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fruit

Guide to Mexican limes

63 · Oct 10, 2017 · Leave a Comment

Mexican limes are widely used in the cuisine and offer a bright, acidic touch to food and beverages.

Everything you need to know about Mexican limes, a guide from theothersideofthetortilla.com

All limes pictured in this post are Mexican limes. 

Lime juice is an indispensable part of Mexican cuisine. It’s used in everything from beverages to dressing ceviche, soups, salads, fruit and vegetables, meats, in desserts and more. And it’s not just the juice; lime zest also makes its way into plenty Mexican recipes as well.

The limón chico (also known as limoncito or limón de Colima) is what most people think of when they think of Mexican limes. They generally measure between 2.5 and 5 centimeters in diameter, are more round (rather than oval) with thin, bright green skin, greenish-yellow pulp, have small seeds, and a very acidic flavor. As they age, the skin turns yellow and the flavor bitter when they’re over-ripened.

Known as limón grande or limón sin semilla, the larger Mexican limes do not have seeds….

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Mexican Ingredients fruit, lime, lime juice

Natural fruit paletas with watermelon and Tajín

10 · Jun 13, 2013 · 7 Comments

Natural paletas made with watermelon and TajínEvery kid I know loves paletas—and every mom I know wants to reduce the amount of sugar in their kids’ diet. With summer upon us, I’m already seeing watermelon everywhere in the farmers markets and grocery stores. I love watermelon and would eat it for three meals a day if I could, so I’ve been getting more creative with how to use it. These are especially great on a really hot day! A bonus: Because these natural paletas aren’t like traditional popsicles, they’re much less likely to drip and stain clothing if that’s an issue with your kids.

And you don’t need to have kids to enjoy these simple paletas! You can honor your inner child or summer cravings for a popsicle with a healthier twist. For those with diet restrictions, these paletas are gluten-free, dairy-free and vegan-friendly. This “recipe” isn’t really a recipe; I like to think of it more as a healthy tip I’m passing on to you. Don’t discard leftover pieces that don’t make the cut: Sprinkle Tajín and squeeze a little lime juice on it for a snack, or cut them into bite-sized pieces and freeze to use as watermelon ice cubes to flavor your water….

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Comer Sano/Eat Healthy, Dessert, Popsicles, Recipe, Snacks, Vegetarian/Vegetariano dairy-free, fruit, fruta, gluten-free, paletas, popsicles, sandía, tajín, vegan, watermelon

Wordless Wednesday: Toronjas

0 · Jul 4, 2012 · 1 Comment

It’s been extremely hot here in Chicago this week with high temperatures in the 90s and 100s, so I’m using these toronjas to make a refreshing agua fresca and palomas, a cocktail made with grapefruit juice and tequila.

  • What do you like to do with grapefruit?

Wordless Wednesday fruit, fruta, grapefruit, paloma, toronja

Wordless Wednesday: Mango for breakfast

0 · May 16, 2012 · 4 Comments

It’s that time of year here in Chicago when the supermarkets seem to be overflowing with ripe mangoes. I bought some mango de manila over the weekend (a yellow-skinned variety) and ate it for breakfast with a little squeeze of lime juice.

  • How do you like to incorporate fresh mangoes into your diet?

Comer Sano/Eat Healthy, Wordless Wednesday fruit, fruta, mango, mango manila

Agua fresca de mandarina

81 · Mar 10, 2012 · 6 Comments

Mandarin oranges make a very refreshing agua fresca.

This is an incredibly simple recipe, but one I’ve been asked for time and again by friends. It’s perfect for serving with any meal, and any gathering—large or small.

mandarin oranges and agua fresca de mandarina

I love mandarin oranges both because of the refreshing, sweet juice they produce and their portability as a vitamin-packed snack.

When I first met my cuñada, she used to take me out for aguas frescas and we almost always ended up with agua de mandarina, one of her favorites—and consequently, now, one of my favorites too.

Aside from agua fresca de mandarina, this citrus fruit is also great for making mandarin orange margaritas!

…

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Aguas frescas, drinks, Recipe aguas frescas, fruit, fruta, mandarin oranges, mandarina, naranjas, vegan

Wordless Wednesday: ¡Ay, Mamey!

0 · Feb 15, 2012 · 3 Comments

I was doing my weekly shopping trip when I spotted a sign for mamey from the next aisle over. I practically ran to grab one since they’re one of my all-time favorite fruits. But when I arrived, I realized… these mamey were gargantuan. They were the biggest ones I’ve ever seen… and I’ve seen a lot of mamey! Is it me, or are these freakishly large? The kiwi practically look like chiclets next to them.

If you’re not familiar with mamey, they’re a lot like a sweet avocado–a bit thicker, rougher skin, but a similar consistency on the inside. The sweet flesh is pink instead of green. Such a treat. Next time, I’ll be sure to take a photo of the inside to show you. I’m not sure how it’s possible that I haven’t written about mamey here before, but I can’t wait to go buy some more to make batidos de mamey.

  • What do you think? Are these mamey the biggest ones you’ve ever seen?

