Home Food & Drink Garambullo anyone? Hey! It’s that time of the year already?

Garambullo anyone? Hey! It’s that time of the year already?

by sanmigueltimes
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The garambullo season has arrived and in San Miguel de Allende they take advantage of it to make various delicacies, because this fruit has a flavor that combines sweet and sour, in addition to being rich in antioxidants and full of nutrients.

The long-awaited fruit, which comes from a cactus, is easily found during a period of 4 months a year, which generally goes from April to July. However, due to climate changes, this month is when cacti full of this delicacy have been seen the most.

The garambullo is a species belonging to the cactus family, whose fruit is beneficial for the human body, acting as an antioxidant and containing nutrients in greater quantities compared to blueberries and blueberries. The disadvantage of the fruit is the short post-harvest life, because fermentation begins a couple of days after it is exposed to room temperature.

In San Miguel de Allende, producers of ice cream and pulque who eagerly await the garambullo season choose to freeze it to offer it for longer. The flavor attracts the attention of visitors as it is not common in the country, as it is only grown in some areas of the State of Mexico, Hidalgo, Guanajuato, Querétaro, and San Luis Potosí.

For locals, it is a familiar flavor, which they look forward to year after year to enjoy in the different presentations in which it is offered throughout the municipality. In addition, as it is an endemic species, it is still common in some communities to go for a walk in the hills and bring back this seasonal fruit as a reward.

In the city, it is most common to find garambullo for sale naturally in small 25-peso cups in most markets. While at some Tianguis you can buy it in the form of ice cream with artisanal producers, and if you are looking for something stronger, you can taste the unique garambullo-cured pulque, which causes fascination and runs out quickly.

San Miguel Times

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