Home Regions Asia Maldives

Maldives

Maldives

Featured Dishes from Maldives

Barabo mashuni

Barabo mashuni

Mas huni is a typical Maldivian breakfast, comprising tuna, onion, coconut, and chili. All ingredients are finely chopped and mixed with the grated meat of the coconut. This dish is usually eaten with freshly baked roshi (flatbread) and sweetened hot tea. The fish used in mas huni was as a rule cured tuna valhoamas but currently many Maldivians use canned tuna. Traditionally when fish was scarce, chopped leaves were added to the mas huni mixture. The green leaves of certain local plants and trees such as diguthiyara (Senna occidentalis), kuḷhafilaa or gōramfau (Launaea sarmentosa), mābulhā (Abutilon theophrasti), muranga (Moringa oleifera), massāgu (Amaranthus spinosus or Amaranthus viridis) sweet potato (Ipomoea batatas) and ḷos (Pisonia grandis), among others, replaced the fish in mas huni in a smaller or greater proportion.[failed verification]

Boshi mashuni

Boshi mashuni

Mas huni is a typical Maldivian breakfast, comprising tuna, onion, coconut, and chili. All ingredients are finely chopped and mixed with the grated meat of the coconut. This dish is usually eaten with freshly baked roshi (flatbread) and sweetened hot tea. The fish used in mas huni was as a rule cured tuna valhoamas but currently many Maldivians use canned tuna. Traditionally when fish was scarce, chopped leaves were added to the mas huni mixture. The green leaves of certain local plants and trees such as diguthiyara (Senna occidentalis), kuḷhafilaa or gōramfau (Launaea sarmentosa), mābulhā (Abutilon theophrasti), muranga (Moringa oleifera), massāgu (Amaranthus spinosus or Amaranthus viridis) sweet potato (Ipomoea batatas) and ḷos (Pisonia grandis), among others, replaced the fish in mas huni in a smaller or greater proportion.[failed verification]

Kalhu sai

Kalhu sai

Black tea is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also, rarely, used. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis var. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced.

Kedgeree

Kedgeree

Kedgeree is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, though these are not traditional. In Scotland, kippers are often substituted for the smoked haddock. In India, khichari is any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion. This dish was heavily adapted by the British, resulting in a dish almost unrecognisably different from the original khichari.

Kiru sai

Kiru sai

Milk tea refers to several forms of beverage found in many cultures, consisting of some combination of tea and milk. The term milk tea is used for both hot and cold drinks that can be combined with various kinds of milks and a variety of spices. This is a popular way to serve tea in many countries, and is the default type of tea in many South Asian countries. Beverages vary based on the amount of each of these key ingredients, the method of preparation, and the inclusion of other ingredients Milk tea is the default type of tea in India and Pakistan and referred to as chai. Milk tea has been a global sensation ever since the 21st century. It is well-known in many countries such as the United States, Great Britain, Malaysia, India, and most prominently in China, and other Asian countries. The recipes for milk tea mainly consist of a tea base, milk, added sugar, and other added ingredients such as fruits, and creamer. The drink is popular for its rich tea flavor, affordability, pretty aesthetics, sweetness, and diversity that appeals to many people, which is similar to coffee in the drink market. The drink is especially popular among teenagers and young adults for its visuals and large variety. The milk tea industry is likely to continue to grow due to its rising popularity in the global market. The sugar that balances the milk and tea from the cultural beverage is leading to a larger consumption among people daily. This has caused an increase in milk tea shops all around the world in recent years. The popularity of milk tea pushes the industry to pursue more supply chains and new products.

Mas riha

Mas riha

Mas riha is a fish curry of the Maldivian cuisine. Mas riha is commonly eaten with steamed white rice, but when eaten for breakfast it is served with roshi flatbread and eaten along with hot tea. This curry is usually cooked with fresh tuna, usually kaṇḍumas (skipjack tuna), but also kanneli (yellowfin tuna) or laṭṭi (little tunny). The fish is diced and cooked together over low fire with a mixture of fried onions and spices to which water is added. The curry is left to simmer for a while and coconut milk is added towards the end of the cooking process.

