Yellow Ataulfo (Honey) Mango Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Mangifera indica
Eat out of hand, in salads, as a chutney, juiced or blended - the uses go on and on. Although generally smaller than other mango varieties, the meat portion is quite large for its size, and the string-less interior melts in your mouth.
The skin and flesh of the Ataulfo Mango is bright yellow to orange when ripe, and it roughly has the shape of an "S".
Choose yellow to orange, not light green, mangoes that give slightly with gentle pressure. Ask your produce person to cut into one for you so you can see and taste the quality level.
Close your eyes and choose Mangoes by their give to gentle pressure not their color.
Avoid mangoes that cut with anything but an orange to yellow interior. Many Ataulfo mangoes get too cold in transport and the flesh turns black to gray and is spoiled.
A firm mango can be stored in your refrigerator for nearly two weeks and still ripen properly.
If not fully ripe, allow mangoes to ripen at room temperature in a paper bag (or sealed plastic bag with a ripe banana).
Mangoes are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin B6, and a very good source of Vitamin A and Vitamin C.
Here's an easy way to cut up a mango. Cut the majority of the meat away from the pit in two pieces by cutting along the flat side of the seed. Then score the cut side of the fruit with a knife in a criss-cross pattern, being careful not to cut all the way
Buy mangoes at low costs by the case and freeze what you don't eat because these are perfect for the blender or juicer at a later date.
World-wide, the mangos is the most universally popular of all fruits. However, they probably are the most underrated of all fresh fruits used in the United States where bananas are by far the most popular fruit.
If the description says Manila Mango, you're probably eating an Ataulfo - unless you are in the Philippines. Many off-shore mangoes are not allowed into the States due to pests that can not be eradicated, so we only get to taste a small number of all the mango varieties available in tropical regions.
Zucchini is available year-round with peaks in late spring and early summer. Zucchini from Northern states is available July through September.
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