As you walk El Camino de Costa Rica, you’ll pass through diverse landscapes, lush rainforests, misty mountains, and sun-soaked valleys, but one of the most powerful and underrated parts of this journey is witnessing Costa Rica’s deep agricultural roots firsthand. Costa Rica is not only a top travel destination, but also a major player in global fruit and vegetable exports, with farming shaping both its economy and its cultural identity.
According to Esential Costa Rica (our national certification brand) 554 companies from Costa Rica export 329 fresh products to 100 destinations. That means that it’s #1 Central American exporter of fruits and vegetables. The next picture is a pineapple plantation at Stage 1 of El Camino de Costa Rica:
Costa Rica’s Role in Global Agriculture: Top Fruit & Crop Exports
Despite its modest size, Costa Rica has earned international recognition for its agricultural production, particularly in fresh fruit exports. Bananas, pineapples, coffee, and melons are among the country’s top exports, shipped primarily to markets in North America and Europe. USA is the main destination for Costa Rican agricultural products ($773M in 2023 just in fruits), followed closely by countries in the European Union and Canada.
In 2023, Costa Rica exported $1.65B of Tropical Fruits, making it the 2nd largest exporter of Tropical Fruits (out of 194) in the world. Learn more about on the Observatory of Economic Complexity.
This success is made possible thanks to the country’s strategic location between two oceans, fertile volcanic soils, and year-round tropical and subtropical climates. These natural advantages allow Costa Rica to grow a wide range of crops across its different regions, many of which you’ll see as you hike through farms, plantations, and local markets along the Camino.
Farming on El Camino de Costa Rica: What Hikers See Along the Trail
The route of El Camino de Costa Rica cuts across the country from the Atlantic to the Pacific, giving hikers a unique look at the heart of rural life and food production. Along the way, you may walk beside small family farms growing cassava or taro, pass through coffee-growing highlands, or see sprawling banana or pineapple plantations that stretch toward the horizon.
Agricultural zones in Costa Rica are generally divided by altitude and climate:
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The Caribbean Lowlands (Limón Province): Known for tropical crops like banana, plantain, pineapple, cacao, and root vegetables. This tropical region receives high rainfall and warm temperatures all year, ideal for growing tropical crops like banana, pineapple, and cacao..
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The Central Valley: A temperate area ideal for vegetables, coffee, ornamental plants, and strawberries. The volcanic soils here are exceptionally fertile.
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The Northern Plains and Guanacaste: Drier areas used for sugarcane, rice, and some livestock farming.
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The Talamanca Mountains and Southern Zone: High elevations support shaded coffee plantations and cooler-climate crops like tomatoes and lettuce.
Top 11 Costa Rican Tropical Fruits to Try
Fresh fruit is a staple of the Costa Rican diet, and many varieties are harvested year-round. Whether bought from a roadside stand or offered as a snack by a local host, these fruits are bursting with flavor:
Firts the Cas: The Unique Native Fruit You’ll Only Find in Costa Rica
Among the tropical bounty Costa Rica offers, few fruits are as uniquely local as the cas (Psidium friedrichsthalianum), a tart and aromatic fruit found almost exclusively in Central America, and particularly beloved in Costa Rica. Belonging to the guava family, cas is small, green when ripe, and packed with a tangy flavor that locals adore, especially in refreshing beverages like fresco de cas (a blended juice often sweetened and served cold). It’s rarely found outside the region, making it a must-try for visitors looking to taste something truly Costa Rican. If you come across a glass of cas juice along El Camino, don’t hesitate, you're sipping one of the country’s rarest natural treasures.
Pineapple (piña):
- Flavor: Incredibly sweet, juicy, with a slight tang when perfectly ripe.
- Season: Available year-round in Costa Rica.
- Extra: Costa Rica is the world’s #1 exporter of pineapples. Grown mostly in the Caribbean lowlands, you’ll see endless plantations, and you might even get a fresh slice straight from the farm.
Banana (banano):
- Flavor: Mildly sweet, creamy, and soft.
- Season: Grown and harvested all year long.
- Extra: Costa Rica ranks #4 globally in banana exports, with plantations especially prominent near Limón. Some roadside stops offer baby bananas (bananitos) which are sweeter and smaller!
Papaya (papaya):
- Flavor: Soft texture, mildly sweet with a musky aroma; better chilled and with lime juice.
- Season: Year-round.
- Extra: Common in tico breakfasts. Also used in natural remedies for digestion. You’ll often be offered papaya juice or fresh slices at small lodges along the trail.
Mango (mango):
- Flavor: Sweet and slightly tart, depending on the variety and ripeness.
- Season: March to June (peak season).
- Extra: During mango season, trees are everywhere. Sometimes trails are dotted with fallen fruit. Locals eat them green with lime and salt or ripe and juicy.
Guava (guayaba):
- Flavor: Sweet and floral with a grainy texture; seeds are edible.
- Season: Mostly from August to December, though some varieties grow year-round.
- Extra: Popular in jams and frescos. If you see a stand selling guava empanadas, try one, it’s a real local treat.
Passion fruit (maracuyá):
- Flavor: Tart, tangy, citrusy, super aromatic.
- Season: Most abundant from May to November.
- Extra: Common in natural drinks, cocktails, and desserts. Try it as a fresco (juice) at rural sodas (local restaurants) along El Camino.
Soursop (guanábana):
- Flavor: Creamy, sweet-tart, like a mix of strawberry and pineapple with a custard-like texture.
- Season: Typically June to September.
- Extra: Often used in smoothies or juices. Said to have natural health benefits and widely grown in the Central Valley and northern regions.
Rambutan (mamón chino):
- Flavor: Juicy, mildly sweet, similar to lychee.
