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These are perfect for Halloween!

Are you tired of the classic recipe for apples covered with chocolate? Maybe not, but now with the Zumba Pica Forritos (5 pieces per box) you can take your favorite Granny Smith Apple and cover it with natural tamarind candy and chili or chamoy powder. They make an ideal treat for a candy and snacks buffet, your favorite teacher (it’s ok to be the teacher’s pet!) or yummy Halloween treats for the exceptionally well behaved kids.

Here is what you need:

1 box Zumba Pica Forritos (5 pieces)
5 Granny Smith apples
1 bottle of your favorite fruit and snack seasoning or chamoy powder candy

Setting for making granny apples covered with tamarind and chili

Setting for making granny apples covered with tamarind and chili

First, get your kitchen setting placement right. Use one bowl for your pre-washed apples. Another bowl for roughly a pint of water, give or take a few drops (just kidding), it’s just to clean your hands as they become sticky and nothing more. A damp or dry towel, your choice, and a plate or tray to rest your finished tamarind covered apples.

Second, and this is the important part, make sure you clean your apples first. Apples should always be washed before eating. To wash, you can give to apples a good rub under running water and then dry them up with a clean paper towel. Make sure they are dry before adding the Forritos tamarind cover.

Finished granny apples covered with tamarind and chiliThird, take one piece of Zumba Pica Forritos and remove the plastic covering. Place your Granny Apple stem facing down and then add the tamarind cover on top. Firmly, with your hands and fingers start spreading or molding the paste all around the apple. Think of this as Zumba Pica giving your apple a great big hug.

Granny apples covered with tamarind and chili in cellophane bags.Fourth, sprinkle your favorite fruit and snack seasoning (like Tajin) or chamoy candy powder. This will remove the stickiness of the tamarind paste, providing an additional layer of spicy and hot flavor for the ideal sweet and sour taste.

Finished Granny apples covered with tamarind and chili in cellophane bags.

Enjoy your Sweet and Sour Hot Apples!

Finally, take a Candy Apple STICKS about 7×1/4″ wooden sharpened and twist it in. Take your finished granny apple tamarind covered treat and place it in a small clear sheet or cellophane bag. Add a nice little tie knot on the ribbon of your choice, and give it to someone you’ll make very happy.

In Spanish, this is also called “Manzana cubierta de tamarindo con chile en polvo”, and according to the experts at UC Davis, “Archelogival data shows that humans were eating apples as early as 6500 B.C.”. Well now you know how to make an apple better (for some) or keep eating it natural just like it was brought to us by nature. Both, are great ways to enjoy the perfect apple.

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Banderita by Cristiano Oliveira


There are many versions of the popular sangrita, a chaser for a straight shot of tequila. It is common in Mexico City to serve premium tequila accompanied with sangrita, a favourite of my family. There always seems to be a batch of this sophisticated sangrita in the fridge.

The Spaniards brought with them to La Nueva España (New Spain), their knowledge of the distillation process learned from the Moors, giving birth to one of the most wonderful beverages: Tequila.

Agave tequilana Weber is the scientific name of the cactus that produces tequila. This agave plant grows in a semi-dry climate in clay-like soil with a high basalt and iron content, conditions that are found mainly in the State of Jalisco, around the city of Guadalajara where the township of Tequila is located.

Tequila is aged in white oak casks. Once this process is finished Tequila is ready to be bottled. The name ‘Tequila’ is protedted and recognized as a native beverage.

The following recipe is my sister-in-law Beatriz’s version, and I must say it is especially good. She serves it in a clear glass pitcher and it looks extremely appealing. It keeps very well, refrigerated, for up to two days. Enjoy sangrita with good Tequila. Any tequila worth buying will have on its label: 100% agave. *

2 green onions or ¼ cup of minced white onion
¾ cup finely chopped fresh cilantro leaves
3 to 4 serrano chiles, finely chopped
4 cups V-8 or tomato juice
Juice of 2 limes
Juice of 2 oranges
1 teaspoon Worcestershire sauce
1 teaspoon Maggi sauce
1 teaspoon Jalapeño Mexican Hot Salsa Bufalo
Salt and pepper

In a bowl, mix the onion, cilantro and chiles with the V-8, lime and orange juices. Add the Worcestershire, Jalapeño, and Maggi sauces, and salt and pepper to taste.

