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Click
Here to find out where mangos are grown in Florida.
Click Here
to download a small version of the Fresh-2-U
poster for September.
Click Here to
download an image of mangos.
Click Here to download coloring pages
for mangos.
Click
Here for USDA nutritional information for mangos.
Native to India and southeast Asia, mangos were introduced
to Florida in 1833. They are one of the most popular fruit
crops in tropical and subtropical areas of the world.
Although the fruit will ripen on the tree, it is usually
picked commercially for shipment to market when it is firm
and green. The crop is considered mature when the shoulder
of the fruit fills out and some fruits on the tree have begun
to change color from green to yellow. Mature fruit is available
in Florida from May through September.
Mangos are commonly eaten fresh or used
in salads, desserts, sauces, juices, or chutney. They
are good sources of vitamin A and C.
Mangos are best when allowed to ripen at room temperature
until soft. Smooth skin surrounds the fleshy, pale-yellow
to deep-orange edible portion that is richly aromatic
and juicy and has a pleasant sweet flavor. If not eaten
fresh, mangos may be refrigerated for up to three days
or made into a pulp and frozen. |
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Mangos are best when allowed to ripen at room temperature
until soft. Smooth skin surrounds the fleshy, pale-yellow
to deep-orange edible portion that is richly aromatic and
juicy and has a pleasant sweet flavor. If not eaten fresh,
mangos may be refrigerated for up to three days or made into
a pulp and frozen.
Click
Here to find out where carambola is grown in Florida.
Click Here
to download a small version of the Fresh-2-U
poster for September.
Click Here
to download an image of carambola.
Click Here to download coloring
pages for carambola.
Click
Here for USDA nutritional information for carambola.
For many centuries carambola have been cultivated in southeast
Asia and Malaysia. They also grow well in Caribbean countries,
Hawaii, Central and South America and in south Florida, where
they were introduced more than 100 years ago. Several varieties
have since been developed especially for growing in the state.
Florida carambola are available from August through March.
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The fruit has smooth flesh that is yellow
to golden-yellow and is crisp and sweet and without
fiber, which makes the fruit popular to be eaten fresh
or for use in salads, desserts, sauces, and wine. Carambola
are sometimes called star fruit, because when cut in
cross-section, the slices are shaped like stars.
Carambola are a good source of vitamin C, vitamin A,
phosphorous, and potassium.
To experience the best taste, allow the fruit to ripen
at room |
temperature for two to five days until a yellow color develops
on the inside of the ribs. When ripe, carambola are juicy and
fragrant with a flavor that can vary from very sweet to sharply
tangy, with the sweetest taste usually coming from the fruit
with the broadest set ribs. Carambola can be eaten fresh or
kept refrigerated in plastic bags for up to seven days.
Click on the months below
to view other featured fruits and vegetables.
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