Our last stop at Morelia's tianguis showcases more Mexican-grown seasonal fresh fruits.
Papaya! Cut open to expose its sweet orange flesh, this papaya is ready to eat. Be sure to let your papaya ripen till the skin is nearly moldy. The fruit will be at its peak of ripeness.
These Mexican pears are similar to the Bosc or Seckle varieties. The vendor priced them at 25 pesos the kilo.
Piña (pineapple) is grown in the Tierra Caliente (hot lowlands) of Michoacán. Allowed to ripen more thoroughly prior to cutting, pineapple grown for consumption here in Mexico is rarely acidic.
Plátano dominico, a tiny banana approximately three inches long, is also grown in the hot lowlands of Michoacán.
These ciruelas (plums) are just about golf ball size. Sweet and slightly tart, they're eaten out of hand or prepared as agua fresca (fresh fruit water).
Mexico Cooks! thinks there's no fruit quite as refreshing as ice cold watermelon.
Tunas (prickly pears) are the fruit of the nopal cactus. They're easy to peel (cut off the ends, split the thick skin with a knife, and zip it off). Chilled, they have the texture of watermelon. Go ahead and swallow the many small, hard seeds.
Uvas rojas sin semilla (seedless Red Flame grapes) are sweet as candy. Washed, disinfected, and chilled, they're the perfect complement to lunch or supper. Right now, in season, they're priced between 15 and 20 pesos the kilo. Mexico Cooks! likes them best in chicken salad.
Mexico Cooks! will continue to keep tabs on what's new and seasonal in our Morelia markets during September.
Looking for a tailored-to-your-interests specialized tour in Mexico? Click here:
http://mexicocooks.typepad.com/mexico_cooks/2008/05/rinconcitos-esc.html
Leave a Reply to Steve Cotton Cancel reply