One of my favorite things about living in Mexico is the truly amazing variety of fruits. I am Southern California native where we had an abundance of fresh fruits, but they were pretty much limited to apples, oranges, and bananas in “my day.” Sound familiar? Consequently my exposure to “exotic fruits” was very limited. Fast forward many years and I live in Mexico where I can experience and enjoy a different and exotic fruit almost on a daily, if not weekly, basis.
Mexico is a country rich in delicious exotic fruits that you rarely find elsewhere. I am still in the process of learning about the many unusual fruits which I have never seen before elsewhere. Over time I have gradually learned to know and love many of them. I like to think of myself as a student of fruits who is working herself through the endless possibilities, fruit by fruit, in order to qualify for a degree in fruits. Just joking folks!
Step into any Mexican market and you will likely come face to face with fruits that you’ve probably never seen let alone heard of. What makes shopping for fruits and produce in Mexico special is often the joy, surprise, and challenge of finding that perfect exotic fruit specimen.
In Mexico there exists a vast variety of shopping options including, but not limited to, the local open-air weekly tianguis (traditional indigenous) market, the neighborhood “Ma and Pa” tienda (store), the local street cart vendor, the semi-permanent roadside stand, and the back of a pickup truck!
If you don’t enjoy the challenge of a scavenger hunt, however, this might not be to your liking. In which case you may now choose to shop at the newer, bigger, and brighter supermarkets that are now a very big part of modern Mexican culture. But in my humble opinion, if you want to experience the true culture of Mexico, you need to experience shopping in the “old school” manner.
I have decided to start this posting with my favorite fruit in Mexico which might not be the most exotic, but without a doubt is my number one choice. And that fruit is the MANGO in all of its many varieties. I confess that I was not always a mango maniac. For many years the papaya was my tropical and exotic fruit of choice.
I eventually learned, however, that what my daughter had been saying for years was that mangoes are the best. And once you have mastered the technique of cutting mangoes you are on the way to fruit paradise!
MANGOES (AKA THE “KING” OF FRUITS)
A LITTLE MANGO HISTORY: Spanish explorers brought mangoes to South America and Mexico in the 1600’s. They were then introduced to Mexico from the Philippines in 1775 as part of the Manila-Acapulco Galleon Trade route which brought porcelain, silk, ivory and spices from China to Mexico in exchange for New World silver.
At some point, along with the other exotica, mangoes made the same East to West journey and aren’t we all very thankful! The mango fruit has hundreds of varieties each having its own characteristic taste, shape, and size. The mangoes which are grown and are available In Mexico include the following: MANILA, ATAULFO, HADEN, KEITT, KENT, and TOMMY ATKINS. Until you have sampled them all, you will forever be a mango neophyte!
TUNAS (AKA CACTUS PEARS)
My husband cannot fathom why I like tunas so much. They are my oddball signature fruit for a number of reasons none of which relate to taste since there isn't one. To me it’s all about the quenching liquid and the crunchy seeds which are not edible, but must be swallowed. I love to doctor them up with Chipotle salsa. Yummy, yummy!
In Mexico tuna does not refer to a tuna fish (that would be atun). Instead, it’s a pear-sized fruit that grows on cacti across Mexico and is most often found at street fruit vendors. The outer skin of the tuna is covered by small, almost invisible spines which must be carefully removed before eating. This task is usually performed before purchasing, but you still need to be careful when handling and peeling the tuna. The interior flesh has the crunchy juiciness of watermelon with very hard, pellet-like seeds. Tunas are eaten raw or turned into aguas frescas for a refreshing drink. What more can I say? I think tunas are a fun fruit to eat!
ZAPOTE NEGRO (AKA BLACK SAPOTE)
From the Nahuatl word “tzapotl,” zapote is a term for a whole family of soft, edible fruits. Zapote negro (black) is one of them. Sometimes written with an ‘s’ and spelled sapote, the zapote is a catch all term that applies to several different kinds of fruit such as the zapote negro (black), zapote amarillo (yellow), and the mamey. The zapote negro is a baseball sized round fruit which is green on the outside, but dark brown on the inside with a light chocolatey taste. For this reason it is known as the “chocolate pudding fruit.”
The zapote negro has shiny, bright green skin that wrinkles as it softens. Common in markets from August to January the fruit’s jet black flesh is sweet and nutty with hints of stewed prune and chocolate. It can be sliced in half and eaten with a spoon or the flesh can be cooked down with sugar and cinnamon for a rustic dessert.
