Mauritius fruits. "bread and chocolate" Mauritius. National clothes in Mauritius

Of course, in a tropical country like Mauritius, you can find a variety of tropical fruits. Thus, you can find on the island not only coconuts, mangoes, lychees, papaya, pineapples and bananas, but also much more exotic fruits that you may not be aware of.
You may have heard that, due to the risk of disease, it is imperative to wash fruit in Mauritius and try to eat only fresh fruit. But still, eating fruit during the holidays is a must!
Below are some descriptions of tropical fruits and various vegetables that can be found in Mauritius.

Fruits in Mauritius:

Longan.
This fruit, originally from Asia, spread over time to Mauritius as well. It can be compared in many ways to lychee, as it grows, for example, in the same way as lychee (on trees about 20 meters high). The longan fruit itself is somewhat smaller and has a brownish inedible hard shell. If you remove it, you will see whitish, sweet and fragrant flesh. Longan can be consumed with food or eaten fresh. The season for this fruit begins in Mauritius in mid-January.

Tamarind.
Tamarind in Mauritius is called Tamarin. Fruit pods form on the tamarind tree. They are about 10 cm long and have internal cores that are surrounded by a highly acidic pulp. You can open the pods and take out the cores. But be careful, as they are really very sour. Tamarin is mainly used to make juices, sauces or in sweetened syrup form.

Breadfruit.
The round fruits of this tree have a diameter of about 12 cm. The peel of the fruit is initially green, and it gradually turns yellow, reaching a brownish color during ripening. The taste of this fruit is most pleasant when you dip it for about 20 minutes in boiling water. The taste of breadfruit can be compared to the taste of soft boiled potatoes or even bread. Cooked fruits can be seasoned with oil, salt and honey.

Jackfruit.
This fruit hangs from a 10-meter tree and bears some resemblance to the breadfruit. Jackfruit, however, is much larger, since it has a diameter of about 20-25 cm. The shell of this fruit is uneven or warty. If you cut the fruit, you will feel an unpleasant odor. Therefore, jackfruit is also known as stink fruit. The pulp has a great taste, despite the unpleasant smell. This taste can be compared to the taste of a banana. Consistencies, however, are completely different.

Vegetables in Mauritius:

Mauritian cuisine uses a large amount of vegetables. In addition to the well-known tomatoes, carrots, zucchini, eggplant and other vegetables, in Mauritius, in the markets, supermarkets and even small grocery stores, you will find many vegetables you do not know.

Chuchu.
Chuchu or chayote is a plant of the gourd family. The fruits are about 8 cm long and oval in shape. The shell is provided with rough hairs. Inside there is a flat core. The taste of this vegetable can be defined as a mixture of potato and kohlrabi.

Concombre.
This vegetable is also called Lebanese cucumber. It is much lighter than the cucumber known to us, and differs in that it has a smooth surface and a larger diameter. Inside it contains many small nuclei, but they can be easily removed. The taste of concombre is very similar to our cucumber.

Arriving in a warm country, you encounter an abundance of exotic fruits, the name of which you heard for the first time. Let's deal with these "overseas fruits", a complete overview of the tropical fruits of the world of warm countries that you need to try. For each tropical fruit, below is a description, taste, ripening seasons, as well as how to cut and consume it.

Round red fruit, up to 4 cm in diameter. Wonderful, delicious fruit. It has one bone in the middle. Similar to Longon in shape, texture and stone, but with a richer taste and aroma. Very juicy, sweet, sometimes sour. The peel is easily separated from the white-transparent pulp.

Unfortunately, fresh Lychee can not be consumed all year round: the Lychee harvest season begins in May and lasts until the end of July. During the rest of the year it is almost impossible to find it.

During the off-season in Asia, canned lychees can be purchased in jars or plastic bags in their own juice or coconut milk.

Ripe fruits keep in the refrigerator for up to two weeks. You can freeze and store in the freezer for up to 3 months peeled fruits.

Lychee contains many proteins, pectins, potassium, magnesium and vitamin C. A very high content of nicotinic acid - vitamin PP, which actively prevents the development of atherosclerosis. The wide prevalence of Lychee in the countries of Southeast Asia (Vietnam, Laos, Cambodia, Malaysia, Philippines, Indonesia, Thailand) is the reason for the low level of atherosclerosis in this region.

Rambutan (Rambutan, Ngo, "hairy fruit from Thailand").

Round fruits of red color, up to 5 cm in diameter, covered with soft processes like thorns. The pulp covering the stone is a transparent white elastic mass, with a pleasant sweet taste, sometimes with a sour tint. The stone is quite tightly connected to the pulp, and is edible.

Contains carbohydrates, protein, calcium, phosphorus, iron, nicotinic acid and vitamin C. Fruits have a short shelf life - up to 7 days in the refrigerator.

Harvest season: May to October.

It is cleaned by cutting the peel with a knife, or without using a knife, as if twisting the fruit in the middle.

Rambutan is eaten fresh, cooked jams and jellies, canned.

Mangosteen (Mangosteen, mangosteen, mangosteen, garcinia, mankut).

The fruit is about the size of a small dark purple apple. Beneath the thick, inedible skin is the edible pulp in the form of garlic cloves. The pulp is sweet with sourness, very tasty, not like anything else. Generally pitted, although some fruits have small, soft pits that can be eaten.

Sometimes there are sick fruits of Mangosteen, with a dark creamy, sticky and unpleasant-tasting pulp. Such fruits cannot be identified until you peel them.

The harvest season is from April to September.

Natural biologically active substances contained in mangosteen reduce inflammatory reactions: swelling, soreness, redness, high temperature.

Dragon's eye (pitahaya, pitaya, moon yang, dragon fruit, pitaya).

These are the fruits of a cactus. The dragon's eye is the Russian version of the name of this fruit. The international name is Dragon Fruit or Pitahaya.

Rather large, oblong fruits (palm-sized) red, pink or yellow on the outside. Inside the pulp is white or red, dotted with small black seeds. The pulp is very tender, juicy, slightly sweet, with an unexpressed taste. It is convenient to eat with a spoon, scooping out the pulp from the fruit cut in half.

The dragon's eye is useful for stomach pain, diabetes or other endocrine disease.

Harvest seasons are all year round.

Durian

King of fruits. The fruits are very large: up to 8 kilograms.

A fruit famous all over the world for its smell. Almost everyone has heard of it, some have smelled it, and very few have tasted it. Its smell is reminiscent of the smell of onions, garlic and worn socks. With this fruit, because of its smell, it is even forbidden to enter hotels, transport and other public places. To remind you of the ban in Thailand, for example, they hang out signs with a crossed-out image of a fruit.

The sweet pulp of the fruit has a very delicate texture, and does not at all correspond to an unpleasant odor. You should try this fruit, if only for the reason that many have heard about it, but few dare to try it. But in vain. The taste is very pleasant, and the fruit itself is considered the most valuable fruit in Asia (Thailand, Vietnam, Laos, Cambodia, Malaysia, Philippines, Indonesia). It is very high in calories and healthy. Durian also has a reputation as a powerful aphrodisiac.

Sold cut (into slices) and packed in polyethylene. In supermarkets, you can find very interesting sweets with the taste and smell of Durian.

Sala (salak, rakum, snake fruit, snake fruit, sala)

Oblong or round fruits of small size (about 5 cm long) red (Rakum) or brown (Salak) in color, covered with dense small spines.

Fruit with a very unusual, bright sweet-sour taste. Someone reminds a persimmon, someone a pear. It is worth trying at least once, and then how you like it ...

You should be careful when peeling the fruit: the spines are very dense and dig into the skin. It's better to use a knife.

The season is from April to June.

Carambola (Starfruit, Kamrak, Ma Phyak, Carambola, Star-fruit).

"Star of the tropics" - in the context of the shape we represent an asterisk.

Fruit with an edible peel, eaten whole (there are small seeds inside). The main advantage is a pleasant smell and juiciness. The taste is not particularly distinguished by anything - slightly sweet or sweet and sour, somewhat reminiscent of the taste of an apple. Sufficiently juicy fruit and perfectly quenches thirst.

Sold all year round.

People with severe kidney failures are not recommended to consume Carambola.

Longan (Lam-yai, Dragon's Eye).

Small fruits, similar to small potatoes, covered with a thin inedible skin and one inedible bone inside.

The pulp of Longan is very juicy, has a sweet, very aromatic, taste with a peculiar touch.

The season is from July to September.

Longkong (Longan, Longcon, Langsat, Lonngkong, Langsat).

Longkong fruits, like Longan, are similar to small potatoes, but are slightly larger in size and have a yellowish tint. It is possible to distinguish Longan if you peel the fruit from the peel: peeled, it looks like garlic.

They have an interesting sweet and sour taste. Fruits Rich in calcium, phosphorus, carbohydrates and vitamin C. The burnt skin of the Longkong gives off a fragrant smell that is not only pleasant, but also beneficial, as it serves as an excellent repellant.

Fresh fruit can be stored in the refrigerator for no more than 4-5 days. The skin of a ripe fruit should be dense, without cracks, otherwise the fruit will quickly deteriorate.

The season is from April to June.

Sometimes a variety is also sold - Langsat, which looks no different, but has a slightly bitter taste.

Jackfruit (Eve, Khanoon, Jackfruit, Nangka, Indian Breadfruit).

Jackfruit fruits are the largest fruits growing on trees: their weight reaches 34 kg. Inside the fruit are several large sweet yellow slices of edible pulp. These slices are sold already peeled, because you yourself cannot cope with this giant.

The pulp has a sugary-sweet taste, reminiscent of melon and marshmallow. It is very nutritious: it contains about 40% carbohydrates (starch) - more than in bread.

The season is from January to August.

