Delicious fruits and vegetables abound in Mexican cuisine! Finding them in season is the trick. Mangos, tomatoes, tomatillos, and maize are the most consumed fruits and vegetables in Mexico. Here is all the information you require regarding their location and availability!
Mexican grocery shops and local markets are stocked to the brim with fruits and vegetables that the majority of us are familiar with, but they also include a few unknown gems. We examined some of the tastiest fruits and vegetables in Mexico and will now show you how to prepare and eat them in order to get you ready for your upcoming trip to a Mexican market.
Mamey
The mamey’s ruby-orange flesh will surprise you when you peel back its rough skin. It may be one of the country’s favorite fruits and has a flavor that is similar to sweet potatoes with a little more sweetness. The mamey is best enjoyed as a snack on its own, but it’s also delicious in puddings, when paired with ice cream, or when dusted with sticky condensed milk and eaten uncooked.
The huge fruit’s centre pit is ground up and used to the creamy, nutty beverage tejate, which is popular in Oaxaca.
Dragon fruit
What fruit is most wanted?
Mexican dragon fruit, often known as pitaya (sometimes spelt “pitahaya”). Its brief season is one factor. The fruit is only offered from April through June. The other is its sweet (kind of like a kiwi fruit) and crisp flavor and texture.
Most likely a native of Mexico and Central America, dragon fruit. Nowadays, it is grown not just in the Caribbean and Australia, but also in other parts of the world, with Asia being its main market. Pitayas are a type of cactus that are around the size of a baseball. It is also occasionally referred to as “strawberry pear” due to the hot pink exterior skin color. Mexican dragon fruits have white flesh and small, ingestible black seeds.
Chirimoya
This fruit is also known as a custard apple in English. Actually, I’ve only lately given this fruit a try. It has a delicate, sweet feel on the inside and a green, almost dragon-like outside.
Though it is believed that the chirimoya originated in South America, it has been cultivated in Mexico for so long that, when in season, it can be found in practically all Tianguis and supermarkets.
Soursop (Guanabana)
A large fruit with a pear-like form from Mexico called a soursop or guanabana has a dark green skin that is heavily thorned. The white, smooth, creamy flesh is inside. Although it has a slight pineapple aroma, the flavor is more like a blend of strawberries, oranges, and bananas.
The large, black seeds, however, should not be eaten since they are poisonous. Other health advantages of sorrel include treating diarrhea and reducing inflammation.
How should I consume soursop?
Slice it in half, then remove the flesh. Consume it raw, unprocessed, or blend it into a fruit smoothie.
Lime
Lime is not as unusual a fruit as other fruits from Mexico. However, they undoubtedly are numerous! The limes are much cheaper and smaller than those in the U.S. and Canada. We use them to flavor a wide variety of foods, including salads, vegetables, guacamole, and baked chicken.
How are limes eaten in Mexico?
Over whatever you desire, squeeze them. Put a lime wedge on each plate. Additionally, while sipping tequila, savor a lime!
Avocado
Despite the fact that you probably already know, another fruit with Mexican roots. The Hass avocado is the most popular cultivar and is typically found in the United States. They are rather huge and, when ripe, their skin turns a darker shade of green or brown. The interior ought to be plush and moose-like.
The criollo avocado is the other variety you’ll find in Mexico. They are found in the winter when Hass avocados don’t develop as well, but their skin is smooth and their texture isn’t quite as moosey.
Black sapote
The ripe sapote negro appears to be close to becoming moldy and inedible. Like a helium-empty green fruit balloon, its skin is delicate and wrinkly. However, when you cut open a sapote, you’ll discover a creamy, inky-black internal flesh that is sweet and rich, much like a decadent chocolate custard. In addition to being loaded with antioxidants and vitamin C, black sapote is also adaptable; you may eat the flesh alone, in sweets, or even in ice cream.
Nopal Cactus
The nopal cactus, one of Mexico’s most significant and well-known succulents, is valued for its medicinal properties and is utilized in thousands of various recipes. Even though this plant is okra-slimy due to the cactus’ sap, many tasters who initially reject it subsequently come to want it.
The most typical way to prepare it is to chop it up with raw onions, cilantro, and chilies, although other options include cooking, mashing, blending, or grilling. It has a mildly acidic flavor and a soft, crunchy texture that is similar to green beans.
Jicama
On the streets of Mexico, you’re likely to come across someone selling jicama, which they call “Jicaletas,” a play on the Spanish word for suckers or lollipops, “chupaletas,” either in a cup with chili, salt, and lime or jammed onto a stick and covered in sweet and salty candied powder.
Although the white flesh of the vegetable is mostly water and starch and has little to no flavor, when it is seasoned with lime and other spices, it becomes a delightful snack to bite into. Peeling the fruit, which resembles a huge brown turnip, reveals the tasty white flesh inside.
Conclusion
Mexico is known for many things: its food, its music, and its beaches. But Mexico doesn’t get the recognition it deserves for its wide variety of exotic fruits. Many of them have come to influence the cuisines of the planet.
Mexico has so many seasonal fruits and vegetables that are used to create so many different recipes. Such recipes might be copied and used in different