Fruits of Belize: The Complete List

Belize’s markets, roadside stalls and backyard gardens showcase a rich mix of tropical and subtropical fruit that shapes local meals and seasonal routines. From coastal towns to inland villages, fruit vendors and foragers follow the rhythms of the land year-round.

There are 54 Fruits of Belize, ranging from Ackee to White sapote. For each entry you’ll find below the Scientific name, Local name(s), Season (months), so you can quickly see identity and timing as you explore or plan a visit.

How can I tell which fruits are in season when I visit Belize?

Check the Season (months) column first—it’s the quickest guide. At markets, ask vendors or farmers which varieties are freshest; they’ll point out peak ripeness and local nicknames. Also watch for crowded stalls and good color/texture as simple signs of peak season.

Are any of these fruits unsafe to eat raw or need special preparation?

Most are safe when ripe and washed, but a few require care—Ackee, for example, must be fully ripe and properly prepared before eating. When in doubt, buy from trusted sellers, ask how a fruit should be eaten, or cook it; allergies and food sensitivities are other reasons to start with small tastes.

Fruits of Belize

Images and Descriptions

Mango

Sweet, juicy tropical fruit common from backyard trees and roadside stands. Varieties range from fibrous to buttery; eaten fresh, in chutneys, juices, or pickled. Peak season spring–early summer; widely sold at markets across Belize.

Banana

Soft, sweet fruit grown in home gardens and plantations. Eaten fresh, in smoothies, or fried; small dessert bananas common in markets. Available year-round with local sellers and roadside stands throughout Belize.

Plantain

Starchy cooking banana used like a vegetable—fried, boiled, or baked. Sold green or ripe in markets and roadside stalls. Year-round staple for savory dishes and snacks in Belizean cooking.

Papaya

Soft, orange-fleshed fruit found in gardens and markets. Sweet when ripe; used fresh, in salads, smoothies, and tenderizing marinades. Available year-round with peaks in warmer months; common at farmers’ markets.

Pineapple

Tropical, tangy-sweet fruit with fibrous flesh grown on small plots and sold in markets. Eaten fresh, juiced, or grilled; enjoyed year-round with local peaks in spring and early summer.

Coconut

Versatile coastal tree fruit providing water, flesh, milk, and oil. Harvested from beaches, farms, and roadside palms. Drink young coconut water; use mature flesh for cooking, coconut milk, and desserts year-round.

Orange

Sweet citrus commonly sold in markets and roadside fruit stands. Eaten fresh or juiced; good source of vitamin C. Peak harvest in cooler months; trees grown in small orchards and home gardens.

Lime (Key lime)

Small, aromatic sour lime central to Belizean cooking and drinks. Used in ceviches, marinades, and beverages; widely available at markets and roadside sellers throughout the year.

Grapefruit

Large, bittersweet citrus grown in orchards and home gardens. Eaten fresh or juiced for breakfasts and cocktails. Main season in winter–spring; commonly sold at markets.

Tangerine (Mandarin)

Sweet, easy-peel citrus popular as a snack. Sold fresh in markets and street stalls during winter months; sometimes grown in home orchards.

Lemon

Aromatic sour citrus used for cooking, drinks, and preserves. Grown in gardens and sold fresh; available year-round though harvests peak in drier months.

Avocado

Creamy, buttery fruit common in gardens and markets. Used in salads, dips, and soups; several varieties produced locally. Peak season early summer though some varieties appear year-round depending on grove.

Breadfruit

Starchy large fruit used like potato—baked, roasted, or fried. Grows on trees in village groves and farms; staple in Belizean kitchens during fruiting season mid-year.

Jackfruit

Massive, sweet fruit with fibrous pods eaten fresh or cooked. Seeds also edible when boiled. Found in home gardens and small farms; harvested in summer months and sold locally.

Breadnut

Related to breadfruit, prized for its starchy seeds and flesh. Seeds roasted or boiled; found in traditional orchards and smallholder farms during the mid-year fruiting season.

Cacao (Cocoa)

Pod-bearing tree cultivated on farms and agroforestry plots. White pulp surrounds bitter seeds used to make chocolate. Harvested in fall–winter; cacao farms and cooperatives sell fresh pods and local chocolate products.

Soursop

Large, spiky green fruit with tart-sweet white flesh. Eaten raw or in drinks, smoothies, and desserts. Common in home gardens and rural markets, especially in wet-season months.

Sugar apple (sweetsop)

Segmented, sweet custard-like fruit with grainy texture. Grows in hedges and yards; eaten fresh, used in desserts and beverages. Seasonal mid-year through autumn; found at local markets.

Custard apple (bullock’s heart)

Soft, sweet fruit with creamy flesh and variable flavor. Found in home gardens and small farms; eaten fresh or in shakes. Available during warm months with local market availability.

Sapodilla

Brown, grainy sweet fruit tasting of brown sugar and caramel. Common in village gardens and market stalls in late fall-winter; eaten fresh or in shakes and desserts.

Mamey sapote

Large, orange-fleshed fruit with sweet, pumpkin-like flavor. Eaten fresh or in smoothies and ice cream; commonly found in home orchards and rural markets during summer months.

Black sapote

Dark, pudding-like ripe flesh tastes mildly chocolatey. Grows in backyard trees and small farms; used in desserts and smoothies. Best in late fall to early spring markets.

