It’s finally hot in Mexico City. We’re smack dab in the middle of that two-month window between March and April that brings a dry, summer heat before the snow has even started to melt in some northern climates. The city is steaming, and chilangos are hunting down their favorite cool foods and the ubiquitous agua frescas sold in outdoor markets. We’re scouring the market, too, in search of our favorite hot weather treat, a cold chicozapote. A palm-sized oval with a rough brown exterior and an interior similar to a cooked pear in consistency, the chicozapote is not a fruit you find outside of many tropical or sub-tropical climates. Called a different name in almost every Caribbean and Central American country, this fruit and its cousins trail down the continent.