Red 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.
Close your eyes and choose Mangoes by their give to gentle pressure not their color.
Avoid mangoes that overly soft or have bruising.
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.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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