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We were there to get the López family's pitaya gather and take it on the 90 minutes drive back to Guadalajara, where these regular organic products are sold at the Las Nueve Esquinas tianguis (showcase). "That is the thing that every one of the youngsters says when they first observe pitayas," came the inevitable reaction.
Accessible in a rainbow of hues, from become flushed pink and blood orange, to dark red or washed-out white, pitayas resemble the bright meeting up of a kiwi and a watermelon (surface astute in any event), while their minor dark seeds give a crunchy offset to the organic product's delicious sweetness.
What's more, not at all like Froot Loops oat, each shading (which all originate from various prickly plants) has its own particular taste, Abraham Cruz López affirms.
As indicated by Cruz López, whose family has been collecting, developing and offering pitayas in Jalisco for ages - "at first the pitayas were cut from [wild desert flora on] the cerros," he let me know - pitayas are frustratingly short lived natural products, in season from generally April to June every year and inclined to endure only two days if not refrigerated. (Once they're securely tucked away in an ice chest, they do last any longer.)
What's more, it's the short lived nature of this nourishment that makes gathering it especially tricky, not slightest as it must be finished by the light of a headlamp in the early hours of the morning, in order to dodge the blinding daylight and get the organic product to the market on time.
However, picking the pitayas isn't even the hardest piece of the reap.
No, that is left for the tough ladies who manage the spiky outsides of the newly picked natural products. The day I went by Techaluta, different señoras were randomly organized around pitaya-stuffed drain cases, getting a handle on them one by one with pliers and shaving off the majority of the spines with whip-quick blade strokes, before grabbing the shorn pitaya with their exposed hands to complete the activity. (Utilizing gloves would wound the natural product, evidently.)
This is done in a matter of seconds - time is of the pith, after all - and after that, the recently exposed pitaya is stacked into the immense, hay lined wicker crates from which they'll be sold at the market.
Guadalajara's Las Nueve Esquinas advertise is effectively the most famous place to get a pitaya or two for only five pesos each, and it is additionally the exceptionally same spot where Cruz López's incredible grandma, Elisa Becerra, first sold or swapped her pitayas for fish, cheddar, and garments.
These days, generally April through June, Las Nueve Esquinas respects a determinedly bigger whirlwind of pitaya purchasing and offering movement from a few of the state's regions, for example, Tolimán, Amacueca, CofradÃa, and Tepec, albeit old truqueo (dealing) methods have since vanished.
While you can discover pitayas in "different parts of the Republic," yields Cruz López, they are "exceptionally prevalent" in Jalisco and, if neighborhood pride has any reality to it, Jalisco is home to the sweetest assortments.
The López family's unsold pitayas (they create about 5,000 at the tallness of the season) don't go to squander either, being utilized to bolster domesticated animals or to make bread and stick.
Different families even fiddle with influencing pitaya to cleanser, as per Cruz López. Also, neighborhood bars, similar to Guadalajara's as of late opened De La O, have begun to exploit pitaya season as well, working them into one-off mixed drinks and beverages.
Drinking prevailing fashions and cleanser making aside, the regular pitaya fever-pitch doesn't look set to subside in the core of Guadalajara at any point in the near future.
Lauren is a movement, sustenance and drinks author, represent considerable authority in Mexico and Latin America. Take after her pointless inward monolog on Twitter at @laurencocking or read her blog, Northern Lauren.
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