Transfer the sangrita to a glass pitcher and refrigerate, covered, overnight or for several hours before serving.

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Maria Elena Cuervo-Lorens is the author of Mexican Culinary Treasures cookbook. She takes you back to her childhood, spent around her grandmother’s table on a shopping expedition with her mother to Mercado La Merced, and for a merienda (snack) of café con leche and bizcochos (Mexican sweet rolls) at a bakery in downtown Mexico City. The authentic Mexican recipes she shares with us include tacos, quesadillas and enchiladas. The nouvelle cuisine of cosmopolitan Mexico City, such as cuitlacoche (huitlacohe) crepes, oysters with chipotle chile. There are many more recipes of cocktails with tequila on pgs. 212 and 213 of her book.

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Memorial Day is a holiday in which we remember all those who gave their lives while serving in the US Armed Forces. MexGrocer loves and appreciates our military customers. We have been sending orders all over the globe, even to submarines for over 12 years. We have many stories we could share about these orders. Thank you to all these great people who protect our country.

Let the SUMMER begin!

Memorial day also marks the start of the summer vacation season. What best to kick off one of our favorite seasons that with Margaritas. The margarita is one of the world’s great cocktails: smooth and tangy-sweet, it goes down easily and tastes like more.

HIBISCUS MARGARITA

Hibiscus Margaritas (Photo by Sara Remington)

Yes! Margaritas!
This Hibiscus Margarita is made with a gorgeous fuschia-colored infusion of dried hibiscus, also known as flor de jamaica (pronounced ham-í-ka). Hibiscus has a sweet-tart taste that blends deliciously with a good, smooth tequila and a hint of cinnamon sugar. The syrup is also delicious as an agua fresca, poured over ice and topped off with sparkling or still water and a squeeze of lime. The infusion is rich in Vitamin C and flavonoids, a great nutritional bonus while you enjoy your margarita.

HIBISCUS MARGARITA
Adapted from Amor y Tacos by Deborah M. Schneider
Makes 1 margarita.

Chef Deborah Schneider Cookbooks1 tablespoon white sugar
1 teaspoon ground cinnamon
Lime wedge
1 cup ice
4 ounces Hibiscus Syrup (recipe follows)
1 ½ ounces 100% agave blanco tequila
1 ounce sparkling water
Lime wedge or cinnamon stick

Combine sugar and cinnamon on a small plate. Rub rim of glass with lime wedge. Dip the rim of the glass in the cinnamon sugar and shake off excess.

Fill a 12-ounce glass with ice and pour over the tequila, hibiscus syrup and top up with sparkling water. Stir carefully. Squeeze the lime on top of the drink and discard it. Garnish with a fresh wedge of lime, or a cinnamon stick.

Variation:
Chill a 7-ounce martini glass, and prepare the rim as described above. In a shaker jar combine ice, hibiscus syrup and tequila, along with 1 tablespoon Cointreau or Grand Marnier. Shake well for 15 seconds and strain into the glass. Garnish with a thin slice of lime.

HIBISCUS SYRUP
Use as a base for drinks, or freeze into a delicious sorbet.
4 cups water
2 cups white sugar
2 cups dried hibiscus flower (flor de jamaica)

Combine all ingredients and simmer over low heat until sugar is dissolved, stirring often. Cook at a slow simmer for 30 minutes. Let stand 2 hours (or as long as overnight) and strain, pressing down on the flowers. Keeps indefinitely refrigerated.

About the Author:

Chef Deborah Schneider

Chef Deborah Schneider is the executive chef and partner at SOL Cocina in Newport Beach, California and Scottsdale, Arizona. She lives in San Diego with her family, married a surfer, and began exploring nearby Baja where she found her love for Mexican food. She worked her way up through the professional kitchen brigade, eventually leading some of San Diego’s finest kitchens and receiving her Certified Executive Chef designation from the American Culinary Federation in 2001. Chef Deb has been with MexGrocer.com since April 2012.

