Huaya: what it is, taste and benefits of the fruit

What is it?

Huaya, also known as guaya or huaya india, is the fruit of the tree Talisia olivaeformis, native to south-eastern Mexico and Central America. The fruit is small, oval and has a hard yellowish or greenish skin enclosing a juicy yellow-orange pulp clinging to a large seed. It has a very refreshing sweet-and-sour flavour, similar to that of mamoncillo but juicier and slightly more sour. In Mexico it is eaten mainly in Yucatan, Campeche and Quintana Roo, where it is sold in bunches during the summer in markets, streets and squares. It is a fruit emblematic of Merida and other Yucatecan cities, associated with the hot season between May and August.

Origin and history

Huaya has a Mesoamerican origin and is part of the traditional fruits of the Maya homestead, alongside the chicozapote, the saramuyo and the nance. The species Talisia olivaeformis belongs to the Sapindaceae family and is native to south-eastern Mexico, Belize, Guatemala and other areas of Central America and the Caribbean. The Maya ate it fresh and used its hard wood for construction. CONABIO documents its presence in medium semi-deciduous forests of south-eastern Mexico and records its traditional use in peasant food. Unlike mamoncillo (Melicoccus bijugatus), native to South America, the Yucatecan huaya is endemic to the Maya area and keeps greater genetic purity in its traditional orchards. Its name comes from the Yucatec Maya 'waaya', and in Veracruz the introduced mamoncillo is also called 'huaya' for its resemblance, creating taxonomic confusion that Larousse and CONABIO help to clarify.

Characteristic ingredients

The huaya tree reaches between 12 and 20 metres in height, with pinnate leaves and whitish-yellow flowers. The fruits measure 2-3 centimetres, grow in dense hanging bunches and ripen in summer. The skin is hard and breaks with the teeth; the pulp is scant but very juicy, yellow-orange in colour and with a balanced sweet-and-sour flavour. It contains vitamin C, phosphorus, iron and antioxidants. The large seed makes up most of the fruit and can be toasted to eat as a snack in some regions. It is eaten fresh, mainly, although huaya agua fresca is also made by cooking the pulp with sugar and water, as well as artisanal jams, home-made liqueurs and ice lollies. In Merida and Campeche it is sold by the bunch in markets such as Lucas de Galvez, where it is a much-awaited seasonal product. The home-grown backyard huaya is considered sweeter than the commercial one.

Cultural significance

Huaya is one of the identity fruits of Yucatan and part of the gastronomic memory of the people of Merida. Its tree gives shade in yards, squares and streets of the peninsula, and the huaya season marks the start of summer. In Merida and other cities it is common to see vendors offering peeled bunches as a street snack, frequently with chilli and salt. It does not have a denomination of origin, but it is documented in Yucatecan gastronomic heritage by Larousse Cocina and is part of the cultivated biodiversity of the Maya homestead, an agroforestry system recognised as biocultural heritage. Huaya complements the rural family economy in Maya communities that keep century-old trees. Its consumption has an affective and nostalgic value linked to childhood, holidays and its seasonal character. It is part of the sound and visual landscape of the Yucatecan summer alongside the song of the cicadas and the heat.

Frequently asked questions

What is the difference between huaya and mamoncillo?

The Yucatecan huaya is Talisia olivaeformis, a species native to south-eastern Mexico with juicy yellowish pulp and a hard skin. Mamoncillo is Melicoccus bijugatus, native to South America, with gelatinous orange pulp and a more leathery skin. Although in Veracruz the mamoncillo is called 'huaya', botanically they are distinct species within the same Sapindaceae family.

What does huaya taste like?

Huaya has a very refreshing sweet-and-sour flavour, with tropical notes slightly reminiscent of lychee and grape. The pulp is scant but very juicy, with a predominant acidity balanced by natural sugars. The riper huayas are sweeter; the green ones are notably sour. It is usually eaten with chilli and salt to enhance the contrast of flavours.

How is huaya eaten?

The hard skin is broken with the teeth or fingernails and the juicy pulp clinging to the large seed is sucked. In Yucatan it is sold in bunches in markets and in the streets. Huaya agua fresca is also made by cooking the pulp with water and sugar, along with jams, ice lollies and home-made liqueurs. Some people toast the seed to eat it as a snack.

Where does huaya come from?

Huaya (Talisia olivaeformis) is native to south-eastern Mexico, Belize, Guatemala and other areas of the Central American Caribbean. It is part of the biodiversity of the Yucatecan Maya homestead and grows naturally in medium semi-deciduous forests. Its name comes from the Yucatec Maya 'waaya'. Yucatan, Campeche and Quintana Roo are the main producing regions in Mexico.