Featured Produce
Mangoes
Mangoes come from the same family as the cashew and pistachio nut. They were originally cultivated in India, but may have originated in Asia. They have been cultivated in Queensland since 1840.
There are several months between the emergence of the pink flowers, and the fertilization into mangoes growing on long stalks.
Mangoes are picked when mature and allowed to ripen at room temperature. When picked at the mature stage they will ripen within 7 - 14 days. Ripening can be triggered by surrounding fruit with ethylene gas, ( place in a paper bag with a banana). Place in a high temperature location for accelerated ripening. Ethylene gas will not ripen immature fruit. Once ripe, they should be stored in the fridge and used within three days.
Select firm and bright fruit with a distinct pleasant aroma. A ripe mango will yield to gentle pressure, but the peach colouration is not an indication of ripeness.
Mangoes are available from September to March, with the best and most plentiful supply around Christmas.
Display mangoes with other tropical fruits, or festive stone fruits of season. Colour and variety is the key to display success. Display near light green, purple and white colours for best visual impact. Offer recipe suggestions and tastings to increase sales, and let the delicious aroma assist sales.
Serve on a bed of mixed lettuce with crispy bacon pieces, chinese style steamed white chicken, pinenuts and avocado, and drizzled with a honey and horseradish dressing. Top with snow pea sprouts.
Marinate chicken thigh fillets and mango slices in teriyaki sauce. BBQ and serve with salad. Add chilli to marinade for variety.
OR
Place slices on foil, sprinkle with brown sugar and BBQ. Serve with barbecued prawns.
Sliced or whole fruit that is frozen will emerge mushier, perfect for icecreams and sauces. A favourite with sticky rice.
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