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Zucchini Flowers (Photo by Vladimix)

In many parts of the world, including the United States, Mother’s Day is celebrated the second Sunday of May. In Mexico, since 1922, May 10 was declared as a special day to celebrate Mothers. From this date, all day on May tenth, no matter what day of the week it is celebrated on, it’s MOTHER’S DAY . This tradition has become one of Mexico’s most celebrated holidays, where Mexican families meet to celebrate their mothers. Mother’s Day is perhaps the most important Mexican holiday for tasting the typical dishes of Mexican food.

In the United States celebrates Mother’s Day the 2nd Sunday of the Month of May. This tradition dates back to 1907 when Anna Jarvis began campaigning for recognition of this day as Mother’s Day at a national level, in memory of the second anniversary of the death of her mother. The first proclamation to celebrate Mother’s Day “the second Sunday in May” was given by the government of West Virginia in 1910 and was in 1911 when it began to date more popular and spread to the other states of the United States.

In Mexico, all Moms with their children, grandchildren and other in-laws, so that also becomes the day to celebrate grandmothers, daughters, daughters-in, sisters and all those women with a family who have had offspring. And, of course always celebrated and most importantly to the largest of the Mothers of Mexico: the Virgin of Guadalupe is remembered with prayers to all the Moms that are no longer are present.

From MexGrocer.com to all mothers out there, we wish you the greatest day: Happy Mother’s Day!

Zucchini Flower Soup (Sopa de Flor de Calabaza)
8 Servings, Preparation time: 25 minutes
by Jenifer Hernandez

Zucchini Flower Soup (Flor de Calabaza)

Zucchini Flower Soup

1 can of Zucchini Flowers (15 ounces in drained weight)
4.25 cups of chicken broth
1 bar of cream cheese (8oz)
1/4 onion finely chopped
salt and pepper to taste
1) Strain the zucchini flower and blend with the cream cheese and half of the chicken broth (2 cups).
2) Fry the chopped onion in a pan with butter until translucent.
3) Mix blend and onion in a pot and bring to a boil.
4) Add salt and pepper to taste.
5) Add the remaining chicken broth as needed for consistency during boil.

Enjoy your delicious zucchini flower soup.

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Cinco de Mayo Folk Dancing

Cinco de Mayo Folk Dancing

Few people in English North America are aware that the celebration of CINCO de Mayo commemorates the Battle of Puebla against the French, and not the Mexican Independence from Spain.  Although a celebration in its own right, it is definitely not as important for Mexicans as the celebration of Las Fiestas Patrias in September.

Some of you might be wondering how the French came to invade Mexico and how, in just a few years, left their mark in our cuisine.  It is always a surprise when in my cooking classes, I sometimes include crepes as part of the menu.  It is hard to associate the very French crepes with Mexican food, until I mention that I grew up having savory or sweet crepes as part of our meals.

It all began with napoleon III, Napoleon Bonaparte’s nephew who as soon as he was settled in his role as Emperor of France, began to dream about creating an empire in Mexico.  That exotic and far away country seemed like the perfect place to appoint a catholic European prince.

In Europe at the time, according to many Mexicans living there in exile, the current Mexican government had not been functioning well as a republic, proof of which was the civil war that had devastated Mexico for almost 40 years.  In their mind Mexico needed a change and a monarchy appeared to be the perfect solution to end the war.  After all, Spain had ruled Mexico for more than 300 years.

It was not only the French who had their eyes set in Mexico, but the English and the Spaniards as well.  They all  had their own reasons to invade Mexico and in January of 1862, the first naval squadron landed in the port of Veracruz, only to find the Spanish flag in the fortress of San Juan de Ulúa.

Louis-Napoléon Bonaparte (Napoleon III)

Louis-Napoléon Bonaparte (Napoleon III)

Meanwhile back in France, it was not very difficult for Napoleon III to find a suitable regent for the soon to be conquered Mexico.  Ferdinand Maximilian of Hapsburg, the younger brother of Emperor Franz Joseph of Austria, whom simply seemed to be a liability to his brother and did not have an appropriate position in the courts, was the perfect candidate.

