Contents
Mango. Characteristics.
The mango is recognized as one of the 3 or 4 finest tropical fruits. It is a fruit that is obtained from the tree of the same name.
It has an oval shape, with inedible skin and variable color from pale yellow to intense red. The pulp is sticky and its coloration also varies from yellow to orange. The ripe mango flavor is sweet, and quite acidic when it is still green. It is a juicy and fibrous fruit, and they have an inner bone. Its size varies from 5-20 cm in length, weighing 300-400 g, with some pieces reaching more than a kilo.
Because of its extraordinary flavor, aroma, color and texture, it is ideal to consume as fruit, in Macedonians, to make sorbets, tarts and jams, to mix in salads and even to cook as meat and fish seasoning.
The optimum storage temperatures for this type of fruit are 13 ° C for mature and green mangoes, and the optimum relative humidity ranges from 90-95%.
Mango. Health Benefits
The mango is rich in vitamins A and C, and also contains phytochemicals with properties that help reduce the incidence of cancer. Among these is lutein. Lutein is concentrated in a specific region of the eye (the macular), so a high dose can protect against degenerative processes of age in this organ. Epidemiological studies indicate that stomach cancer is less frequent in those whose diet is rich in vitamin C. It is also indicated that the antioxidant capacity of vitamin C can provide protection against other cancers and enhance immune functions. A diet rich in fruits and vegetables, in which the mango is found, can reduce the risk of contracting diseases in general.
Due to its richness in vitamins A and C, the consumption of mangoes is a good measure of the prevention of scurvy and an effective remedy of the affections of the skin, mucous and sight, usually due to deficiencies of vitamin A.
Its content in iron gives it restorative properties, being very useful for the treatment of anemia and all kinds of affections of the blood.
Its low fat, sodium and calories makes it indicated in diets of slimming and hypertension, being also a fruit of easy digestion.
Mango Picking.
The production of a mango tree is very high. As a general term, a yield of 200 kilos can be calculated for a medium-sized specimen, with some trees usually carrying more than 1000 kilograms of fruit. This is about 30,000 – 40,000 kg / ha.
For home use, the fruits can be left in the trees until they are fully ripe.
The harvest in the commercial plantations needs great care in the selection of the fruits that are ripe, but that have not begun to change its green color.
Perhaps the safest method to apply is to harvest a few fruits at the beginning of the season, as soon as the green color begins to clear and allow them to mature in a cool, well-ventilated area. If they become edible in about 10 days, the crop is ready to be harvested.
Mango fruits require more or less 105 to 130 days from the mooring of the fruit until its full maturity.
The fruits after harvesting should be kept fresh but not cold and packed in thin layers in ventilated boxes of corrugated cardboard or wood whose bottom has a spongy material, so that it does not suffer any blow, since if this happens, would spoil quickly.
Mango. Popular Tradition in Cuba.
India contributed to Cuban agriculture and mango came to Cuba in the early nineteenth century, according to Cuban scientist Juan Tomas Roig. Even some variety, like the bizcochuelo, arrived at the beginning of century XX. It is consumed at any time of day and has multiple shapes and varieties.
The mangoes of the Caney have historical fame in the country and in the world, where they were known through the song proclamation of Felix B. Caignet: “Fruits of the Caney”. It is consumed in juice, milkshakes and varied sweets … but there is nothing more delicious than eating a rich mango, without worrying about getting your hands, mouth, face dirty