Masala sai

Masala sai

Masala chai is a popular beverage throughout South Asia, originating in India. It is made by brewing black tea (usually crush, tear, curl) in milk and water, and then by sweetening with sugar. Adding aromatic herbs and spices creates masala chai, although chai is often prepared unspiced. The term chai originated from the Chinese word for tea, cha (see Etymology of tea) via the Hindi chai (चाय). In English, this spiced tea is commonly referred to as chai tea, or simply chai. Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses, with many using the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte but mixed with a spiced tea concentrate instead of espresso.

Mashuni

Mashuni

Mas huni is a typical Maldivian breakfast, comprising tuna, onion, coconut, and chili. All ingredients are finely chopped and mixed with the grated meat of the coconut. This dish is usually eaten with freshly baked roshi (flatbread) and sweetened hot tea. The fish used in mas huni was as a rule cured tuna valhoamas but currently many Maldivians use canned tuna. Traditionally when fish was scarce, chopped leaves were added to the mas huni mixture. The green leaves of certain local plants and trees such as diguthiyara (Senna occidentalis), kuḷhafilaa or gōramfau (Launaea sarmentosa), mābulhā (Abutilon theophrasti), muranga (Moringa oleifera), massāgu (Amaranthus spinosus or Amaranthus viridis) sweet potato (Ipomoea batatas) and ḷos (Pisonia grandis), among others, replaced the fish in mas huni in a smaller or greater proportion.[failed verification]

Roshi

Roshi

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that are combined into a dough. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.

default-pic

Addu bendi

Sausage-shaped confection made with grated coconut, coconut syrup and jasmine water

default-pic

Aluvi boakibaa

Cassava and coconut cake

default-pic

Aveli

Sweet mixture of grated coconut, bananas and aveli

default-pic

Baked chocolate pudding

Chocolate pudding cake

default-pic

Banbukeyo bondibai

Breadfruit and coconut pudding

default-pic

Baraboa halwa

Pumpkin pudding

default-pic

Binbi boakiba

Finger millet and coconut cake made with jasmine water and cinnamon

default-pic

Biscuit pudding

Layered vanilla pudding with Marie biscuits and grated chocolate

default-pic

Boakiba

Cake, sweet versions are made with coconut, cassava, rice, finger millet, wheat flour or bread and condensed milk, savory versions are commonly made with tuna

default-pic

Boakuri banbukeyo

Caramelized breadfruit, a sweet and sticky breadfruit dessert

default-pic

Boakuri falho

Caramelized papaya, a sweet and sticky dessert made with unripe papaya

default-pic

Bondibai

Pudding made with rice, taro, breadfruit, sago, lentils, traditionally sweetened with divehi hakuru

default-pic

Bread pudding

Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Savory puddings like breakfast strata may be served as main courses, while sweet puddings are typically eaten as desserts. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada. In Liverpool in the United Kingdom, a moist version of Nelson cake, itself a bread pudding, is nicknamed "Wet Nelly".

default-pic

Caramel folhi

Caramel-flavored crepes, made with eggs, condensed milk and vanilla

Coconut pie

Coconut pie

Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon. Buko pie is made with young coconuts (buko in Tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard pies. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses macapuno, a special type of coconut that is thick and sticky.

default-pic

Cornflour kiruboakibaa

Coconut milk pudding made with corn flour

default-pic

Cream jehi banas

Bread rolls with colorful icing cream inside

Crème caramel

Crème caramel

Custard topped with caramel sauce, variations include coconut, chestnut, chocolate

Custard

Custard

Custard with fruit, made with custard powder, water, condensed milk, sugar and canned fruit cocktail

default-pic

Dhandialuvi boakiba

default-pic

Dhon anbu fudge

Pureed mangoes, condensed milk, grated coconut, vanilla and butter

default-pic

Dhonkeyo

Banana and coconut fritters

default-pic

Faaroshi boakibaa

Bread rusk and coconut cake, made with rose water and vanilla

Falooda

Falooda

A falooda is a Mughalai cold dessert made with vermicelli. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago. The origin of falooda goes back to Iran , where a similar dessert, faloodeh, is still popular. The dessert came to late Medieval India with the many Central Asian dynasties that invaded and settled in South Asia in the 16th to 18th century. The present form of falooda was developed in the Mughal Empire and spread with its conquests. The Persianate rulers who succeeded from the Mughals patronized the dessert with their own adaptations, specifically in Hyderabad Deccan and the Carnatic areas of present-day India. This beverage is now a part of Pakistani cuisine, Afghan cuisine, Burmese cuisine, Indian cuisine, Bangladeshi cuisine and Sri Lankan cuisine and is served on weddings and other occasions. In Sri Lanka, Falooda (ෆලුඩා / ஃபலூடா) is often consumed as a popular dairy refreshment.