The Archduke Maximilian was married to Charlotte, daughter of King Leopold of Belgium who had her own dreams of becoming an empress herself.  Their idle life in the castle of Miramar had become boring and they both began to entertain the idea of ruling a country, far away from the intrigues of the European courts.

Soon after, Spain realized that her hopes of recovering their former colony was starting to vanish pretty quickly, and the English who were merely trying to collect a debt, had lost interest as well.  The French army was at this point, free to invade Mexico, but as soon as they started to trek into the hills, the tropical climate of the state of Veracruz began claiming the lives of the soldiers.  The beautiful city of Orizaba, a beautiful hill town between Veracruz and Mexico City, with its coffee plantations, tropical gardens and the majestic Pico de Orizaba, proved to be a most welcome sight.  However, along with the warm climate came malaria and other illnesses that were not part of their master plan.

Battle of Puebla on Cinco de Mayo

Nevertheless, the army continued its incursion into Mexican soil, arriving at the city of Puebla where each church had become a fort and where more that 4,000 Mexicans in shabby uniforms fighting with obsolete guns, defeated the finest European soldiers on the famous battle of CINCO de Mayo, 1862.  Unfortunately, this glorious moment was short lived, and the French army continued towards Mexico City where President Juárez had already fled the capital.

The French army commanded by General Achilles Bazaine entered Mexico City on June 7, 1863.  By this time the people were tired of the uncertainty prevalent in those days and welcomed the French troops with marked enthusiasm.  Soon after, in August of 1863, the Mexicans accepted an empire, and the following year Maximilian and Charlotte landed in Veracruz in May of 1864.  Maximilian and his 23 year old wife Charlotte ruled Mexico until February of 1867, when Maximilian fled the capital for Querétaro, and was later executed as a foreign usurper, on June 19, 1867.

The events that led to this tragic moment in the history of Mexico are too long to tell in this article and should be told in greater detail. 

 The French intervention had a strong influence on everyday life.   It created a new and enriched cuisine, especially in the capital of the country.  Many years passed before people went back to serving indigenous ingredients such as the very Mexican nopalitos (cactus pads).  This cactus leaf is nothing short of a miracle plant, as nutritionists and scientists have since discovered astounding characteristics in this unpretentious vegetable.  Extensively and imaginatively used in prehispanic and contemporary Mexican cuisine, there are now more than 150 different ways of cooking nopalitos.  Please see the recipe below for a delicious

Cactus Pad Soup or Sopa de Nopalitos

2 large ripe tomatoes, seeded

1/4 medium onion chopped

2 large cloves garlic, peeled

1 tbsp. vegetable oil

1/4 cup tomato sauce

1 tbsp. chicken bouillon mix

Two – 15 oz Tender Cactus Nopales jars

1 cup corn kernels, fresh or frozen

1 to 2 canned chipotle chiles,

1 tsp. chipotle adobo

1 cup cubed Oaxaca or Monterey Jack cheese

In a blender or food processor, combine the tomatoes, onion, garlic, and process until puréed.  In a large saucepan, heat the oil over medium heat and add the tomato mixture, tomato sauce, and chicken boullion.  Bring the sauce to a boil, lower the heat, and simmer for 5 to 8 minutes, or until the sauce thickens slightly.

Add the broth to the tomato sauce and correct seasoning.  Add the cactus pads, corn kernels, chipotle chiles, and the adobo. Simmer for 3 to 4 minutes, and serve hot with the cubed cheese.

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Maria Elena Cuervo-Lorens is the author of Mexican Culinary Treasures cookbook. She takes you back to her childhood, spent around her grandmother’s table on a shopping expedition with her mother to Mercado La Merced, and for a merienda (snack) of café con leche and biscochos (Mexican sweet rolls) at a bakery in downtown Mexico City. The authentic Mexican recipes she shares with us include tacos, quesadillas and enchiladas. The nouvelle cuisine of cosmopolitan Mexico City, such as cuitlacoche (huitlacohe) crepes, oysters with chipotle chile,

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Pozole comes in Red, White and Green.