You can take the risk of bringing such a monster home as a whole, it is stored in the refrigerator for up to 2 months. But it is better to buy chopped and packed slices of pulp.

Important! Some people have an unhealthy reaction in the throat after eating Jackfruit - spasms, it becomes difficult to swallow. Everything usually passes in an hour or two. Maybe it's an allergic reaction. Be careful.

Pineapple (Pineapple).

Pineapple fruits do not need special comments.

It should only be noted that Pineapples bought in Asia and Pineapples bought in Russia are completely different things. Pineapples in Russia are a pathetic imitation of real Pineapples that you can taste in their homeland.

Separately, it is worth mentioning the Thai Pineapple - it is considered the most delicious in the world. You should definitely try it and be sure to bring it home with you to pamper your loved ones. For consumption on the spot, it is better to buy already peeled.

Pineapple season - all year round

Mango (Mango).

According to some estimates, Mango is considered the most delicious fruit in the world.

Mango is quite widely known and sold in Russia. However, the taste and aroma of Mango in its homeland is very different from what is sold in our stores. In Asia, its fruits are much more fragrant, juicier, and the taste is more intense. And indeed, when you eat fresh, ripe mango grown, for example, in Thailand, it seems that there is nothing tastier.

The fruit is covered with an inedible peel that does not separate from the pulp: it must be cut into a thin layer with a knife. Inside the fruit there is a rather large, flat bone, from which the pulp also does not calve, and it must be separated from the stone with a knife, or simply eaten.

The color of the Mango varies from green to yellow (sometimes to yellow-orange or red) depending on the degree of maturity. For consumption on the spot, it is better to buy the most ripe - yellow or orange fruits. Without a refrigerator, such fruits can be stored for up to 5 days, in a refrigerator for up to 30 days, unless of course they were stored somewhere else before.

If you want to bring several fruits home, then you can buy fruits of medium maturity, greenish in color. They are well preserved and ripen on the road or already at home.

Noina (Sugar apple, Annona scaly, sugar-apple, sweetsop, noi-na).

Another unusual fruit that has no analogues and does not look like any of the fruits we are used to. The fruits of Noina are the size of a large apple, green, bumpy.

Inside the fruit is very palatable, sweet fragrant pulp and many hard seeds the size of beans. The unripe fruit is firm in texture and not at all tasty, similar to a pumpkin. Therefore, having bought an unripe fruit on the market and having tasted it, many tourists refuse to eat it further, immediately disliking it. But if you let it lie down for a day or two, it ripens and becomes very tasty.

The peel is inedible, it is very inconvenient to peel due to the bumpy skin. If the fruit is ripe, then the pulp can be eaten with a spoon, after cutting the fruit in half. The most mature or slightly overripe fruits literally fall apart in the hands.

To choose a ripe tasty noina, you need, first of all, to focus on its softness (soft fruits are more mature), but you need to be careful, because if you press a little harder on a ripe fruit, it will simply fall apart in your hands on the counter.

The fruit is rich in vitamin C, amino acids and calcium.

The season is from June to September.

Sweet Tamarind (Sweet Tamarind, Indian date).

Tamarind is considered a spice of the legume family, but is also used as an ordinary fruit. Fruits up to 15 centimeters long have an irregular curved shape. There is also a variety of Tamarind - green Tamarind.

Under the hard brown peel, resembling a shell, there is a brown pulp, sweet and sour with a tart taste. Be careful - inside Tamarind there are large hard bones.

By soaking tamarind in water and grinding through a sieve, juice is obtained. Sweets are made from ripe dried tamarind. You can buy in the store and bring home a wonderful tamarind sauce for meat and sweet tamarind syrup (for making cocktails.

This fruit is rich in vitamin A, organic acids and complex sugars. Tamarind is also used as a laxative.

The season is from October to February.

American Mammea (Mammea americana).

This fruit, also known as the American apricot and Antillean apricot, is originally from South America, although it can now be found in almost all tropical countries.

This fruit, which is actually a berry, is quite large, growing up to 20 centimeters in diameter. Inside there is one large or several (up to four) smaller bones. The pulp is very tasty and fragrant, and, in accordance with its second name, tastes and smells like apricot and mango.

The ripening season is different depending on the region, but mainly from May to August.

Cherimoya (Annona cherimola).

Cherimoya is also known as Cream Apple and Ice Cream Tree. In some countries, the fruit is known under completely different names: in Brazil - Graviola, in Mexico - Poox, in Guatemala - Pac or Tzumux, in El Salvador - Anona poshte, in Belize - Tukib, in Haiti - Cachiman la Chine, in the Philippines - Atis , on Cook Island - Sasalapa. The homeland of the fruit is South America, but it can be found in the countries of Asia and South Africa, which are warm all year round, also in Australia, Spain, Israel, Portugal, Italy, Egypt, Libya and Algeria. However, in these countries the fruit is rare. It is most common on the American continent.

It is quite difficult to recognize the fruit of Cherimoya at the first inexperienced glance, since there are several types of it with different surfaces (lumpy, smooth or mixed). One of the tuberculate varieties, including Noina (see above), which is widespread in the countries of Southeast Asia. The size of the fruit is 10-20 centimeters in diameter, and the shape of the cut fruit resembles a heart. The pulp resembles an orange in texture and is usually eaten with a spoon, very tasty and tastes like banana and passion fruit, papaya and pineapple, and strawberries with cream at once. The pulp contains very hard pits the size of a pea, so be careful, otherwise you may be left without a tooth. It is usually sold a little underripe and firm and must lie down (2-3 days) before getting its real amazing taste and texture.

The ripening season is usually from February to April.

Noni (Noni, Morinda citrifolia).

This fruit is also known as Big Moringa, Indian Mulberry, Healthy Tree, Cheese Fruit, Nonu, Nono. The homeland of the fruit is Southeast Asia, but now it grows in all tropical countries.

The Noni fruit resembles a large potato in shape and size. Noni cannot be called very tasty and fragrant, and, apparently, that is why tourists very rarely come across it. Ripe fruits have an unpleasant smell (reminiscent of the smell of moldy cheese) and a bitter taste, but are considered very useful. In some regions, noni is a staple food for the poor. It is usually consumed with salt. Noni juice is also popular.

Noni bears fruit all year round. But you can find it not in every fruit market, but, as a rule, in the markets for local residents.

Marula (Marula, Sclerocarya birrea).

This fruit grows exclusively on the African continent. And it is not easy to find it fresh for sale in other regions. The thing is that after ripening, the fruits almost immediately begin to ferment inside, turning into a low-alcohol drink. This property of marula is enjoyed not only by the inhabitants of Africa, but also by animals. After eating marula fruits that have fallen to the ground, they are often "drunk".

Ripe Marula fruits are yellow in color. The size of the fruit is about 4 cm in diameter, and inside is white pulp and a hard stone. Marula does not have an outstanding taste, but its flesh is very juicy and has a pleasant aroma until it starts to ferment. The pulp also contains a huge amount of vitamin C.

The harvest season of Marula takes place in March-April.

Wonderful Platonia (Platonia insignis)

Platonia grows only in the countries of South America. It is impossible to find it in the countries of Southeast Asia.

Platonia fruits are up to 12 centimeters in size, with a large thick peel. Under the peel is a white tender pulp with a sweet and sour taste and several large seeds.

Kumquat (Kumquat)

Kumquats are also known as Fortunella, Kinkan, Japanese oranges. This is a citrus plant. It grows in southern China, but is also widely distributed in other tropical countries. Kumquat fruits can also be found on the shelves of our stores, but the taste is not at all what you can try at home in the freshest form.

Kumquat fruits are small (from 2 to 4 centimeters), similar to small oblong oranges or tangerines. Outside covered with a very thin edible peel, inside and in structure and taste almost the same as an orange, maybe a little more sour and bitter. Eaten whole (except bones).

The ripening season is from May to June, you can buy all year round.

Guava (Guajava)

Guava (Guajava), Guava or Guava is found in almost all tropical and subtropical countries. Despite the fact that the fruit is considered exotic, you should not expect an exotic taste from it: a rather mediocre, slightly sweet taste reminiscent of a pear. It may be worth trying once, but you are unlikely to become a fan of it. Another thing is the aroma: it is quite pleasant and very strong. In addition, the fruit is very useful, rich in vitamin C and perfectly raises the overall tone of the body and improves health.

Fruits come in various sizes (from 4 to 15 centimeters), round, oblong and pear-shaped. Skin, pits and pulp, all edible.

In Asia, a green, slightly unripe Guava is liked to be consumed by dipping pieces of the fruit in a mixture of salt and pepper. From the outside it may seem unusual, but if you try it, the taste turns out to be quite interesting and tonic.

Passion Fruit/Passion Fruit

This exotic fruit is also called Passion Fruit, Passiflora (Passiflora), Edible Passion Flower, Granadilla. Homeland is South America, but can be found in most tropical countries, including the countries of Southeast Asia. Passion Fruit got its second name because it is credited with the properties of a strong aphrodisiac.

Passion fruit fruits have a smooth, slightly elongated rounded shape, reaching 8 centimeters in diameter. Ripe fruits have a very bright juicy color and are yellow, purple, pink or red. The yellow fruits are less sweet than the others. The pulp also comes in a variety of colors. Under the inedible peel is a jelly-like sweet and sour pulp with stones. You can’t call it especially tasty, juices, jellies, etc. made from it are much tastier.

When used, it is most convenient to cut the fruit in half and eat the pulp with a spoon. The bones in the pulp are also edible, but they cause drowsiness, so it is better not to abuse them. Passion fruit juice, by the way, also has a calming effect and causes drowsiness. The most ripe and delicious fruits are those whose skin is not perfectly smooth, but covered with "wrinkles" or small "dents" (these are the most ripe fruits).