default-pic

Fehi boakibaa

Pandan leaf and coconut cake squares

Fruit

Fruit

Bananas, breadfruit, coconut, mangoes, papaya, screwpine fruit, watermelon

Fudge

Fudge

Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time. Fudge can come in a variety of flavorings depending on the region or country it was made; popular flavors include fruit, nut, chocolate and caramel. Fudge is often bought as a gift from a gift shop in tourist areas and attractions. The term fudge is said to have originated in the 17th century from the verb fadge and means "to fit together in a clumsy manner". During this period, fudge was used as an interjection by sailors to respond to nonsense or untruth. Fudge as a confection gained traction in the United States during the late 19th century; recipes for fudge were printed in many periodicals and advertisements during the 1880s. Its inexpensive, unrefined qualities made it popular among people looking for an alternative that fell between expensive candies and the cheapest sweets. Specialized fudge shops began opening in tourist places such as Mackinac Island, Michigan, in 1887. The increase in fudge's popularity was partly due to the accessibility of its production process: ordinary people were able to make it in their homes without any specialized equipment. In addition, the cost of refined white sugar had been decreasing at the time, cutting production costs.

default-pic

Gabulhi boakiba

Soft coconut cake squares

default-pic

Gerikiru boakibaa

Sweetened condensed milk cake

default-pic

Githeyo boakibaa

Rice flour and coconut milk cake

Gulaabu jaamoo

Gulaabu jaamoo

Deep-fried dough balls soaked in syrup

default-pic

Haluvidhaa

Jello made with agar, sweetened condensed milk and food coloring

default-pic

Handulu bondibai

Sweetened sticky rice flavored with coconut milk, rose water, pandan leaves, cardamom, cinnamon

Honey fried bananas

Honey fried bananas

Fried bananas sweetened with honey

default-pic

Huni gulha

Colorful coconut balls

default-pic

Huni hakuru

Coconut pastries, moon-shaped pastry dough or crepe filled with a sweet mixture of coconut, coconut syrup, pandan leaves and jasmine water, huni hakuru may be baked, steamed or fried

default-pic

Juice petty

Frozen condensed milk treat

default-pic

Kaamaranga

Fried dough pastry soaked in syrup

default-pic

Kaashi pudding

Coconut and condensed milk cake or pie

default-pic

Kattala foni boakibaa

Sweet potato cake

default-pic

Kiru

Coconut milk and rice pudding, serve with fen folhi

default-pic

Kiru boakiba

Sweet dessert squares made with rice flour, coconut milk, sugar, spices

default-pic

Kirukeyo

Green plantain and coconut milk pudding

Kulfi

Kulfi

Kulfi is a frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream". Kulfi originated in 16th-century Delhi during the Mughal era. It is part of the national cuisines of India and Pakistan.[citation needed] It is also popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East.[better source needed]

default-pic

Mugu bondibaiy

Sweetened lentil and onion dessert

default-pic

Naanakataa

Cardamom biscuits

default-pic

Paan boakibaa

Pandan cake

Pandan cake

Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. The cake is popular in Malaysia, Indonesia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands. It is similar to the buko pandan cake of the Philippines, but differs in that it does not use coconut. The cake shares common ingredients with other cakes, which includes flour, eggs, butter or margarine, and sugar. However, the distinct ingredient is the use of pandan leaf, which gives the cake its distinct green colouration. The cakes are light green in tone due to the chlorophyll in the leaf juice. It sometimes contains green food colouring to further enhance its colouration. The cakes are not always made with the leaf juice, as they can be flavoured with Pandanus extract, in which case colouring is only added if a green colouration is desired. The original pandan cake common in Indonesia, the Netherlands, and Singapore is a usually soft sponge cake akin to the light and fluffy chiffon cake, made without any additional coating or frosting. The other variants are actually derived from other cake recipes, with any similarity only in the usage of green pandan flavouring extract.

