sweet fruits

Sri Lanka is home to a wide variety of tropical fruits, thanks to its warm climate and fertile soil. These fruits are not only delicious but also rich in nutrients and deeply rooted in the island’s culture, cuisine, and daily life.

අන්නාසි (Annasi)

Pineapple

Year-round

Sweet and tangy; eaten fresh or in curries.

පපොල (Papol)

Papaya

Year-round

Soft, orange flesh; good for digestion.

කොස් (Kos)

Jackfruit

Year-round

Eaten green (Polos curry) or ripe (Waraka – sweet).

රඹුටන් (Rambutan)

Rambutan

June – August

Hairy red fruit; juicy and sweet.

මැන්ගෝස්ටීන් (Mangosteen)

Mangosteen

June – Sept

Purple skin, white flesh; very sweet.

දිවල් (Divul)

Wood Apple

Nov – March

Hard shell; sour-sweet pulp used for juice.

දුරියන් (Durian)

Durian

June – August

Strong smell; creamy, rich taste.

පේර (Pera)

Guava

Year-round

Crunchy or soft; eaten with salt

BananA

sinhala Name	English Name / Description	Key Features
අම්බුන් (Ambun Kesel)	Ambun Banana	Small, sweet, firm texture; great as a snack.
කෝලිකුට්ටු (Kolikuttu Kesel)	Kolikuttu Banana	Large, sweet, soft; used for special occasions and rituals.
සේනිකෙසෙල් (Seeni Kesel)	Sugar Banana	Very small and sweet; often used for children and babies.
සපු කෙසෙල් (Sapu Kesel)	Sapu Banana	Long, slightly sour-sweet; used in cooking or ripened for eating.
අල් කෙසෙල් (Alu Kesel)	Ash Plantain / Cooking Banana	Starchy; mainly used for cooking (like boiled or fried plantains).
කැපුන් කෙසෙල් (Kepun Kesel)	Kepun Banana	Rare; unique flavor and texture.
මැනිකෙසෙල් (Manikesel)	Mani Banana	Short, slightly sweet; local variety, not commonly found in markets.
කඩල කෙසෙල් (Kadala Kesel)	Kadala Banana (resembles chickpea taste)	Has a dry texture, used for rituals or medicinal purposes.
රත කෙසෙල් (Rathu Kesel)	Red Banana	Reddish skin, creamy texture; high in nutrients.
මැද කොට කෙසෙල් (Meda Kota Kesel)	Half bunch banana	Grows in smaller bunches; fl

• Ripe bananas: Eaten fresh, served with yogurt, curd, or used in desserts.
• Unripe bananas: Used in curries, stir-fries, or boiled with salt and turmeric.
• Banana blossom (Kesel Muwa): Used in dishes like mallung and stir-fry.
• Banana leaves: Used for serving food, especially in village or traditional meals.

Cultural Importance

• Many fruits are used in Ayurvedic medicine.
• Seasonal fruit is part of Sri Lankan New Year (Avurudu) traditions.
• Street vendors often sell fruit with salt, chili, or jaggery syrup.
• Fruits are common in desserts, smoothies, sambols, and curries.