For the most part, Bonaire relies on imports for its food. One exception is goat. Goat soups and stews are favorites among locals and visitors alike. Small harvests of locally grown sorghum (Maishi Chiki) are used for pancakes and porridge at the growing season's end.
Bonaire is home to a few fruits which, although water intensive, are grown on a small scale. Soursap, limes, mangoes and a local variety of cherry (shimaruku), and a small brown fruit called mispel are cultivated. Not that many years ago, there was a thriving watermelon business! It was too water intensive to be profitable.
The sea gives sustenance with an abundant supply of fish. Another edible is the iguana, eaten in soups or stews; it is high in protein and is thought to have other more dubious benefits!
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