A voice from high up the mast yelled "fruit ahoy!" as mangos, pineapples and bananas bobbed past the bow and coconuts collided with the hull. Eye patches at the ready we fished out green papayas and stowed them below with casks of rich honey, sticky syrup and angelica root. The air carried an earthy funk with hazelnuts, pecans and bags of herbs and spices, while fragrant pipe tobacco mixed with mint tea and wood glue. With a dash of water, the mango and guava fruit ripened in the heat and combined with star anise, marzipan and coconut milk chocolate. Heavier flavours of prune syrup, liquorice and burnt toast weighed the ship down as we sailed into a pink peppercorn and Pina Colada sunset.