Mexico is home to some of the most delicious fruits in the world. From avocado to pitaya to xócotl there’s no shortage of variety.
From Mexico’s desert regions to its tropical jungle, the country has a variety of climate zones that allow for a wide range of plant life to flourish. This includes many different fruits, some of which you may be familiar with and others which may be new to you.
In this article, we will explore 32 different Mexican fruits, their taste, texture, and nutritional value.
Scroll ahead if you’re looking to try something new or just want to learn more about the fruits of Mexico.
Pitaya (Mexican dragon fruit) and pithaya (dragon fruit) are not the same. Pitaya is a type of dragon fruit. It typically grows in Jalisco, Mexico. This colorful, fleshy fruit has a sweet taste.
Pitayas are often confused with pithayas due to their similarly spelled names. Pitayas grow on very tall cacti. Due to their high water content, they spoil quickly. This makes them very perishable and very expensive.
Xócotl is also known as obo or jobo. These yellow plums are sweet and tart at the same time (less sweet than the plums you get in the US and Canada).
Plum fruits are delicate and tender and have an astringent, sweet flavor. They have a yellowish-green skin, which matures to an orange and burgundy color.
Like regular plums, you can eat them, skin and all, except for the hard pit inside.
Jocote are creamy when ripe and taste like a blend of a plum and a mango, with a hint of granny apple. Consider the flavors sweet and sour. They are tart if they are not ripe!
Jocotes were used for food and medicinal purposes by people in Central America thousands of years ago. The tree’s gum was used as glue and combined with sapote or pineapple to make a jaundice treatment.
Even a green jocote can occasionally be ripe, so squeeze it with your fingers. The sweeter the flavors, the softer the fruit. Jocotes are usually eaten raw, but you can also dry them or boil them to use them in other dishes.
Avocados are Mexico’s national fruit. They are characterized by a dark green exterior with green flesh and a smooth hole in the center.
Avocados originated in Mexico and Central America. However, they can be grown in many parts of the world, including North America.
They are used in dishes such as guacamole, salads, tacos, smoothies and many more dishes. Avocados are also a popular choice among keto enthusiasts as they are high in healthy fats and nutrients.
Guanabana is native to México. Guanabana and Jackfruit are very similar, however, there is a great difference in taste and texture.
Guanabana smells like pineapple and tastes like a mix of strawberries and apples with sour citrus notes. It has a thick, creamy texture that is similar to bananas.
The outside of the fruit looks like a big avocado, if the avocado had sharp spikes all over it. It has large black seeds in its smooth, creamy white pulp. Be careful not to eat the large black seeds (they are toxic).
To eat guanabana, cut it in half and scoop out the pulp. You can also eat it raw, or add it to a smoothie.
Guanabana is also known as graviola, custard apple, or sour sop.
Tejocote is native to Mexico’s highlands. The name comes from the Nahuatl word “texocotl,” which means stone fruit.
The cream-colored fruit tastes sweet and sour, similar to plum and apricot. Tejocote is typically peeled, seeded, cooked, and then preserved in a heavy syrup laced with cinnamon for use in desserts and baked goods.
Tejocote fruits are high in vitamin C, an antioxidant that helps to strengthen the immune system, increase collagen production, and reduce inflammation. The fruits are also high in pectin, a starch that thickens preserves and sauces, and have low levels of iron, calcium, and B vitamins.
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Jicama is technically a root vegetable. Tastes like apple but not as sweet.
Among the fruit and taco vendors on Mexican streets, you’ll likely come across someone selling jicama in a cup with chili, salt, and lime, or stuck on a stick and sprinkled with sweet and salty candied powder.
While the white meat of the vegetable has little to no flavor (it’s mostly water and starch), its apple-like texture makes it a satisfying bite to eat when covered in lime and spices.
The fruit looks like a giant brown turnip and must be peeled to reveal the white edible pulp underneath.
Guayaba is a tropical fruit that grows in Mexico, Central America, and South America. It comes in yellow, pink, red, green, and other colors.
Guayabas are small, roundish fruits that look like pears. Guayabas are also known as guava.
