Though many people think of avocados as vegetables, they are fruits…

Since they are harvested green (mature but not yet ripened), in some stores you may find them when they are not ready to eat. If the skin still looks green and the avocado feels firm to the touch, they probably need 3 to 6 days of ripening. You can bring them home and place them in a paper bag or newspaper in a warm area of your kitchen to speed up the ripening process. You can also just leave them outside of the refrigerator. They are ripe and ready to eat when the skin is almost completely black and the avocado gives in a bit if you gently squeeze it. Once ripe, you can keep them in the refrigerator for up to a week if not opened and about one or two days if opened and covered with plastic wrap.

It found its way to Mexico through the Spaniards, who got them from the Arabs, who got them from the Persians. In any case, bitter oranges found a wonderful reception in Mexican soil,  especially in some regions such as the Yucatan Peninsula and Veracruz. It is used in many ways: to prepare ceviches, sauces, soups, marinades, salsas, pickles… to name some (continue for more information and photo).

So much for ingredients traveling from one place to another around the globe, bitter oranges are very hard to find in many places -and one big reason why I am considering planting a tree in my backyard. That’s also why many cooks have come up with different substitutes such as part orange juice and part vinegar or different percentages of different citrus fruits.

The substitute that I like the most, is equal parts grapefruit, orange, lime juice and white distilled vinegar. I find that the substitutes that only use citrus juices tend to faint quickly and don’t reach the high acidic content of the bitter orange.

While on the smaller side regarding size and thin skin, this round and light green colored lime is extremely plump and juicy. As it ripens, it becomes softer, even more plump and its skin color turns lighter and yellow-y. Much more acidic than other limes and of course more than a lemon. It has a fresh, clean and lovely citrusy aroma.

Also different from bananas, they are completely immature when their skin is green, they begin to mature when it is yellow and they are ripe and ready to use when it is almost entirely black. You also know they are ripe and ready when they feel soft and give in a little, but don’t feel mushy, to your hand.

When you buy plantains, if they are green, yellow or have very few black spots on their skin let them sit and mature in a warm area of your kitchen. It will take about 3 days to go from the clean yellow, to the ripe and almost black.

I grew up in Mexico City eating different versions of plantain, but always ripe. In other regions of Mexico, such as the Gulf Coast they are also eaten unripe, but always cooked.

Plantains can be steamed, grilled, baked or fried. They can move from being part of an appetizer, drink or soup to a side and a dessert, depending on how they are cooked and what they are accompanied with. They are also used to thicken, add texture and flavor to some sauces, moles and stews.

The taste is sweet, bright and slightly tart and the bursting juice seems primed to make wine. Be mindful when you peel them, as the stains from the juice can be hard to clean off. I cut the fruit in half and then use my fingers to open up the clusters covered in a white membrane. As I remove the membrane I loosen the seeds. Some people like to do this in a bowl with water to avoid the stains. I do it without the bowl of water but use an apron for sure (continue for more information and photo)

Pomegranate season in Mexico starts in early August and goes through October. No coincidence, as one of the most famous dishes it is used for, the Chiles in Nogada proudly boasting the three colors of the flag (green, white and red) are made mainly in the month of September to celebrate the month of Independence. In the US the prime season is a bit later: from (sometimes end of September) October through January/February, which makes it a bit of a challenge for those of us craving that peculiar dish on that specific month…

Although pomegranates are used in such a traditional Mexican dish, they are not native to Mexico. However, since their arrival to Mexico early on in the Spanish Conquest, they have grown deep roots and are grown and eaten with much enthusiasm. During pomegranate season, you will see market stands with mountains of pomegranates with the most beautiful one of the bunch opened up on top, to show customers just how red, plump and shinny the seeds are.

The pomegranate is one of the world’s oldest fruits and has such a long history that it has been suggested a pomegranate, not an apple, tempted Eve in the Garden of Eden. I’m not one to know, but it originated in Persia and the Himalayas; it has been traced back as early as 3,000 B.C. And these days, it is getting to be considered a super food. Some people consider that to be because of good marketing… but it is, in fact, proven to be very nutritious with it’s generous share of Vitamin C, antioxidants, potassium, folic acid and iron.

In ancient times, the pomegranate’s most noted use was extracting the juice to be used as a thirst-quencher for warriors in battle. You can still find it being juiced right next to oranges in the Middle East. So the juice is still popular for drinking, but it is also sold ready to reduce into sauces, syrups, flavoring desserts, and even making into wine. The seeds are just as widely used and are most often used raw to garnish dishes, in salads, and in desserts; if not, eaten directly out of the fruit!

Many modern Mexican cooks are starting to play with it in more savory main dishes. I, like many cooks, like to sprinkle it on top of guacamole! But it would be delightful in a Pico de Gallo, right?

The pomegranate may be a little intimidating to use for new comers, but it’s easy. It is not worth (if you ask me) to pay the extra bucks to buy the seeds already set free. Just put on an apron and dig in for quick gold.

And if you are not in a hurry and you already brought the chubby pomegranates home, just keep them in a shaded and ventilated area of the kitchen. They last for months.

Tamarind tastes a bit sour, acidic and sweet at the same time. Its flavor has a lot of depth and an earthy feel to it too. Through the years it grew strong roots in Mexican land, where the large trees are loved for their heavy shade, and the pods for their multiple uses in Mexico’s kitchens. From candies and snacks, to drinks and desserts, as well as moles, sauces of different kinds.