Mangos

The mango — many would say — is the world’s most delicious fruit. Its delicate flavor is a cross between a pear and an apricot. Or is that a cross between a melon and pineapple?  Or is that a across between a peach and a papaya?  Well, one thing is clear, the mango is exotically tasty.

Nutrition:  Mangos are a good source of fibre, Vitamin A and E.  Mangoes are high in the antioxidants lutein and zeaxanthin, which may help protect vision and reduce the risk of age-related macular degeneration (the leading cause of blindness in adults).

In Season:  The mango is harvested from mid summer through winter with the peak season from late summer through fall.

What To Look For:  Select a mango heavy for size with firm, unblemished skin. Mangoes have shriveled skins before they ripen. A ripe mango will be plump and round with a skin that is slightly soft to the touch. Smell the stem end. If the mango is ripe it will have a sweet aroma. Overripe mangoes will have black spots on the skin and have a fermented or sour smell. An unripe mango will be shriveled and stringy.

Did You Know?  Mangoes can be enjoyed ripe as a sweet, juicy dessert choice or unripe as a sour, crunchy addition to chutney and salads.