Mesquite honey, particularly the one produced in Guanajuato and the Bajío region (where the Prosopis laevigata species predominates), is renowned for its characteristic white or ivory tone.
This phenomenon is not accidental but the result of a combination of botanical, chemical, and physical factors:
1. Botanical Origin ("Water-White" Nectar)
The nectar collected by bees from the mesquite flower is naturally very clear. On the Pfund scale (the international standard for measuring honey color), freshly harvested mesquite honey is classified as "Water White" or "Extra White." If the honey is monofloral—meaning it comes almost exclusively from mesquite without being mixed with other wildflowers—it retains this nearly crystal-clear transparency in its liquid state.
2. Micro-Crystallization (The Optical Effect)
This is the primary reason for its solid white appearance. Unlike other types of honey that form large, gritty crystals, mesquite honey has the unique property of rapid, extremely fine-grained crystallization.
Light Scattering: When the honey solidifies, the crystals are so tiny that instead of allowing light to pass through, they scatter it in all directions. This effect is similar to snow: while ice is transparent, snow (made of tiny ice crystals) appears white because of how it reflects light.
"Creamed" Texture: Due to this fine crystallization, it is often referred to as "honey butter." Its texture is creamy and smooth on the palate, completely losing its transparency to become opaque and ivory-colored.
3. Chemical Composition: Glucose and Moisture
The speed and type of crystallization depend on the balance of its sugars:
High Glucose Content: Mesquite honey has a glucose-to-fructose ratio that favors rapid solidification. Glucose is the sugar that precipitates and forms crystals.
Low Moisture: The semi-arid climate of Guanajuato and the Bajío allows bees to produce honey with very low water content (usually between 14% and 16%). The less water the honey contains, the faster it crystallizes and the "whiter" the final shade becomes.
4. The Importance of the Bajío Region
In Guanajuato, the mesquite bloom occurs mainly between April and May. Local beekeepers highly value this period because the dry weather prevents the honey from absorbing environmental humidity. This ensures a uniform crystallization and that specific "ivory" white color that is highly sought after in international markets, especially in Europe and Japan.
Fun Fact: If you encounter mesquite honey that is very dark or amber, it is likely either not pure mesquite or has been excessively heated (pasteurized), which destroys its natural crystals and alters both its color and nutritional properties.