MAMEY ZAPOTE (AKA MAMEY SAPOTE)
The mamey, part of the zapote family on the other hand, has a kiwi-like brown skin and vibrant orange interior surrounding a shiny black pit. Described as having a honeyed almond flavor, or a taste similar to pumpkin, mamey is commonly found in giant wheelbarrows on the street during the winter time cut open like flowers.
A typical mamey can weigh anything from a quarter to more than a half pound, with a large, lustrous black pit, or hueso, which accounts for about ten percent of its weight. The skin of the pit peels away to reveal a yellow kernel underneath, the fruit's seed, which can easily be split in half lengthwise and carries a faint aroma of almonds, honey, or sweet potato pie. Mamey can be blended into juices or ice creams and is considered highly nutritious and super yummy!
GUANABANA (AKA SOURSOP)
The guanabana fruit will most likely be a familiar flavor and name to those who have visited Mexico. Strangely spiky with thorns on the outside, the fruit itself is quite large and has a white interior dotted with black seeds. Sliced in half it has an intoxicating floral scent.The fruits can ripen like avocados on the counter and are ready when slightly soft to the touch.
Guanabanas can also come in a variety of weird shapes as I am holding in the above foto at a local market. Guanabanas can be semi frozen with the flesh scooped out like ice cream with a taste similar to a combination of banana, pineapple, and peach. The creamy interior of the guanabana makes for delicious aguas frescas, ice creams, and paletas (popsicles). Guanabana juice and nectar can be found in markets throughout México and is both delicious and refreshing. Guanabana is also promoted as very beneficial for your health. I will certainly drink to that!
GUAYABA (AKA GUAVA)
Guava fruits are a pale orange tropical fruit with pink, juicy flesh, and a strong, sweet aroma. They are round or oval depending on the specie and measure from l.5 inches to 5 inches long, more or less. Depending on the specie of guava the skin can be any thickness, but is usually green before maturity which then becomes yellow, maroon, or green when ripe. The guava pulp may be sweet or sour and off-white for “white" guavas to deep pink for "red" guavas”. The seeds in the central pulp vary in number and hardness also depending on species Certainly a lot of variety isn't there!
In many countries guava is eaten raw, typically cut into quarters or eaten like an apple. Guavas can also be eaten with a pinch of salt and pepper or cayenne powder. Definitely my kind of thing with many of the exotic fruits of Mexico! In Mexico the guava agua fresca (cool water) beverage is popular.
The entire fruit is also a key ingredient in punch and the juice is often used in culinary sauces (hot or cold), as well as artisan candies, dried snacks, fruit bars, desserts, or dipped chamoy. Pulque of guava is also a popular blend of the native alcoholic beverage in Mexico. I say bravo to the guayaba!
Fruit "art" by Frida Kahlo
JACKFRUIT (AKA JACA)
Do you know how to eat jackfruit? Have you ever heard of it? Jackfruit is a peculiar looking fruit with a textured green exterior that conceals golden nuggets of flavor. Eating jackfruit is like eating a delicious blend of pineapple, mango and banana. The seeds of the jackfruit may be roasted or boiled which makes them taste a bit like chestnuts.
Although jackfruit is sweet and aromatic, alothough the ripe fruit smells very pungent from the formation of hydrogen sulphide. As a consequence the jackfruit gets its unpleasant nickname of “stinky fruit.” This Jackfruit was plenty big enough for me!
Native to Southeast Asia jackfruit is prized for its wonderful flavor and multiple health benefits. It is the largest tree-born fruit which can grow up to 35 inches in length with a diameter up to 21 inches and a weight up to 80 pounds! Jackfruit is definitely the king of the tropical fruit jungle with its enormous size. The biggest challenge of enjoying a jackfruit is cutting it (a machete might come in handy). Consider yourself forewarned!
Mama, mia! I could not believe my eyes when I saw this photograph of jackfruits and could not help but share.
CARAMBOLA (AKA STARFRUIT)
This lovely yellow fruit has distinctive ridges running down its sides and when cut in cross-section it resembles a star, thus its name. The entire fruit is edible including the slightly waxy skin. The flesh is crunchy, firm, and extremely juicy. It does not contain fibers and has a texture similar in consistency to that of grapes.
Starfruit is consumed shortly after they ripen and are yellow with a light shade of green. Fruits picked while still slightly green will turn yellow in storage at room temperature, but will not increase in sugar content. Ripe starfruit is sweet without being overwhelming as they rarely have more than 4% sugar content. Good to know, si?
The taste is difficult to describe, but it has been compared to a mix of apple, pear, grape, and fruits from the citrus family. Unripe starfruits are firmer and sour, and taste like green apple. Starfruit may be used in cooking and can be made into relishes, preserves, and juice drinks.
