1 raw mango how to ripen 1, rice ripening method

Each fruit itself will have ripening substances, just this material seepage is relatively slow, need to use external forces to promote their secretion. We bought the green mango after returning home can put it in the home of the rice, rice to bury it, can play the role of ripening, in the rice put a day or two after the green mango will become yellow, can be eaten.

2, banana ripening method

to buy back the green mango in a paper bag, and then put a few bananas, the bag mouth tied up in a warm environment, after a day or so, inside the green mango will become orange and yellow color, and then after a day or so, the mango will become soft and ripe, take out to eat can be. Because ripe bananas can secrete ethylene, which can promote mango ripening.

3, high-temperature ripening method

Put the mango into the sun below the sun, look for a cloth that can hold the mango (preferably cotton) is also put into the sun below the sun, and so the cloth sun when the heat of the mango wrapped up in a cloth, with a bag wrapped with the mango of the cloth wrapped up heat preservation. Wait three or four days or so you can eat.

4, pickled mango

Pickled with uncooked mango sour, the whole of the pickle need to wash the mango, put it into the cool boiled water, add the right amount of white vinegar or rice vinegar, salt or sugar sealed, after a week you can eat. You can also wash the mango and cut into pieces, sprinkle salt or sugar, pickled for 2 or 3 days can be eaten, very crisp, like to eat spicy can also add chili powder.

2 how to pick mango 1, look at the color

mango skin color to skin color yellow-orange uniform for the best, if the skin color green for immature mango.

2, look at the skin

ripe mango, the outer skin is intact, but does not exclude black spots. According to the different degree of maturity, some mangoes slightly with a small black spot, it is also possible, the black spot is not big, no proliferation, no traces of rot.

3, look at the shape of the fruit

Because the core of the mango is relatively large, so in the selection of mangoes should try to pick the core of the mango is small, in order to eat more flesh. From the shape of the fruit can be judged on the size of the core, in general, the fruit shape of the long mango, the core is smaller, and the shape of the short thick mango, the core is thicker.

4, look at the feel

gently feel the touch of the mango, a good mango skin smoothness moderate, touch feel solid and fleshy. If you pick it up and find that the flesh is loose, it may have been a bit of a problem inside, but it just didn't show up.

5, look at the tip of the fruit

can gently press the tip of the hand parts, feel hard, elasticity is ripe mango; and too hard or too soft are poor quality.

6, smell

ripe mango, there is a fragrance, especially in the mango stalk, you can use your nose to smell before buying, the stronger the fragrance, the better the taste.

7, weigh

The same size mango, relatively heavy, water and pulp more, which is the same principle as the selection of grapefruit.

8, try to sink and float

Identification of mangoes can also be used in the water to try to sink and float the method, if the mango into the water, was sinking or semi-submerged state, indicating that the mango has ripened; and if the mango is floating on the surface, then the mango is not ripe. Of course, this identification method is more limited.