A Mexican woman was selling fruit… Plum, apricot, melon, or watermelon… Don’t you know it yet? That song many of us sang as children now sounds like a secret clue as to what we’ll find at the market this month. And it’s no coincidence, because those fruits are at their best: sweet, juicy, beautiful, and above all, cheaper.
And look, just in time, because with the start of each month, the pantry and refrigerator start to look half empty, and it’s time to make the obligatory trip to the supermarket or the market. Sometimes it’s lazy, but this moment can also become the respite we needed to break from the routine: make your shopping list, give yourself the opportunity to discover new flavors, and be surprised by what’s new in the Mexican countryside.
In many parts of the country, we’re already beginning to experience the transition between spring’s farewell and summer’s arrival. And as with each change of season, so too does what the earth gives us. Seasonal fruits and vegetables help us take care of the planet and keep our wallets clean.
Eating seasonal fruits is also a way to connect with the natural world. Plus, we support local producers who make a living off what the land provides at that time. This month offers a little bit of everything, from sweet and refreshing for the warm weather, to crunchy and tasty for delicious cooking.
Fruits that are at their peak
In June, the mango remains king. Sweet, juicy, refreshing… it has it all. And the best part is, there’s something for everyone: Ataulfo, Manila, Petacón, Kent. You can eat it in bites, in fresh water, in a smoothie, with chili, or however you like, and it’s also a super ally for your health.
But it’s not the only one that shines this month. If you take a stroll through the supermarket, you’re sure to find melons and watermelons. Refreshing fruits perfect for hot days, juicy and sweet. They’re ideal for hydrating without getting bored of water, and they also provide vitamins, minerals, and plenty of water to keep you at your best.
On the other hand, there’s guava, which, although many associate with Christmas punches, is already being harvested around this time in several regions. Small and aromatic, it has five times more vitamin C than oranges, strengthens immune systems, and is perfect during the rainy season to prevent you from catching a cold right away.
Pineapple also shines. That tangy, sweet flavor is just what you need when the weather starts to get harsh. It’s a natural diuretic, aids digestion, and is more affordable during these weeks. And hey, don’t you crave it in chunks with chili or in ice-cold water?
Now, what can’t be missing to complete the song: plum and apricot. Plums are good for digestion and have a tangy flavor that brightens any afternoon, and apricots, with their orange hue and mild flavor, are one of those fruits that remind you of childhood, grandma’s house, or the village market.
As for vegetables, corn on the cob is starting to steal the show. It’s already appearing at market stalls. Not only is it the king of esquites and street corn, it’s also perfect in soups, stews, salads, or roasted with lemon, chili, and a little salt.
When a food is harvested just when it’s due, it retains its nutrients better, has a more intense flavor, and its texture is more natural.
Tender, juicy, and super versatile, zucchini goes well with anything you can imagine: boiled, roasted, stuffed, in soups, stews, and more… and since it’s low in calories, it aids digestion and provides potassium, which is great for muscle and heart health.
Chayote, loved by some and hated by others, is a vegetable that, while often overlooked, still has a special place to call its own. Its mild flavor allows it to be combined with anything you like and adds volume without making the dish heavy. It’s rich in water and fiber, and is perfect if you’re looking for lighter meals.
Nopales, those faithful companions of Mexican cuisine, are still present this season. Although we find them almost all year round, in June they are softer and more tender and are great allies for digestion, help regulate blood sugar, and are also super affordable.
And to close with a green flourish, spinach couldn’t be missing. Although it’s popular in other months, it’s still available fresh and at a good price in June. It provides us with iron, calcium, vitamins… Ideal for salads, stews, or tossed in a good green smoothie that wakes you up every morning.
Tips for buying and preserving seasonal produce
Shop at local markets or open-air markets. There, the produce is usually fresher, and you can even chat with the person who harvested it. Ask what’s just arrived, what’s currently growing, or what they recommend.
Observe the color, texture, and smell. A seasonal fruit or vegetable should have a natural aroma, a deep color, and feel firm but not hard. Avoid pieces that are very soft or have dark spots.
Store what you buy well. For example, mangoes can be left out of the refrigerator until they ripen and then put them in. Spinach or guavas last longer if you store them in a cloth bag inside the refrigerator.
Take advantage of batch cooking. If you bought a lot of corn or zucchini, cook several and freeze them in portions. This way, you’ll save time during the week and prevent them from spoiling.
June isn’t just a month of rain, unusual heat, and long afternoons; it’s also the time to eat better. With so many fruits and vegetables available, there’s no excuse not to try something new or go back to the basics. Sometimes we get carried away by what’s in the supermarket year-round, but what’s in season tastes and feels different.
Source: meteored