The ripening season is from May to August. Stored in the refrigerator Passion Fruit can be one week.

Avocado

Avocados are also called Perseus americana and Alligator pear. Avocado is considered to be a fruit. It may be scientifically true, but it tastes more like a vegetable.

Avocado fruits are pear-shaped, up to 20 centimeters long. Covered with a tasteless and inedible peel. Inside there is a dense pulp like a pear and one large bone. The flesh tastes like an unripe pear or pumpkin and is nothing special. But if the avocado is well ripened, its flesh becomes softer, more buttery, and more palatable.

Avocados are more commonly used for cooking than for eating raw. So do not chase to be sure to try this fruit. But dishes prepared with Avocado can greatly diversify the festive table. You can find many recipes for avocado dishes on the Internet, including salads, soups, main courses, but on vacation you are unlikely to need all this, so you don’t have to look too much at Avocado.

Breadfruit (Artocarpus altilis, breadfruit, pana)

Don't confuse breadfruit with jackfruit. The jackfruit, although known as the Indian breadfruit, is actually a completely different fruit.

Breadfruit can be found in all tropical regions, but mainly in the countries of Southeast Asia and Oceania. Due to the very high yield of Breadfruit, its fruits are in some countries the main product of kicking, like our potatoes, for example.

Breadfruit fruits are rounded, very large, can reach 30 centimeters in diameter and four kilograms of weight. In its raw form, like a fruit, ripe fruits are consumed, and unripe fruits are used as vegetables in cooking. It is better to buy ripe fruits on vacation, and even better already cut into portions, because. you can hardly cut and eat the whole fruit. When ripe, the flesh becomes soft and slightly sweet, reminiscent of banana and potato. Not to say that the taste is outstanding, and therefore breadfruit is not often found in tourist fruit markets. The taste of bread can only be felt when preparing an unripe fruit.

Breadfruit ripening season, 9 months a year. You can buy fresh fruits all year round.

Jabuticaba (Jabuticaba)

Jaboticaba (Jaboticaba) is also known as the Brazilian grape tree. You can meet it mainly in the countries of South America, but sometimes it is also found in the countries of Southeast Asia.

This is a very interesting, tasty and rare exotic fruit. If you can find it and try it, consider yourself lucky. The fact is that the Jaboticaba tree grows very slowly, which is why it is practically not cultivated.

The way the fruits grow is also interesting: they grow directly on the trunk, and not on the branches of a tree. The fruits are small (up to 4 cm in diameter), dark purple. Under a thin dense peel (inedible) is a soft jelly-like and very tasty pulp with several seeds.

The tree bears fruit almost all year round.

Kiwano/Horned Melon

Kiwano Melon is also known as Horned Melon, African Cucumber, Antilles Cucumber, Horned Cucumber, Anguria. Kiwano really looks like a big cucumber in a section. Although it is a fruit, another question. The fact is that the fruits of Kiwano grow on a vine. It is cultivated mainly in Africa, New Zealand, on the American continent.

Kiwano fruits are oblong, up to 12 centimeters in length. The color is yellow, orange and red depending on the degree of ripening. Under a dense peel, the flesh is green, the taste is somewhat reminiscent of cucumber, banana and melon. The fruit is not peeled, but cut into slices or halves (like a regular melon), and then the pulp is eaten. In raw form, both unripe and unripe fruits are consumed. The unripe fruits can be eaten with the pits as they are soft. Also used with salt.

Magic fruit (Miracle fruit)

The magical fruit grows in West Africa. It does not have an outstanding exotic taste, but it is known and interesting in that after you eat it, for about an hour, all foods will seem sweet to you. The fact is that the Magic Fruit contains a certain protein that blocks for some time the taste buds on the tongue, which are responsible for the sour taste. Therefore, you can eat a lemon, and it will taste sweet to you. True, only fresh plucked fruits have this property, and during storage they quickly lose it. So don't be surprised if the trick doesn't work on purchased fruit.

The fruit grow on small trees or shrubs, have a rounded oblong shape, 2-3 centimeters long, red in color, with a hard bone inside.

The magical fruit bears fruit almost all year round.

Bael (Bael, wood apple, wood apple)

Also known under other names: Aegle marmelos, stone apple (stone apple), limonia acidissima, feronia elephantum, feronia limonia, hesperethusa crenulata, elephant apple, monkey fruit, curd fruit. It is very widespread in the countries of Southeast Asia (India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Thailand).

This fruit grows on a tree and reaches 5-20 cm in diameter. The fruit is grey-green (immature) to yellow or brown (ripe) with a very dense, rough rind resembling a walnut shell. The flesh of the unripe fruit is orange, divided into segments with white seeds. In a ripe fruit, the pulp is mushy, brown, sticky, and can taste sour or sweet.

Bail fruits are not so easy to find in fruit markets in their entirety. And even if you meet him, you yourself will not cope with him. The fact is that its peel is hard as a stone, and it is impossible to get to the pulp without a hammer or hatchet.

If you can’t try it fresh (which, in general, you shouldn’t worry about), you can buy a tea from the fruits of Bail, called Matoom (Matoom tea). It consists of dried orange-brown circles, divided into several segments. It is believed that it is very effective in the treatment of gastrointestinal, colds, bronchial and asthmatic diseases. It is also used in cooking (tea, drinks, jams, jams, salads) and cosmetology (soap, aromatic oil).

The ripening season is from November to December.

Buddha hand

The Buddha Hand is a variety of Citron. It is also called Buddha Fingers and Finger Citron.

We decided to mention this very exotic fruit so that you do not try it during your vacation in a tropical paradise. This fruit is not one that you will enjoy the taste of. Undoubtedly, the fruit is very interesting and useful, and when you see it, you will most likely have a desire to try it. But don't rush. It is widely used in cooking, but you are unlikely to eat it. The fruit of the Hand of the Buddha is composed almost entirely of a rind (the pulp is inedible), which is similar to the rind of a lemon in taste (bitter and sour taste) and violet in smell.

The shape of the fruit is very interesting and looks like a palm with a large number of fingers, reaching a length of 40 centimeters. You can buy it only in order to bring it home with you as a souvenir, and already at home cook various dishes with citrus flavor from it (compote, jelly, candied fruit).

Banana (Banana, Musa)

Well, in general, everyone already knows about bananas. We accidentally mentioned banana so you can vote for them if they are your favorite. By the way, it is worth mentioning that bananas in exotic countries taste much better than those sold at home, so be sure to try bananas on vacation, maybe you will like them even more than before.

Papaya (Papaya, Melon tree, Breadfruit)

Papaya is native to South America but is now found in almost all tropical countries. Papaya fruits grow on trees, have a cylindrical oblong shape up to 20 centimeters in length.

Many who have tried Papaya say that it is more of a vegetable than a fruit. But that's because they ate unripe papaya. Unripe Papaya is really very widely used in cooking, salads are made from it (be sure to try the spicy Thai Papaya salad called Som Tam), meat is stewed with it and simply fried.

But ripe papaya in its raw form is really very tasty and sweet. In texture, it resembles a dense melon, and in taste it is something between a pumpkin and a melon. On sale there are both whole fruits of green color (not yet ripe, for cooking), and yellow-orange (ripe, ready to eat raw). It is not worth buying the whole fruit, it is better to buy ready-to-eat, peeled and cut into slices Papaya.

You can meet Papaya in tropical countries all year round.

Coconut (coconut, cocos, coco)

Coconut and coconut are quite often used as identical words. However, the name "coconut" in this case is not correct, because. coconut, in its structure, is classified as a stone fruit, such as apricot or plum.

Coconut is the fruit of the coconut palm, which grows throughout the tropics. Belongs to the category of fruits.

It is a large rounded (up to 30 cm in diameter) fruit, weighing up to 3 kg. Koros has conditionally two degrees of maturation. A young coconut has a smooth, light green or green-yellow outer layer, under which is a hard pit, which in turn is a clear (coconut water) or white emulsion (coconut milk), with a small jelly-like layer of coconut flesh on the walls of the shell. The liquid inside with a slightly sweet taste quenches thirst well, the pulp can also be eaten by scraping it off the walls with a spoon.

Another degree of maturation (or overripeness) that we see in our stores is the following: on the outside, a fibrous and rough layer, under which there is a hard brown shell, and under it a thick layer of white pulp and a slightly cloudy liquid. This liquid, as a rule, is not tasty, and the pulp is dry and tasteless.

When opening a coconut, you need to be careful, one universal kitchen knife is not enough here, you will need more “heavy artillery”. But fortunately, if you buy coconut in tourist areas, you will not have to worry about opening it: they will open it in front of you, and, most likely, they will also give you a drinking straw and a spoon to “scrape” the pulp. Chilled coconut is best.

Tourists are very fond of a special coconut cocktail: you need to drink a little juice from a coconut, and add 30-100 grams of cognac, rum or whiskey there.

Coconut contains vitamins A, B, C, proteins, sugar, carbohydrates, organic acids; minerals - sodium, calcium, potassium, iron, phosphorus.

The ripening season is all year round.

Sapodilla or sapote tree or tree potato (Manilkara achras, M. zapota, or Achras zapota), sapodilla, prang khaa, la-mut, naseberry, chiku)

Sapodilla is an oval or round fruit up to 10 cm and weighing 100-150 g. It looks very much like a plum. The skin is matte and thin, has a color from light to dark brown.

