Four Seasons of Savory Produce
Mexico is one big country with lots of sunshine, fertile soil, and a variety of growing regions and microclimates. There’s an ideal place to grow everything, so delicious Mexican produce is available not just in winter, but spring, summer, and fall, too. Roma and grape, beefsteak and cherry– Mexican tomatoes thrive in fertile areas that receive lots of sunshine and not too much rain. Vine-ripened, organic, hothouse, and specialty tomatoes do well in many areas, including the states of Sinaloa, Jalisco, and Baja California.

Microclimates in Sonora, Sinaloa, and Baja California provide the perfect combination of sunshine and moderate temperatures for growing squash and eggplants. Mexico’s cucumbers grow all year around, and Mexican farmers harvest mouthwatering watermelons from October through August. These days, mangos are available from February until September. The mango tree is a fairly large evergreen that loves heat and humidity, but flowers most abundantly in a tropical climate with a long dry season. Hundreds of miles of Mexico’s West coast are perfect for mango-growing. Sixty-six percent of the mangos enjoyed in America come from Mexico. Why so many? Because Mexico and the United States are neighbors, Mexican farmers are able to harvest tree-ripened fruit. Mangos ripened on the tree are sweeter and tastier.