| TYPES OF FRUITS AND VEGETABLES IN MEXICO |
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Avocado - (Persea americana) is a tree and the fruit of that tree, classified in the flowering plant family Lauraceae. It is native to Central America and Mexico. The tree grows to 20 m (65 ft), with alternately arranged, evergreen leaves, 12-25 cm long. |
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Cacao - (Theobroma cacao) is a small (4 - 8 m tall) evergreen tree in the family Sterculiaceae (alternatively Malvaceae), native to tropical Mexico, but now cultivated throughout the tropics. Its seeds are used to make cocoa and chocolate. |
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Chicle - is the gum from Manilkara chicle, a species of Manilkara. It is a tropical evergreen tree, native to southern North America and South America. It is the traditional material used in chewing gum. The Wrigley Company was a prominent user of this material. Today there are only a few companies that still make chewing gum from natural chicle. |
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Chili pepper - is the fruit of the plant Capsicum from the nightshade family, Solanaceae. The name comes from Nahuatl via the Spanish word chile. These terms usually refer to the smaller, hotter types of capsicum; the mild larger types are called bell pepper |
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Habanero chile - is the most intensely spicy chili pepper of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. |
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Jalapeño - is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. Ripe, the jalapeño can be 2-3.5 inches and either red or more commonly green. It is a cultivar of the species Capsicum annuum. |
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Tomatillo - (Physalis ixocarpa or Physalis philadelphica) is a small, spherical and green or green-purple fruit surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. |
