The mango tree itself is a truly a remarkable work of Mother Nature, with cultivated specimens living for 300 years or more, and The fruit is also a wonder of tropical evolution with a large seed in the center, a thick protective exterior skin and a juicy and wonderfully peach like flavor and texture. Fruits with a more fibrous flesh often develop this less desirable texture when grown with hard water and/or chemical fertilizers.
To be permitted into the USA, fruit must undergo a process called Hot Water Quarantine Treatment to kill any fruit fly larva or mature insects. This is a process where the fruit is submerged in 115°F water for 55 to 100 minutes. This treatment process is ideal for the growing trade in organic mangos as it adds no artificial ingredients or chemicals to the post harvest process. Some countries have opted for irradiation method instead, exposing the fruit to low levels of radiation to eradicate and possibility of existing fruit flies. These fruits will not qualify for the "organic" seal of approval.
There are dozens of cultivated varieties of mangos that fall into three broad This reddish green skinned variety is plain in appearance externally but extremely flavorfully and less stringy and fibrous than most other varieties, so it is a top international seller.
Another popular variety of Mango is known as the Francique, common to the island of Haiti (Hispaniola). This yellow skinned hillsides that are vulnerable to erosion, especially in challenging terrains like those found in Haiti.
When selecting a good mango you should take advantage of your senses. The fruit should be uniformly firm to the touch with no soft spots or visible bruises. When completely ripe, the yellow varieties will be a uniform yellowish red color with no remaining green For those that prefer a slightly tart Mango, the color does not need to be uniform from the stem to the flower end of the fruit, even the green coloring can provide a wonderful sweet surprise! The red blush on some varieties is due to direct exposure to sunlight and may not be a factor in the quality or ripeness of the fruit, so one has to learn which varieties suit them best and not just depend on color to pick the best mango. An important sense to engage when picking the perfect mango is the sense of smell. A ripe mango has a full, sweet fragrance easily indicating its readiness for consumption. Keep in mind that most tropical fruits, mangos included, can discolor and lose much of its flavor if refrigerated, so it is recommended to keep them at room temperature.
Most people would likely consume more mangos if they were not so difficult to The cubed method is the easiest for quick and clean preparation. Slice the mango along the flat part of each side of the large elongated center seed. You will end up with the flat seed center and two shallow cup-shaped pieces from each side holding the bulk of the delicious flesh. With a sharp knife, cut criss cross lines in the flesh of the mango, being careful to cut all the way to the skin, but not through it. You then invert the skin inside out, and the flesh will pop up in cubes making them easy to cut off of the skin or eat right from the skin by scraping with your teeth.
If you have the space, Mango trees make handsome landscape specimens and huge, efficient shade trees. They are erect
The yellowish or reddish flowers of the Mango tree are borne in inflorescences, in dense clusters of up to 2000 tiny flowers. Pollinators are flies, hoverflies, and bees. Normally only a few of the Do not worry, these trees still produce an abundance of eatable fruit over a prolonged period of time. Be warned though, these flowers often cause allergic and respiratory problems for sensitive persons, so this should always be taken into consideration if planning on growing your own mango tree (or when living near them). Mango peel and sap contain urushiol, the chemical in poison ivy and poison sumac that can cause urushiol-induced contact dermatitis in susceptible people. Cross-reactions between mango contact allergens and urushiol have been observed. Those with a history of poison ivy or poison oak contact dermatitis may be most at risk for such an allergic reaction. Urushiol is also present in mango leaves and stems. During mango's primary ripening season, it is the most common source of plant dermatitis.
To grow mangos from seed, remove the husk and plant the seed (before it dries out) with the hump at soil level. The Calcium, Copper, Fiber, Iron, Magnesium, Vitamin A, B6 and C. The fruit can either be eaten by itself or paired with light meats like pork, chicken or shrimp, or added into desserts. Mango is also a nice addition to fruit salads, juices and smoothies. Pureed mango tastes delicious in muffins and cookies and is popular as baby food as well. The mango is also famous for processing into chutney, so you can see that it has many many wonderful uses!So the next time you find yourself wandering your local supermarket aisle, visiting your local farmers market, or even better, walking around Costa Rica at the right time of year......grab that mango and enjoy the world's most popular fruit! Happy eating, and remember that beauty can be more than skin deep!!
Enjoy this delicious and easy recipe from this local Costa Rican Hotel that keeps forever when well sealed in your freezer!Simple Mango Sorbet
2 fresh, ripe mangos
1 cup sugar
3 tbsp coconut milk
1 tsp lemon juice
About 1 cup whipping cream
Peel and deflesh the mangoes , chop roughly. Blend mango with sugar until well pureed. Add coconut milk and lemon juice. Remove from blender. Pour whipping cream into blender and whirl until the cream forms stiff peaks. Add the mango puree and whirl for 10-20 seconds. Pour into container and freeze for 8 hours, stirring every 1/2 hour for the first 3 hours to prevent uneven freezing.
Kimberly Barron, originally from