The ripe fruit has a sweet flavor with a slight caramel flavor. In structure, the pulp resembles persimmon - soft and juicy, and just like persimmon, it can “knit” a little, only much less. Inside are several large black bones with a hook at the end (you need to be careful when using). As a rule, it is not recommended to store fruit for more than 3 days, because. it quickly deteriorates and sours. Therefore, Sapodilla is practically not found on the shelves of our stores. Unripe fruit is also not recommended, because. it has a very bad taste. It is worth choosing ripe fruits based on their color (those that are yellower or brown are more ripe, green ones should not be chosen at all) and softness. Hard fruits are completely immature, a mature fruit gives in to pressure a little, and an overripe one is squeezed very easily.

Sapodilla grows in countries with a tropical climate, in particular in America, India, Thailand, Indonesia, Malaysia, Sri Lanka, and the Philippines.

Most often Sapodilla is used in desserts, salads and drinks. Unripe fruits are used for diarrhea, burns, and also in cosmetology.

Contains vitamins A and C, iron, calcium, carbohydrates.

The ripening season is from September to December.

pomelo

Pomelo or pomelo or pamela (Pomelo pummelo, pumelo, som-o, pompelmus, sheddok, Citrus maxima or Citrus grandis, Chinese grapefruit, dzheybong, jeruk, limo, lusho, jambura, sai-sekh, banten, zebon, robeb ​​tenga)

Pomelo belongs to citrus fruits and is considered the largest among this family. It is often compared to grapefruit. As a rule, the fruit has a rounded shape, can reach up to 20 cm in diameter and weigh up to 10 kg!!! Color, depending on the variety, can be from green to yellow-green. The peel is very thick, inside there is a light pulp: from white to pale yellow or pink. The pulp is divided into slices separated by film partitions. Each lobule has large fibers and may contain small white pits. The taste of Pomelo is sweet with sourness, it can be slightly bitter. Compared, for example, with the same grapefruit, the pulp of Pomelo is more dry.

Pomelo grows in the countries of Southeast Asia (Malaysia, China, Japan, Vietnam, India, Indonesia), on about. Tahiti, Israel, USA. In Russia, it can be purchased at any supermarket, so it is not so exotic for the inhabitants of Russia.

It is worth choosing Pomelo, focusing, first of all, on a pronounced aromatic citrus smell and soft peel. Before use, you need to peel it from a thick peel, making several cuts (to make it more convenient and easier to clean), then divide into separate slices, which are also freed from partitions (they are very hard). Store at room temperature for up to a month, cleaned - in the refrigerator, no more than 3 days.

Use this fruit in cooking, in cosmetology. In some countries, it is consumed with salt, chili pepper and sugar, dipping peeled slices into this mixture.

Pomelo contains vitamins A, B, C, trace elements, fiber, essential oils.

Ripening season: all year round.

Fig (fig, fig, fig, fig, smyrna berry, Ficus carica)

Fig fruits can be round, pear-shaped or flattened with one "eye". On average, a ripe fruit weighs about 80 g, up to 8 cm in diameter. It is covered with a thin smooth skin from yellow-green to dark blue or purple on top. Under the skin is a layer of white peel. Inside the pulp is very sweet and juicy with small seeds, jelly-like consistency, reminiscent of strawberries in taste. In color - the flesh is from pink to bright red. Unripe fruits are inedible and contain milky juice.

It grows in Central Asia, in the Caucasus, in the Crimea, in the Mediterranean countries.

You need to choose ripe figs with a dense skin, without spots, slightly soft. It is recommended to store it for no more than 3 days in the refrigerator, because. it quickly deteriorates and is not transportable. You can eat with the peel, cut into slices or in half, scraping the pulp with a spoon. Most often, figs can be found on store shelves only in dried form. Dried fruits are pre-soaked in water before use, after such a “soaking” you can drink water (useful substances pass there).

Figs are dried, marinated, jam is cooked. In dried form, it is more nutritious and high-calorie than in fresh form.

Figs contain a lot of potassium, iron, vitamins B, PP, C, carotene, minerals and organic acids.

Harvest season: August to November.

Kiwi (Actinidia deliciosa), Chinese actinidia (Actinidia chinensis), Kiwi, Chinese gooseberry, Chinese grape)

Kiwi fruit is a berry. It has small fruits of a round or oval shape, covered on the outside with a fleecy thin brown skin. The mass of the fruit can reach up to 80 g, the diameter is up to 7 cm. Under the skin is juicy pulp, depending on the variety, it can be from green to yellow. In the very middle of the fruit, the flesh is white, surrounded by many small black seeds. The seeds are edible and taste sour. Kiwi pulp, in general, is sweet with a slight sourness, reminiscent of a mixture of gooseberries, apples, pineapples.

Kiwi is grown in countries with a subtropical climate (Italy, New Zealand, Chile, Greece). There are also small plantations in Russia (Krasnodar Territory). You can buy everywhere at any time of the year.

You need to choose even fruits, without dents and other damage to the skin, their ripeness is determined by the softness of the fruit. If the fruits are hard and hard, then they will ripen at home without any problems, for which they need to be placed in a bag with apples for one or two days. Kiwi can be stored at room temperature for up to 5 days, in the refrigerator - up to two weeks, after putting it in a bag or plastic container.

There are two ways to eat kiwi: peel and cut into slices or cut in half and eat away the pulp with a spoon.

Kiwi contains a large amount of vitamins B and C, calcium, potassium, phosphorus, magnesium.

Various desserts, fruit salads are made from it, served with meat, fish, seafood, drinks are prepared (syrups, liqueurs, wine, cocktails). Used in cosmetology.

Chrysophyllum or Star apple (Chrysophyllum cainito), star apple, cainito, caimito, (caimito, star apple), milky fruit (milky fruit)

The fruits of the Star apple are round or oval, up to 10 cm in diameter. The peel is thin, smooth, green to purple or brown, depending on the variety. Under the peel is a layer of peel of the same color as the peel itself. The flesh is white to purple, juicy, sweet, sticky, jelly-like, with an apple flavor. Inside there are up to 10 solid brown bones, up to 2 cm long. In cross section, the pulp resembles a star. Unripe fruits are knit and inedible. The milky juice that remains even in ripe fruits is very sticky, as a result, lips can stick together a little when eating the fruit.

It grows in countries with a tropical climate: in South America, India, Indonesia, Malaysia, Vietnam, the Philippines, West Africa.

Ripe fruits should be selected for slightly wrinkled peel and softness when pressed, no damage. Can be stored in the refrigerator for up to 2-3 weeks. The fruits tolerate transportation well. Before use, the fruit must be cooled and peeled and peeled (they are bitter). You can eat, either by cutting in half and picking out the pulp with a spoon, or by cutting into slices, like a watermelon, the bones are inedible.

Used in the preparation of desserts.

Star apple is rich in vitamin C and trace elements. Very nutritious.

Harvest season: February to March.

Guanabana

Guanabana is a close relative of Noina and Cherimoya, and they can really be confused with an inexperienced eye in appearance and even in taste. Their main difference is in the peel: in Guanabana, the surface of the peel is clearly similar to rare low spines or villi, although in fact these processes are soft and not prickly at all. The fruit is round, irregularly elongated, quite large, can reach a weight of 12 kilograms, although fruits weighing no more than 3 kilograms are usually found on sale.

The homeland of Guanabana is tropical America, but today it can be found in almost all tropical regions, including the countries of Southeast Asia. You can not find this fruit in every fruit market, but if you find it, be sure to try it.

The flesh of the fruit is white, soft creamy in texture and slightly fibrous. The taste is sweet and slightly sour, unlike any other fruit. Inside there are a large number of hard bones the size and shape of a large bean.

In an unripe fruit, the flesh is hard and tasteless, like a pumpkin. Moreover, the fruits are often sold unripe (they ripen within a few days), which is why tourists, having bought it and tried it, do not immediately fall in love with it. But it is enough to let her lie down for a couple of days, as she acquires her own unique taste. To select a ripe fruit, you need to press a little on it, the peel should sag slightly. Hard dense fruits are unripe.

Guanabana can be eaten by cutting the fruit in half and scraping out the pulp with a spoon, or cut into slices and consumed like a watermelon. Peeling a ripe fruit will not work.

Guanabana is a perishable product and should be stored in the refrigerator. If you want to bring home, choose firm unripe fruits, they ripen quite well within 2-3 days, but then deteriorate.

The ripening season of Guanabana is all year round.

Tamarillo (Tomato tree, Cyphomandra beetroot, Cyphomandra betacea)

Tamarillo is an oval-shaped berry, reaching a length of 5 to 10 cm, with a diameter of up to 5 cm. The color of the fruit varies from yellow to dark red and even purple. It looks and tastes very similar to tomatoes, which is why its second name is Tomato tree, but still it is a fruit. Its skin is hard, smooth and bitter. It is very reminiscent of a tomato with a currant flavor, but has a slightly pronounced fruity smell. The flesh may be yellow or orange. As a rule, it has two sections inside with light or dark small seeds (depending on the color of the peel of the fruit itself, the lighter the color, the lighter the seeds).

It grows in the countries of South America (Peru, Ecuador, Chile, Bolivia, Colombia, Brazil, etc.), some countries of Central America, Jamaica, Haiti, New Zealand.

You need to choose even and smooth fruits, without external damage, slightly soft. In this case, you should be aware that the fruits of yellow and orange are sweeter, and the fruits with a darker color become more sour as they ripen. Ripe fruits are not stored for long (in the cold for no longer than 7 days), unripe ones are able to ripen at room temperature. Poorly tolerate transportation.

They eat tamarillo, having previously peeled it (it is inedible), and slightly capturing a layer of pulp, or cutting it in half and scooping out the pulp with a spoon.

It is widely used in cooking, using it in dishes both as a vegetable and as a fruit.

Tamarillo is rich in vitamins (A, group B, C, E) and trace elements.

The ripening season is all year round.