Wordless Wednesday fruit, fruta, mamey

Mexican Candy: Fruta cristalizada

12 · Oct 19, 2011 · 2 Comments

I’ve always been fascinated by frutas cristalizadas (candied fruits). I spotted these in the Mercado de Coyoacán a few weeks ago during my visit to Mexico City. Pictured clockwise from left: naranjas (oranges) that were hollowed out, tunas verdes y rojas (green and red prickly pears), chabacanos (apricots) and higos (figs). My favorite kind is calabaza cristalizada (candied pumpkin), and I brought back a big piece that I don’t plan to share.

  • What’s your favorite kind of fruta cristalizada?

Candies/Dulces, Mexico City, Travel, Wordless Wednesday candied fruit, fruit, fruta, fruta cristalizada, Mercado Coyoacán, Mexico City

Agua de melón

7 · Sep 2, 2011 · 3 Comments

Today on the Kenmore Genius Blog, I’m sharing a quick and simple recipe to make agua de melón in your blender. I especially love to drink this with breakfast.

The basic ingredients: Cantaloupe, a little sugar, water and a squeeze of fresh lime juice. If your melon is super ripe, you can also reduce the sugar by half or leave it out completely for a healthier, no-sugar-added version—it’s up to you. Hop on over to the Genius Blog for more on this recipe. This recipe calls for cantaloupe, but you can also use honeydew melon (melón verde).

Print
Agua de melón

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 3 to 3 1/2 cups

Ingredients

  • 1/2 of a ripe cantaloupe
  • 1/4 cup of sugar dissolved in a half cup of warm water
  • 1 cup of cold water
  • Optional: juice of half a lime

Instructions

  1. Dissolve the sugar in a half cup of warm water to create a simple syrup. Set aside and allow to come to room temperature.
  2. Cut the cantaloupe into cubes and put it into the blender with 1 cup of water until it’s completely liquified and smooth.
  3. Place a fine sieve over a pitcher and pour the contents of the blender through it to strain. Use a spoon to press any remaining juice through the sieve.
  4. Add the simple syrup to the pitcher and stir well. If you opt to use the lime juice, add that after the simple syrup.
  5. Serve chilled or over ice. Yields 3 to 3-1/2 cups of juice, depending on the ripeness of your cantaloupe. Refrigerate any juice you’re not going to drink immediately and consume within two days.
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https://theothersideofthetortilla.com/2011/09/agua-fresca-agua-de-melon/

©2009-2015 theothersideofthetortilla.com

If you want to read more about aguas frescas, check out some of my previous recipes here on The Other Side of The Tortilla:

  • Agua de jamaica (hibiscus flower)
  • Agua de piña (pineapple)
  • Agua de tuna roja (red prickly pear)

Did you like this recipe? Please share it with your familia and amigos! ¡Gracias!

Aguas frescas, drinks, Kenmore Genius Blog, Recipe agua de jamaica, agua de melón, agua de piña, agua de tuna roja, aguas frescas, fruit, fruta

Wordless Wednesday: El plátano macho

1 · Jul 13, 2011 · 5 Comments

I love plantains, known as plátano macho in Spanish. They look a lot like big fat bananas, but they aren’t quite the same and the peel is much thicker than on a regular banana. You can buy them green or yellow with black spots like the ones pictured above depending on what you’re using them for. My two favorite ways to eat them are plain and fried with a little crema Mexicana or as empanadas rellenos de frijol, which is a recipe that comes from Veracruz (and is a family favorite) that I’ll have to share with you soon.

  • What’s your favorite way to eat plantains?

Veracruz, Wordless Wednesday fruit, fruta, plantains, plátano macho, Veracruz

How to make agua de piña two ways

77 · Aug 28, 2010 · 12 Comments

Agua de piña is a very popular agua fresca served all over Mexico, and made from just a few ingredients.

How to make agua de piña, a Mexican pineapple agua fresca

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Aguas frescas, drinks, Recipe, Staple Recipes aguas frescas, fruit, fruta, piña, pineapple

GUAYABAS EN SANCOCHO (AKA GUAYABAS EN ALMÍBAR)

34 · Mar 11, 2010 · 11 Comments

Mexican guayabas en almíbar. Get the recipe on theothersideofthetortilla.com.

Guayabas en sancocho, also known as guayabas en almíbar, is a delicious dessert of guavas stewed in a cinnamon and piloncillo syrup.

I love the smell of ripe Mexican guavas. Their creamy white flesh and tropical fragrance are simply intoxicating. They remind me of this one particular little stall that sells fruits at the Mercado Coyoacán where my mother-in-law likes to shop. Whenever I visit Mexico City, I’m always eager to tag along with my suegra when she needs to grab something from the mercado because I love walking among the vendor stalls discovering new things.

José also likes the smell of guayabas–but for a different reason. You see, as a big brother, José has always dabbled in a serious form of sibling rivalry. My cuñada, on the other hand, can’t stand the smell or taste of guayabas. The smell actually makes her wretch. A few years ago when we were visiting around Christmastime, we bought a big bag of guayabas for making ponche navideño. I’m sure you can guess what happened next.

RELATED RECIPE: Ponche navideño…

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Algo dulce, Dessert, Recipe canela, cinnamon, Coyoacán, Diego Rivera, Frida Kahlo, fruit, fruta, guava, guayaba, Mercado Coyoacán, Mexico City, piloncillo, sancocho

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

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