The mango harvest has started in Spain. The mango (Mangifera indica) originally comes from Southeast Asia, but is now cultivated in almost all tropical and subtropical areas. Cultivation in Spain has increased significantly in recent years. There are now more than 1,000 varieties, but only a small selection comes onto the German market, for example »Tommy Atkins«, »Keitt« and »Kent«.
The drupes hang on long stems from an evergreen tree that can grow up to 40 meters high. The "Queen of Fruits" has a leather-like shell under which the soft and very juicy flesh is located. In the middle is an elongated core that is difficult to loosen.
There are two ways you can get to the flesh without ugly stains on your clothes. You can remove the peel from the mango after washing with a peeler and then cut the meat off the stone. Then it is broken down into cubes or columns. Alternatively, the "mango hedgehog" technique has proven itself. To do this, separate the mango halves on both sides of the core. These are scored crosswise until just before the bowl and arched outwards. The pieces of fruit stand out like hedgehog spines and can be easily removed with a fork.
The mango has a sweet to sweet and sour taste that is somewhat reminiscent of peach. If the exotic fruit does not go directly into the mouth, it tastes good in salad, compote or mush, as a jam or in spicy curry dishes. A tasty chutney can be prepared with onions, garlic, cinnamon, ginger and chilli.
The fruits are rich in B vitamins, vitamin E and provitamin A. The vitamin C content is 37 mg per 100 g. It also contains significant amounts of magnesium, potassium and calcium.
The mango is available in stores all year round. Spanish fruits are in season in early autumn. The main growing countries outside Europe are India, China, Thailand and Mexico. The shell color varies depending on the variety and therefore says nothing about the degree of ripeness. Green fruits can also be ripe and juicy. Shopping with all your senses helps: A ripe fruit gives way easily at the touch of a finger and exudes a pleasant smell. If you have caught an unripe mango, wrap it in newspaper and let it ripen at room temperature. The refrigerator is not the right place to store it, because the exotic does not like cold. Heike Kreutz, aid