Paper Palate

The Sacramento Bee’s Michael Marks is a wealth of information when it comes to what’s in season. I am very lucky to live in Northern California, where amazing produce is available year round. I rely on Marks to tell me what’s in season for both local and non-local produce in our stores.

This week, Marks highlights mangoes. He informs us that they are “the most-eaten fruit in the world, outselling even bananas“. Just like our lack of enthusiasm for soccer in contrast to the rest of the world, Americans haven’t picked up on the mango trend. Marks thinks this is based on several factors, including a lack of knowledge on how to perfectly ripen the fruit or even how to cut it.

The mangoes in our stores now are the Ataulfo variety from southern Mexico. They can also be called honey Manila or a champagne mango. Here’s how Marks describes it:

Some mango varieties tend to be a little stringy. Not the Ataulfo. Its flesh is smooth, creamy, sweet and luscious. The Ataulfo will turn to a beautiful golden yellow color when it ripens.

To ripen a mango, Marks recommends covering it with a newspaper or place it in a brown paper bag. Mangoes are available here for less than $1 now and Marks thinks the prices may go down anymore.

Bloggers are making some wonderful things with mangoes. Check out Elise Bauer’s recipe for Mango Salsa and make sure you read her How to Cut a Mango tutorial. Brilynn at Jumbo Empanadas has a recipe for Mango Wrapped Thai Shrimp, while Pookah at What’s Cooking in Carolina highlights Achiote Chicken with Black Beans, Mango Salsa and Lime Crème Fraiche. Inspired yet?

Photo from morgueFile.