MARACUYA (AKA PASSION FRUIT)
Maracuya, sometimes spelled maracuja, is essentially a passion fruit although its skin is typically bright yellow rather than deep purple. However, there are several variations and a confusing variety of names of fruits that are similar to the humble maracuya. The fruit most like maracuya would be the sweet passion fruit.
Passion fruits are round or oval and can be yellow, red, purple, and green. The fruits have a juicy pulp with a large number of slippery black seeds. The edible part of the maracuya, or passion fruit, is often sold in frozen form in the United States. The maracuya has a tropical taste including flavors that are tart or sweet with hints of vanilla.
The Maracuya may be eaten raw. The pulp and seeds can be used in sauces, desserts, and ice creams. In Mexico maracuya is used to make juice or is eaten raw with chili powder and lime. Any fruit which likes to be “dressed” in chili powder and lime definitely makes this blogger happy!
PITAYA and PITAHAYA (AKA DRAGON FRUIT)
The actual names, pitaya or pitahaya, stem from the Latin American heritage of these exotic fruits. They are native to Central America dating back to the 13th century. However, the pitahaya eventually made its way to Vietnam and Malaysia where it is now widely grown and very popular.
I have read that the Vietnamese name “thang loy” for this fruit translates into English as “dragon fruit,” and thus the different name for Pitahaya. So whether you see them called pitaya, pitahaya, or dragon fruit they are all basically the same fruit. With me so far?
The one thing these fruits have in common is that they are high in fiber and vitamin C. But the flavor profile of each fruit can be different. The white-fleshed fruit from Vietnam is gorgeous on the outside, but has a mild, non-distinctive flavor. In contrast, the dark purplish red flesh from fruit grown in Latin America is sweet, juicy, and similar to watermelon. That a fruit in Mexico is the color and taste of the country makes total sense to me.
Highly regional and seasonal in Mexico pitayas are regularly described as fruit that looks like brains. Perhaps this relates to the fact that when you peel back the bumpy green skin, the innards are slimy, vibrantly colored, and distinctly brain-like in appearance. Don’t be put off, however, because Pitayas have a sweet and juicy taste similar to grapes, violets, and watermelon.
Pitahaya (aka Dragon fruit) is actually a cousin of the cactus pear (remember my tunas?). However, the dragon fruit’s seeds are completely soft and edible (much like a kiwi fruit) as compared to the cactus (tuna) pear seeds which are crunchy. Also, unlike the cactus pear, the dragon fruit does not have spines on its skin. I definitely say bravo to that difference!
Bananas reached Mexico for the first time in 1554 when Spanish Bishop Vasco de Quiroga (the first Bishop of Michoacan, Mexico) was returning from Europe and brought some plants back with him from a short layover in Santo Domingo in the Caribbean. That’s it for my history lesson!
Someone I know looks lost in the banana area of the weekly Ocotolan, Oaxaca Market.
In this post I am attempting to limit myself, as difficult as that may seem, to the basic differences between the banana and the plantain. So here is my very abbreviated take on the subject and an introduction to the PLANTAIN, or PLATANO, as it is called in Mexico.
Black is good when it comes to plantains (aka platanos)!
I think this is a beautiful photograph of a banana tree in bloom and it looks oh so tropical!
Plantains are members of the banana family, but they are starchier and lower in sugar which means that when they ripen they will still be green in color. If you get them when they are overripe, they may have started to turn yellow or black. While a banana makes a great raw on-the-go-snack, plantains aren’t usually eaten raw because of their high starch content.
Looking for the perfect fruit in a traditional Mexican market is like being on a scavenger hunt, but so very worthwhile!
Native to India and the Caribbean, plantains serve an important role in many traditional diets. When used in cooking they are treated more like vegetables than fruit. You are most likely to encounter them at your favorite Latin, African, or Caribbean restaurant either baked, roasted, or fried up in the form of a delicious savory side.
Plantains are especially good for grilling by simply wrapping unpeeled, ripe plantains in aluminum foil and putting them on the grill for about 20 minutes. They then can be peeled and eaten as a side dish or as the meal's dessert. Plantains also go particularly well with grilled chicken or fish and as a dessert plantains need nothing more than a topping of whipped cream, ice cream, honey, or sweetened condensed milk which is very, very Mexicana.
I hope you have enjoyed meeting some of my favorite exotic fruits of Mexico and that you are not feeling like the above hombre!
PS In closing some miscelleanos "fruit" photos I took at the local weekend markets just magically popped up on my screen and I couldn't resist sharing them with you.
Many thanks for your company and I very much look forward to seeing you in the near future. Until then, wishing you happy trails and safe travels, Laura
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