Panzhihua mango is ripe, will you pick it?
Mango originated in India and is a famous tropical fruit. It is widely planted in Guangdong and Hainan. Mango has delicate pulp, unique flavor and rich varieties, which can meet the needs of different tastes and is deeply loved by people. King of tropical fruits? The title of. Mango contains sugar, protein, vitamins and so on. , which accounts for a large proportion in other fruits and has a good health preserving effect.
So it is necessary for us to learn to choose high-quality mangoes:
1. Smell with your nose, and a good mango will give off a beautiful taste. Generally, the stronger the fragrance, the better the taste.
2. Mango should be full of fruit, that is, the fruit is more fleshy and smaller, which is more suitable for making vegetables.
3. Choose mango with fine cortex and deep color, so as to be fresh and mature. Don't pick something a little green, it's not a sign of full maturity; The pedicel is partially spread out, which is a symbol of mango maturity.
4, gently press the pulp, a mature mango will feel very elastic, just like a peach, too soft means too ripe.
5. Avoid picking mangoes with many black spots. It is normal for mango to have a small amount of spots, but if it is too much, it means that the pulp of mango has been damaged to some extent.
6. The bright color of mango is naturally the top grade, and the delicate and smooth skin is better than the rough one.
There are many kinds of mangoes, some of which are listed as follows for your reference:
Kaitemang
The blue skin is purplish red, and the fruit is wide and oval, thick and plump, about 13.2 cm long and about 10.7 cm wide. Full in the hand, delicate in taste, no fleshy feeling. It melts in the mouth, sweet but not greasy, and has a faint fragrance. Is it famous in Panzhihua, Sichuan? Fruit king? Kathmandu? .
Kathmandu, native to Florida, USA, is a late-maturing variety with large fruit shape, sweet taste, greasy texture, rich juice, little fiber, excellent quality, storage and transportation resistance. Panzhihua City matured at the end of August-10, and it can reach 1 10 or even later at the latest. Kaitemang is the most famous variety in Panzhihua mango series. Panzhihua mango has more than 100 varieties, and now there are more than 20 varieties available for sale and consumption in commercial links. But the easiest thing to remember is the biggest and most delicious Katmand. Keteman is very heavy, generally about 1-3 kg. And the appearance is fashionable and beautiful, whether it is for yourself or as a gift for relatives and friends, it is a good choice.
Selection skills:
Look at the shape of the fruit: because the core of mango is relatively large, try to choose mango with small core when choosing mango, so as to eat more pulp. The size of the stone can be judged by the shape of the fruit. Generally speaking, mango with long fruit shape has smaller stone, while mango with short fruit shape has larger stone.
Second, look at the peel: the peel color of mango is uniform, orange-yellow, the skin is smooth, there are no black spots around the fruit stalk, and it feels solid and fleshy. If the skin is blue-green, the epidermis is astringent, or there are black spots around the epidermis and fruit pedicle, it is an immature mango or a mature mango.
Third, look at the fruit pedicle: when buying, you can press the fruit pedicle with your hand. If it feels hard and elastic, it is a mature mango; But if the pedicel is too hard or too soft, the quality is not good.
Fourth, look at the pulp: cut the mango. If the stone is hard and the flesh is yellow, it means that the fruit is mature; If the core is still soft and the pulp is white, it means that the fruit is not mature yet.
Ayman mang
Irwin, also translated as Irwin and Irwin, is a variety name of mango, and the United States is the third generation of red mango in Florida. 1954 was introduced to Taiwan Province province and became the main variety in Taiwan Province province. The local name is "apple mans".
Ai Wenmang, people who like mangoes will have bright eyes. Aiwenmang is a high-quality mango variety, with the highest sweetness, rich juice, less tendon and tender meat, and moderate size. It is no exaggeration to say that it is the best mango.
The fruit is oval, with large fruit base, convex abdomen and small fruit top, with an average fruit weight of 250-300g g. The green fruit is purplish green or crab blue, and the peel color is purplish red. Ripe fruit has a dark yellow background and a bright red cover.
The flesh is yellow, tender and less fiber. It tastes sweet, and the quality of fresh food is good. Sugar 14? 16%, soluble solids 15? 24%, and rich in vitamins A, B, C and various minerals and amino acids needed by human body. It tastes sweet and excellent, and has the efficacy of beauty and health care. It can really be called a delicious fruit.
How to choose?
