Last week we spoke about the different varieties of mangos. Let’s look at some more information about mangos.
What to look for when purchasing:
If you give a little squeeze and it has some give, it is ripe. If it’s still hard it hasn’t fully ripened. You can ripen by leaving on your counter or putting in a paper bag for a day or two to speed up the process. Color does not matter to look for ripeness. Sometimes they will have a fruit aroma near the stem end.
Do not eat the skin. The skin is generally tough anyway. Interestingly enough, mangos belong to the poison ivy family so if you try to eat the skin, you are exposing your face to urushiol, the toxin in poison ivy. Some people may even get a rash after handling or eating mangos.
It has a rather large pit in the middle so you want to cut around it. Here is a video that might help.
Cooking with mangos:
Mangos can be used to glaze a ham for your holiday meal, made into a salsa, used in sweet and sour dishes. Here are some recipes. Mango Recipes
The Victor crew found a great website if you are looking to eat fresh. You can put in your state and time of year and get a list of what produce in general is in season at that time in your area. Not only will it show the list of produce that are in season, but a link to a recipe for that item. They also have a “Learn More” link you can click to see its history, some facts, cultivation information, the environmental impact, what to look for when buying, nutrition, how to store, how to cook, and another recipe. On the bottom you can also click on the link to find Farmer’s Markets in your state.
That’s a strange name! At least that’s what the Victor crew thought when we heard it. What is it? Here is what we found out:
A grocery chain called Wegmans developed this recipe from cauliflower.
Here is how to make it:
10 cps water
2 lemons juiced
2 tsp salt divided
1 cauliflower (about 3 lbs) trimmed, cored, cut into florets.
Heat the water, lemon juice, and 1 tsp salt in large pot on high. Bring to a boil and add cauliflower. Return to a simmer (med-low) for about 20 minutes until fork tender. Transfer the cauliflower to a colander, reserving 1/4 cup of the cooking water. Let it drain for 10 minsutes.
Add the 1/4 cup of reserved cooked water, half the cauliflower, and 1 tsp salt to blender. Puree until smooth. Remove 2/3 of the puree from blender and add remaining cauliflower. Puree until smooth. Combine the batches.
Once you make this cream, you can use it in some of their recipes. Here are some of their suggested recipes: