Tempesquistle

Sideroxylon palmeri

fruit

Small green fruits eaten fresh, in brine like olives or in salsa; about 7 tonnes eaten and 13 sold each year at one village's markets.

Origin

Tehuacán Valley (Puebla, Mexico)

Season (United States)

all year round

Preparation

The small fruits are rinsed and eaten raw, spitting out the stone, or kept in brine for a few days, like olives; chopped, they go into a salsa.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

When clearing land, farmers keep the trees with the largest fruits: a domestication in progress.