- Season: July to October (peak), with some production into November.
- Extra: A hit at farmers’ markets. Peel the hairy skin and pop the fruit in your mouth, great trail snack during rainy season hikes.
Starfruit (carambola):
- Flavor: Crisp, juicy, with a mild tartness and a hint of apple or citrus.
- Season: September to April, with two main harvests.
- Extra: Its star shape when sliced makes it Instagram-worthy. Eat it raw, in salads, or juiced. Often grown in home gardens along the Pacific slopes.
Mangosteen (mangostán):
- Flavor: Sweet, tangy, and juicy with a floral, peach-like flavor. The texture is soft and citrusy.
- Season: Mainly June to September, but availability is limited.
- Extra: Known as the queen of tropical fruits, mangosteen is rare in Costa Rica, but if you spot it at a local feria or specialty market, it’s a must-try delicacy. Not typically found on the trail, but more in Central Valley or Southern gourmet stops.
Those are mangoes, and that color says they are ready to be eaten.
Common Vegetables Grown in Costa Rica: Local Staples You’ll See on the Trail
Vegetables are essential in both traditional and modern Costa Rican cooking. These are some of the most widely grown and consumed:
Cassava (yuca):
- Texture & Flavor: Dense, slightly fibrous, and mildly nutty when cooked.
- Common Uses: Boiled or fried like fries (“yuca frita”), used in soups or mashed like potatoes. A staple in olla de carne (Costa Rican beef stew).
Tiquisque (malanga or taro):
- Texture & Flavor: Creamy and starchy, with an earthy flavor.
- Common Uses: Often used in sopas criollas, boiled or turned into purées. A go-to comfort food in rainy season soups.
Chayote (chayote):
- Texture & Flavor: Crisp when raw, softens when cooked; tastes like a cross between zucchini and cucumber.
- Common Uses: Steamed, sautéed, or stuffed with cheese and rice (“chayote relleno”). Also used in salads when raw.
Bell pepper (chile dulce):
- Texture & Flavor: Crunchy, sweet, and juicy when raw; mellow and aromatic when cooked.
- Common Uses: A base for sofrito, used in almost every Costa Rican dish from gallo pinto to arroz con pollo.
Sweet corn (elote):
- Texture & Flavor: Juicy and sweet; firm kernels.
- Common Uses: In tamales, chorreadas (corn pancakes), soups, or roasted and topped with lime and salt.
Cabbage (repollo):
- Texture & Flavor: Crunchy and mildly bitter when raw, softens when cooked.
- Common Uses: Essential in ensalada de repollo (Costa Rican slaw) and used to top casados and tacos.
Tomato (tomate):
- Texture & Flavor: Juicy and acidic, sweet when ripe.
- Common Uses: Used in fresh salsas, picadillos, and sauces. Grown mostly in high-altitude zones like Cartago.
Ayote (Ayote Sazón / Squash)
- Texture & Flavor: Soft and buttery when cooked, slightly sweet.
- Common Uses: Roasted or cooked into crema de ayote (pumpkin-style soup), or used in rice dishes and stews.
Loroco
- Texture & Flavor: Floral and herbal, slightly bitter.
- Common Uses: Popular in Central American pupusas but also used locally in omelets and egg-based dishes.
Camote (Sweet Potato)
- Texture & Flavor: Creamy, sweet, and earthy.
- Common Uses: Roasted, mashed, or used in sweet empanadas. Also found in casados or ensalada rusa.
Nampi (Elephant Ear Root)
- Texture & Flavor: Dense and starchy with mild flavor.
- Common Uses: Often boiled or used in soups, especially in more traditional and rural settings.
And there's also Lettuce (lechuga) and Carrot (zanahoria) which you probably know.
This is camote, is similar to sweet potatoes, but is not the same.
This is cassava.
Sustainable Farming in Costa Rica: Practices, Certifications, and Innovation
Costa Rica’s farming practices are increasingly guided by sustainability and environmental responsibility. The country has implemented certifications such as Rainforest Alliance and has encouraged integrated pest management, reforestation, and the use of renewable energy on farms.
Smallholder farms, especially those found along El Camino, often employ traditional methods and focus on producing food for local communities. Visitors can learn about these methods firsthand by visiting farms or talking to local producers who maintain a close connection with the land.
Agricultural Innovation in Costa Rica: Eco-Friendly Fertilizers & Circular Economy
A highlight when talking about sustainability is that Costa Rica has introduced its first sustainable fertilizer made from agricultural waste, marking a significant advancement in eco-friendly farming. Developed by Innovaciones Circulares and approved by the State Phytosanitary Service, this mineral fertilizer utilizes a natural controlled-release process without synthetic coatings. Rich in phosphorus and magnesium, it ensures efficient nutrient absorption, even in the country's tropical conditions. By preventing nutrient runoff and reducing environmental risks, the fertilizer supports both crop health and ecosystem preservation. This innovation aligns with Costa Rica's commitment to sustainable agriculture and the circular economy.
Walk Through Costa Rica’s Agriculture on El Camino
Walking El Camino de Costa Rica is not only an opportunity to explore the country's diverse ecosystems and rural communities but also a journey through its agricultural backbone. You’ll witness the crops that feed the nation, and many others, growing just steps from your path. Whether you sip a cup of freshly brewed local coffee in the Central Valley or enjoy a plate of tropical fruit in the Caribbean lowlands, the richness of Costa Rica’s agriculture will become part of your travel story.
Interested in walking through the heart of Costa Rica’s countryside? Request a quote today for your Camino de Costa Rica adventure and start planning a journey that’s as flavorful as it is unforgettable.
