May Plum: A Seasonal Fruit with Timeless Memories

Tonight, we take a juicy bite into a fruit that’s more than just a seasonal treat, it’s a symbol of our shared childhoods and sun-soaked memories. The may plum, yes, the very name hints at its prime time, bursts onto the scene each year during the blistering month of May. Found in abundance across the country, this tangy-sweet delight has long been a favorite for kids and grown-ups alike, often plucked from a neighbor’s tree with nothing but a shirt to carry the bounty. But beyond its flavor, may plums are deeply rooted in Belizean culture. In tonight’s Kolcha Tuesday feature, News Five’s Paul Lopez takes us on a nostalgic journey through its vibrant colors, rich taste, and the stories that make this humble fruit a national treasure.

 

Paul Lopez, Reporting

The may plum gets its name from the time of year it shows up in full force—May, the hottest month in Belize. This little fruit thrives in the dry season, and if you’ve ever seen a may plum tree, you know it doesn’t hold back when it’s time to bear fruit. For many Belizeans, just the sight or taste of a may plum brings back warm memories of childhood: climbing trees, sharing with friends, and savoring the sweet, tangy flavor straight from the branch.

 

Albert, Orange Walk Resident

“I does climb, oh lawd we does shake up deh may plum tree, jump eena the neighbor yard and guh wap ih may plum deh. May plum dah the nicest plum.”

 

These days, spotting a may plum tree might mean taking a trip out to the countryside. In rural communities, they still grow wild and free. But if you’re in the city, you’re more likely to find may plums being sold by friendly vendors along the streetside, bringing a taste of the village right to the Old Capital. But purchasing a bag of plum from a vendor pales in comparison to climbing a tree and picking a handful to consume.

 

Paul Lopez

“You have some may plum here. Tell me how was it for you this season as a vendor?”

 

Voice of: Street Side Vendor

“It was ok. I sell a lot because every year this produce, not like two or three times a year, but when this season comes on May it sell a lot and right now it is the last.”

 

Paul Lopez

“And this right now that we are seeing is the last?”

 

Voice of: Street Side Vendor

“Yes, it is the last. After this there will be no more.”

 

Albert, Orange Walk Resident

“But once it start rain it will catch worm. But once it starts to rain. We eat them with the worm sometimes because the worm is the plum.”

 

And the rainy season is now upon us. That means the fruit will ripen at a faster rate and fall off the trees, bringing an end to the may plum season. But over at Anna’s Fruit Shop on Coney Drive, there’s still plenty of may plum to go around. They just restocked with a fresh batch from a supplier in Corozal—so for now, the sweet season is still going strong.

 

Voice of: Vendor, Anna’s Fruit Shop

“They call it May plum because it is only on May we see them around. That is why they call it may plum. The way how I grow up, how I work at the fruit shop, I meet them and start to like it. Oh yes it is nice. I prefer it when it is ripe, because it is more sweeter. You can eat it too when it is green. Sometimes it has that little reddish color, like the color of a tomato and sometimes it has the orange touch.”

 

Paul Lopez

“Some people say that when it gets overripe it has worm. But some people say they don’t mind the worm.”

 

Voice of: Vendor

“Oh no, I don’t like it with worm.”

No Belizean may plum experience is truly complete without that classic two-dollar bag—tangy, sweet, and sprinkled with a dash of salt and pepper. It’s a simple tradition that packs a flavorful punch and brings generations together over a shared love for this seasonal snack. And if you’re wondering about quality, rest assured. A quick taste test confirmed that these ripe, golden plums are not only bursting with sweetness, but also completely worm-free. That’s right, just pure, juicy goodness in every bite. Reporting for News Five, I am Paul Lopez