Feijoa (Feijoa, Pineapple Guava, Acca Sellowiana)

Feijoa is a small oval-shaped berry, 3 to 5 cm long, up to 4 cm in diameter. The average fruit weight is from 15 to 50 g. "tail". The skin is thin dense, can be smooth or slightly bumpy, wrinkled. The flesh under the skin, depending on the degree of maturity, is from white or cream to brownish (in the latter case, the berry is said to be spoiled). Inside the pulp is divided into sections, in the center of which there are several light edible seeds. The consistency of a ripe feijoa is light and jelly-like. The taste of the berry is juicy, sweet and sour, reminiscent of a mixture of strawberries with pineapple or strawberries with kiwi (people have different tastes).

It grows in countries with a subtropical climate: in South America (Brazil, Colombia, Argentina, Uruguay) in the Caucasus and southern Russia (Krasnodar Territory), Abkhazia, Georgia, Crimea and Central Asia.

You can eat as a whole fruit with a peel, however, this is not for everyone, because. feijoa skin tastes sour and astringent. In most cases, feijoa is cut in half and the flesh is scraped out with a spoon, or you can peel the skin with a knife and eat the peeled fruit.

For immediate consumption, you need to choose soft (ripe) fruits. If you have to transport, then hard (unripe) feijoa fruits are perfect for this, and will ripen on the road. Ripe berries should be stored no more than 3-4 days.

Feijoa contains a large amount of iodine, acids, vitamin C.

It is used in cooking: preparing jams and jellies, salads and drinks.

The ripening season is October-November.

Pepino (Melon Pear, Sweet Cucumber (Solanum muricatum)

This rather large berry grows up to 700 g in weight. The fruits can be different in shape and oblong, pear-shaped, and round. In color, mostly pale to bright yellow, sometimes with purple patches or stripes. Ripe fruit is very juicy and sweet, reminiscent of melon in taste, but unripe can be a little sour. The peel is thin, dense, smooth. The pulp is yellow, inside there are sinuses with small light seeds (edible). Before eating, it is customary to peel the fruit (it is edible, but unpleasant in taste)

It is cultivated in large numbers in South America (Peru, Chile), New Zealand.

You need to choose ripe fruits for a rich yellow color with a slightly pronounced fruity aroma and a little soft. A feature of Pepino is that ripe fruits can be stored for several months in the refrigerator, unripe ones are able to ripen and also be stored for a long time.

Contains vitamins (A, B, C, PP), keratin, iron, potassium, pectin.

Used in cooking, along with vegetables, especially unripe Pepino fruits.

The ripening season is all year round.

Santol or Cato (Sandoricum koetjape, santol, kraton, krathon, graton, tong, donka, wild mangosteen, false mangosteen)

Santol grows in the countries of Southeast Asia (Thailand, Vietnam, Cambodia, Laos, Indonesia, Philippines).

The fruit of Santola has a rounded shape from 8 to 15 cm in diameter with a long stalk. Depending on the variety, it can be from yellowish to brown in color, the peel is slightly velvety on top. Fruit color is usually uneven with pigmentation over the entire surface. Under a rather thick peel, a whitish opaque pulp is hidden, similar to "garlic" cloves, up to 5 pieces. Inside each slice is a large brownish bone (it is not recommended to eat it unnecessarily, because it has a laxative effect). The pulp is juicy in taste, ranging from sour to sweet and sour, reminiscent of a little mangosteen. As a rule, the fruits of yellowish varieties are sweeter.

Before use, you need to peel the fruit (it is inedible), after cutting it across into two halves, with a knife or peel it with your hands, and then remove the slices of pulp and free them from the seeds. The pulp does not separate well from the stone, so it is customary to suck it. Sometimes Santol is eaten with salt and pepper.

Santol fruits contain a large amount of iron, magnesium, fluorine.

Used in cooking (desserts, alcohol) and cosmetology (masks, scrubs).

The ripening season is from May to June.

Jujube or jujube (Zizyphus jujuba) (unabi, Chinese date, chest berry, jujube, jujube)

The fruit of the shrub is ovoid or rounded in length from 2 to 6 cm, depending on the variety. Outside, the fruit is smooth, shiny, from green or yellowish to dark red, even brown. Sometimes the color of jujube can be uneven over the entire surface, as if spotty. The skin is thin and almost inseparable from the fruit. Inside the pulp is white dense, very juicy and sweet, reminiscent of an apple. In the middle there is, as a rule, one oblong bone. The aroma of jujube is slightly fruity.

It grows in countries with a temperate climate to subtropical, in particular Thailand, China, India, Japan, Central Asia, the Mediterranean, southern Russia, the Caucasus.

You need to choose dense fruits, but not very hard (they can be unsweetened), dark red or brown. Eat with the peel. Fresh fruits do not store well, so it is recommended to dry them.

Yuyuba is a useful and even medicinal product. It is used both fresh and dried. Rich in vitamins A, B, especially vitamin C, sugars, acids, trace elements.

Widely used in cooking (drinks, wine, jams, preserves, etc.), medicine (has a calming, anesthetic, tonic effect), cosmetology.

The ripening season is from August to October.

Burmese grape or Mafai (Mafai, Baccaurea ramiflora, Baccaurea sapida)

Mafai fruits taste very similar and outwardly similar to Longan fruits. They are from yellow to red with a diameter of up to 5 cm. The peel is thin, soft, smooth. Inside from 2 to 4 cloves, outwardly resembling garlic. The pulp is juicy, white, sweet and sour with a refreshing effect. Inside each lobule is a bone that does not separate from the pulp, the stone tastes bitter. Because of this, it is not very convenient to eat the fruit, since almost all the pulp remains “stuck” to the bone, and it cannot be separated in any way. This fruit has no characteristic aroma. In general, it cannot be said that this fruit is worth “hunting” in order to definitely try it.

The peel of Mafai is well cleaned (about the pulp mentioned above), it is best stored in the refrigerator.

You can meet this fruit in Thailand, Malaysia, Vietnam, India, China, Cambodia. Occurs very rarely.

The ripening season is from May to August.

For a small island of only one million people, it has an incredibly rich and varied cuisine, many of which are inspired by the cuisines of other cultures (Creole, French, Chinese and Indian). And thanks to the very fertile soil, the locals get amazing crops of giant vegetables and deliciously sweet fruits.

Street food in Mauritius is something absolutely incredible. Here you can buy everything from fresh coconut milk; chopped fruit sprinkled with chili pepper and sugar; to hot curry wrapped in buttered bread and topped with chili and pickle, and Chinese fried noodles.

There are also excellent restaurants in Mauritius - from local eateries with traditional dishes to gourmet places serving Mauritian fusion.

If you arrive on , do not sit still - leave the hotel and explore the island and its delicious cuisine.

Here is my selection of 25 foods and drinks to try in Mauritius and the best places to try it.

Dholl pori (Dol pori)

If there was a national dish in Mauritius, then most likely it would be Dholl pori.

You will find kiosks with dol pori on almost every street in Mauritius, but they are most delicious in a place called Dewa on Rose Hill (it is very easy to find: you come to Rose Hill and ask the first passerby you come across - everyone here knows where it is ).

Dol poris are said to have originated from Indian flatbread, paratha. Immigrants who came to Mauritius from India could not find the ingredients needed to bake bread on the island and replaced it with thin fried cakes stuffed with yellow peas. These flatbreads were served with curry, atchar or chutney.

Pineapples Victoria

Mauritian pineapples are sweeter and tastier than South African ones. They are best eaten on the beach, just emerging from the warm waters of the Indian Ocean. There are always pineapple sellers plying along the beaches, ready to cut them so that it is convenient for you to hold and eat them.

Curry and all kinds of condiments

How could Mauritius do without a great curry when Indian cuisine has such a strong influence here? However, this is not the kind of curry you might be used to in Durban or India. Mauritian curry has a completely different taste, although the main ingredients are the same - garlic, onion, fresh curry leaves and turmeric.

There is more than one type of curry in Mauritius - you can be served anything from tomato-based Creole curry (it is usually not as spicy because chili is served separately) to Indian. Mauritian curry is served with rice or bread (farata - see number 16), lentils and tasty sauces - various chutneys and achard (vegetable marinade with mustard), as well as the ubiquitous mazavaro (see number 7).

And although I can't name octopus curry as my favorite (because octopus is too hard to chew for my taste), this is a very popular dish in Mauritius, and you should definitely try it. According to the locals, the best octopus curry can be found at Chez Rosy, close to Gris Gris beach on the south coast of Mauritius.

vanilla tea

The Bois Cheri tea plantation, which is located in the southern part of the island, grows black tea, which is then mixed with Ceylon tea imported from Sri Lanka and vanilla extract from Sri Lanka to make a delicious black vanilla tea.

It can be found in all stores in Mauritius (and you will also be served it on a Mauritius Airlines plane), but the best place for such a tea party is the Bois Cheri cafe, which is worth a visit after the tour of the tea factory. The cafe offers great views of the palm-fringed tea plantations and the southern coastline.

Complement your cup of tea with some delicious dessert, such as tea sorbet or papaya panna cotta with tea jelly. And don't forget to buy Bois Cheri teas to take home.

Seafood

Any way you want: baked, grilled, fried. Mauritius has incredible seafood - from simple fish caught by local fishermen to squid and lobster.

A significant part of Mauritian cuisine consists of dishes based on seafood, whether it be curry, fish stew, Chinese or Indian cuisine. All have seafood. Mauritius is a paradise for pescatarians.

Sugar

I'm serious. For hundreds of years, sugar has been the official currency in Mauritius. Now the island's economy has undergone some changes, but sugar is still the main export product, as evidenced by the giant fields of sugar cane found throughout the island.