Pavlova

Pavlova

Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. The name is commonly pronounced /pævˈloʊvə/ pav-LOH-və or /pɑːvˈloʊvə/ pahv-LOH-və, and occasionally closer to the name of the dancer, as /ˈpɑːvləvə/ PAHV-lə-və.

Pineapple upside down cake

Pineapple upside down cake

An upside-down cake is a cake that is baked "upside-down" in a single pan, with its toppings at the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus "righting" it, and serving it right-side up. An upside-down cake is a cake that is baked "upside-down" in a single pan—usually a skillet—with the eventual toppings placed in the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate. Flipping the cake before serving puts the right-side up, so that the ingredients that were in the bottom of the pan are the toppings. Usually chopped or sliced fruits—such as apples, cherries, peaches, or pineapples—butter, and sugar are placed on the bottom of the pan before the batter is poured in, so that they form a baked-on topping after the cake is inverted. A simple cottage pudding cake batter may be used. The first American recipes for upside-down cake, using prunes, appeared in newspapers in 1923.

Pirini

Pirini

Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli , or tapioca (sabudana). In Southern India, it is known as payasam and it is made in various ways. The most popular versions are the ones made with rice and vermicelli (semiya).

default-pic

Pudding folhi

Pumpkin halwa

Pumpkin halwa

Sweet pumpkin pudding with nuts, dry fruit

default-pic

Saagu bondibai

default-pic

Saagu kandhi

Sago pearls in coconut milk

Suji

Suji

Semolina is the name given to coarsely milled durum wheat mainly used in making pasta and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains as well. Semolina is derived from the Italian word semolino, 1790–1800; alteration of Italian semolino, equivalent to semol(a) "bran" (Latin: simila, lit. 'flour') + -ino diminutive suffix. Of Semitic orgin; Hebrew root smd "to grind into groats" (cf. samīd). Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced.

Tapioca pudding

Tapioca pudding

Tapioca pudding is a sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavour is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles, and may be produced in a variety of ways. Its consistency ranges from thin , to thick, to firm enough to eat with a fork. The pudding can be made from scratch using tapioca in a variety of forms: flakes, coarse meal, sticks, and pearls. Many commercial packaged mixes are also available.

Zileybi

Zileybi

Deep-fried flour noodles soaked in syrup

Alanaasi fani

Alanaasi fani

Pineapple juice is a juice made from pressing the natural liquid out from the pulp of the pineapple . Numerous pineapple varieties may be used to manufacture commercial pineapple juice, the most common of which are Smooth Cayenne, Red Spanish, Queen, and Abacaxi. In manufacturing, pineapple juice is typically canned. It is used as a single or mixed juice beverage, and for smoothies, cocktails, culinary flavor, and as a meat tenderizer. Pineapple juice is a main ingredient in the piña colada and the tepache.

default-pic

Alidhoo Sunset

Maldivian Mixed drink made with Bacardi, pineapple juice, orange juice and grenadine

default-pic

Angaga Express

Maldivian Mixed drink made with vodka, Benedictine and grapefruit juice

default-pic

Angaga Queen

Maldivian Mixed drink made with tequila, lime juice, orange juice, maraschino, grenadine and sugar syrup

default-pic

Angaga Rose

Maldivian Mixed drink made with brandy, Malibu, grenadine and pineapple juice

default-pic

Angaga Special

Maldivian Mixed drink made with gin, whiskey, grenadine, orange juice and Angostura bitters

Arabic coffee

Arabic coffee

Arabic coffee is a version of the brewed coffee of Coffea arabica beans. Most Arab countries throughout the Middle East have developed distinct methods for brewing and preparing coffee. Cardamom is an often-added spice, but it can alternatively be served plain or with sugar. There are several different styles to brewing the coffee depending on the preference of the drinker. Some methods keep the coffee light whereas others can make it dark. Arabic coffee is bitter, and typically no sugar is added. It is usually served in a small cup that is adorned with a decorative pattern, known as a finjān. Culturally, Arabic coffee is served during family gatherings or when receiving guests. Arabic coffee originated in the Middle East, beginning in Yemen and eventually travelling to Mecca , Egypt, the Levant, and then, in the mid-16th century, to Turkey and from there to Europe where coffee eventually became popular as well. Arabic coffee is an Intangible Cultural Heritage of Arab states confirmed by UNESCO.