Pozole, a heartening soup and a favorite dish for people coming out late in the evening from the theater or a nightclub or, better, to cure a terrible hangover, originated in the state of Jalisco, where they use pork instead of chicken. Here’s a little more history:

  • Background: Pre-Hispanic origin, prepared with cacahuazintle corn, pork meat, chicken and/or shrimp. Serves with vegetables, or you can make an all vegetarian version by excluding protein.
  • Red Pozole: Is typical of Sinaloa and Jalisco, usually prepared with chile guajillo salsa.
  • White Pozole: Is more popular in Central Mexico.
  • Green Pozole: Originates in the state of Guerrero, where it’s color comes from a tomatillo salsa. In some regions they add sardines, egg and chicharron.

The spicy combination of the ancho and guajillo chiles with the tomato, oregano, and cloves turns an ordinary chicken broth into the most flavorful broth for the hominy corn.

Pozole is really what we call a plato fuerte or main dish, when served with lots of chicken and all its trimmings. This recipe can be found on pg. 69 of Mexican Culinary Treasures.

RED POZOLE WITH CHICKEN
Pozole Rojo

1 whole chicken breast
1 chicken backbone
2 chicken wings
3 dried Guajillo chiles
2 dried Ancho chiles
2 large tomatoes
2 cloves garlic
¼ cup chopped onion
½ tsp. oregano
½ cup tomato sauce
1 tsp. vegetable oil
4 to 5 chicken cups chicken broth
2 (900 g) cans hominy corn*, drained
Salt
6-8 corn tortillas, fried until crisp (tostadas)
Garnishes:
Chopped radishes, finely chopped lettuce, finely chopped onion, avocado slices, ground piquín chile, and quartered limes.

In 6 cups of salted boiling water, cook the chicken breast and backbone for 10 to 12 minutes, or until the chicken breast is tender. Reserving the broth, drain, remove the skin and bone, and shred the chicken breast with your fingers. Set aside, discarding the backbone and the wings.

While the chicken is cooking, stem the chiles, shake out the seeds, and wash them under running water. Soak the chiles in 1 cup of the reserved chicken broth for about 15 minutes, or until soft. Transfer the chiles with the soaking liquid to a blender and process with the tomatoes, garlic, onion and oregano until puréed.

In a soup pot, heat the oil over medium heat and fry the chile mixture for 3 to 4 minutes before adding the tomato sauce, the remaining chicken broth, hominy corn, salt to taste, and the shredded chicken. Bring the soup to a boil and simmer for 5 to 7 minutes longer to allow the flavours to mix.

Divide the pozole between soup bowls and serve hot, with the tostadas. Let everyone add their choice of garnish to their own bowl.

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Maria Elena Cuervo-Lorens is the author of Mexican Culinary Treasures cookbook. She takes you back to her childhood, spent around her grandmother’s table on a shopping expedition with her mother to Mercado La Merced, and for a merienda (snack) of café con leche and biscochos (Mexican sweet rolls) at a bakery in downtown Mexico City. The authentic Mexican recipes she shares with us include tacos, quesadillas and enchiladas. The nouvelle cuisine of cosmopolitan Mexico City, such as cuitlacoche (huitlacohe) crepes, oysters with chipotle chile.

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Mexican Candy & Snacks Buffet

Whether you’re celebrating a party or a get together to watch your favorite game on TV, we bring you a new concept of creating the Ultimate Mexican Candy and Snacks Buffet for your guests.

A buffet as it’s defined, is “a system of serving meals in which food is placed in a public area where the diners generally serve themselves. It is a popular method for feeding a large number of people with minimal staff.” Okay, so that’s what it means, but can you WOW! your guests? That’s what I’m positive you’re looking for. Traditionally, we think of buffets for a complete meal or for desserts, but what about the goodies, fruits and snacks with a Mexican flair. Your guests will love this! Check out the video on how we have our setup:

As you will notice, we have chosen a variety of mexican candy, fruits, snacks and chips (most of which you can find on our store if you need them delivered right to your home). Below is a list of the items, but you’re always welcome to choose whatever you like. Make them sweet, make them sour, make them crunch or spicy hot, make them healthy concious, make them colorful, make them simple. It’s real Mexican, real simple and really good.

Below is another picture for the layout of your buffet counter:

Mexican Candy & Snacks Buffet Layout

Enjoy! And please share with us in the comment below what your ultimate Mexican candy and Snacks buffet would have for your favorite guests.

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Consumers seeking for "authenticity" in Mexican dining.
Special Article Contribution by Kathleen Furore

The new Ethnic Food & Beverage Consumer Trends Report from Technomic Inc., a Chicago-based market research firm, was full of interesting information about consumers’ preferences in ethnic cuisine. The finding that most intrigued me: only about one-fourth of people polled are satisfied with restaurants’ selection of ethnic foods. That included just 23 percent of consumers speaking about limited-service chains and 28 percent about full-service brands.

If those consumers are unhappy with selections of Mexican food specifically I have to admit I’m a bit surprised, considering how significantly Mexican food has evolved since I started covering the industry in 1997—the year el Restaurante Mexicano magazine debuted.

Consumers responding to the Technomic survey said they want more “authenticity” in the ethnic cuisine they’re consuming. And that is exactly what Mexican restaurants today are striving to provide. From taquerias and food trucks to fast food chains and sit-down family restaurants to fine dining chains and single-unit independents alike, chefs are reaching beyond the nachos, ground beef tacos and melted cheese-drenched enchiladas that once prevailed on U.S. Mexican menus.

Examples of the authentic food these establishments are serving:

Puesto Mexican Street FoodTaco stand/fast-casual eatery: At Puesto Mexican Street Food, a restaurant in La Jolla, Calif., that is modeled after a Mexico City taco stand, customers enjoy homemade salsas prepared fresh daily and tortillas made on-site from stone ground maize. The menu focuses on guisados (grilled foods) that include fish, shrimp, chicken al pastor, carne asada and gourmet Mexican vegetarian items like zucchini flower, corn truffle and soy chorizo potatoes.

Rubios Mexican Fast FoodFast food chain: Rubios, famous for its fish tacos, features a Mango Habanero Pacific Mahi Mahi taco. The fish is seasoned in olive oil and garlic or house blackened, then grilled on an authentic comal and topped with mango pineapple salsa, a smoky red chile sauce made with guajillo, ancho and red jalapeño chiles, crema and serrano cabbage slaw.

Rosa MexicanoFine dining chain: Rosa Mexicano debuted in New York City in 1984. Back then New York Magazine applauded the restaurant for introducing New Yorkers to a “hitherto unfamiliar, elevated version of Mexican cuisine.” Today, Rosa Mexicano serves “contemporary Mexican cuisine rooted in authentic flavors utilizing socially responsible ingredients combined with stylish spaces and festive atmosphere” at its 15 locations (with one scheduled to open in San Francisco soon). Upscale menu items include ceviches such as Camarones (Rock Shrimp) with sweet mango, pineapple, heirloom tomato, mint, toasted pumpkin seeds and chile pasilla-avocado sauce; Tablones (Tequila Braised Short Ribs) with Mestiza sauce (tomatillo-tomato-chipotle) and rajas (slow-cooked Mexican peppers); and the Cochinita Pibil (Yucatan Baked Pork Shoulder) that has been on the menu since 1984.

Babita MexicuisineFine dining, single-unit independent: Babita Mexicuisine, owned and operated by Chef Roberto Berrelleza, specializes in the kind of gourmet Mexican fare often found in Mexico City. Popular dishes at this San Gabriel, Calif., restaurant include Chiles en Nogada, Lamb Shank Mixiote and the classic Chile Relleno Oaxaqueno along with unique culinary creations such as the award-winning Shrimp “Topolobampo” in a super hot habanero, mustard, tomato and white wine sauce and the Chicken and Shrimp “Elba” sautéed in tequila, banana-chipotle sauce and served over chayote gratin. Chef Roberto prepares every dish, using such unique ingredients as zucchini blossoms, cuitlacoche, prickly pear and guamuchil.

