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What is capulin and what are the benefits of eating it

25 mayo, 2021

WHAT IS THE CAPULIN AND WHAT ARE THEY
THE BENEFITS OF EATING IT

Capulín is a small fruit that has been very popular in Mexico since pre-Hispanic times. Discover and find out about its great benefits when consuming it.

Also known as Mexican cherry, the capulín is a small fleshy fruit, which is distinguished by having a reddish black color and a bittersweet flavor that depends on its maturity.

It belongs to the cherry family and since pre-Hispanic times it has been consumed in different regions of Mexico. It is mainly eaten raw or in jam, but there are also recipes that include it, such as capulines tamales, called “capultamal” originating in the State of Mexico.

They occur in a tree of the same name, which can measure up to 10 meters, although the small fruit is what is most consumed, in some places its leaves are also used to prepare infusions that serve as a home remedy to treat colds, however, care must be taken when consuming the leaves because they can cause an allergic reaction or intoxication. The most advisable thing is to consume the capulín as a fruit, its sweet flavor is perfect for preparing jams, sweets and syrups.

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red fruit jam

Capulines are perfect for preparing a red fruit jam.

CAPULINES BENEFITS

  • It is one of the richest fruits in vitamins A, B and C
  • Strengthens the immune system.
  • It is easy to digest.
  • Relieves intestinal discomforts such as diarrhea.
  • It contributes to the formation of collagen and helps in the regeneration of tissues.
  • It improves the production of neurotransmitters and fights depression.
  • It provides a large amount of antioxidants that fight free radicals.
  • They reduce the risk of premature aging.
  • They lower the levels of bad cholesterol in the blood and reduce the risks of cardiovascular diseases.
  • They are good for brain development and function.
  • They work as a natural anti-inflammatory.

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WHERE TO FIND THEM?

Currently the capulín tree can be found from Canada to Guatemala, in Mexico it is produced to a large extent, mainly in Puebla, Veracruz, Jalisco and the State of Mexico. They are found in most local markets, mainly in the months of March and April.

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