Fruit Seasons In Singapore
Digging into a ripe durian is oh-so-satisfying.
But how do you ensure you buy your fruits at the right time in Singapore?
We’ll help you make your next trip to the supermarket extremely fruitful with this infographic about Singapore’s fruit seasons.
1. Avocado (Dec – Aug)
A nutritious staple in many health-conscious people’s salad boxes, Avocado is typically imported from Mexico or Australia in Singapore.
They contain lots of fibre and a fatty acid called oleic acid, the active component in olive oil.
Few Singaporeans are aware of this, but they can actually be grown here in Singapore too.
2. Blueberry (Jun – Aug )
Blueberries are jam-packed with antioxidants, and are prized for their ‘weight loss‘ properties.
They’re also the perfect topping for acai bowls and morning muesli.
But note that blueberries are notoriously expensive when you get them off-season, going up to $9.90 a pack in supermarkets.
3. Dragon Fruit (Jun – Nov)
A tropical superfood known as “pitaya”, it’s a popular fruit in Southeast Asia.
Its visually distinct white flesh and black seeds range from tasteless to incredibly sweet.
Dragon Fruit lovers will also know that the fruit’s vivid red skin is strictly not edible.
4. Durian (Jun – Aug)
Need we say more?
Singaporeans have an unhealthy obsession with the glorious yellow and creamy flesh of the thorny king of fruits.
No matter what the breed, every durian is a good durian.
5. Jackfruit (Apr – Sep)
Used in Thai desserts like Red Ruby or simply devoured raw, its meaty and fragrant flesh is a favourite among Singaporeans.
Don’t be fooled by its spiky exterior, jackfruit helps keep blood pressure in check, and is a great source of potassium and magnesium.
6. Longan (Jun – Sep)
Eaten dried or fresh, the lustrous longan was named “龙眼” pronounced “lóng yǎn” meaning Dragon’s Eye.
Once enjoyed as a delicacy for emperors of China, we’re just happy that the fruit is pretty affordable to us commoners too.
They’re commonly used in Chinese cuisine as a natural sweetener for desserts or soups.
7. Lychee (May – Jun)
Fresh lychees were so precious in imperial China that favoured concubine Yang Guifei had them delivered via fast horses, at the expense of soldiers’ lives to the capital.
Notoriously hard to preserve in the past, the fruit deteriorated quickly in heat, once it was harvested off the branches.
We’re just glad that we no longer have to pay the ultimate price to get our lychee fix.
8. Mango (Jun – Nov)
Mango sticky rice, Thai mango salad, mango pomelo sago, mango sorbet — mango madness really.
The sweet and versatile fruit is enjoyed by millions around the world, regardless of its breed.
9. Mangosteen (Apr – Jul)
For every king, there has to be a rightful queen.
Mangosteen has been crowned the “Queen of Fruits”, for its majestic shade of royal purple.
Pressing firmly and twisting the outside of its husk is the right way to open a mangosteen.
The inner flesh resembles a head of garlic and should taste sharply sweet when ripe.
10. Papaya (All Year Round)
Papayas, love them or hate ’em, they’re undeniably nutritious and blend well into a delicious milkshake.
Your digestive health may be better off as well with a slice of papaya after your meals regularly.
11. Rambutan (Jun – Aug)
Besides being known for their hairiness, their succulent flesh is best enjoyed chilled.
If you find someone who will peel you a basket of rambutans, you’ve probably found a keeper.
12. Strawberry (Mar – Aug)
Arguably the most famous berry, give us none of that artificial strawberry flavoured stuff.
And more of the good ole’ OG fruit.
Here’s a pro tip: Use a straw to get rid of the strawberry tops like so.
Go forth and be fruitful
Though we’re a tropical country, we love that we can enjoy most of our favourite fruits all year round, thanks to imports.
Of course, hitting the right fruit seasons will make things a lot more affordable.
Hopefully, we’ve made it a lot easier for you to hunt down the best fruit bargains.
All that’s left is to simply go forth and be fruitful.
Featured image from MustShareNews.