Starfruit (Carambola)

Crisp, tart-sweet ribbed fruit sliced for salads and garnishes. Grows on yard trees and roadside hedges; eaten raw or juiced during late summer to fall.

Guava

Fragrant, seedy fruit used fresh, in jams, juices, and pastries. Found in home gardens, farms, and street markets year-round with seasonal peaks depending on variety.

Jamaican cherry

Small, sweet red berries that ripen in waves and are popular with children. Trees naturalize along roadsides and yards; picked fresh from branches throughout the year.

Passionfruit

Aromatic, tart pulp used in juices, desserts, and sauces. Vines are commonly cultivated and sold at markets during wet-season months; popular in drinks and preserves.

Tamarind

Tangy-sweet brown pods used in sauces, beverages, and snacks. Common in village trees and market stalls; harvested mainly in late dry to early wet season.

Surinam cherry (Pitanga)

Small ribbed cherry with sweet-tart flavor eaten fresh and used in jams. Grows widely as ornamental and fruiting shrub; sold in local markets during summer months.

Malay apple (Otaheite/Mountain apple)

Crisp, mildly sweet fruit with thin skin; eaten fresh or in salads. Grows in village orchards and market gardens; seasonal summer availability.

Ambarella (June plum)

Firm, tangy fruit eaten green with salt or ripe as a sweet snack. Sold at roadside stands and markets in mid-year; trees common in home gardens.

Hog plum

Sour to sweet small plum used fresh or in preserves. Found wild and in farm edges; often gathered rather than cultivated, available mid-summer.

Cashew apple

Fleshy accessory fruit attached to the cashew nut; tart and sweet, consumed fresh or as juice. Harvested during cashew season from small farms; nut processing common.

Nance

Small yellow fruit with strong, sweet-tart flavor used in preserves, drinks, and snacks. Wild and cultivated in rural areas; picked seasonally in summer months.

Caimito (Star apple)

Purple or green-skinned fruit with milky, sweet flesh and star-shaped seed pattern. Grows on backyard trees; eaten fresh in late summer and early fall, sold at local markets.

Watermelon

Large, refreshing melon widely grown and sold in markets and roadside stands. Eaten fresh or in drinks during hot months; peak availability in spring–summer.

Cantaloupe

Sweet orange-fleshed melon grown in fields and sold at markets. Eaten fresh and used in fruit salads; most commonly available in late spring and early summer.

Honeydew

Pale green-fleshed melon with sweet flavor. Sold fresh in markets and grocery stalls during warm-season months; grown in local farms.

Spanish lime (Mamoncillo/Guinep)

Small greenish fruit with tart flesh eaten by sucking off the pulp. Common in coastal and lowland trees; popular seasonal street food in summer months.

Sea grape

Coastal tree producing grape-like clusters along beaches. Fruit eaten fresh or made into preserves and wine; foraged along shorelines and sold near beach communities.

Ackee

Caribbean fruit with creamy, savory texture when properly prepared; key in regional dishes. Grows in some Belize gardens and specialty markets; must be eaten ripe and cooked.

Bilimbi

Very sour, cucumber‑like fruit used as a souring agent in cooking and pickles. Grows in home gardens and small farms; picked during wet-season months.

White sapote

Soft, sweet flesh with custardy texture; eaten fresh or blended. Trees appear in home gardens and small orchards; seasonal summer availability at markets.

Mamey apple (mamey americano)

Aromatic, sweet fruit with firm orange flesh used fresh and in desserts. Grows on scattered trees and in village orchards; harvested late summer into fall.

Dragon fruit (Pitaya)

Bright, speckled flesh from climbing cactus vines. Mildly sweet, commonly grown in gardens and small farms; sold at markets during summer and wet-season months.

Cape gooseberry (Physalis)

Small tart-sweet berries encased in papery husks, used fresh or in desserts. Grown in gardens and sold at farmers’ stalls in the cooler season.

Spanish plum (Jocote/Red mombin)

Small tart-sweet plum eaten fresh or seasoned with salt. Trees and fruit sold in markets and by street vendors during summer months in rural and urban areas.

Cocoplum

Coastal shrub producing sweet-to-tart plum-like fruit. Foraged along beaches and hedges; eaten fresh or made into jams and preserves in late summer.

Mamoncillo (listed earlier as Spanish lime)

See Spanish lime—popular coastal street fruit with tart pulp. For sale seasonally along roadsides and markets in summer.

Gooseberry (local wild species)

Small, sweet-tart berries enclosed in husk, used fresh or in desserts. Grown in home gardens and sold in farmers’ markets during cooler months.

Jackfruit seed (edible part noted)

Seeds from jackfruit roasted or boiled and eaten as snack; often sold alongside fruit from backyard trees and at local markets during harvest season.

Cacao pulp (eaten fresh)

Sweet-tart white pulp surrounding cacao beans, eaten fresh from pods on farms during harvest. Popular treat at cocoa farms and cooperative tours in Belize.

Pomelo

Large, mild citrus with thick rind eaten fresh or in salads. Grown in some orchards and sold in markets during winter months.

Sapote blanco (vacoa?)

Dense, egg‑yolk colored flesh with sweet custard-like texture used in shakes and desserts. Grows in gardens and sold seasonally at markets.

Morro berry (local wild fruits aggregated)

A category for small native wild fruits foraged in forests and farm edges. Eaten fresh or made into preserves, often sold informally in rural markets during fruiting months.

Fruits in Other Countries