Many people consider it to taste like a cross between a strawberry and a pear. Depending on what kind of fruit you eat, its sweetness will vary.
A less common fruit in Mexico, the carambola is shaped like a pentagram when cut horizontally.
They have a sour, acidic tinge and an oxalic acid smell. The taste has been compared to a blend of fruits from the apple, pear, grape, and citrus family.
Unripe starfruit are firmer and more tart, and taste like green apples. Ripe starfruit can also be used for cooking.
The whole fruit is edible, so there is no need to peel the skin. Cut it into slices to eat alone. Carambola is also nice as a side dish.
Anyway, the files are smaller than the ones found in Canada and the US, and they are soooo cheap.
We use them to flavor many dishes, from salads and vegetables to guacamole and baked chicken.
George has become so addicted to limes that he now squeezes the juice out of just about anything tasty when he gets home.
Express them on whatever you want. Place a slice of lemon on each plate. And suck on a lime when drinking tequila!
It is a variety of sapote native to Cuba, Costa Rica and Mexico, but can be found throughout Latin America.
It is oval in shape with a rough brown skin, but the flesh is smooth and bright orange.
Some people compare the taste to pumpkin pie.
It is a combination of the flavor of pumpkin and apricot with notes of vanilla and nutmeg.
To eat it, cut the mamey in half, remove the seeds and scoop out the pulp with a spoon. It can be eaten fresh, but it is very good in ice cream and desserts.
Although it is native to Asia, the mango grows very well in Mexico.
The health benefits of mango are many. They are low in calories, high in fiber and rich in vitamins A and C.
Best of all, the orange-yellow flesh is incredibly juicy and sweet.
Pitahaya has an unassuming yellowish skin color and looks like a small, uninteresting fruit.
Dragon fruit was probably native to Mexico and Central America. Now it is especially popular in Asia; it is also grown in the Caribbean, Australia and other parts of the world.
About the size of a baseball, the pitaya grows on a type of cactus.
Due to the deep pink color of the outer skin, it is also sometimes known as “strawberry pear”. The flesh of the Mexican dragon fruit is white, with tiny edible black seeds.
Nanche ripens from green to orange-yellow. The fruit has a thin skin that can be easily peeled. The Nance fruit has an oily white pulp that surrounds 1 to 3 small white inedible seeds.
In Central and South America, Nance can be found growing from the southern tip of Mexico through the Pacific side of Central America and into Peru and Brazil.
It is a tropical fruit native to South America, but can be found in the southern region of Mexico. It is a round orange-yellow fruit with tomato-like pulp, but green in color. It is highly appreciated for its sweet and slightly acidic juice.
It can be eaten raw or cooked, and is often used to make cakes, jellies, jams, drinks, ice cream, and can even be fermented to make wine.
To eat it, cut the fruit in half and squeeze out the pulp. Sweet naranjilla juice is perfect to quench the summer heat with this refreshing naranjilla or lulada drink.
The medlar is a small orange fruit. Originating in China, loquats now also grow well in Mexico.
They have two or three large seeds inside and the fruit tastes like a mix of peaches, apricots and plums.
Peel off the skin and eat around the seeds. Or cut it in half, scoop out the seeds, and eat the sliced fruit with a fork and knife.
It is a popular fruit for breakfast in Mexico. They are also big in Mexico, sometimes weighing up to 10 pounds each!
Cut the papaya in half lengthwise and scoop out the small black seeds. You can then peel and slice it to eat as is.
Papayas are also found in salads and salad dressings.
This red, golf ball-sized, hairy fruit is commonly seen in southern Mexico. They are deliciously sweet and taste a bit like lychees.
Pick up a bag of rambutans from a roadside stall to snack on when you visit the Mayan ruins! If you have a knife handy, slice the rambutan in half and pop the slippery white fruit in your mouth.
Generally known as the green tomato in Mexico, the tomatillo is a staple in Mexico’s famous sauces, both cooked and raw.
Bursting with water and flavor, tomatillos can be blended without adding any liquid and then dressed with chiles, salt, garlic, and sometimes avocado.
