Slideshow: Snapshots from Jamaica: Breakfast Highlights

Full breakfast spread
Full breakfast spread
Going clockwise from the top: breadfruit, ackee and saltfish, dumplings, mackerel, plantain, soursop, and passionfruit. The dumplings were made from a wheat flour and water dough that yielded a pleasantly gummy product.
Your typical fruit platter
Your typical fruit platter
In addition to mango, pineapple, papaya, and some of the more recognizable tropical fruits, you'll find soursop, passionfruit, and sugar cane. The soupsop had a custardy, foamy texture and a tartness somewhat similar to citrus.
Ackee and saltfish (usually cod)
Ackee and saltfish (usually cod)
Known as Jamaica's national dish, this is served at every meal. Ackee is a fruit related of lychee and longan, though most foreigners mistake its yellow color and fluffy texture for scrambled eggs. A cook from the kitchen told me that the fruit, unripened, is toxic and causes what he called “Jamaica vomiting illness." I thought he made it up until I went back to my room and looked it up.
Breadfruit slices
Breadfruit slices
A relative of jackfruit, breadfruit tastes more like potatoes than actual bread. Dense and starchy; good for sopping up the curry sauces.
Another plate
Another plate
Fried plantains, sweet potato, breadfruit, and boiled banana.
Porridge
Porridge
These instant oats were simmered for so long, they took on a creamy, puree-like consistency. The mixture was thinned out with some regular milk and sweetened with condensed milk. One of my favorite parts of the meal.
Coconut finale
Coconut finale
Per my request, someone climbed up a tree and came down with a coconut. The juice was refreshing like a cucumber but more tart. I expected pulp but when the guy hacked the coconut in half there was barely anything inside. (I thought better than to make him climb another tree.)