Mauritius produces some of the best sugar in the world, something you might overlook as you gorge yourself on your fifth pineapple molasses dessert. I mean, it tastes like regular sugar, right? No not like this! The best way to taste different types of Mauritian sugar is to visit the L "Aventure du Sucre Sugar Museum, which offers a tasting of all nine varieties of local sugar.

Mazavaro

Mauritians put chili in everything they eat. LITERALLY, EVERYTHING! Including fruits (think, peppers are stuffed into an unripe mango), baguettes, as well as traditional curries and fish dishes. There is a dish that is made from finely chopped chili or Chilean pasta (called mazavaro) that accompanies almost every meal.

I just love chili, and the locals had fun watching me, without batting an eye or sweating a bit, kneading bowl after bowl of noodles, just drenched in chili. They exclaimed: "Not a single European has ever eaten chili so simply! You have quite a bit of talent!" You can buy a bottle of this fiery food at any market on the island.

Gaillac

This is a Mauritian snack that is usually deep fried. It is sold in glass cases from motorcycle trunks, in fast food stalls, on beaches or just on the side of the road. Try samoosas (eggplant fritters), manioc goujons (cassava chips) and gateau patat (potato fritters) all pair well with number 13 on our list.

dim sum

Thanks to immigrants from China, delicious Cantonese cuisine is present in Mauritius. The best dim sum after Hong Kong I tried here at a place called First Restaurant in Port Louis. Here you will be served traditional Conton dim sum with a few Mauritian specialties such as shrimp and taro dumplings.

The Mauritians have come up with their own recipe for dim sum, which is called bule - with dumplings made from fish, shrimp or chow-chow (a vegetable shaped like a pear). Boules are steamed and served with fish broth and plenty of chili peppers.

Fish vindaye

This Mauritian dish is believed to have originated from the Indian vindaloo, but the debate over the origins of vindaye continues to this day. This dish is prepared with the addition of mustard, garlic, turmeric, onion and fish, although fish can be replaced with vegetables. Served with rice, lentils, pickles and chutney. Yes, by the way, it is very tasty!

Aluda

This drink is similar to the Cape Malay Faluda drink, which can be tasted in Bo Kaap, Cape Town. All in all, aluda is a pink sweet milk drink with tapioca and syrup to taste (vanilla is my favorite).

If you believe the locals, then the best aloud will be poured for you at the food market in Port Louis, where I went to get this "milk-shake" miracle, which is perfectly refreshing after a morning flea market in the same market.

Mitai

Those with a sweet tooth who are vacationing in Mauritius should definitely try mitai - these are Indian sweets. They are very sweet and very high in calories, so they should be eaten in moderation (unless, of course, you have a desire to update your wardrobe with clothes a couple of sizes larger upon returning to your homeland).

The best sweets are sold at a shop called the Bombay Sweets Mart in Port Louis (where friendly vendors will let you taste a few of the 30 different types of mytai so you can choose the one you like best).

coconuts

Don't leave Mauritius until you drink from a coconut. This may sound like typical "trendy tropical advice" (perhaps it is), but it's so delicious, and at home you can hardly drink from a coconut at every turn. And coconut milk is not only incredibly tasty, but also very refreshing.

Like pineapples, coconuts are often sold on the beach - buy one from a vendor, stretch out on the warm sand, sip milk straight from the coconut and don't forget to take a photo (nothing screams "look, I'm relaxing on a tropical island" like a photo in which You drink from a coconut), and then give the coconut to the seller again, he will cut it for you, and you can enjoy its sweet pulp.

min frits

The next popular street food in Mauritius is min frits (fried noodles). This simple but delicious dish is prepared very simply: noodles are fried in soy sauce, and green onions and chili are placed on top (where without it).

Since this dish came from Chinese culture, it is naturally prepared best in Chinatown. After you have mastered a portion of noodles, abundantly poured with chili (this is Mauritius - there is no other way), it will be nice to cool with black herbal jelly, it should be sold in the same kiosk with min frits.

The dish looks as strange as it is called, but it tastes quite good. This jelly is delicately flavored, sweetish and incredibly cool after chili.

Beer "Phoenix"

Phoenix, a local Mauritian beer (which even has several award-winning brewing awards, by the way), is an invigorating, refreshing drink that goes well with almost any island dish you choose, and is also great solo if you take a bottle with you, for example. when you go to the beach to watch the sunset.

Farata

Similar to the Indian dish "parata" - a flat cake with curry. The cake itself is oily, fluffy and incredibly tasty. You can find them in kiosks on the streets or in Mauritian and Indian restaurants.

Sweet potato pie

Sweet potato pies are a great addition to a Mauritian tea party. Coconuts, cardamom and sugar are placed in sweet potato dough and then deep-fried.

Rum

Although Mauritius rum is not as good as Réunion or Caribbean rum, it is quite good. Especially at one of the island's three distilleries, which produces natural rum (that is, made correctly, from sugarcane juice, not molasses).

St. Aubin and Chateau Labourdonnais make great rums (attend a rum tasting at each distillery and taste it for yourself), but the Rhumerie de Chamarel in Chamarel, in the southwest, makes award-winning rums. It is distilled twice and then aged in oak barrels. This rum stands head and shoulders above the rest.

All three distilleries also produce rums in various flavors such as vanilla, coffee, kumquat, spiced rum and citrus fruits. This rum is sweetened with sugar, so will be more palatable for non-rum fans.

Rum punch

In short, this is a drink that is drunk all over the island. Various ingredients are added to the base of rum and sugar syrup. My favorite rum punch is called Graham and is made with freshly squeezed lime juice.

Such a punch can be bought ready-made (it is ideal to drink it at home, at sunset, indulging in dreams of returning to) at the Rhumerie de Chamarel winery.

Dishes with vanilla

The cheap vanilla that is sold to tourists in Mauritian markets and souvenir shops is not actually Mauritian at all - it is not the best quality vanilla imported from Madagascar. The only place you can buy authentic Mauritian vanilla is St. Aubin, a restored colonial mansion that houses a small vanilla plantation and distillery (their rum coffee is incredible, by the way).

Visit the fragrant Vanilla House and learn how vanilla is grown, marvel at the vanilla flowers in the garden (you knew they were the most orchids ever), and then feast on vanilla-cooked chicken and vanilla creme brulee at the veranda restaurant of this magnificent old mansion.

In Chateau Labourdonnais, which is located in the village of Mapou (next to the grapefruit botanical gardens), they grow a rare variety of vanilla that is found only here and, oddly enough, in Tahiti. The creme brulee made with this vanilla at the restaurant right next to the plantation is the best I have ever had.

coconut chutney

Of all the types of chutney that Mauritius has to offer (and there seem to be hundreds of them here), the coconut one was my absolute favourite. It tastes amazing, fresh and has the quintessential Mauritian ingredient, coconut. This is a cooling chutney that will be a nice accompaniment to a mazavaro curry.

Palm heart salad

Also known as "Millionaire's Salad". This is a delicacy in Mauritius, although I can't say exactly why. Palm trees are grown for about seven years, then they cut down and extract the "heart" - the core of the tree, about the size of a person's hand. From it you can cook a snack for three hundred people.

This core is then finely chopped and eaten raw in a salad with billfish and other goodies, or used to make a sauce. I did not feel the taste, and besides, I felt sorry for the palm tree. It's still worth a try, though. And so that your conscience does not torment you later, just plant a palm tree in your garden when you return home.

Coconut muffins

These delicious cookies (I don't know why the Mauritians call them muffins) are baked with grated coconut and sugar. I tried especially delicious ones at the Escale Creole restaurant (local family restaurant), next to Port Louis.

Rugalle

Rugalle is a popular Creole dish, a kind of stew (sometimes fish) with tomatoes, garlic, onions and thyme.

hot roti

The last, but no less tasty dish is hot roti (Indian flatbread). These are roti that are usually eaten with various types of curries, chutneys and pickles. You can find them, like most of the listed dishes, on the trunk of a local resident's motorcycle or in a street food kiosk.

A lot has been written about Mauritius: magazines draw colorful articles, agencies publish bright videos with white sand, and eyewitnesses are divided into those who enthusiastically talk about their wonderful impressions and those whose expectations were not met. What is he really like? In this two-part review, we will tell you about our trip to Mauritius in December 2016.

The first part of the review will be devoted to general questions: car rental in Mauritius, traffic in Mauritius, Port Louis capital, shops and supermarkets, and in the next part we will make a tour of the beaches of Mauritius.

Mauritius airport

From Madrid, we flew with Emirates via Dubai, where we spent a very busy day. Large Airbus 380s are allowed into Mauritius - there were many who wanted to soak up the sun. At the end of the flight they distribute migration cards and maps of visited countries, in which you indicate that you have not recently been to certain states in Africa. If there were, you will be sent to medical examination at the airport.

Border control did not take long - there were many windows and we moved quickly. Luggage was also not long in coming. We changed money Shibani at the airport at a reasonable rate. The airport is small, there is Wi-Fi, a couple of exchange offices and a cafe. At the exit is an open-air waiting room with a roof.

Rent a car in Mauritius

We lost time when renting a car. Firstly, a representative of the Avenue car rental agency met not only us, but also a large family with three children, whom he took first to inspect the car, but we stayed waiting for him at the airport for an hour! At that time, we had not yet bought a SIM card, and the Internet at the airport had one name. Free parking is not very close to the airport, plus the Mauritians are very slow, and when you have not slept for two days, waiting in the heat is the last thing you want to do.

The most popular rental car in Mauritius is Hyundai i10, most often red. It is produced both on the mechanics and on the machine. Since Mauritius has left-hand traffic and I can't handle a manual transmission, we decided to take an automatic and in advance, several times indicated that we were exclusively machine. What a surprise it was when they gave us to fill out documents for mechanics, claiming that they had never heard of any machine gun and we did not ask for anything. As it turned out later, our car was given to someone by mistake, and they brought us this one. Kinda ride. Didn't roll. We called the agency through which we booked, they promised to pick us up and take us to the villa, and deal with the replacement of the car on the spot. The representative of the rental office ran after us for a long time, trying to squeeze 50 euros out of us for bringing us a car.

