Can Mangoes Be Stored in the Fridge?
It’s mango season!
Tropical Mangoes are one of the world’s most popular fruits, but it took a long time for them to catch on in the U.S. The first attempts to introduce mangos to the United States took place in Florida in the mid-1800s. The state’s variable weather has hindered the commercial production of mango fruit through the early 1990’s, and only a small percentage of the fresh mangoes available today are grown in the U.S. That means if you buy mangos in a chain grocery store, they’re likely to have come from a variety of source countries.
What are mangoes?
Their limited availability means many Americans have never had the opportunity to taste a fresh mango. That’s definitely a shame, because they’re delicious, and you should make it a goal to try one (we’re betting you won’t be able to get enough of them if you do!).
Of all the tropical fruits, mangoes have a unique, complex taste. Like peaches, nectarines and plums, mangos are drupes or stone fruit, meaning they have a single pit that houses a single seed. There taste is a bit reminiscent of a nectarine, too, but with a lot of other flavors thrown in…some words used by mango fans to describe the mangos fruit taste include “creamy,” “piney,” “fruity,” “coconutty,” citrusy,” “tropical,” and, of course, “sweet.” That sweetness even causes some people to insist that mangoes have a slight caramel or vanilla taste to the flesh!
What North America is just beginning to find out, the rest of the world has known for 600 years: mangoes are amazing, and are actually a dietary staple in all of the tropical and subtropical countries where they’re grown from Southeast Asia to South America. In addition to making a great snack when eaten fresh out of hand, mangoes have an important role to play in many cuisines.
In Bengali cuisine, sour, unripe mangoes are used to make chutneys, pickles, and other side dishes. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chilies may be served with cooked rice. Popular throughout South Asian, mango lassi is prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. In Indian cuisine, ripe mangoes are used to make curries. And those are just a few examples – from salads to drinks to desserts, mangoes have made their way into much of the world’s diet.
Why you should order mango fruit from Pittman & Davis
Are you ready to give mangoes a try? You should – they’re not only delicious, they’re supremely good for you, too! Low in calories yet high in nutrients (particularly vitamin C, which aids immunity, iron absorption and growth and repair), mangoes definitely qualify as a superfood. Mangoes are high in antioxidants, contain nutrients that support heart health and enzymes that support digestive health, protect your vision from the sun, improve the health of your hair and skin, and may help to reduce the risk of certain types of cancer.
Convinced? Before you stock up on mangoes, though, consider ordering mangos online from Pittman & Davis. Our mangoes have a juicy, exotic flavor you’re sure to love. We harvest them at their peak of ripeness so they’re bursting with sweet, tropical flavor, pack them carefully so they arrive in perfect condition, and send them right to you. You won’t find anything like them in your local chain grocery store!
Once they arrive, store them in your fridge to help them maintain their flavor. Fresh mangoes can last up six days in the refrigerator, but between eating them fresh and using them to make smoothies, top off your granola or ice cream and adding to them to salads, we’re betting they’ll disappear long before that!