Their flavor is decidedly spicier than a regular tomato, probably due to the fact that while they are part of the nightshade family, they are not actually tomatoes.
Tomatillos come with small, pale green husks on the outside that need to be removed before eating, and the fruit underneath is often sticky with sap.
Coconut also grows Mexico. And yes, the coconut is a fruit (it’s also a nut and a seed). A coconut is a large, nut-like fruit that grows high on trees. Coconuts have very hard shells and white, sweet flesh inside.
Ask the vendor to then cut up the meat to eat as a snack (it’s especially good sprinkled with lime or chili). Coconut ice cream is also popular in Mexico.
21. Custard apple
It is a tropical fruit native to Colombia, Ecuador and Peru, but it can also be found in Mexico.
The flavor is a heady mix of banana and pineapple with maybe a bit of strawberry and kiwi. Its fruity flavor is light and refreshing, but the creamy, creamy texture is also comforting to eat.
To eat it, cut it in half and remove the seeds. One of the best ways to eat a custard apple is to cool it in the fridge, cut it up, and then eat the pulp with a spoon as a custard.
It is also excellent in drinks, salads and desserts.
The pomegranate usually has a thick, reddish skin, but it can vary from yellow to purple and can have around 600 seeds.
Each seed is surrounded by a sweet edible pulp called an aril, and its color can range from white to deep red or purple.
The seeds are embedded in a white, spongy, bitter pulp.
Cut the flower off the top of the pomegranate, then score the sides (make shallow slices) with a paring knife.
23. Tuna (Prickly Pear)
They taste similar to a sweet and extra tasty watermelon and are preferably eaten cold.
They are found in a range of colors and sweetness levels, depending on the specific variety and when in the season they are harvested.
It has a similar texture to pitaya or kiwi, and has a mild, watery sweetness that is ideal for use in jams, sauces, juices, and desserts, or on its own.
The fruit is harvested from the aforementioned prickly pear cactus that grows in the Mexican desert.
Sapodilla is also called naseberry or chicle and is native to Mexico, Guatemala, Nicaragua, Belize, and possibly El Salvador. In coastal Yucatán, it can be found in the wild.
Sapodilla has a taste all its own, which makes it a great way to get to know other sapote fruits. This one is very sweet and tastes like brown sugar, sweet potatoes, and pears. They also have a texture like pearls and a rich molasses taste that is often called “malty”.
To find out if a Sapodilla is ripe, gently scratch off some of its brown fuzz. If the skin underneath is green, it isn’t ripe. If it’s brown and slightly soft, it’s ready. Most of the time, you cut a sapodilla fruit in half and use a spoon to scoop out the flesh.
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25. Yellow Sapote
The yellow sapote is a fruit that is native to Mexico and central America. It is oval or heart-shaped, and has a smooth, yellow skin. The flesh of the yellow sapote is white or pale yellow, and has a soft, custard-like texture. It has a large seed in the center of the fruit. The flavor of the yellow sapote is sweet and similar to that of a pear. The yellow sapote is a popular fruit in Mexico.
26. Mamey Sapote
Mamey Sapote is found in southern Mexico. It has a brown, rough exterior and a soft, sweet interior. The flavor has been described as a cross between a sweet potato and a pumpkin.
Mamey Sapote is an excellent source of vitamins and minerals, including vitamin C, potassium, and magnesium. It also contains fiber, which can help with digestion.
This fruit can be eaten fresh or used in recipes. It is often used in desserts, such as ice cream or pie. It can also be made into jam or jelly.
27. Green Sapote
Green sapote is native to lowland southern Mexico. The green sapote has a thin, green skin and white flesh with a musky flavor. The fruit is often used in desserts and smoothies.
28. Black Sapote
Black sapote is from eastern Mexico. It is probably the original Aztec tzapotl. The black sapote is a species of persimmon. The tree is native to Mexico and Central America, but has been introduced to other parts of the world, including the Caribbean, South America, and the southeastern United States.
