Mango is a Tropical Treat
Does the thought of a fresh mango put you in an island state of mind? This may not be a typical choice in your weekly meal plan. As I mentioned in my previous blog, it’s the year of incorporating unusual foods. The mango is a stone fruit described as the king of fruits and was first grown in India. In the United States, growing is limited to tropical climates in the southern most parts of Florida, California plus Hawaii and Puerto Rico. Fortunately, they are cultivating this sweet delight all around the world, therefore availability is year-round.
Nutrition Information
Consider mangoes a nutrient dense powerhouse. They contain 83% water, prebiotic fiber and antioxidants that aid in increasing beneficial bacteria in the digestive tract. One cup provides about 99 calories, 2.6 grams of fiber and over 50% of the daily value for vitamin C. The mango delivers simple fuel for our bodies and most of the calories come from natural sugar. It may also support everything from heart and skin health to immunity.
How to Choose a Mango?
Don’t rely on color because it isn’t the best indicator of ripeness. Always judge by the feel of the fruit, subsequently a ripe one will give slightly while being somewhat firm. Peak season is from May through September and furthermore, enjoy it at all levels of maturity.
Preparation and Storage
Cut a fully ripe mango in half and scoop out the fruit with a spoon. Peel semi-ripe varieties with a peeler and use a paring knife for the unripe product. Finally, you can tell if over ripeness occurs due to the resulting sour taste and smell. Refrigerate ripe mangoes to keep them fresh for up to five days. Leftover mango freezes exceptionally well in an airtight bag for as long as six months. Use as an ingredient in sweet or savory dishes, salads, desserts, smoothies, salsa and more!!!