| Keyword |
Description |
| Pitahaya |
Cactus fruit (dragon fruit) with white or red speckled flesh; peak from late summer into early autumn |
| Black Sapote |
Very soft and dark when ripe; called “chocolate pudding fruit.” |
| Sapodilla |
Brown‑skinned fruit tasting like brown sugar and cinnamon; ripens winter–spring |
Winter in Mexico doesn’t end fruit season, instead, markets shift from peak mangos to guava, mamey, black sapote, cherimoya, sapodilla, poblano pears, pitahaya, and late passion fruit, depending on region and month. Guava is aromatic and sweet‑tart; mamey is creamy with notes like baked pumpkin and vanilla; black sapote ripens into a soft, dark, dessert‑like flesh; cherimoya is custardy with tropical hints; sapodilla tastes like brown sugar and cinnamon; poblano pears are floral and tender; pitahaya is a cactus fruit with speckled flesh; passion fruit is tangy and perfumed.
Buying well starts with ripeness cues: guava should yield slightly and smell sweet; mamey gives to a gentle press and shows salmon‑pink under a light scratch; black sapote must be very soft and dark; cherimoya softens like an avocado; sapodilla feels like a ripe pear and smells honeyed; poblano pears turn golden and fragrant; passion fruit wrinkles and feels heavy; pitahaya skin is vibrant and just soft to the touch. Season timing varies: guava in autumn–winter; mamey and black sapote from September to December; cherimoya and sapodilla into winter and spring; pitahaya peaks late summer to early autumn; passion fruit through October; poblano pears late August to November.
Beyond flavor, these fruits provide vitamin C, fiber, potassium, and antioxidants that support immune and digestive health in cooler months. They also carry stories: pitahaya has deep Indigenous roots; mamey was sacred to the Maya; sapodilla’s latex became the original chicle; cherimoya was praised by Spanish colonizers as a “masterpiece of nature.” Exploring them is a way to eat seasonally, find better value, and connect with Mexico’s biodiversity and food history.
Bridging words
These words sound similar in English and Spanish: Why not practice them now?
| Palabra clave |
Descripción |
| Aromatic |
Aromática |
| Avocado |
Aguacate |
| Potassium |
Potasio |
Time to discuss
- Which winter fruit would be chosen first to taste, and what ripeness signs would be checked?
- How do seasons and regions influence which fruits show up at markets in winter?
- What cultural or historical detail about these fruits is most interesting, and why?
Let's write
Answer the following questions in one paragraph:
- Compare cherimoya and black sapote in texture, flavor, and ripeness cues.
- Describe a winter market visit and how to select three fruits using sight, touch, and smell.