The flesh of the fruit is dark brown or black, and has a custard-like texture. The flavor of the black sapote has been described as being similar to that of chocolate pudding. The black sapote is known by a variety of other names, including chocolate pudding fruit, chocolate persimmon, and marmalade plum.
29. White Sapote
White sapote is native to northern and central Mexico. The fruit is round or oval in shape and has a greenish-white flesh with a sweet, custard-like flavor. The skin of the fruit is thin and smooth, and the flesh is soft and juicy. White sapotes are typically eaten fresh, but they can also be used in pies, puddings, and other desserts.
30. Sun Sapote
Sun is native to southern Mexico. Sun sapote is a type of Mexican fruit that resembles a cross between a pumpkin and a sweet potato. It has a orange-yellow flesh with a large seed in the center. The flavor is similar to that of a pumpkin, with hints of sweetness. Sun sapotes are typically used in pies and other desserts.
Chapote is native to the lower Rio Grande valley region in Mexico. The Mexican fruit known as chapote is a small, round fruit that is similar in appearance to a plum. The skin of the chapote is thin and purple in color, while the flesh is white and juicy. Chapotes are typically eaten fresh, but can also be used in jams and jellies.
Jalapeno peppers are a type of chili pepper that is commonly used in Mexican cuisine. They can be used fresh, canned, or pickled. Jalapeno peppers are typically green, but they can also be red, yellow, or orange.
Jalapeno peppers have a strong, spicy flavor that is perfect for adding some heat to dishes. When shopping for jalapeno peppers, look for ones that are bright in color and have smooth skin. Avoid peppers that are wrinkled or have blemishes.
To prepare jalapenos for cooking, start by cutting off the stem. Then, cut the pepper in half lengthwise and remove the seeds and ribs. If you want less heat, you can leave some of the seeds in. Once your peppers are prepped, you can use them in any dish you like!
33. Chili Peppers
Popular Mexican chili peppers include Poblano (Ancho), jalapeño, serrano, and habanero among others. Chili peppers are thought to have originated in Central or South America. and were first grown in Mexico. There are many different varieties of chili peppers, ranging in size, color, and heat. Chili peppers can be used in a variety of dishes, both cooked and raw. They are a popular ingredient in salsa and other Mexican sauces. Chili peppers can also be dried and ground into powder, which is used as a spice in many cuisines.
Cuchinito is a small, round fruit that grows on trees in Mexico. Cuchinitos are also known as exploding cucumber. It is often eaten as a vegetable. Cuchinitos are light green and have long, soft spines all over them. When the fruit is ready, it breaks open and small seeds fly out. The skin of the fruit is thin and smooth, and the flesh is pale yellow or white. Cuchinito has a sweet taste and a soft texture.
It’s common to see chayote in Mexican dishes, whether it’s cooked as a side dish or used as an ingredient in soups and stews. This cucumber-like vegetable is actually a fruit, and it has a crisp texture with a mildly sweet flavor. Chayote is native to Mexico and Central America, and it’s also known as chocho, christophine, and pear squash.
Huaya (or guaya) is a Mexican fruit that belongs to the Sapotaceae family. It is also known as sapote and is native to Central America, specifically in the countries of Mexico, Guatemala, Honduras, and Nicaragua. The fruit has a brown or black skin with a white or yellowish flesh. It has a sweet taste and is often used in desserts.
Plums are known as “ciruelas” in Spanish. Mexican ciruelas grow on small, dense trees and have dark purple skin with a red or yellow blush. The flesh is tart and juicy with a large pit in the center. Mexican plums are used in jams, jellies, and syrups.
The capulín is a very small, round, reddish black, fleshy fruit with a small seed inside.
Capulin fruit belongs to the cherry family. It’s flavor is astringent, that is, it causes a bitter and dry sensation on the tongue. Capulín can be eaten with chochos and máchica.
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I hope you enjoyed reading about all of these different Mexican fruits! Mexico is a country with a rich culture and cuisine, and its fruit is no exception. The next time you’re in Mexico (or even if you’re just at your local grocery store), be sure to pick up some of these amazing fruits and taste them for yourself.
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