7 Tropical Fruits You Need To Try In Puerto Rico

Tropical fruits are delicious, nutritious and depending on your whereabouts, may be difficult to find. One of the advantages of traveling in Puerto Rico is access to different types of food, including tropical fruits that can be bought at supermarkets, roadside stores, and local farmers, among other sources. There is also the option of trying tropical fruits as an ingredient in alcoholic drinks, salads, ice cream, smoothies, and more. Check out the following seven fruits that might become some of your favorite after giving them a try.

Mango

Sweet-tasting, mangoes are a great source of Vitamin A, which helps the body function in a variety of different ways and can even help fight cancer. Other important vitamins in mangoes includes antioxidants vitamin C and E.

Papaya

Pineapple

Also rich in vitamins, pineapple has vitamin C and vitamin B6, in addition to thiamine (vitamin B1), magnesium, iron, and riboflavin (vitamin B2). Healthy vitamin levels are a crucial part of overall health.

Guayaba (Guava)

Guayabas can help regulate blood pressure, are a source of different B vitamins, and also contain vitamins A, E, and C, according to the Times of India. In addition, guava leaves have health benefits too. A popular way to eat guayabas in Puerto Rico is in a paste called pasta de guayaba, that can be eaten alone, as part of desserts, or with cheese.

Coconut

Coconuts may benefit blood sugar and cholesterol levels, in addition to being a source of fiber and iron. Coconut oil and coconut milk are noteworthy coconut products that are used for cooking and drinking, respectively.

Carambola (star fruit)

Called star fruit because when sliced at a specific angle, the carambola pieces look like stars, the fruit is a great source of vitamin C along with potassium – good for strong bones – and magnesium – fights heart problems, diabetes and depression.

Parcha (passion fruit)

Vitamins A and C, fiber and iron are all found in parcha. Similar to other fruits, it’s healthiest to eat in its natural state when it’s less likely to have lost any nutritional value.

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