No matter what kind of mango you buy, you must follow the same principle, that is, choose a mango with tender skin and deep color, so that it is fresh and mature. Don't pick something a little green, it's not a sign of full maturity. For mango with slightly wrinkled skin, don't feel stale and don't choose. On the contrary, such mangoes are sweeter.
Qindou mango
Qindou Mango is a certified product of chinese national geography. Mango in Qin Dou is rich in aroma, juicy, large in fruit, many in variety, beautiful in appearance, good in quality and storable. Egg mango, in particular, is the most distinctive fruit variety: the skin is green, the skin is slightly thicker, the flesh is red, the entrance is fragrant, the mango flavor is full, and it has a faint milk flavor. It is famous at home and abroad for its sweetness and delicacy, and is deeply loved by people. This is a good gift! Generally, the maturity time is around the first day of the fifth lunar month every year, and the harvest time lasts for about one month.
Quality characteristics:
1, sensory characteristics: fresh skin color, yellow inside, good luster, bright appearance, uniform fruit size, oval or ivory fruit, oval fruit weight 100 to 200 grams, ivory fruit weight 250 to 400 grams; Meat-colored yolk is tender and smooth, with small core and thick meat, less fiber and high edible rate; Strong fragrance, unique flavor, high sugar content and good taste; Storage and transportation resistance, long shelf life.
2. Physical and chemical indexes: the edible rate of fruit is 67-73%, the soluble solid content of fruit juice is 15.5-20.5%, the sugar content is 14.5- 16.2%, and the acid content is 0.08-0.65% per/kloc-0.
Qingpimang
Mango is eaten raw with green skin. This variety is of medium size, about 200-400g each. Most mangoes that can be seen in China are imported from Thailand. Because other varieties of mangoes fall off every winter, and this variety has begun to grow in tropical Thailand, people have created raw mangoes to replace the winter when there are no fresh mangoes in the market.
This variety is also the best among raw mangoes. Generally, mangoes are very sour when they are raw, but this variety is only slightly sour when it is raw, and the meat is crisp. People peel it, cut it into small pieces, add some salt and Chili powder, sprinkle some sugar and stir it. The taste is very refreshing. Meat has some fibers, and the cooked meat is soft and sweet, not very fragrant.
Ivory awn
Ivory awn is also welcomed by many consumers. The ivory awn is long in shape and slightly curled at the bottom, which looks like ivory. Yu Zhiheng said that there are two kinds of ivory ferns, the small one is about 13 cm long and the big one is about 18 cm long. It is considered to be the mango with the most juice. Although the sweetness is not high, the pulp is weak, the juice overflows in one bite, and the pulp is smooth and enjoyable, but the stone of ivory fern is still quite thick, about 65438+.
What are the skills in choosing?
Step one, look at the color.
Common mangoes on the market, such as egg mangoes and ivory mangoes, are golden yellow when they mature. Mature mango, the skin is intact and shiny, but sometimes it will produce black spots due to bumping or ripening. If there are few black spots and they don't spread to the pulp, they can still be eaten. Once the black spots continue to expand and penetrate into the pulp, they will cause rot and can no longer be eaten. In order to ensure safety, it is best not to buy mangoes with black spots.
Step 2, select the shape.
Generally speaking, the longer the shape, the smaller the mango core. Short and thick mango with thick core.
Step three, try to feel it.
Gently press the pulp, and you will feel very elastic. Too soft or too loose pulp means overripe.
Step four, smell the fragrance.
Generally, the more fragrant the mango, the more delicious it is.
Pipamang
1, carefully choose too big or too small. Too big loquat often has insufficient sugar content, and too small loquat will be sour.
2. Try to buy bulk products. The quality of bulk loquat can be seen, but it may be the whole box. Difficult? If you want to buy a whole box, try to buy famous brands, such as those produced by Shanglin Loquat Cooperative? Ding Hao? Brand loquat etc.
3. Eat as soon as possible. Loquat is not easy to store, so it should be used as soon as possible after purchase. If you can't eat it all at once, put it in the refrigerator or make it into syrup iced loquat.
3. The shape of the fruit should be symmetrical. Some deformed loquats may be stunted and taste too bad.
4. The epidermis is complete. This is an important method to identify whether loquat is fresh or not. If the fluff falls off, it means that loquat is not fresh enough. In addition, if the surface color is different, it means that loquat has probably deteriorated.
Lu zongmang
Lu Songmang is also called Little Truffle. Guangdong Mimang, Yuexi 1, Zhanjiang Luzon, Guangxi Qianmang, Tian Yang Xiangmang, Guandao Mang, etc. All belong to Luzon Mang type or its descendants. Luzongmang originated in the Philippines and was introduced to China before liberation. It is an excellent variety that sells well in the international market. Guangdong, Hainan, Guangxi, Fujian, Sichuan and other provinces (regions) have a small amount of cultivation.
