When most people imagine Aruba, they think of turquoise waters, white beaches, and steady sunshine. But what many don’t realize is that the island also boasts a handful of local fruits that thrive even in its dry, desert-like conditions. These fruits are not only delicious and sometimes unusual but also packed with nutrients.
If you’re the kind of traveler who loves to explore food culture, Aruba offers some surprising gems worth tasting. Here are five of the most interesting and nutritious fruits grown locally on the island.
1. Cashew Apple (Casho): A Juicy Surprise Behind the Nut
In Aruba, cashew trees are known for producing more than just the familiar nut. The fruit itself, called a cashew apple, is pear-shaped, brightly colored, and rich in vitamin C. Though slightly astringent, the juicy pulp is often used to make a refreshing drink. The cashew nut, on the other hand, grows outside the fruit in a hard shell that contains toxic oils and must be roasted before it’s safe to eat. Aruba’s dry climate supports this hardy tree, making it one of the island’s most fascinating natural foods.
2. Shimaruku: Aruba’s Wild Vitamin C Booster
Locally known as shimaruku, the Barbados cherry is a small red berry found in the wild and in local gardens. These cherries are especially popular among locals, who often pick them straight from roadside trees during their growing season from October through January. Just a few berries are enough to meet your daily vitamin C needs, making them one of the most potent natural sources available. Depending on rainfall, their flavor can range from tangy to sweet.
3. Kenepa: The Island’s Natural Candy
Also known across the Caribbean as quenepa or Spanish lime, kenepa is a green fruit with soft, jelly-like flesh. To eat it, you crack the thin skin with your teeth and suck on the pulp while avoiding the large seed inside. Kenepa trees grow tall and require either climbing or long poles to harvest the fruit. They’re a good source of vitamin A, vitamin C, calcium, and phosphorus. In Aruba, these fruits are enjoyed in the warmer months and are a nostalgic treat for many locals.
4. Sea Grapes: Tart and Full of Fiber
Found mostly along Aruba’s coastlines, sea grape trees grow low to the ground and produce clusters of small round fruits that turn purple when ripe. These grapes are slightly tart and often made into jam or jelly, though they can be eaten raw. They contain fiber and antioxidants and are believed to aid digestion. Sea grapes typically ripen in the late summer and early fall, especially from September to October.
5. Mispel: Sweet Once It’s Ready
Known in English as sapodilla, mispel has a rough, grainy texture when unripe but becomes sweet and tender once it matures. Its flavor is often described as a blend of pear and brown sugar. Available year-round in Aruba, mispel is loaded with antioxidants and vitamin C. Interestingly, its tree sap was once used to make the original chewing gum base known as chicle.
Fruit in the Desert: How Aruba Makes It Work
Though Aruba’s climate is mostly dry with minimal rainfall, many of these fruits thrive thanks to hardy native species and clever cultivation. From the rugged northern coast to small backyard gardens, these fruits grow in pockets across the island, proving that even in arid conditions, flavorful and nutritious produce can flourish.
