Bringing us all things Sri Lanka, straight from the elephant's mouth, is travel blogger and all-round island girl Demi Perera. Demi is the creator and editor of her own popular e-zine Girl Travels World. In her spare time she loves to recline on her hammock under a coconut tree. What we have here is a match made in heaven... 👏👏👏
Other than a palm tree, does anything scream tropical louder than a perfectly ripe pineapple? The bright green crown, the sunshiny orange fruit and unmistakably tangy flavour just makes for a perfect day dream of faraway places.
Gampaha, which translates to five villages, is the little unknown village that is most famous for pineapples in Sri Lanka. Unlike most other fruit on the island pineapples grow all year round. Walk around any city and you will see stacked pineapples for sale; sometimes peeled and cut into slices and other times sold as whole for eating at home.
Pineapples serve as a fruit and a vegetable in Sri Lanka. One of the most common ways it's eaten is with a sprinkling of salt, to balance the tanginess, and a little chillie powder for kick. Sometimes, it's also used inachcharu - the process of pickling fresh fruit to eat as a snack immediately. This involves the grinding or pounding of the fruit in a pestle and mixing with vinegar, salt, black pepper and chillie powder. It may sound a little peculiar but it's one of the most common ways that fruit is eaten in Sri Lanka.
Now, truth may sound like fiction, but it's not uncommon for pineapples to be cooked into curries in Sri Lanka. Yep, you heard me right. Sri Lankans being a resourceful people cook pineapples. Don't believe me? Order yourself the latest addition to the TCT menu - Pineapple Baduma. It's stir-fried pineapple cooked in cinnamon. Doesn't that sound divine? One thing I must make very clear however. No matter how resourceful we may be with our fruit and veg we never ever put pineapple on our pizza.