Conclusion: local rental companies are cheaper than international ones, but you should be on the lookout. The price quoted to you in advance may not include delivery fee(“meeting at the airport”) cars, gasoline (we were left with 4 divisions) and, of course, zero deductible. We took from 400 euros, but when we received the car, 400 suddenly became 500. Check the documents carefully. Arguments about the car took another hour and a half. Of course, this agency should be avoided.

The sun in Mauritius is just crazy. For some 20 minutes, my face turned red, and the cream was lying somewhere in the back of the suitcase. Prepare the essentials ahead of time.

Roads in a residential area

Villa rental in Mauritius

Our villa was located near La Preneuse beach in a complex of three cottages with a communal pool. We booked through Airbnb - it turned out to be much cheaper and more comfortable than expensive hotels in tourist areas. Ratio approximately 50 euros per night vs 200. These are vacation rental privileges. Difficulties can be with the choice of the beach where you rent, but I will talk about the beaches later - we have traveled all over.

The advantage of our villa is that it was located five minutes from a quiet deserted beach and 20 minutes from the spruce Le Morne. nearby supermarket "London"— looks like Soviet stores with those big glass cases of sausages and cheeses. Among the products there are many that were sold in Vladivostok many, many years ago - milk powder, Anchor butter, TipTop ice cream, and rice is also sold here in packages of 5, 10, 20 and 30 kg.

While we were shopping in the store, our new car arrived. The same red. The same Hyundai i10. After receiving the keys, we went to Le Morne beach for a little snorkeling. It gets dark early in Mauritius - sunset starts at 6, so we arrived when the sun was almost gone.

In general, Le Morne is a very beautiful place, it smells delicious of fir trees, crabs hide in the sand right by the shore. Snork is very weak, almost nothing, only hedgehogs.

Capital Port Louis

The next day we had to get to the capital of Mauritius is the city of Port Louis. Despite the fact that according to the map the distance is only 30 km, it will not be possible to get there with a breeze. The road has two lanes, that is, one in each direction, the traffic is very dense, 10 km from the city a crimson traffic jam begins. Our trip took 1.40 hours. The locals ignore the rules of the road. It becomes clear why there is no zero franchise. They don’t care if it’s a “brick” or a double solid - they will turn or go into the oncoming lane simply because it’s so convenient for them. So, on one of the turns we took down the headlight and got all 400 euros. You will never be given the difference, the locals will agree with the car service how to distribute your money. The only advice reduce the deductible and try to drive carefully, although it's not easy with this crazy traffic.

In the capital Port Louis (Port Louis) paid parking, is carried out by piercing the parking start time on cardboard cards that are sold pack of 10 pieces. The face value of one card is 10 or 20 rupees. For one time in the city I had to buy a whole stack. We did not want to return to this hell.

The capital of Mauritius is very dusty, the traffic of cars and pedestrians is chaotic, in the very center there is a large bus station, from where you can quickly get to anywhere. There are small shops and many cafes.

Western part of Mauritius

I will not dwell on the beaches that we will discuss in the next review, but I will describe briefly.

Flic en Flac beach

Tourist mecca, very shallow, wide, with diving centers and boaters, fruits on the shore and chickens near the road. A lot of hotels, villas and restaurants. Not far from the beach, the Super U shopping center and supermarket is the only echo of France besides the language. Dive often go to the "Aquarium", a very popular place at 15-30 meters, located five minutes from the coast.

By the way, beware of the bright fish that will circle around you - one of these attacked without warning and bit my finger, and then Vanya's hand. She is small but aggressive.

Tamarin beach

As crowded as Flic en Flac, smaller, surrounded by trees and a small car park. Excursions to dolphins leave from here, which I will talk about in the next review.

Again, at the entrance is the Padi Diving Center. The pleasure of diving will cost 40-60 euros depending on the location. The specified diving center promised us a dive on Thursday by appointment on Wednesday, but on Wednesday there was no record left. You need to book in advance- they will take a deposit from you and write it on the board.

There is a common problem with the beach: those that are beautiful are crowded, and those that are deserted are ugly.

La Preneuse

Nobody at all. A couple of villas and silence.

By the way, there is no Snork, and comrades from Tamarin told about unprecedented fish in the area. We very carefully studied the bottom - there is nothing.

This beach is not very beautiful, but it is quiet here.

Supermarkets in Mauritius

There are several large Super U supermarkets throughout the island, where you can stock up for a week. We bought a big fish, which was cleaned and cut as I wanted, fruits, vegetables and ice cream instead of a cake - all for my birthday.

There are not many supermarkets, but in any case you need a car to get there. Supermarkets are always located in the clothing shopping center. I have little idea how get around Mauritius without a car The island is large and everything is quite far from each other. Of course, hotels offer excursions, but you will have to pay 10-20 times more, depending on the appetites of the hotel.

Pastries in Mauritius are just disgusting, no connection with France, forget about it. Although I understand them - cakes will not survive in such a heat, but it is quite possible to replace the cake with fruit. Every two kilometers there are tents where you can buy pineapple, banana, papaya, watermelon, lychee and much more.

Pineapples sell small orange ones and bigger ones. In Spain, I always take Del Monte - they are very sweet, but not as fragrant as in Mauritius. If I had a choice, I would still stop at the small Mauritian ones - they they smell like the tropics and are very, very fragrant, and the core is crispy and edible.

Food in Mauritius

We always prefer to rent a villa so that we can use the grill and that no one comes into our house. Hotels will not provide you with a kitchen, and they will charge extra money for grilling. Also in the cottages you can ask the locals if they have familiar fisherman who will bring whatever you want.

I think All Inclusive food in Mauritius is generally superfluous. Breakfast is healthy, but for lunch you can overeat fruit or all sorts of unusual things from the supermarket, such as the New Zealand ice cream of my childhood TipTop. For dinner like this hotels often offer a la carte menu with a limited selection– you will have to pay extra for 70% of the dishes, which in the end turns out to be more expensive than taking accommodation and going to dinner on your own in different places, and not in the same hotel with the same set of dishes, where you eventually have to diversify the menu and pay for an upgrade dish.

We had dinner at the restaurant The Beach at the Lux Le Morne hotel and witnessed a disgruntled couple complaining about the limited menu and that you have to pay extra for everything. They say the thing. Therefore, renting a cottage is better 🙂

Beach Hotel-Restaurant Lux

The restaurant is good, by the way. For important events set up a table right on the beach. The cuisine is author's, delicious, the restaurant deserves its stars on Tripadvisor.

Once for lunch we stopped at a wonderful restaurant of Creole cuisine Escale Créole, where we tried all the delights of the local cuisine, surrounded by a green garden and a light breeze.

What is included in Creole cuisine? Rice, lentils, saltwort, green bean pods, fish in lemon, venison, spiced sausages and a variety of cucumbers, salads and hot sauce.

You need to come only at lunchtime and it is better to take care of booking in advance. The territory near the restaurant is simply amazing: flowers, fruits, huge snails are all around.

Casela Nature Park in Mauritius

On the morning of the third day, Casela Park was planned, where tickets were bought the day before. More precisely, the tickets we tried buy online with 10% discount, but at the stage of payment, the site gave an error, and the park did not respond to emails.

However, we insisted on the right to this discount by presenting an online order. Successfully.

The park is not very impressive, roughly speaking, it's a zoo. Animals in enclosures, some in an open paddock, where a safari bus is carrying. What we will meet: antelopes, rhinos, turtles.

Peacocks roam freely, sometimes spreading their tails, flamingos jump on one paw in the shade of the swamp, and a hippopotamus hides from the scorching sun in the reed bushes.

The publicized interaction with cats is just ridiculous, an attraction for tourists. Those who wish are led into a cage and put behind the back of a lioness, which must be stroked and looked into the camera.

No one asked me if I wanted to sit and take these stupid photos with a forced smile, or if I wanted to shoot lionesses myself at arm's length. Should be ironed. It's supposed to be photographed. Everyone does it. And you shouldn't shoot. It is forbidden.

On a safari, an ostrich comes up to the bus and gnaws on the crossbars.

Pleased with a good composition of birds, but again in small enclosures.

The park will be interesting for children, inquisitive adults will be very bored. Be sure to have a cream no matter what time of day you come.

Sands of Chamarel

Seven sands (Seven Colored Earths) of different colors - a natural formation that attracts a cloud of tourists. On the way, you will meet the exit to the observation deck - be sure to stop, the views are unforgettable.

Entrance to the park - $ 5, quite an adequate price, because there is nothing special to see here - a waterfall, sands and 6 turtles in a paddock.

The “sands” are open until sunset, that is, until 17.00, but the entrance will be closed earlier.

In the photo they seem very majestic, but in fact it is a very small piece of land, enclosed by a fence.

Don't forget to leave a comment and subscribe to our pages

A paradise island nestled in the middle of the Indian Ocean. Extinct volcanoes and transparent lakes, mountains and plains, picturesque rocks and forests, lush flowering palm trees and unusual trees are waiting for you. Here you can see the same bottle or sausage type of wood? In Mauritius, mainly sugar cane is grown. To realize this possibility, they cut down most of the tropical vegetation that grew here. But the unique nature is not the only advantage of the island. Tourists note the local high-level service and the development of tourism infrastructure in general. Endless beaches delight the eye, as well as clear azure bays, and the quiet whisper of the waves can be listened to during marvelous sunsets, inhaling the scent of orchids.

What makes a holiday in Mauritius different?

