In the past, we only knew spaghetti bolognese, pizza or snails – absolutely exotic. In times of long-distance travel, things look very different. On other continents, not only foreign cultures await us, but also their rich diet, which is sometimes very different from ours. That’s why it can be quite helpful to give our palate and digestion a little help by drinking the right beverage with exotic food.

Caribbean food dreams

In this western tropical part of the Atlantic Ocean north of the equator, people vacation on islands. It is therefore not surprising that fish and seafood are at the top of all menus and are the symbol of Caribbean cuisine. Whether flying fish on Barbados, red snapper on Dominica, lobster on Barbuda, crabs on Grenada, prawns on St. Croix or the conch shell on the Bahamas, the sea creatures are always freshly caught and served on the table. Despite the warm climate, a lot of meat is eaten in the Caribbean. Chicken, pork, beef and goat are offered in many different ways, with the spices and vegetables varying depending on the island. In Jamaica, jerks (marinades) are used to emphasize the characteristics of the meat or fish and provide a special taste experience, especially when grilling. To be able to digest all this optimally, the right drink needs to accompany the meal.

If the food is already so exotic, cocktails in coconut bowls or covered glasses are the obvious choice – however, these are not very good thirst quenchers and can distort the taste of the food. It is better to use water here – in unopened bottles. This does not only apply to drinks with food. To meet our daily fluid requirements, we need between 1.5 and 2 liters of water. Tap water is completely inadvisable in such exotic countries, as the quality is often very poor and the bacterial load is high. That’s why you should also have a bottle of (mineral) water opened at the table in the restaurant so that you don’t buy bottled tap water.

Exotic is usually spicy

If you eat exotic food, it quickly becomes spicy. On offer are capsaicin in chili, piperine in pepper, mustard oil in horseradish and mustard, allicin in garlic, gingerol in ginger. These spices not only increase the variety of flavors, they also have an effect. Capsaicin, for example, causes a pain stimulus. Endorphins are released in response to this – so spicy makes you happy. In order for this mechanism of action to work, our organism needs a suitable transport medium – water. This is an indispensable component of almost all metabolic processes in the body; water dissolves and transports the substances ingested with food to their site of action. It is therefore essential to drink enough, not only to quench your thirst, but also to be able to optimally utilize food components.

If we eat exotic, spicy food, our drinking behavior adapts to the food – it is regularly quenched in small sips. This allows the taste buds to recover somewhat and our body absorbs a usable amount of fluid – 500 – 800 ml can be absorbed in the intestine per hour. If the food tastes too strange, you can take a larger sip. This then rinses the unfamiliar spices from the taste buds, the unpleasant feeling in the mouth disappears and we can turn to new pleasures.

Drink enough with spicy food

However, drinking enough with spicy food has another effect: capsaicin causes hot flushes and sweating. Sweating lowers the body temperature and the body cools down, which is particularly desirable in countries with very hot climates. We normally lose about one liter per day through sweating, which can be considerably more in warmer latitudes. Here the body dehydrates more quickly without us noticing it directly. If spicy food is added to this, it is essential to balance it out – preferably with well mineralized water. If tap water does accidentally get into the glass, the antibacterial effect of capsaicin helps: the development of microorganisms is inhibited. Capsaicin also stimulates gastric motor activity and increases the secretion of gastric juices. Here, too, it is good to drink plenty of water with your meal. This is gentle on the stomach lining and the food is better tolerated.

Swimming not only in the sea

When you think of the Caribbean, you automatically think of all kinds of exotic fruit that you would love to tuck into. Not only are they beautiful to look at, they are also a special treat and a valuable source of vitamins, minerals and – particularly important in warm climates – plenty of liquid.

Pineapple is probably one of the most valuable fruits for a healthy diet. The flesh is juicy and the taste ranges from sweet to subtly bitter, thanks to the bitter substances contained in the pineapple. If you combine pineapple with dairy products, the result is an even more bitter taste. If you use it as a fruit addition in a milkshake or in a delicious quark, for example, the enzyme bromelain contained in it breaks down the milk protein into amino acids and peptides. These then taste bitter[iv].

Pineapple contains calcium    Chemisches Element Ca mit der Ordnungszahl 20, Mineralstoff, der zu den Mengenelementen zählt. Unter den Mineralstoffen ha..., potassium, magnesium, manganese, phosphorus, iron, (natural) iodine and zinc, among other things. These can be consumed via the pulp or as a delicious juice. To quench your thirst, however, it is better to dilute it in a ratio of two parts water to one part juice. This allows you to drink healthy vitamins without consuming too much fructose. In addition, the vitamins in the fruit dissolve into the liquid during the juice production process and can be better absorbed by the body. In addition, the fruit you drink is another plus point for a well-hydrated body. When snacking on vitamins in the Caribbean, the same applies as for water: you should not buy sliced fruit, but the whole fruit. This ensures that they are really fresh.

Acidic jack of all trades

The lime, lat. citrus aurantifolia, is a slightly pear-shaped, approx. 4-5 cm small, green fruit of the lime tree. Originally from Southeast Asia, it is now also cultivated in South America, Africa, the Caribbean and the USA[v]. Limes have a very soft peel, are dark green at the beginning, turn greenish-yellow when ripe and are much juicier than lemons. The taste of the peel is reminiscent of a mixture of lemon, woodruff and even pine needles.

The vitamin C-rich citrus fruit is not only a must in numerous cocktails on offer. Limes can also be used to conjure up a non-alcoholic aperitif for a fresh and fruity start to a lovely vacation evening:

Recipe for an Ipanema

Ingredients:

1 lime, untreated

2 tsp raw cane sugar

2 cl passion fruit nectar

3 tbsp crushed ice

100 ml ginger ale (ginger lemonade)

1/2 passion fruit

1 sprig of mint

Cut the lime into eighths and place in a sturdy glass together with the sugar and the pulp of half a passion fruit. Use a pestle to squeeze the fruit pieces vigorously. Now add the passion fruit nectar and stir the mixture with a long spoon. Fill the glass with crushed ice. Stir again, fill the glass with ginger ale and garnish with passion fruit pieces and mint.

Exotic healthy enjoyment

If you pay attention to a few points when feasting on your Caribbean vacation, you won’t be spoiled and can indulge in delicious memories at home. A very important aspect is correct drinking behavior. From sealed bottles and with fresh fruit, you are on the safe side and benefit from being well hydrated and enjoying healthy vitamins even in foreign climates. And after all, it’s the enjoyment that counts.