Jaufar and the Kuhlhavah Revolution: How One Man Gave a Local Fruit a New Life

Step onto the shores of N. Landhoo, and the first thing that greets you isn’t the sound of waves, it’s the sight of a giant fiberglass Kuhlhavah fruit, standing tall as a symbol of island pride. The mangrove apple, known locally as Kuhlhavah, has long been part of Landhoo’s culinary heritage. But today, thanks to one man’s creativity and passion, this humble fruit has taken on a new life.

That man is Jaufar Rasheed, a father of three, restaurateur, and the island’s very own “Master of Kuhlhavah.” From his café and family-run bakery, Jaufar has transformed the way locals and visitors alike experience this fruit. His Kuhlhavah milkshake and mojito are now so popular that travelers even make detours from Manadhoo and Maafaru just to savor a glass.

For generations, Landhoo’s people have eaten Kuhlhavah with grated coconut and sugar, or cooked it into curry and rice. It was a fruit of simplicity common, abundant, and loved. But Jaufar saw something more. With 14 years of experience in food and beverage from luxury resorts like Soneva and Baros, he decided to elevate the fruit from local fare to gourmet delight.

After returning home, Jaufar began experimenting. What started as a simple juice evolved into a full menu of Kuhlhavah creations, mojitos, milkshakes, smoothies, and even ice cream. His signature Kuhlhavah ice cream became such a hit that it caught the attention of Mövenpick Resort Kuredhivaru Maldives, where it’s now served to tourists from around the world.

“In creating drinks, I work like a painter,” Jaufar said. “I mix flavors the way artists mix colors—each blend tells a story.”

 The Art Behind the Drink

There are two ways to make Kuhlhavah juice, according to Jaufar. The homestyle version involves soaking the fruit in water for hours until its subtle sweetness infuses into the drink method passed down through generations. The restaurant-style version uses a blender, creating a thicker, richer juice that forms the base for his milkshakes and mojitos.

For the milkshake, Jaufar adds extra fruit and a touch of milkshake powder, balancing the Kuhlhavah’s natural sweetness with creamy smoothness. “If you taste it,” he said with a smile, “you’ll be amazed.”

The mojito, meanwhile, is a refreshing fusion of tradition and innovation. It combines mint or kudheena leaves, lime, and Spriteor even Red Bull for a fizzy twist. “I wanted to give visitors something made from Kuhlhavah instead of just another soda,” Jaufar explained. “After many tries, I finally found the perfect balance.”

Today, every official guest to Landhoo is welcomed with either a Kuhlhavah milkshake or mojito, a custom that blends island hospitality with local identity.

 Beyond the Glass: A Community Connection

Kuhlhavah is more than an ingredient in Landhoo, it’s a part of the island’s soul. The fruit grows abundantly in the island’s lush forests, freely available for anyone to pick. “Even if foreigners come and take them, it’s fine,” Jaufar said. “There’s enough for everyone.” When some trees were cleared for development, local youth took it upon themselves to plant new ones proof of the deep bond between the community and its natural heritage.

Landhoo’s pride in Kuhlhavah now extends beyond taste. The fruit has become a brand identity, drawing attention to the island’s growing local tourism scene.

 A Flavor that Defines a Place

What began as one man’s dream to modernize a traditional drink has turned into a symbol of island innovation. Through his work, Jaufar Rasheed has shown that heritage and creativity can coexist beautifully that even a fruit from the forest can represent the heart of a community.

As the sun sets over Landhoo and visitors sip on their Kuhlhavah mojitos, one thing is clear: the taste of this island is unlike any other. It’s sweet, refreshing, and proudly homegrown just like the man who made it famous.

Landhoo’s Kuhlhavah is no longer just a fruit; it’s a story in every sip.