Mexico’s freshest September foods: A guide to seasonal produce

September marks a peak in agricultural production in Mexico as the rainy-season harvest reaches its height. Seasonal foods can bring fuller flavor and more nutrients, while supporting local producers and reducing the environmental impact of long-distance transport.

The month’s featured produce includes red pomegranates, which reach peak production between August and October and contain antioxidants such as punicalagins. They are a traditional ingredient in chile en nogada and can also be added to fresh salads.

Poblano peppers are harvested more intensively during this period. The article describes the best examples as firm, with glossy skin, and notes their use in stews, rajas con crema and stuffed dishes. Castilla walnuts, another emblematic seasonal food, have tender skin and a mild flavor. The article cites the Food and Agriculture Organization’s description of walnuts as a source of essential fatty acids such as omega-3.

Local perón fruit and creole apples provide soluble fiber, including pectin, which the article says supports intestinal transit. Their September harvest gives them a crisp texture suitable for eating fresh or preparing in homemade compotes. Prickly pears and xoconostles, characteristic cactus fruits from central Mexico, contain vitamin C and water and can be eaten whole or used in fresh waters.

For produce at the right stage of ripeness, the U.S. Department of Agriculture recommends choosing items with uniform firmness, a sweet or characteristic aroma, and skin free of deep bruises.