Mamey (Pouteria sapota) is native to Mesoamerica and Cuba. The texture of mamey is similar to that of a cantaloupe on the outside and the texture of papaya on the inside. When mamey is ripe, it will feel like a ripe avocado, a bit soft in a few places. Mameys are sweet and taste somewhat like sweet potato and pumpkin. Mamey is eaten raw and often is made into milkshakes, smoothies or ice cream. Mamey can also be used to make marmalade and jelly. Mamey seeds are used in making tejate, a non-alcoholic drink made of maize, cacao, mamey seeds and flowers of cacao. The skin of the mamey fruit is not eaten. Click here for a larger image of mamey.
Mangos (Mangifera indica L.) or mangoes in English originate from south Asia. They are a very common fruit in Mexico and come in a variety of sizes. Mangoes are the gods gift to mankind and they are my favorite fruit.
Mango leaes are said to help to lower blood sugar levels. A friend of mine boils 5 leaves of fresh criollo mango leaves, you need newer younger leaves, in a liter of water for a few minutes and then drinks the water through out the day. He had a blood sugar level of 345 mg/dL and brought it down with medicine, he then started drinking the mango leaf tea and was able to quit taking the medicine altogether.
Maracuyá or passion fruit in English. Maracuyá can be made into a popular seasonal drink, blend the fruit of 4 or 5 maracuyá, orange juice, water and perhaps some honey for agua de maracuyá. For a larger image of maracuyá click here.
Marañón (Anacardium occidentale L.) or cashew tree produces the cashew apple or marañón in Spanish and the cashew nut or nuez de la india. It originates from the Amazon delta area of South America.
The cashew apple is either red or yellow and has a taste that reminds me of mangoes. To eat the fruit, bite off the top of the fruit and then suck out the juice. On the bottom of the fruit is the cashew nut. The nut grows inside a hard shell that contains a sticky toxic oil much like poison ivy. The nut must be roasted or steamed to allow processors to remove the shell easier. (The fumes from roasting or steaming are also toxic.) The fruit cost about a peso each or U.S. 5 cents each (Nov. 2017). For a larger image click of red marañón click here and for a larger image of yellow marañón click here.
Mint is called menta in Spanish. There are 6,870 species of of mint and oregano of which 303 grow in Mexico.[mint1] Click here for a larger image.
Nanche (Byrsonima crassifolia) are called nantzincuáhuitl and nanzinxócotl in Nahuatl.[nanche1] Nanche originate from Mesoamerica. They can be eaten raw, cooked as a dessert and can be used to flavor mezcal. The above picture has a bowl of fresh yellow nanche. Nanche tastes like butterscotch, inside the fruit there is a small seed about twice the size of lime seed, its not meant to be eaten.
In the jar and on the plate above are brownish nanches curados. Nanches curados are made from nanche that has been soaked in mezcal (a type of alcohol) and panela (a slightly refined sugar) for seven months to a year. The panela causes the fruit to change color and helps reduce the sour taste caused by the alcohol.
The first image below is of a nanche tree. Click here for a larger image of a nanche tree. The second image is of nanche, the fruit. Click here for a larger image of nanche.
Níspero or míspero (Eriobotrya japonica) originates from Asia. Nísperos are about the size of grapes and taste like them too, just a bit stronger flavor. The fruit is mostly used as an ornamental decoration and is often placed on Day of the Dead alters. The seeds are not edible. For a larger image of níspero click here.
Noni (Morinda citrifolia) or Indian mulberry is called "noni" in both English and Spanish. Noni originates from Southeast Asia and Australasia and grows easily in southern Mexico. Its not a commonly eaten fruit and I have never seen it for sale in the market. Noni has a bitter flavor and is said to have a pungent odor when ripening, I have been near this tree more than a few times without noticing the odor. For a larger image of noni click here.
Nopal de cruz (Acanthocereus tetragonus) has three ridges and can be cooked and made into a side dish. I have seen it in the country side being used as fences. For a larger image click here.
Estrella de Nopal is similar to Nopal de Cruz but instead of having three ridges, it has five.
Oreja de León. This uncommon thick waxy leaf tastes like cilantro. It used when cooking beans and in soups. For a larger image click here.
I have not been able to find out more about this plant, if you have something to add, I would like to hear from you. Thanks, Marc.
Palo de Vibora. Used to clean kidneys. These wood chips are soaked in water for a few days. The chips are removed before drinking. It doesn't taste bad at all. For a larger image of palo de vibora click here.
Papaya (Carica papaya) is the same word in Spanish and in English. Papaya originates from Central and South America and is grown commercially along the coast of Oaxaca. When the papaya is yellowish orange, it is ready to be eaten. The skin is not edible and usually the seeds are thrown out although they too are edible. Eating the seeds (around nine) is believed to keep away parasites. For a larger image of papaya click here.
Peach (Prunus persica) or durazno in Spanish originate from Asia. There are hundreds of types of peaches including this small sized peach which grows in Oaxaca, locally known as durazno criollo.
Pear (Pyrus L.) or pera in Spanish originate from the Old World. There are now over 3000 varieties. The first image is of a common pear that is imported from Chile or Argentina. Pears used to be a rare and costly treat and as such were and still are wrapped in a colorful tissue paper to help protect the fruit from bruising.
The first image below is of a small pear known locally as pera paraíso and is by far the tastiest, sweetest pear I have ever eaten. The second and much larger is a pear locally known as pera prieto which has a slightly darker color and a bit less sweet. Both of these pears are found in the market in May, June and July.
Plum is called ciruela in Spanish. Most fruits that are called plums belong to the subgenus (Prunus) of the genus (Prunus) There is disagreement among taxonomist as to how many species of plums there are. Plums are native to Europe, Asia and the Americas. Dried plums are called prunes and in Spanish are called ciruelas pasas. Plums and prunes are commonly found in Mexican markets.
A fruit with similar flavor to the old world plum but native to Mexico and Central America is jocote (Spondias purpurea) or ciruela de huesito (usually the name is shortened to ciruela), or atoyaxócotl or mazaxocotl in Nahuatl.[plum1] Ciruela de huesito can be found in the markets from March through November; I suspect that the ones found in March are a different variety than those found in August; the ones found in August tend to be more orange and taste a bit sweetier. A bag of about twenty of theses fruit will cost 10 pesos or U.S. .45 cents (April 2018). For a larger image of ciruelas click here.
Pomegranate (Punica granatum) is called Granada in Spanish. For a larger image click here.
Purslane (Portulaca oleracea) is verdolaga in Spanish. Purslane is an old world plant but now grows all over the Americas including in my yard. It is mainly used in soups in Mexico. Click here for a larger image of purslane and here for the closeup view.
Rambután or Rambutan in English originates from Asia and now prospers throughout Central America. The outer shell and the seed inside of the fruit in not to be eaten.
Photos taken by Marc Wilkinson. I, the copyright holder, hereby publish these photos under the following license: Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0).