don't compare to Swiss strawberries.

Sorry, but I genuinely think we have the best strawberries in Switzerland.

The strawberries I've tried in Sri Lanka so far have usually been a little smaller and not quite as intense in flavour as the ones I know from home. Of course, that always depends on the variety, ripeness and harvest.

Maybe one day I'll discover the perfect Sri Lankan strawberry that proves me wrong. But until then, Swiss strawberries are still number one for me.

If you're visiting Nuwara Eliya, it's definitely worth trying the locally grown strawberries anyway. Depending on where you go, you'll also find strawberry jam, desserts and drinks alongside the fresh fruit.

Strawberries are mainly grown in Sri Lanka's cooler highland regions. Availability depends on the growing method, weather and harvest period, which is why locally grown strawberries aren't equally available everywhere or throughout the year.