Ahhhhh, so much can be said about Bali:  

Island of the Gods.  Peaceful Hindu Enclave. Tropical Verdant Jungle.  Year-Round Sunshine.

Flowing Waterfalls… Superb Diving… Colorful Ceremonies… Gorgeous Rice fields.  

World-Class Surfing!  Amazing Yoga!  Friendly People!  Shangri-la Paradise!  

But for now, I just want to talk about… the fruits on the island.  That’s right, the amazing variety of tropical fruits found here. 

Hands down, some of the best fruit I’ve ever had in my life has been on the Island of the Gods.  Pineapple that tastes a million times better than any pineapple I’ve ever had anywhere else.  Mangoes that are perfectly ripe – so much so, that you don’t want to stop eating them.  And bananas – small ones (yep, four inches) showing that size doesn’t matter, and re-defining what a banana tastes like.  But the amazing gems are the fruits that don’t easily reach Europe or the Americas.  In fact, most of them are hard to get fresh anywhere besides Southeast Asia. 

I’m talking about Rambutan, which translates as the “hairy fruit” because of the strange long hair-like projections on its outer skin. The juicy Dragonfruit – bright red when cut open, its color livens up any plate or drink (or cutting board).  Snakefruit, named after an outer skin which resembles – you guessed it – a brown snake.  Durian, with a strong aroma so notorious, that it’s been banned from public places.  And Mangosteen:  ridiculously, deliciously sweet.  Nearly a hundred years ago, the great plant explorer David Fairchild wrote that the Mangosteen “is so delicate that it melts in the mouth like ice cream. The flavor is quite indescribably delicious. There is absolutely nothing to mar its perfection…”

Other notable fruits on the island include Passionfruit, Tamarind, Papaya, Guava, and Rose Apple.  Eating fruit here is a veritable feast of the senses.  But don’t just take my word for it – come to Bali and see/smell/feel/taste them for yourself!