Fresh and Local: Delicious Haitian Fruits & Veggies Not to Miss This Winter

Island ingredients

Haiti’s pristine beaches and turquoise coves make it a compelling destination year-round, but the year’s end is one of the best times to visit. From December through March, Christmas celebrations, patron saint festivals, and an abundance of seasonal produce fill markets and tables. Thanks to Haiti’s tropical climate, the harvest calendar is rich and diverse, making these months an excellent time for a food lover’s tour.

Before we begin, it is important to note that while this produce is available at supermarkets in Haiti, you will get the most bang for your buck – and a more worthwhile experience – bartering with street vendors at one of the many marchés (street markets).

Now, let’s get stuck in!

Bring Haitian Flavor to Your Walls!

Discover the beauty of Haiti’s fruits and vegetables with this beautifully illustrated poster. Perfect for lovers of Haitian food and art—add a splash of culture to your home!

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1. Zaboka

There’s nothing quite like a thick, creamy slice of avocado—known as zaboka in Haiti—alongside a plate of white rice and black beans, a staple combination you’ll quickly come to love. Haitian avocados are prized for their rich, buttery texture and mild, nutty flavor, making them a perfect addition to almost any meal. They’re widely available across the island, often sold straight from farmers’ baskets at street markets for as little as 100 HTG. Make sure to stock up while they’re in season!

2. Bètrav

Bright, bold, sweet, and crisp, bètrav (beetroot) is in season around December and is a staple in Haitian cuisine. One of the most popular ways to enjoy it is in salade russe, a vibrant side dish often served alongside diri kole or diri djondjon. Whether sliced, grated, or pickled, bètrav brings a rich color and subtle sweetness to the table. If you get the chance, your host will likely be more than happy to show you how to prepare Haitian salade russe from scratch!

3. Seriz

Haiti produces a unique variety of cherry, known locally as seriz, which has a tart flavor when eaten on its own but transforms into one of the island’s most delicious and refreshing juices. The cherries are rinsed and blended with water—pits and all—before the mixture is strained through a fine mesh sieve. The resulting juice is then diluted and sweetened to taste, creating a perfectly balanced drink. Light, tangy, and slightly floral, jus seriz is a classic end-of-year refreshment, best enjoyed chilled on a warm afternoon.

4. Chadèk

A close rival to orange juice as Haiti’s favorite, chadèk (grapefruit) is one of the most popular fruits in season during December. While most people enjoy it as a freshly squeezed juice, its slightly bitter, citrusy flavor also makes it a versatile ingredient in Haitian cuisine. You’ll find chadèk served as a garnish, candied into sweet preserves, or even grilled for breakfast with a sprinkle of sugar to balance its tartness. However you try it, this refreshing fruit is a must during the winter months!

Bring Haitian Flavor to Your Walls!

Discover the beauty of Haiti’s fruits and vegetables with this beautifully illustrated poster. Perfect for lovers of Haitian food and art—add a splash of culture to your home!

Buy Now

5. Zoranj

As sweet as they come! Oranges—known as zoranj in Haitian Creole—are a fan favorite in Haiti, mostly enjoyed as freshly squeezed juice. Locals will tell you, though, that the sweetest oranges come from Cap-Haïtien in the north. If you ever find yourself in the area, make sure to grab some—they’re worth the hype!

Haiti also produces a special variety of bitter oranges, used in the production of Grand Marnier liqueur. These oranges are grown in Limonade, near Cap-Haïtien, and if you’re in the region, visiting the plantations is a unique and enjoyable experience for food and drink lovers.

6. Bannann

In Haiti, no meal—especially not a Sunday meal—is complete without bannann (plantains). December is the season of family gatherings, and that means plenty of fried plantains, both savory and sweet. These golden, crispy bites are best enjoyed hot and fresh, often paired with a generous scoop of pikliz for a spicy kick.

Whether twice-fried as bannann peze, boiled as bannann bouyi, or simply served alongside a hearty meal, plantains is an essential part of Haitian cuisine. If you’re a fan of street food, you’ll find fried plantains featured in our guide to must-try Haitian street eats, according to a Jacmel local.

7. Pwa Kongo

Known locally as pwa kongo, pigeon peas are a Sunday dinner staple in Haiti. Almost always cooked into a rich, flavorful gravy, they are served over white rice, where their distinct, earthy taste balances the softness of the grains. Depending on where you’re eating, pwa kongo might be paired with griyo, fried chicken, or a perfectly seasoned fish fillet. No matter the combination, this hearty legume is a must-have for any traditional Haitian meal.

8. Joumou

The star ingredient of soup joumou, this Haitian pumpkin holds a special place in Haitian cuisine. It’s a Sunday staple on dining tables across the country, but its significance is even greater on January 1, when Haitians prepare soup joumou to celebrate Independence Day—a tradition rich in history and pride.

Once cooked, its tough, hard outer shell houses a soft, delicious and incredibly tender flesh – which is blended down with water and spices, and stewed with meat, root vegetables, and pasta to make for a hearty breakfast soup.

Want to try making it yourself? Check out this soup joumou recipe from TchakAyiti for a delicious take on this Haitian classic.

9. Kachiman

For those looking to explore new flavors, kachiman (sugar apple) is a true tropical delight, especially abundant toward the end of the year. Taking a bite of its sweet, creamy flesh is almost like tasting a milkshake in fruit form—soft, custard-like, and irresistibly smooth. Whether eaten fresh or blended into juices and ice cream, its naturally rich flavor makes it a favorite for those with a sweet tooth. If you spot some at a local market, don’t miss the chance to try it!

Written by Kelly Paulemon.

Published November 2018.
Updated March 2025.

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