Mangoes (MAY-ng-oh) are a relatively new tropical fruit in American markets, but the people of India have been enjoying the fruit and its beautiful yellow flowers for over 4000 years. Later brought to South Africa.. Brazil, Israel, South America and Florida, mangoes now reach their peak market season in June. Many areas provide the fruit from January through August. With an oval shape about the size of a large apple, mangoes have greenish-yellow skin that blushes red all over when ripe. Inside, the orangey-yellow fruit surrounds a large slender white seed. Mangoes will remind you of peaches and pineapple, but spicier and more fragrant. Mangoes can be substituted in any recipe that calls for peaches, papayas or nectarines.

Buying Tips:
Figure on one mango per serving. Mangoes are harvested unripe because they ripen easily off the tree. Look for fruit with reddish- yellow skin that is fairly firm with gentle pressure. Some mangoes turn yellow all over when ripe. Mangoes will smell fruity and fragrant when ready to eat; a few brown spots on the skin are normal indicators of ripeness. Avoid very soft, bruised or green mangoes.

Storage:
Store mangoes at room temperature if texture is very firm. Once the fruit becomes soft to the touch, refrigerate. Do not cut fruit until ready to serve. Store ripe fruit in refrigerator for up to I week.

Did You Know?

• In many parts of the world, mango consumption exceeds that of the apple, and in worldwide production of fruit, mangoes rank fifth.
• A grove of mangoes was given to Buddha for meditation.
• Mango trees can grow to ninety feet, be eighty feet wide and bear fruit for 40 years.
• Mango trees normally bear fruit at 3-5 years, with a maximum production level occurring after 15-20 years.