Jocote

Today's market fruit is jocote. For the first few months I was here, there were none to be found--and I had been looking forward to trying them, since Jonathan was practically obsessed with them when he first came. Well, they're back. And they're pretty tasty!

The ones we are eating now are quite different from the ones Jonathan first encountered. Evidently there are like 5 dozen varieties that break into two big categories: red or yellow. Red are available in the dry season and yellow in the wet season. But all types are also eaten when sour green either with salt, or pickled. (ick--and no, actually I haven't tried it. But vinegar is of the devil, so I can't foresee revising my opinion.)

this sack cost 10 Cordoba, which is around 40 cents

Jonathan swears the red ones, when ripe, taste just like plums. To me these yellow ones were kind of plum-y and kind of apricot-y. With a custard-y, vaguely grainy texture. There's a big pit in the center so watch out! Much like mamones you just kind of chew on 'em till all the good stuff is gone. But with jocote you can eat the skin.

that's the pit there at the bottom

Pretty good stuff: jocotes!