How to Choose Mangoes
When choosing mangoes, look for ones with unwrinkled skin that yield to gentle pressure (like a ripe peach). Unripe mangoes should ripen within a week at room temperature. Once ripened, mangoes can be kept in the refrigerator, but they must be eaten within a couple of days. Also, refrigeration dulls their fragrant scent, so remember to leave them at room temperature for awhile before eating. One word of warning: be sure not to eat the mango skin. At first it seems harmless enough, with a texture similar to the skin of an apple and a rather bland flavor. Then the aftertaste hits you, and you immediately understand why people refer to this as suffering from "turpentine mouth."Lychees
Canned lychees are readily available throughout the year; depending on where you live, you may also be able to buy fresh lychees during the summer months when they are in season. (Like mangos, lychees thrive in Florida's warm climate). Some gourmands claim that there is no comparison between fresh and canned lychees. While I wouldn't go that far, there is no doubt that fresh lychees have a stronger flavor, so try them if you can.When choosing fresh lychees, check for a rosy looking skin. (Unlike mangos, lychees will not ripen further after being harvested). At home, store them in a plastic bag in the refrigerator and eat within a week. Lychees are a popular dessert, and both mangos and lychees are used in Asian savory dishes.
Mangosteen
Mangosteen are not generally grown outside Asia and Australia, as they are very difficult to grow and require a tropical, humid climate. When in season, they are available at Asian/Chinese markets. The United States has recently lifted a long-term ban on mangosteen imports (due to concerns over possible fruit-fly contamination) to allow imports of irradiated mangosteen from Thailand.When purchasing mangosteen fruit, look for ones that are dark purple or reddish purple but not blue-black in color. (Once home, it pays to look them over again carefully; I had a nasty experience recently when I discovered tiny ants living underneath the flower remnants). Mangosteens are commonly eaten raw as a dessert.
How to Prepare Mangoes, Lychees and Mangosteen
Cut the mango in half, lengthwise, around the pit. You will now have three sections, including the section that contains the pit. You can either discard this section or cut the fruit around the pit into bite-sized pieces. With the other two sections, score through the fruit of without actually cutting through the skin, as shown in the photograph. Then push inward on the skin, turn inside out, and slice the scored fruit from the skin.Before eating fresh lychees, remove the stem and peel off the outer skin. Remember that the shiny brown seed in the middle is also inedible and needs to be removed.
For a mangosteen, the simplest method is to place the mangosteen in the palm of your hands, with the flower stem on top, and use your fingers to exert gentle pressure on it until it cracks open. Another option is to cut through the diameter of the shell all the way around, and then simply lift off the top. Just remember not to cut through the segments.
Featured Asian Fruit Recipes:
Shrimp and Scallop Shu Mai in Spicy Mango Sauce
Mango Chicken Stir-fry
Pork With Lychees
Chinese Chilled Melon Fruit Salad With Mango and Papaya
Chinese Fruit Salad
Mango Pudding
Mango Ice Cream
Mango Muffins
Mango Lassi - a refreshing yogurt drink fron Northern India
Mango and Lemon Cream Cheese Tart - from About's guide to Australian Food.
Mango Smoothie With Yogurt - from About's Guide to Southern U.S. Cuisine
Pollo al Mango - Mango Chicken Italian-Style, from About's Italian Cuisine Guide
Mango Julius - a non-alcoholic "mocktail," from About's Guide to Cocktails.
History and More Information About Mangoes, Lychees and Mangosteen
