Mangosteen, introduced to Sri Lanka from Malay in 19th Century. This dark purple shiny fruit has a tart flavour and is best during the month of June.
Sri Lankan Toddy is an alcoholic drink made with sap from the palm trees, the process involves tapping the palm flowers and collect the sap in to earthen pots that hangs in the palm trees. The sap tappers move from one tree to other using tight ropes, with no protection or harness is a daring sight to see. Once the toddy is collected it can be consumed directly or can be fermented to make vinegar or arrack.