Those are just a few of myriad restaurants answering consumers’ calls for authentic ethnic cuisine. Based on my experience covering the food and beverage industry—and on the fact that the Mexican restaurant segment is experiencing higher growth rates than the industry overall—I am confident chefs will continue to innovate as Mexican cuisine in the U.S. continues to evolve.

See Related Articles:
Restaurant Reviews: Xoco (by Rick Bayless) in Chicago, IL

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I discovered Cherimoya (Chair-ee-moya) one day as I was looking at a list of fruit in season. Recognizing every fruit listed but this one, of course, my interest was sparked to do some research. Finding an article that called this the “Ice Cream Fruit” drew me in further. The fruit looks like a cross-pollination between an artichoke and an avocado… oval,  with a smooth or slightly tuberculated skin. The fruit flesh is white and creamy, and has numerous dark brown seeds embedded in it.  According to one article, “Some characterize the flavor as a blend of banana, pineapple, papaya, peach, and strawberry. Others describe it as tasting like commercial bubblegum. ” which is probably the reason why Mark Twain called the cherimoya “the most delicious fruit known to men.”

Unfortunately, you won’t find this treasure on the shelf of your local Whole Foods Market. Though grown throughout Central and North America (even making it up to growers in California), the soft skin and short season of this fruit makes it hard to produce commercially. After doing a little search for it myself, I found it online for $15 a fruit! Despite it’s rarity, the cherimoya’s popularity in the U.S. and Mexico is growing. There’s even a Cherimoya Fair held in Irvine, Ca (and a website dedicated to the fruit, too: cherimoya.com).

And it’s no wonder, though the flavor could sell itself, the cherimoya has multiple health benefits too.

  • “100 g of fresh fruit pulp provide about 75 calories. It contains, however, no saturated fats or cholesterol. It characteristically contains a good amount of dietary fiber (3 g per100 g) that helps prevent absorption of cholesterol in the gut.
  • Cherimoya contains several poly-phenolic antioxidants. Among them, the most prominent in annona family fruits are Annonaceous acetogenins. Acetogenin compounds such as asimicin, bullatacinare…etc are powerful cytotoxins and have been found to have anti-cancer, anti-malarial, and anti-helminthes properties.
  • It is very good in vitamin-C.
  • In addition, cherimoya fruit is a good source of B-complex vitamins, especially vitamin B-6 (pyridoxine). 100 g fresh fruit provides 0.257 mg or 20% of daily-recommended levels. Pyridoxine helps keep-up GABA neuro chemical in the brain. High GABA levels calm down nervous irritability, tension, and headache ailments.Further, it has a well balanced sodium-potassium ratio. A good potassium level in the body helps control heart rate and blood pressure; thus, counters the bad influences of sodium. It also contains more minerals weight per weight than many common fruits like apples, rich in copper, magnesium, iron and manganese.”

    I don’t know about you, but I’m impressed. Looks like I’ll be ordering some cherimoya very soon.

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    En un cacerola derrita la inercia, la amargura y el tedio. Unte bien con mucha risa, especialmente sobre las propias tragedias. En bol aparte, pele y corte en tiras la ansiedad, pique fino el egoísmo. Ponga en remojo el yo hasta que se macere, pero cuide de no derretirlo enteramente.
    El rencor (que es furia rancia) aplástelo contra una tabla, troce el reproche y la envidia. Tire a la basura el pellejo, la pereza para pensar, la vanidad de no cometer errores y la cobardía de no admitirlos. Deje largo rato bajo la canilla, hasta que se vayan por el sumidero, el remordimiento por el pasado, la culpabilidad por el presente y el miedo por el futuro. Amase todo con ternura, sin ahorrar algún gramo de locura.
    No se preocupe si tarda en ablandarse: la impaciencia no es compatible con la ternura. Sazone con la defensa de algún derecho, propio, y sobre todo ajeno. Cocine al fuego lento de la pasión, pero vigile que no se queme. Para decorar, use armonía con la existencia y distribuya en la fuente combinando imaginación y lucidez. Deje reposar dos horas (o veinte años) y sirvalo con mucho amor.

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