What fruits are available at Egypt hotel buffets?

In late September, pomegranates were available, and mango appeared roughly every 1–2 days, alongside oranges, apples, bananas, grapes, guava, dates, and figs.

The fruit selection can include very tasty flat (donut) peaches.

Some hotels offered limes and small bananas; dragon fruit and mango were handed out as one-off items on different days.

Fresh pineapple is also occasionally available at hotel buffets, alongside mangoes, nectarines, grapes, melon, plums, and bananas.

Canned peaches and diced pineapple may be placed near the greens rather than in the fruit section; fresh peaches can be very firm and underripe.

Some hotels hold fruit-themed festival days: one day a wide variety of fruit is put out before lunch, and another day featured a prickly pear (opuntia) festival where cactus fruits were handed out.

In addition to the usual fruits, buffets also include nectarines and raisins; dinner tends to offer a noticeably wider fruit selection than breakfast or lunch.

Some guests reported fresh quince appearing on the buffet in addition to more standard items like melon, dates, apples, and oranges.

The fruit selection can also include dried fruit such as dried apricots and prunes, alongside dates and fresh apples, peaches, bananas, and plums.

Fresh apricots were reported in a secondary restaurant on the lower level toward the sea, even when the main restaurant had a more limited fruit selection.

In summer, mango season can reach hotel buffets: alongside the usual apples, oranges, peaches, and grapes, some places also put out mangoes and guava.

Besides fresh fruit, some buffets also serve canned fruit such as pineapple and apricots or peaches. Travelers noted they taste less sugary than typical canned fruit sold elsewhere.

According to recent reports, some hotels currently have a much poorer fruit selection: mainly sliced apples, dates, and grapes, with slow refills.

In summer the buffet had melons, watermelons, peaches, apples, pears, and plums — but no strawberries at all.

The breakfast buffet sometimes has an unusual fruit that looks like a pear on the outside but has red flesh inside — possibly guava. Worth trying.

Fresh juices at breakfast are often diluted — strawberry juice mixed with apple juice, and fresh orange juice cut with packaged juice. Better to take whole fruits instead.

Hotel restaurants started offering very sweet mandarins (replacing oranges), plus figs and grapes. Peaches are always available but tend to be underripe — take them to your room and let them ripen for 1–2 days before eating.

In spring (March) the buffet included strawberries, melon, physalis, and a white pear-like fruit (name unknown), along with the usual selection.

About a week ago the breakfast buffet had apples, dates, melon, oranges, grapefruit, bananas, and peaches.