Hewanorra International Airport is the larger of St. Lucia's two airports, located near Vieux Fort at the southern tip of the island, approximately 53 km from the capital Castries. Managed by the Saint Lucia Air and Seaports Authority (SLASPA), it handles long-haul flights from North America, the United Kingdom, and Europe. A new passenger terminal was completed in 2021, significantly expanding capacity. Transfer time to the main resort areas of Rodney Bay and Gros Islet in the north is approximately 90 minutes by road.

George F.L. Charles Airport is the smaller of St. Lucia's two airports, situated 2 km north of the capital Castries, with its runway running parallel to the sandy Vigie Beach. Also managed by the Saint Lucia Air and Seaports Authority (SLASPA), it handles inter-island propeller aircraft and short-haul jets serving regional Caribbean destinations. Airlines including Caribbean Airlines operate here. Its central location makes it more convenient for visitors staying in the Rodney Bay and north coast area than the southern Hewanorra Airport.

Sulphur Springs is a geothermal field in the Soufriere district of southwestern St. Lucia, marketed as the world's only drive-in volcano. A collapsed caldera allows visitors to drive or walk to the edge of boiling mud pools, fumaroles, and sulphurous vents in the crater. With approximately 200,000 annual visitors, it is the island's most popular tourist attraction. Mineral-rich thermal waters from the site feed the baths at nearby Diamond Falls Botanical Gardens. The site is managed as a government-run park within the UNESCO Piton Management Area.

Flying fish belong to the family Exocoetidae, with around 64 species found in tropical and subtropical oceans. They propel themselves out of the water using their powerful tails and extend their wing-like pectoral fins to glide above the surface for distances of up to 200 metres. Known locally as balaou, flying fish are abundant in the Atlantic waters off St. Lucia's east coast and form the cornerstone of the island's culinary identity, served grilled or fried alongside green fig, saltfish, dasheen, and rice and peas in fishing villages throughout the island.