A Caribbean sailing vacation's excitement is enhanced by the sense of adventure that comes with exploring new places and the opportunity to sample exotic cuisine. This is especially evident when it comes time to provision your charter. Whether you're purchasing drinks and snacks or intend to cook meals on board, provisioning can be a rewarding adventure in and of itself.

The trick is to keep it simple and to limit the amount of vacation time spent cooking to avoid it becoming a burdensome chore. Provisioning options for your Caribbean sailing vacation are essentially three. To begin, if you have the funds and caviar tastes, you can have provisions prepared in advance and delivered to your boat by an independent provisioner. Second, most charter companies offer a selection of provisioning options for an additional fee. The charter company will provide you with provisions from a pre-selected plan.

The two primary options are "full provisioning," which includes three meals daily, or a "split programme," which eliminates some evening meals to allow for ashore dining. Not only are provisions delivered to your boat by the charter company, but they are frequently stored aboard for you. The majority of charter companies will provide a sample menu upon request.

Numerous islands have a supermarket located either in the marina or a short cab ride away. While they may not be the mega superstores you are accustomed to at home, neighborhood supermarkets frequently stock an impressive array of products. Bear in mind, however, that some items are quite expensive. A box of cereal, for example, is frequently around $7.00. Additionally, selections may be less plentiful. Therefore, if you cannot live without a particular spice or if paying more than $3.00 for a box of corn flakes would ruin your Caribbean sailing vacation, you may want to consider packing and carrying these items on the aero plane with you. However, you run the risk of them being seized at customs. Whatever you pack and transport, avoid bringing frozen steaks and other meats in your luggage. If your flight is delayed or your baggage is lost, and your meat thaws in the balmy tropical heat...yuck!

In many locations, supermarkets will deliver your purchases directly to the boat for a nominal tip, or the cab driver will wait while you shop and return with your purchases. Credit cards are accepted in the majority of these supermarkets. Shopping in an open-air market is even more exciting. These markets sell a variety of goods, ranging from flowers, fruits, spices, and vegetables to freshly caught fish and live animals. Avoid "guides" (typically a small child) who offer to accompany you through the market. 

 Throughout the Island life caribbean, everyone speaks some form of English, making communication and obtaining goods and services simple. Prior to making a purchase, thoroughly inspect the market. This will inform you of what is available, the general prices, and the best stalls. Bring sacks or your own bags to carry your purchases, as these markets do not provide them. Food is wrapped in newspapers at most. 

Prices are frequently chalked on the stall. Vendors at open-air markets earn a living by selling food, not by defrauding tourists. Prices are extremely competitive and, in most cases, quite reasonable; therefore, haggling over prices in food markets is inappropriate. Vendors will gladly assist you in making selections and frequently demonstrate how to prepare unfamiliar foods. A word of caution: the majority of fresh food consumed in the United States is washed multiple times and wrapped in plastic. This is not the case in the Caribbean's domestic markets. Everything should be thoroughly cleaned before consumption.

It is critical to understand what to purchase and how much to purchase when provisioning for a Caribbean sailing vacation. Numerous first-time charterers encounter significant difficulties. To determine how much food to purchase, consider the number of breakfasts, lunches, and dinners you will require, as well as any snacks. Additionally, plan at least one emergency meal in case your passage is longer than expected.

Unless you are an experienced cruising sailor who is truly seeking an escape from the real world, you should plan on eating ashore on a regular basis. Almost every anchorage has a plethora of beach bars. Following a few afternoon rum drinks, it's very easy to settle in for a burger and fries or some Caribbean fare. Additionally, while exploring the islands from the shore, it is not uncommon to stumble upon an affordable yet charming dining establishment serving high-quality food.

Consider the shelf life of food in terms of how long it can be stored without spoiling, as refrigeration space is limited. Purchase fruits and vegetables at various stages of ripeness to enjoy throughout the cruise. The majority of first-time charterers are unfamiliar with long-life, ultra-heated milk. It is a non-refrigerated product packaged in paper. It tastes as fresh as pasteurized milk, contains more vitamins, and can be refrigerated for up to six months if unopened.

 It is available in half-quart and quart-size containers and is widely distributed throughout the islands under the brand name Parma. There is even a fat-free version available for cruisers on a Caribbean sailing vacation. Purchase an assortment of Ziploc bags and trash bags if the charter base does not provide them.

There are two items that people almost never purchase in sufficient quantity: paper towels and bottled water. Expect to consume more alcohol than you would on land during your Caribbean sailing vacation. Having enough drinking water on board is critical to avoiding overindulging in alcohol simply to stay hydrated in the tropical climate. Allow at least a 12 litre bottle of water per person per day during your Caribbean sailing vacation.

When we have family or friends sailing with us, we have everyone write their name on a bottle of water after they open it, so that we don't end up with a bunch of open bottles. Once again, due to limited refrigeration space, only a few drinks can be chilled at a time. Cold beverages are typically stored in the refrigerator's lower section. This requires constantly unloading everything on top to access the drinks, allowing the cold air to escape. A good tip is to purchase an additional bag of ice and store beverages for the day in a cooler located in the cockpit. The majority of charter companies will supply you with a cooler upon request.

Plan to purchase at least four bags of ice for a seven-day charter and replenish every two to three days as needed. Block ice is more durable and easier to store than cube ice. These ice blocks should be used to line the bottom of the refrigerator. Avoid dousing everything in crushed ice. When the compressor cools the crushed ice, it congeals into an impenetrable mass. Never bring a paper bag or corrugated carton on board, regardless of what you purchase. They are notorious for being cockroach hideouts. If you have not packed your provisions in plastic bags, unpack everything on the dock before boarding. Although the charter base will brief you on how to operate the refrigerator prior to your departure, here are some pointers.

It must be loaded with care. The majority of marine refrigerators have a top-loading design. Unlike a home refrigerator, they do not lose as much cold when the doors are opened; however, food is frequently more difficult to access. The goal is to stuff as much food into the refrigerator as possible without overcrowding it (which impairs cold air circulation) and without having to unpack it to reach items at the bottom. Drinks are typically the most in-demand items on a Caribbean sailing vacation and should be kept as close to hand as possible. Food should be stored in the refrigerator's wire trays or mesh sacks. This prevents the food from coming into contact with the holding plate and thus freezing. If possible, layer the food according to its intended use. Items that require the most refrigeration or those that will be consumed last should be placed at the bottom of the refrigerator. Keep in mind that the bottom of the refrigerator should be lined with blocks of ice.