default-pic

Asdu Sun

Maldivian Mixed drink made with rum, amaretto, orange juice, lemon juice and menthe syrup

default-pic

Barmen Special

Maldivian Mixed drink made with Bacardi white, Drambuie, whisky, Sprite and red wine

default-pic

Baros Special

Maldivian Mixed drink made with Dubonnet, apricot brandy, Benedictine liqueur, lime syrup and pineapple juice

default-pic

Beach Bum

Maldivian Mixed drink made with Bailey's Irish Cream, crème de cacao and milk

default-pic

Biyadhoo Special

Maldivian Mixed drink made with vodka, pineapple juice and melon liqueur

default-pic

Black Coral

Maldivian Mixed drink made with vodka, Kahlua and Coca Cola

default-pic

Blue Maldives

Maldivian Mixed drink made with white rum, Blue Curaçao, Bailey's and pineapple juice

default-pic

Coco Fiha

Maldivian Mixed drink made with rum, coffe liqueur, coconut cream and pineapple juice

default-pic

Coconut Lagoon

Maldivian Mixed drink made with white rum, Galliano, Curaçao triple sec, coconut milk and peache juice

Coconut milk

Coconut milk

Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in Western countries.

Coffee

Coffee

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Custard apple juice

Custard apple juice

Custard apple is a common name for several fruits and may refer to Annonaceae, the custard apple family, which includes the following species referred to as custard apples: Custard apple may also refer to Casimiroa edulis, in the rue or citrus family, Rutaceae.

default-pic

El Niño

Maldivian Mixed drink made with tequila, Cointreau, Blue Curaçao, lime juice and grapefruit juice

default-pic

Ellaidhoo Dream

Maldivian Mixed drink made with vodka, Malibu, Cointreau, pineapple juice, lime juice and grenadine

default-pic

Ellaidhoo Queen

Maldivian Mixed drink made with red wine, crème de cassis, Bacardi rum and pineapple juice

default-pic

Embudhu Paradise

Maldivian Mixed drink made with gin, cognac and orange juice

default-pic

Embudhu Special

Maldivian Mixed drink made with campari, Bacardi and bitter lemon

default-pic

Eriyadu Special

Maldivian Mixed drink made with Malibu, Cointreau, vodka, lime juice, pineapple juice and grenadine

Feyru fani

Feyru fani

Guava is a common tropical fruit cultivated in many tropical and subtropical regions. The common guava Psidium guajava (lemon guava, apple guava) is a small tree in the myrtle family (Myrtaceae), native to Mexico, Central America, the Caribbean and northern South America. The name guava is also given to some other species in the genus Psidium such as strawberry guava (Psidium cattleyanum) and to the pineapple guava, Feijoa sellowiana. In 2019, 55 million tonnes of guavas were produced worldwide, led by India with 45% of the total. Botanically, guavas are berries. The term guava appears to have been in use since the mid-16th century. The name derived from the Taíno, a language of the Arawaks as guayabo for guava tree via the Spanish for guayaba. It has been adapted in many European and Asian languages, having a similar form. Guavas originated from an area thought to extend from Mexico, Central America or northern South America throughout the Caribbean region. Archaeological sites in Peru yielded evidence of guava cultivation as early as 2500 BC.

Fruit juice

Fruit juice

Often contains sweetened condensed milk

default-pic

Gahapan Machan

Maldivian Mixed drink made with coconut arrak, passionfruit juice and ginger ale

default-pic

Gerhard Special

Maldivian Mixed drink made with vodka, Curaçao triple sec, peach brandy, passionfruit juice and cranberry juice

default-pic

Heavenly Feeling

Maldivian Mixed drink made with gin, Drambuie, Cinzano Bianco, grenadine, lime juice and orange juice

default-pic

Helengeli Beach

Maldivian Mixed drink made with vodka, Blue Curaçao, cocos liqueur and pineapple juice

default-pic

Helengeli Lover

Maldivian Mixed drink made with gin, Cointreau, apple liqueur and orange juice

1
2
3
...
Next