Fruit post #1
Mangos- Mexico grows more mangos than any other country in the Western Hemisphere, though the world's premier producer, India, grows seven times more. The mango is native to India. Here in Mexico, there are many types of mangos, all with strengths and weaknesses.
Mango paraíso or paradise mango (also called Tomy or Tommy Atkins): this is the one you'll probably see in the store, developed to be very stringy for shipping. I like the flavor, this one has got a very tropical taste. Oddly, though selected for its shipping ability, this one often seems to get bruised the easiest, especially when ripe. When unripe, unlike all the other mangos, it is hard and impossible to bruise. The seed is large and oval to oval flat.
Mango Ataulfo or Mexican mango- easily the best-tasting mango, very sweet. This one is completely un-stringy. It is probably my favorite mango, but there are a few downsides: a disease strikes quite a few of them, with white, scaly stuff developing inside the fruit. Also, if overripe, they can be too sweet. These are rare in the u.s, but can be found occasionally in farmer's markets. A good one is like a food fit for the gods
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Mango Oro or golden mango- a very good mango, it seems to me the closest to the original mango, before selective breeding. A good mixture of sweetness, but ships so poorly I've found that a very high percentage become bruised, broken, and grossly fermented. This is the only mango in Mexico consistently available in winter.
Mango Manilla- developed originally near Manilla, the capital of the Philippines, it is a small mango kind of like a mix between a golden mango and a Mexican mango. It is notable as the first spring mango.
The height of mango season in Mexico are the months of June and July. People here practically give them away in those two months. Also, in the season, there are less likely to be blemishes or diseases in the mangos.
Next post: guanábanas (sour sops) Zaramuyos (Mark Twain proclaimed this the best fruit he'd ever had), and jungle sops.
Mangos- Mexico grows more mangos than any other country in the Western Hemisphere, though the world's premier producer, India, grows seven times more. The mango is native to India. Here in Mexico, there are many types of mangos, all with strengths and weaknesses.
Mango paraíso or paradise mango (also called Tomy or Tommy Atkins): this is the one you'll probably see in the store, developed to be very stringy for shipping. I like the flavor, this one has got a very tropical taste. Oddly, though selected for its shipping ability, this one often seems to get bruised the easiest, especially when ripe. When unripe, unlike all the other mangos, it is hard and impossible to bruise. The seed is large and oval to oval flat.
Mango Ataulfo or Mexican mango- easily the best-tasting mango, very sweet. This one is completely un-stringy. It is probably my favorite mango, but there are a few downsides: a disease strikes quite a few of them, with white, scaly stuff developing inside the fruit. Also, if overripe, they can be too sweet. These are rare in the u.s, but can be found occasionally in farmer's markets. A good one is like a food fit for the gods
.Mango Oro or golden mango- a very good mango, it seems to me the closest to the original mango, before selective breeding. A good mixture of sweetness, but ships so poorly I've found that a very high percentage become bruised, broken, and grossly fermented. This is the only mango in Mexico consistently available in winter.
Mango Manilla- developed originally near Manilla, the capital of the Philippines, it is a small mango kind of like a mix between a golden mango and a Mexican mango. It is notable as the first spring mango.
The height of mango season in Mexico are the months of June and July. People here practically give them away in those two months. Also, in the season, there are less likely to be blemishes or diseases in the mangos.
Next post: guanábanas (sour sops) Zaramuyos (Mark Twain proclaimed this the best fruit he'd ever had), and jungle sops.
