MÉXICO y sus 15 FRUTAS EXÓTICAS más CULTIVADAS y CONSUMIDAS.

Number 15, the lychee. It is an original fruit of China, where it has been cultivated for centuries and is highly appreciated for its sweet flavor and its nutritional value. Currently, its cultivation has expanded to different regions of the world, including Mexico, where it is produced mainly in the states of Veracruz, Puebla and Oaxaca. The fruit is small, oval-shaped, with a red or pink rough shell, and a white, juicy and aromatic pulp. Each lychee weighs between 20 and 25 grams, measures between 3 and 4 centimeters in length, and has an approximate diameter of 3 centimeters. On the other hand, the harvest season varies according to the region, but generally occurs between the months of May and July, depending on the climatic conditions, with an average yield per hectare of 5 to 7 tons. Nutritionally, the lychee is rich in carbohydrates, fiber, minerals, carotenoids, polyphenols, and vitamins B1, B6, C, E, and K. In gastronomy, it is mainly consumed fresh, although it is also used in juices, desserts, salads, and in Asian cuisine. The price per kilo fluctuates between 30 and 50 Mexican pesos, equivalent to 1.5 and 2 dollars with 50 cents. Number 14, the capulin, also called wild cherry or guindilla, is an original fruit of America, especially Mexico, where it is grown in temperate climates in states such as Puebla, Veracruz, Mexico City and Jalisco. It is a small, round fruit, dark red to black when ripening, with a weight of approximately 6 to 8 grams, and a diameter of 1 to 2 centimeters. Its harvest season is from May to August, with a maturation process of 3 to 4 months, and an average yield of 3 to 4 tons per hectare. The capulin stands out for its antioxidant, anti-inflammatory properties and its richness in vitamins A, B and C, in addition to minerals and organic acids such as citric and malic. In Mexican gastronomy, it is used in jams, juices, cakes, tamales, and traditional drinks, both fresh and fermented. Its price is around 50 Mexican pesos per kilo, although it varies according to the region and season. Number 13, the chico zapote. Originally from southern Mexico and Central America, it is grown mainly in the states of Campeche, Oaxaca, Veracruz and Chiapas. The fruits have a diameter that varies between 5 and 10 centimeters, and a weight that ranges between 70 and 250 grams. On the other hand, the harvest takes place between October and December, after a maturation cycle of 3 to 6 months from flowering, with an average yield per hectare of 25 tons. This fruit is an excellent source of vitamins A and C, calcium, iron and potassium, in addition to containing antioxidants and dietary fiber, which favor digestion and cardiovascular health. Its sweet flavor makes it ideal for use in desserts, jams and drinks. The price per kilo varies between 30 and 60 Mexican pesos, depending on the quality and demand of the market. Number 12, the rambutan. It is an original fruit of Southeast Asia, especially from Malaysia and Indonesia. In Mexico, the state of Chiapas, particularly the region of Soconusco is the main producer. This fruit is an oval-shaped fruit that measures between 3 and 6 centimeters long, and 2 to 4 centimeters wide, with a weight that ranges between 20 and 40 grams. Its harvest season extends from June to August, and the fruit takes between 3 and 5 months to mature from flowering, with an average yield per hectare of 11 tons. The rambutan stands out for its juicy and sweet pulp, rich in vitamin C and riboflavin, in addition to having antioxidant and anti-inflammatory properties. In gastronomy it is consumed fresh or in salads, shakes, desserts and sauces. In the local market, its price is around 70 pesos per kilogram, equivalent to 3 dollars and 50 cents. Number 11, the jackfruit. Also known as jackfruit, it is an original fruit of Southeast Asia, with a prominent presence in countries such as Indonesia, India, Malaysia and Bangladesh. In Mexico, its cultivation is concentrated mainly in the states of Nayarit, Veracruz and Jalisco. Fruits can reach a weight of between 2 and 25 kilograms, and measure up to 35 centimeters long. Harvest is carried out between June and July, with a maturation period ranging between 150 and 180 days, and an average yield of 17 tons per hectare. This fruit is recognized for its richness in vitamin A and C, as well as in potassium, calcium, and dietary fiber. In the kitchen, the jackfruit is used both in its ripe and green state, the ripe pulp is consumed fresh or in desserts, while the green jackfruit is used as a substitute for meat in salty preparations. In the municipal markets, its price usually fluctuates between 40 and 80 pesos per kilogram, equivalent to approximately 2 to 4 dollars. It has its roots in Mexico and certain places in Guatemala, where the main production regions are, Puebla, Ciudad de México, Jalisco and Zacatecas. It is a sweet, small and rounded fruit, which generally measures between 3 and 5 centimeters in diameter, and weighs between 20 and 30 grams. Its harvest season ranges from August to December, taking several months to grow and mature, with a yield of approximately 4 tons per hectare, while in irrigation conditions it can reach up to 8 tons per hectare. This fruit has a high calcium, iron, complex B and vitamin C content, which makes it an ideal fruit to strengthen the immune system, in addition to having antioxidants. In Mexican gastronomy, the tejocote is essential in the preparation of Christmas ponches, preserves, ates, atoles, and jams, with a price that fluctuates between 40 and 50 pesos per kilogram. Also known as Nanceo changunga, it is an original fruit of Central and South America, with a strong presence in Mexico. This tree is grown mainly in the states of Guerrero, Nayarit and Michoacán. The tree