June Plum / Fruit de Cythere 200g

June Plum, locally known as  Fruit de Cythère, is a beloved tropical fruit grown in Mauritius and valued for its  crisp texture, refreshing acidity, and subtle fruity aroma.

Harvested at peak freshness,  June Plum from Mauritius  is commonly enjoyed fresh, in pickles, salads, chutneys, and traditional island dishes. Its bright, tangy flavor reflects the vibrant culinary heritage of Mauritius, influenced by Creole and Indian traditions.

What is June Plum (Fruit de Cythère)?

June Plum, also called Fruit de Cythère, is a tropical fruit widely grown and enjoyed in Mauritius for its crisp texture and tangy flavor.

Is June Plum the same as Fruit de Cythère?

Yes, Fruit de Cythère is the French and local name for June Plum in Mauritius.

How does June Plum taste?

It has a refreshing tangy taste with mild sweetness and a crisp bite.

How is June Plum used in Mauritian cuisine?

In Mauritius, June Plum is eaten fresh, made into pickles, chutneys, or added to salads.

How should June Plum be stored?

Store in a cool, dry place. Refrigerate after cutting for freshness.

🇲🇺 Mauritian Serving & Pairing Inspiration

In Mauritius, pickles are never an afterthought — they’re the  spark  that wakes up the whole plate. These fruit and vegetable pickles are traditionally served with  riz blanc,  lentilles, and  dholl, where their sharp, spicy kick cuts through the softness of the meal.

You’ll find them alongside everyday dishes like  rougaille tomate,  rougaille saucisse,  cari légumes,  cari poisson, and  cari poulet, adding acidity that balances rich sauces and slow-cooked spices. A spoon of pickle is often eaten with  grains,  haricots,  brèdes, or  bringelle frite, bringing contrast to earthy vegetables.

Pickles are essential in  Mauritian bowl-style plates  — rice topped with lentils, greens, curry, and a bold pickle on the side to tie everything together. They’re also a must with  farata,  roti, or  pain maison, especially when meals are simple and home-style.

At street level, pickles appear with  gâteaux piments,  dholl puri,  samoussas, and fried snacks, where their tanginess cuts through oil and heat. Whether it’s a quick lunch, a family dinner, or a roadside bite, Mauritian pickles add that  extra punch of sour, spice, and comfort  that locals can’t eat without.

In Mauritian cuisine, a meal without pickle feels unfinished — just a small spoon transforms humble food into something deeply satisfying.