Jiotilla

Escontria chiotilla

fruit

Small dark-red scaly fruits, sweet and tangy, sold in markets, fresh or dried like raisins.

Origin

Mexico (Puebla, Oaxaca, Guerrero)

Season (United States)

April to June

Preparation

The fruits are peeled of their scales and eaten raw, with their tiny seeds.

Molecules

BetalainsIn small amounts, not counted Pectins · Insoluble fibers

Did you know?

The candelabra cactus that bears them fills the Tehuacán Valley, one of the cradles of cultivated corn.