And also, sticking with my theme, MANGO, another fruit with a very large seed in the middle. Mangoes are common in tropic and subtropical climates and have a season – usually January through August in the U.S. because they come from so many different places. They are actually the national fruit of India and several other countries in the east and middle east. The ones in my grocery store were from Nicaragua and Mexico. I could grow them here in Florida (but I don’t).
A really ripe mango is soft, juicy and I think very peach-like in flavor. Under ripe ones can taste a little like turpentine, especially close to the skin. At full ripeness you can use them like any fruit in pies, cobblers, short-cake or sherbet. But they are versatile enough to be used green, and I had them that way once in Cambodia. They were cut into spears and dipped in a spice/salt mixture like a vegetable. Wasn’t bad, really, but very different.
They are a good source of Vitamin C, Vitamin A (that pretty gold color…), niacin and quite a few minerals. There are different ways to cut them but I’ve pictured one that’s easy. Cut on both sides of the flat seed and then into cubes or spears. Even when not fully ripe, like the one I have pictured, I like to freeze them in chunks and use them in smoothies with milk, or yogurt, or orange juice or a banana or all of those things. There is no way to go wrong with a mango smoothie. They are soooo good!
Some people may have allergic reactions to the stems, leaves, sap, and skin of this fruit, typically a contact dermatitis. If you are allergic to urushiol, the allergen in poison ivy, you may also have trouble with a similar phytochemical in mangos. However, even sensitized people can eat peeled mango or drink mango juice.
That’s it for M. We’re halfway through the A to Z challenge! Everyone still having fun?