This friendly beekeeper shared stories with us of his happy island bees buzzing around in the sunshine. Flavored by delicious selection of flowers, fruits and spices, we tried a little bag of dark mango honey and another of lightly-colored floral honey, both with a wedge of honeycomb. We learned that over the years Grenada has received many prestigious awards at the U.K. National Honey Show which is held in early November, and this year they won again.
There’s always something in season. I don’t think it’s possible to go hungry here. In October, Tristan found this ripe Soursop — plus oranges, grapefruits and bananas — along a hiking trail in between the Annandale Falls and Grand Etang area.
In November, it’s cocoa season. And they’re delicious. Below is a ripe and ready to eat cacao fruit found in the lush green hills of La Digue. The taste is sweet and tart at the same time. Creamy fruit is wrapped around each of the seeds—which you suck and spit out. You’d never guess that when roasted, this turns into chocolate bars.
Sugar Apples! People have been talking about them, so we’ve been on the lookout. We heard locals asking vendors at the fruit market about them… and now they’re here. Quite a slow food, you must eat each of these individually wrapped fruits with care. It takes time to suck it and spit the little seeds out. Our first sugar apple is pictured below.
When we arrived in July, we found juicy mangos and creamy avocados. In August, there were bunches of skin ups. These are Tristan’s favorite. they look kind of like a bunch of hard shelled green grapes which you peel, suck the fruit and spit the seed.
Under foot in the photo below, we step through massive amounts of yellow plums which are fermenting on the ground in October. Did I mention all the sweet singing birds here!
November just presented us with gorgeous water lemons… they’re cousins of the passionfruit, but sweeter. And now that it’s December, we made our first batch of sorrel punch — a holiday favorite here in Grenada. It’s called the Caribbean cranberry, and it’s boiled up cinnamon, ginger, and some brown sugar. Another yummy surprise.
Nutmeg trees are easily seen on most of our bush hikes too. But you can always find mountains of dried spices on tables at Market Square in St. Georges. Phill bought a bag of local nutmeg, mace, cloves, sea moss, bay leaves, cinnamon bark, and mauby bark to season his “under da counter” rum. The locals call it medicine and most people have a bottle just in case.