Bermuda’s honey is a distinctive and sought after ingredient. The unique flavours of the island’s honey are heavily influenced by the variety of flora that thrives across the island, offering culinary enthusiasts a taste that is unique.
Beekeeping has been integral to Bermuda’s agricultural landscape for over 400 years. The island’s early beekeepers imported European Honeybees (Apis mellifera), which thrived in Bermuda’s subtropical climate. They are highly adaptable, forming large colonies where worker bees forage for nectar and pollen, drones support reproduction, and the queen ensures the hive’s survival by laying thousands of eggs. Honeybees are crucial to the local ecosystem, pollinating native and introduced plants while collecting nectar to make honey.
For centuries, Bermuda’s isolation protected its bee populations from many global pests, allowing beekeepers to maintain colonies with minimal intervention. However, in 2009, the arrival of the Varroa mite led to significant colony losses. This tiny parasite weakens bees by feeding on their bodily fluids and transmitting viruses, making hive management more challenging. Despite this, local beekeepers have worked hard to restore populations through natural and chemical-free treatments, ensuring that Bermuda’s bees continue to produce high-quality honey.
Floral Influences on Honey
Bermuda’s honey is a direct reflection of the island’s unique flora, as honeybees forage on a variety of flowering plants throughout the year. Each type of flower provides a distinct nectar source, which influences the honey’s flavour, colour, and consistency. Because Bermuda has a subtropical climate with mild winters, bees can find nectar year-round, leading to a spectrum of honey varieties that change with the seasons.
Spring & Early Summer (Light and Floral)
• Fiddlewood Trees: Delicate, fruity nectar creates mild, golden honey.
• Bermuda Palmetto: Adds an earthy sweetness to early-season honey.
• Nasturtiums: Add a mild peppery note.
Mid-to-Late Summer (Rich and Robust)
• Brazilian Pepper: Produces dark, caramel-like honey with a spicy hint.
• Lantana & Mimosa: Contribute floral, herbal undertones.
Autumn & Winter (Dark and Complex)
• Spanish Needle & Sea Oxeye Daisy: Give honey a slightly herbal, mineral-rich taste.
• Citrus Trees: Blossoms infuse honey with light citrusy notes.
Because honeybees gather nectar from multiple plant sources, no two batches of Bermuda honey are exactly alike. The natural diversity ensures that each harvest brings a slightly different taste, making Bermuda honey a true reflection of the land and the seasons.
Beyond honey production, bees are critical for Bermuda’s plants. They pollinate native and introduced plants while collecting nectar to make honey. The decline of bee populations worldwide highlights the need to protect them, and in Bermuda, efforts are being made to promote sustainable beekeeping practices. Avoiding pesticides, planting bee-friendly flowers, and supporting local beekeeping initiatives all help ensure that Bermuda’s bees continue to thrive.
By enjoying Bermuda honey, people are not only savouring a taste of the island’s natural beauty but also supporting the essential role that bees play in maintaining its delicate ecosystem.
Best Ever Honey Cake
Ingredients
3 large eggs straight from fridge
1/3 cup Bermuda honey plus 1-2 tabletops for drizzling
1 cup all purpose flour
Butter for greasing the pan
Instructions
Preheat oven to 325°F. Grease the interior of a 7 inch round nonstick springform cake pan with butter. Line the bottom with parchment paper.
Add eggs and honey to mixing bowl. Beat on highest speed for about 10 minutes or until the mixture becomes more than triple in volume.
When you lift the beaters, the batter that drips off should be thick enough that it will stay on top and not sink back into the batter.
Sift in half of the flour. Sifting is a must for this to work! It allows you to easily incorporate the flour into the egg mixture without deflating it.
Gently fold the sifted flour into the egg mixture with a spatula. You want to be very gentle in the folding and only fold until you no longer see any flour. Try your best not to deflate the egg mixture. Check the bottom of the bowl a few times to make sure unmixed flour has not sunk down. Then sift in remaining flour and gently fold in.
Pour batter into prepared cake pan. Bake for about 25 minutes or until surface is a medium brown and tooth pick inserted comes out clean. Let cake cool completely before serving.
Drizzle more honey over surface of cake before cutting and serving.