Its main characteristics are: the skin turns bright yellow after ripening; The pulp is orange yellow, fresh and juicy, sweet, with little or no fiber and good quality; The nucleus is small, thin and multi-embryo. The fruit ripens from late June to mid-late July and is relatively resistant to storage and transportation. Lu Zongmang has good appearance and internal quality, and is suitable for fresh food. Because of its many strains and great differences, it is suitable to choose high and stable yield varieties, such as Yuexi 1.
When selecting, the skin color should be yellow and uniform, the epidermis should be smooth without dark spots, the touch should be solid and fleshy, the fragrance should be rich, and there should be no dark spots around the fruit pedicle.
Dashehari
What is the general top grade? Eggs and mangoes? , pure taste and rich fragrance; The stone is flat and small, with rich flesh. Don't pick the kind that is a little green and not fully mature. Don't think that mangoes with wrinkled skins are stale. Although mangoes like that have been placed for some time, their excess water has been evaporated and sugar has been left in the pulp, so their taste is sweetest and smoothest. Note that other mangoes should be yellow when they are selected, and the egg awn is green. Don't be confused by its illusion. In addition, although it is not big, it tastes much cooler than Yaomang, and even worse than Taiwan Province Xiaonongmang.
Qingmang
When buying green awn, it should be yellow and slightly soft to pinch. The green awn with this color and hardness has high maturity and will not be sour.
Tainong mango
If you choose a bad mango, it is not only not delicious, but also sour and astringent. Among the common mangoes, Tailong Mang and Yaomang have the best quality. These two mangoes not only have high fiber content, but also taste thin and smooth, sweet and sour.
When buying mangoes, we must follow a principle, that is, choose mangoes with delicate skin and deep color, so as to be mature and fresh. Don't choose slightly green skin, it's immature. If the skin of mango is wrinkled, such mango will not change its taste, but it will be sweeter, more delicate and smoother if it is stored for a long time.
Health tip: People in damp heat constitution are not suitable for eating mangoes. In addition, mango is particularly rich in sugar and protein. Excessive consumption will make you feel full, which will affect the consumption of other foods. Therefore, it is not advisable to eat more than 200 grams of mango every day.
Hainan 14 kinds of mangoes, how many have you eaten?
1
Hainan mango: Taiwanese mango
The sunny side is flat and reddish, with smooth and beautiful fruit, tender meat, less fiber, more juice and sweet and refreshing taste. It is one of the common mango varieties in Hainan market.
2
Hainan mango: green mango
Green mango: also known as Thai mango. The fruit ripens in the first half of June, but it can be found all year round in Hainan. It has a kidney-shaped fruit with obvious grooves in the abdomen and blue body. You can eat it when it is moderately soft by hand, but you can't eat it when it turns yellow. Green mango tastes rich in berries, sweet but not astringent, with more juice, thin core and less crude fiber, which reduces the chance of picking teeth. Relatively speaking, the price is the cheapest and the taste is not as sweet as other mangoes. If you don't like it, you can try it.
three
Hainan mango: golden mango
Golden awn is super big, 2 kg each. When ripe, the peel is orange-yellow, the seed core is thin, the taste is sweet and refreshing, and there are many juices. Fruit ripens from June to July.
four
Hainan mango: green awn
The green mango looks really ugly, and the green skin looks immature. Don't be deceived by the appearance of green mango. In fact, green mango is very soft, and a bite of pulp is elastic and sweet to the bottom of my heart. Green awns dipped in salt and pepper can't be too beautiful! ~
five
Hainan mango: ivory awn
A long mango of about 500 grams? Ivory mans? The circle is long and fat, and the causal type is named after the young ivory. When the fruit is ripe, it is golden yellow with red ivory awns. When mature, the epidermis is red and the edible part accounts for 72%. Thin skin and small core, plump flesh, fresh and juicy, delicious and sweet as honey. Mature in May every year. For Hainan, the market share of this mango is not very high.
six
Hainan mango: Australian mango
Golden yellow, big, each weighing more than one catty, smooth and beautiful appearance, golden color with blush, is a world-famous mango variety (the noblest king among mangoes). Aomang is usually listed in May and June, and you can't eat Aomang after July! A particularly common mango, two people can share one.
