Glossary: mango

The mango tree is considered sacred in India, the land of the fruit's origin. Now this delectable fruit is cultivated in temperate climates around the world, including California and Florida. There are many species of mango, which come in a wide variety of shapes (oblong, kidney and round) and sizes (from about 6 ounces to 4 pounds). Depending on the variety, their skin color can range from yellow-orange to yellow-green to yellow with brilliant red blushing. The fragrant flesh is a brilliant golden orange, exceedingly juicy and exotically sweet and tart. Perhaps the only negative to the mango is the huge, flat seed that traverses its length. Mangoes are in season from May to September, though imported fruit can be found throughout the remainder of the year. Look for fruit with an unblemished, yellow skin blushed with red. Because the seed is so oversized, the larger the mango the higher the fruit-to-seed ratio. Underripe fruit can be placed in a paper bag at room temperature. Ripe mangoes can be placed in a plastic bag and held refrigerated for up to 5 days. Mangoes must be peeled and the fruit carefully carved away from the large seed. To do this, stand the fruit on its wide end and use a sharp knife to vertically cut away the fruit, sliding the knife along the seed on one side, then repeating on the other. You'll have to guess about where the seed is. This will give you two large pieces. Then cut away the remaining flesh and use as desired. Or, you can peel the mango and use a gadget called a 'mango pitter,'

From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.