Best Mexican Fruits (types and products) Types
Sapote is an erect evergreen tree that contains white latex in all parts of the plant. It‘s native to the region that stretches from southern Mexico to Nicaragua, but sapote is grown throughout tropical America and in some countries in Southeast Asia.
The fruit is round to elliptic with rough skin and creamy, soft, and sweet pulp that’s said to taste like a mix of sweet potatoes and pumpkin. The pulp is enjoyed fresh or made into smoothies, ice creams, and milkshakes. Pieces of sapote are often added to green salads or made into jams and jellies.
Burro banana is a unique variety of banana, shorter and more squared in shape compared to the common Cavendish banana, with a chunky appearance that sets it apart. When ripe, its skin turns bright yellow and may develop black spots, similar to other banana varieties, but its flesh holds a unique texture and taste.
One of the most notable characteristics of the burro banana is its taste. It has a lemony or tangy flavor when compared to the sweeter taste of more conventional bananas. The texture is also different; it's firmer and starchier, somewhat resembling that of a plantain, but becomes creamier as it ripens.
White sapote (lat. Casimiroa edulis) is an evergreen tree that’s native from southeastern Mexico south to Costa Rica. The tree produces smooth-skinned fruit with a soft pulp and white seeds. Depending on the variety, the flavor can range from bland or bitter to sweet.
When ripe, the fruits of selected varieties have a sweet pulp with a texture that’s reminiscent of avocados. The fruits are usually eaten out of hand, but they can also be made into ice cream, milkshakes, desserts, and marmalades. Interestingly enough, the poisonous seeds contain glycosides, which have been used in medicine as a sedative.
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