I literally gasped when I walked into the new Whole Foods in Santa Clara... It's mango season!
I know most of you are already switched on to the wonders of local mangoes, but I just posted this on Facebook for my less-informed friends.
Friends, it's a magical, special time of year. The CA mangoes are here!
Some notes for the neophyte mango consumers (i.e., that's you, most Americans). Most mangoes in CA stores are imported, and thus, heat-treated - the fruit is dunked in hot water to kill any surface or subsurface pests. It also changes the flavour. It does, trust me.
These Keitt variety mangoes, however, are grown in southern California. They are MASSIVE! So you don't need many. When you buy them, they are probably not going to be ripe, so DON'T eat them right away. Also, don't wait for them to change colour - this variety stays green. But when they're soft and yield to gentle pressure, when they smell glorious, you can finally cut into them. Except, some recipes call for green (unripe) mango, in which case, get the hardest you can. http://www.bonappetit.com/recipe/gree...
Check the labels for CA provenance! Support our local mango growers! They've had a hard time in the drought. The season is short, so enjoy it!
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