Kutchia June Plum / Kutchia Fruit de Cythere 200g

Traditional Mauritian Kutchia June Plum (Fruit de Cythère)

Kutchia June Plum, also known as  Kutchia Fruit de Cythère, is a traditional Mauritian specialty made from June plums carefully prepared with spices and natural acidity. Popular in Mauritian street food and home kitchens, Kutchia is loved for its  bold tanginess, light spice, and crunchy fruit texture.

Prepared using time-honored Mauritian methods,  Kutchia June Plum from Mauritius  delivers a vibrant balance of  sour, savory, and mildly spicy flavors, reflecting the island’s rich Creole and Indian culinary heritage.

What is Kutchia June Plum?

Kutchia June Plum is a traditional Mauritian preparation made from June plums seasoned with spices and natural acidity, known for its tangy and savory taste.

Is Kutchia the same as Fruit de Cythère?

Yes, Kutchia is a popular Mauritian way of preparing June plum, which is locally known as Fruit de Cythère.

How does Kutchia June Plum taste?

It has a bold, sour, and tangy flavor with mild spice and a crunchy texture.

Does this product contain artificial preservatives?

No artificial preservatives are used.

How should Kutchia June Plum be stored?

Store in a cool, dry place. Refrigerate after opening for best 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.