Characteristics of mature mangoes: Every summer, mangoes are on the market in large quantities. There are many varieties of mangoes, which make people see things in a blur. The golden appearance and aroma make everyone want to take a bite. What are the characteristics of ripe mango?

Characteristics of mature mango. Look at the shape For most varieties of mangoes, round or football-shaped ones are better than flat ones. However, the differences between different varieties of mangoes still need attention.

2. Look at the fruit base. The flesh and peel around the pedicel should be bulging and round. Before the mango ripens, one end of the pedicel will become quite flat. The pulp, juice and sugar in it are not fully ripe. Once the mango is mature, the flesh should be full, and the pedicel should be slightly prominent, not flat.

3. Don't just look at the color. Red usually only shows how much sunlight mango receives, but not its freshness. And different varieties of mango have different mature colors. You shouldn't just rely on color to judge whether a mango is ripe, but if you want to use color as a backup indicator, you must first understand what each variety looks like when it is ripe.

4. Pay attention to spots. Although not sure, if the mango skin has some brown spots or stripes, it is probably ripe. Mango without stripes may also be ripe, depending on the variety of course. Maturity should not be judged by spots alone. Some mango varieties, such as Kent mango, may have yellow spots instead of brown spots.

5. Choose sweet mango. Smell the fragrance around the fruit base. If there is a strong fruit fragrance, it is probably completely ripe. Don't eat sour or alcoholic mango. If you smell a bitter taste at the base of the fruit, it means that the mango has matured and started to rot.

6. Gently squeeze the mango. When you squeeze mango, you should feel it rebound or shrink. Soft mango is a mature mango. If the mango doesn't droop after being squeezed, or it feels as hard as a stone, it means it's not ripe enough to eat. In order not to damage the fruit, squeeze it with your palm, not your fingers. Hold mango in the palm of your hand. Hold the mango in your hand and squeeze it gently with your palm. )

7. Feel the peel. Gently rub your fingertips on the surface of mango. Mature mango peel often has some fruit lines. However, no fruit line does not necessarily mean that this mango is raw. If the fruit lines are deep and occupy a large part of the surface of the peel, it means that the mango is probably overcooked.

8. Judge its weight. Pick up the mango with your hands and feel its weight. Compared with their size, mature mangoes feel heavier and heavier than raw mangoes. If you need a more accurate weight index, compare this possibly mature mango with the raw mango you know.

If it is ripe, the feeling of raw mango should be obviously lighter than this mango, especially in the same size and variety. If the two weights are too close, then the second mango may be raw.

How to ripen mangoes when they are not ripe?

1, put banana peel

Banana slices can produce ripening agent ethylene, which is helpful for mango ripening. It's best to find a new bag, put banana slices and mangoes together and seal them, and put them at room temperature of about 25-30℃ and they will be cooked in 24 hours. Banana slices are ripe, and it is better to have a few black spots.

Step 2 put it with apples

Apples themselves release a lot of ethylene. Putting immature mangoes and apples in a closed container can increase the concentration of ethylene and accelerate the ripening effect of apples.

Step 3 bury in rice

There will be some ethylene gas around the stored rice. If you bury the immature mango in rice, it will be fully cooked in about 3 days.

Tip: When ripening, it is best to put the mango at a relatively high temperature, so that the speed of producing ethylene will be faster.

Characteristics of ripe mango 2 Panzhihua mango is ripe, will you pick it?

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. It is the famous "Fruit King" and "Coatman" in Panzhihua, Sichuan.

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 mango peel is even yellow and orange in color, with smooth skin and no black spots around the fruit stalk, which 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. It contains 14- 16% sugar and 15-24% soluble solids, and is rich in vitamins A, B, C and various minerals and amino acids needed by human body. It tastes sweet and delicious, 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.

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 as the juiciest mango. Although the sweetness is not high, the pulp is weak, and the pulp is smooth and enjoyable to bite, the stone of ivory fern is quite thick, about 1.5 cm.

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.

Characteristics of Mature Mango 3 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.