You can visit here at any time of the year, but there are seasons in which the island is especially favorable - these are the periods May-April and September-October. At this time, the heat becomes tolerable, but there is still no rain. In addition to the island of Mauritius, the state includes Rodrigues, Agalega, as well as the Cargados-Carajos archipelago - this is the western part of the Indian Ocean. Mauritius is a place of an expensive type of recreation, it is considered to be elite.

Hotels are distinguished by the highest class and level of service. If in cheap Asian countries one of the stars should be taken away from hotels, then here, on the contrary, one must add at least one star. Local hotels are willingly included in the lists of the best in the world. Usually tourists are offered bungalows with rooms in low buildings. Each hotel can be compared to a small town, and sometimes tourists do not leave the hotel at all for the entire vacation. These are not only various bars, but also shops, swimming pools, saunas, discos, etc. The beaches offer various entertainments.

What entertainment will Mauritius offer?

Beaches are an indisputable plus of Mauritius. But there are other interesting things here as well. The island of Mauritius is dotted with about 80 species of palms, and the Pamplemousses National Park has become home to a lot of curiosities, it is worth mentioning only the vast baobab, giant water lilies or the tree of paradise, and pineapple is a local weed. Admire the local wonder - the colorful land of Chamarel. This place is called the place of multi-colored sands. On the territory of the Chernaya Rechka region, a strong volcanic eruption occurred. Since then, the earth has shimmered with 7 different colors. Those who come to admire the bright land can see the local waterfall at the same time.

Fans of outdoor activities will also not be left without something to do. The tour desk is happy to help. Families with children can spend time in a cozy small water park. Check out the local bird park called Casela Bird Park. It is recommended to walk to Deer Island, look at the Crocodile Farm and see the colorful local shops that are full of high quality textiles and all kinds of wicker souvenirs.

Mauritius is known for its attitude towards sports. Visitors will not feel the need for it. Luxury hotels can offer to play golf and tennis, learn horseback riding or water skiing, as well as kayaking and surfing, kayaks and parachuting, etc. For tourists who appreciate fishing, underwater sports and golf, there will definitely be activities. Take part in green routes - there are enough of them on the island.

What does Mauritius offer besides a beach holiday?

Approximately thirty high-level dive centers offer their services. Most of them can be found in the center of major resorts, and in the "five" and most four-star hotels. The dive centers are open until 15:00, you can come to dive at 9:00 and at one in the afternoon.

This island is very popular with divers. As you know, you can dive here even at night. In addition, you can appreciate the gorgonian thickets, see the picturesque wrecks of sunken ships, a real angelfish, the legendary damselfish or squirrel fish, exotic sand perch, as well as giant turtles, lobsters, triggerfish, various sharks - gray and tiger, reef and whitetip.

What cities and resorts in Mauritius are good for families with children, youth?

The place Flic-en-Flac among the Mauritians themselves began to be in demand. There are well-groomed beaches, and the life of the Kazela Bird Park is seething nearby. Tamarin - the bay - will offer a completely different "profile": it was recognized as the wildest and most pristine on the coast, it became famous among surfers for its waves.

The beach of Bel Mar in the east of the island is endowed with deep lagoons with calm water splashing in them. Pereybere beach in the southwest is suitable for lovers of "parties". The southern part of the island is a hilly coast, it gives way to Trois d'Haus Douce - a beach that stretches an impressive strip of fine sand for about 11 km.

The gentle waves of Grand Baie wash the coast of white sand of the cleanest beaches, and here you can also note the good service and the best coastal hotels in the world. Toddlers and their parents find themselves in a real paradise. This corner is distinguished by air and water temperature - it is slightly higher than anywhere else, and parents who care about the health of their babies appreciate this feature. For children, hotels keep various clubs so that they can practice there while their parents are busy on the golf course or during a horse ride.

Little travelers will surely enjoy riding a pirate ship or watching the turtle races of Ile aux Cerfs. In Shamarel, visit an amusement park - a magical world of multi-colored sands awaits families here, you can drive quad bikes in the Yemen park, look at the inhabitants of the zoo in Kazela park.

Young people usually appreciate the Grand Baie resort. In addition to the beautiful views that open on the beaches, a vibrant nightlife is in full swing here. The best restaurants, local boutiques and entertainment centers are located here. Shoppers also come here, because trade here is duty-free. The resort also offers many sports and recreational activities.

What dishes makes sense to taste when visiting Mauritius?

Rice is the product on which the Mauritians have based their cuisine. It is usually complemented with spices, sauces, chopped vegetables and seafood. With the light hand of the inhabitants, the sauces and seasonings of shatini and vindaye, scold and sabayon became famous - they are used everywhere here. The main dish in Mauritius remains a curry of rice with meat, or in the form of seafood or vegetables, generously seasoned with vegetable oil, fresh herbs and spices. Of the appetizers, puri is popular - this is the name for sandwiches with various products, it can be salads, and fish or meat platter, they also use dressings from some aromatic sauces.
More popular than rice can only be seafood. So many different types of fish live in local waters that you can meet not only tuna, but also sea bass, sea bream, marlin, etc. You can eat raw fish by pouring lemon juice on it, or you can fry, stew, cook with various seasonings. A delicacy can be considered "camarons" - that is, freshwater crayfish, lobsters, crabs, snails, sea urchins, shells, etc. Many recipes have been created for their preparation, using a huge abundance of herbs and spices.

A huge number of different vegetables grow on the island, such as sweet potato, eggplant, tomatoes, lalo cucumbers with sticky skin, zucchini, cassava, pumpkin, squash, cabbage palm and others, often completely unfamiliar to tourists. Naturally, there are no fewer types of fruits.

Freshwater crayfish, lobsters, crabs or octopus with curry or vindaye, as well as various shells, snails, sea urchins, etc. are considered a special delicacy of Mauritian cuisine. All these delicacies of local cuisine can be prepared in a variety of ways.

Vegetables can also please with variety. In addition to the “lalo” cucumber with an unusual skin, eggplant and sweet potato, tomatoes and zucchini, cabbage palm and squash are cultivated here. True, there are vegetables that are unfamiliar to residents of European countries. The fruits of Mauritius are also impressive. It is also difficult not to try the local flour products. Try "samussa" - Mauritian triangular cheesecakes. This is a puff pastry with meat, as well as vegetables or fish. Pies stuffed with eggplant or potatoes, donuts with various spices, a dessert with coconut flakes, tartlets with seafood or pasta from them, etc. are popular.

Coffee is recognized as the national drink. Local is somewhat different from the usual. You can easily find a cafe where black varieties are prepared. Among the locals, "aludu" is popular - condensed milk flavored with spices, as well as light beer of the local recipe, fruit juices, natural herbal tinctures.

What is represented by SPA-Mauritius?

The world of nature, clean beaches and blue lagoons could not do without a spa. Guests of the island can improve not only the spirit, but also the body. The Lemorne Brabant peninsula is one of the resorts whose hotels offer their own natural treatments. Tourists will be offered a Thai massage, learn the secrets of Ayurveda, energize the body with the powers of thalassotherapy and stone therapy, resort to anti-cellulite massage performed with bamboo sticks and corrective procedures based on the use of only natural ingredients and cosmetics of world famous brands.

It is very difficult to resist and not dedicate at least one day to SPA procedures. The feeling of fatigue passes, and energy comes in return.

How to get around Mauritius?

Mauritius is usually reached through the international airport. It is located near Mahebourg.

There are no direct connections with the capital, but express buses run from Port Louis, their shift includes several flights a day, there is a stop at the airport. There are one and a half hour flights to Rodrigues.

Buses have become the most popular and reliable means of transport here. Their movement cannot be called hasty, there is frequent control on the roads. The main transport hubs are Port Louis and Curepipe. In Mauritius, you can find a variety of types of roads - not only well-groomed, but also abandoned.

In Grand Baie, a motorcycle is rented if the driver is at least 23 years old, and also if he has an international license. Boats and bicycles are rented everywhere. Movement is left-handed.

What to do in Mauritius?

The cape of Cap Maleray is the northernmost point of the island. Visit Notre-Dame-Oxillatris, a church famous for its roofing, original carved wooden interior, giant seashell font.

Admire Triol, a pretty village famous for having built the largest Hindu temple in Mauritius, Maheswarnath Shiwala. Known as "Deer Island", which is considered very beautiful, it offers not only excellent beaches and transparent lagoons, but also sailing, sports diving and water skiing trips.

In Rose Hill there was a place for many schools, colleges, as well as for the University of Mauritius. The town is quite lively, you can admire the buildings in the colonial style, built in the Italian style as a kind of theater, filled with a gallery and colorful shopping malls of the local Arab quarter.

Curepipe, located in the center of the island, is the city where the town hall building and the King's College, the botanical garden and many colonial buildings are located. Shops and restaurants are usually crowded, but the peak comes during New Year's celebrations or important football matches. After all, it is here that a large stadium is located nearby. Visit Trou aux Cerfs - this is a picturesque extinct volcano, its crater is 85 m deep and 200 m wide.

Not far from Curepipe is the "Black River Gorge" - a beautiful national park. In the Bay of Turtles, the ruins of the historical plan of the ancient settlement of Balaklava have been preserved. Maheburg is no less interesting, this town has a rich past, it was built in the bay of Grand Port. Tourists know it thanks to the Chateau Robillard and the Museum of National History. In addition to sleepy streets and shops, it is worth looking at the confectionery factory.

An interesting small village is Suyac, located near the Sawan district. The places became famous thanks to the unprecedented nature, Rochester waterfalls. And during a tour of the Pamplemousses botanical garden, the tourist will feel the atmosphere of the former colonial estate, while demonstrating the entire process of obtaining rum, including tasting.