seven
Hainan mango: waist awn
Yaomang is a small member of mango. Its head is very small, about 50 grams. Its skin is yellow, and it tastes similar to other mangoes, but it tastes good because it has less fiber. Generally listed in July-September.
seven
Hainan mango: pepper awn
Small pepper awn, a new variety cultivated in recent years, is also delicious. Smaller than the waist awn, the skin is red, green and purple, and the stone is very small, with only a thin layer. The legendary finger mans is it. Wash it when you eat it, and don't peel it. It is delicious. Generally listed in June-August.
eight
Hainan mango: egg mango
The size of an egg, the average weight of a single fruit is about 130g, with Huang Chengcheng skin and meat. The pulp is soft and rotten, sweet and juicy, greasy and slippery, with rich sweetness and strange coconut milk flavor. The maturity period is May-June.
10
Hainan Mango: Guifei Mango
Guifei Mountain, also known as Red Dragon, is extremely beautiful in appearance. When it is ripe, its peel is orange and yellow without any spots. It tastes sweet and refreshing, and it is full of water. The maturity period is June-July. One of the most popular mangoes in Bian Xiao! ~
1 1
Hainan Mango: Kate Mang
This variety has a strong tree potential. The fruit is huge, oval, with light green skin and light red shoulders. The average weight of a single fruit is 680 grams, and the largest fruit can reach more than 2000 grams. Thin skin, small core, thick meat and little fiber. The pulp is orange, and the sugar content is 65,438+07%. It's a late-maturing variety. The maturity period is from August to mid-September.
12
Hainan mango: Lu Songmang
A mango imported from the Philippines is an excellent variety and sells well in the international market. The peel is light green and turns bright yellow when it matures, which is extremely thin; The pulp is orange, tender and juicy, sweet, with little or no fiber, small core and good quality. The fruit ripens from the end of June to the middle and late July and is relatively resistant to storage and transportation.
13
Hainan Mango: apple mans
Apple mango skin is smooth and pink, resembling an apple, hence the name apple mans. The fruit is moderate in size, fragrant with mango, banana and jackfruit, sweet and delicious, firm, tender, smooth and small in stone. The maturity period is from the middle and late September to the beginning of 10.
14
Hainan Mango: Ruby Mango
Mango, like other common mangoes, has the advantages of wide adaptability, fast growth, early fruiting, beautiful fruit shape, tender meat and unique flavor. Hainan is mainly planted in Changjiang, Basuo and Sanya. Ruby mango is a treasure among mangoes, just like the combination of Australian mango and Thai mango. The color is rosy, the fruit shape is large and slender, the water is sufficient, and the flesh is sweet and delicate. Many consumers can't tell the difference from the appearance, but they can clearly tell when they eat.
Hainan mango pattern eating method
Mango dipped in salt
Mango For Hainan people, they prefer to eat hot and sour mango. Now this kind of mango can be bought everywhere in Hainan.
Practice: Wash and cut the tender mango without long stones and dip it in the sauce made of pepper, soy sauce and salt. It's delicious, sweet, sour, salty and spicy.
mango jam
Sweet and full mango is made into mango sauce, and 3 slices of toast can destroy half a bottle. Handmade, without adding any preservatives!
Practice: Peel and core the mango, put it in water with rock sugar, bring it to a boil with high fire, then turn to low heat, stir with a spoon, add lemon pulp, and turn off the fire when the water in the pot is dry.
Mango yogurt
This is the simplest mango dish, which can be a delicious dessert in three minutes.
Practice: Wash the mango, peel and remove the core, cut the pulp into small pieces, pour most of the mango into a blender and add yogurt, stir it a little, pour it into a cup, and then sprinkle some mango granules to enjoy the delicious mango yogurt.
milk shake
The method is very simple, just need milk, yogurt and mango. The taste is very rich, there is no cream in it, so don't worry about getting fat after eating it!
Practice: Peel the mango with a paring knife and cut it into diced mango. Take two more mangoes, remove the mangoes and put them in a mixing cup. Put the yogurt into a mixing cup and continue to add the sweet milk. Make a milkshake with a cooking machine and add some diced mango.
Mango cassava pudding
Girls who like desserts won't be surprised. Actually, it's very simple to do it yourself. As long as the sago is cooked, the rest is very simple.
Exercise: Simi is ready. Boil the soup pot with proper amount of water. Pour sago and cook for about 20 minutes. When the sago is cooked to a little white, turn off the heat and stew until it is completely transparent. Boil sago and soak in cold water. Pour sago and cold water into a glass bowl, add milk and honey. Add the chopped mango and put it in the refrigerator.
mango