reaches between 9 and 20 meters high and blooms from April to July. Harvest is carried out from late July to October, with a maturation process of 60 to 90 days. Each hectare produces around 4.7 tons of fruit, weighing between 2 and 7 grams each. Nanceo is rich in vitamin C, K and E, in addition to minerals such as iron, calcium and phosphorus, which helps strengthen the immune system and improve digestion. It is consumed fresh and is also used to make jams, ice creams, liqueurs and fermented drinks. Its price varies between 20 and 50 pesos per kilo, equivalent to 1 and 2 dollars with 50 cents. Known as the Queen of Fruits, it is native to Southeast Asia, and is grown mainly in Mexico, in the regions of Chiapas and Veracruz, being the Soconusco the most prominent area. The mangosteen usually measures between 4 and 8 centimeters in diameter, and weighs between 60 and 80 grams. On the other hand, the harvest season extends from May to September, and its maturation process lasts between 150 and 180 days, with an average yield of 2 tons per hectare. This fruit is valued not only for its sweet and slightly acidic flavor, but also for its multiple health benefits, which include antioxidant, antibacterial and anti-inflammatory properties, as well as a high content of vitamin C and minerals. In the gastronomic field, it is used in juices, desserts and exotic dishes. During the high season, the price per kilogram can range between 200 and 400 Mexican pesos, equivalent to approximately 10 to 20 dollars. Also known as Catuche, it originates in the tropical regions of America, spanning from southern Mexico to parts of Colombia and Brazil. In Mexico, the main producing states are Nayarit, Colima and Michoacán. The mangosteen usually measures between 15 and 30 centimeters in length, between 10 and 20 centimeters in diameter, and with an average weight of 4 kilos. On the other hand, the harvest is carried out between February and August, with a maturation period of 5 to 6 months after pollination, and an average yield of 10.3 tons per hectare. It is a native cactus of the arid regions of Mexico, where it occurs mainly in the state of Mexico, Zacatecas, Puebla and Hidalgo. The mangosteens usually measure between 5 and 7 centimeters in diameter, and weigh between 100 and 200 grams. On the other hand, the harvest season is extended from April to November, with a maturation period of approximately 90 days from flowering to harvesting, and an average yield of 11 tons per hectare. This fruit is versatile in Mexican cuisine, used in jams, salads and drinks, and its price can reach up to 40 pesos per kilo, reflecting the variability of the market according to the season and location. Number 5. The Mamey. Also known as Sapote Mamey or Colorado Sapote, it is an original fruit from the jungles of southern Mexico and Central America. In Mexico, its main productive regions are Yucatán, Guerrero, Veracruz, Puebla and Michoacán. This oval fruit measures between 8 and 20 centimeters long, and weighs around 700 grams on average. Its reddish, sweet and creamy pulp is an abundant source of vitamins A, C and E, it also contains essential minerals such as iron and potassium. The price of Mamey varies according to the region and the sales channel, ranging between 20 and 60 Mexican pesos per kilogram in the national market. Number 4. The Pitahaya. Also known as Dragon Fruit, it is native to Central America, especially Mexico. In this country, the main productive states are Yucatán, Puebla, Quintana Roo and Veracruz. These fruits can measure between 10 and 12 centimeters long, 10 centimeters in diameter, and a weight ranging between 200 and 700 grams. On the other hand, the harvest season varies according to the region, but generally occurs between May and October, with a ripening time of approximately 30 to 45 days after flowering, and an average yield per hectare that can reach up to 10 tons. This fruit is an excellent source of vitamin C, calcium, iron, antioxidants and fiber, which makes it a functional food. In gastronomy, it is used in salads, smoothies and desserts, and its price ranges between 50 and 150 Mexican pesos per kilogram, which is equal to 2.5 and 7 dollars. Number 3. The Carambola. Also known as Star Fruit, it is native to Southeast Asia, especially Malaysia, Indonesia and the Philippines. In Mexico, the main productive states are Michoacán, Jalisco, Tabasco, Nayarit, Colima and Yucatán. Each fruit measures between 10 and 15 centimeters long, and weighs between 100 and 200 grams. On the other hand, the harvest season is divided into two periods, from February to March and from September to November, with a ripening time of 3 to 4 months, and an average yield per hectare of up to 7 tons. In addition, this fruit is rich in vitamins A and C, potassium and fiber. Its use in the kitchen is versatile, it can be consumed fresh, in salads or cocktails, and its distinctive shape makes it ideal for decorations. Its price varies between 30 and 60 Mexican pesos per kilogram, equivalent to 1.5 and 3 dollars, which reflects its growing popularity in the market. Number 2. Black Sapote. Also known as Guayabota or Mico Sapote, it is native to Mexico and Central America, where the main productive regions are Chiapas, Oaxaca, Veracruz, Campeche and Yucatán. This oval or almost round fruit, measures between 5 and 15 centimeters in diameter, and weighs between 200 and 300 grams on average. With a harvest season ranging from June to September. On the other hand, the fruit ripens when its skin turns dark green, and at the same time its pulp acquires a soft texture, and a bright black color. In addition, the yield per hectare can range between 8 and 10 tons. The price per kilogram varies between 40 and 80 Mexican pesos, which is approximately 2 and 4 US dollars. Number 1. The Chirimoya.