From harvest to table ~ what's cooking now?

This blog shows where all those garden goodies I grow end up. I call this little eating area next to the stove my "chef's table" because at all the best restaurants it's a privilege to be invited to dine in the kitchen where the chef reigns supreme. So here I am "reigning" and you are all invited. :-D

Wednesday, May 1, 2013

Finding more fruit

As the weather warms up, I look for new foods to spark my palette.

Normally I try to buy local and seasonal fruits and vegs, but let's face it... that kind of shopping will leave me with few choices during our long cold winters.

So this time of year I'm tempted to forgo carbon footprint considerations and explore other options.

As you know, I've lately convert to the joys of fresh avocado.  I discovered kiwis while visiting Florida back in 1990 and when they are plentiful in our stores this time of year, I do keep them on hand.

Then, aside from the usual (apple and pear) in the last bowl, there is a newcomer.  Mango.

I've passed them by before but this one, so different from the rest, looked inviting.  Others in the stack with blotches of red and green.  This one was so golden - so perfect, I was seduced. 

I was told it had a large pit.  I didn't mind.  I've been dealing with avo's so thought I knew what to expect.  Nope.

In avo's cutting around the huge pit allowed one to twist the halves and voila - it's open and good to go.

Not so with this mango - which I properly mangled trying to get it apart.

The pit IS huge and shaped like a giant mutant pumpkin seed.  And the flesh is firmly affixed.  I had to give up being careful and just hacked at it in the end.  No finesse, just mess.

The flesh has the texture of a good peach, so is the color.  The taste is lighter, not as sweet and lacks (to my taste) any zing.  (In the end a tiny sprinkle of citric acid crystals jumped it up a notch.)

The mango was okay - but not the revelation that avocados were.  I doubt I'll pick up another.  I'd rather wait for our local peaches this summer.

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  1. "Chef's Table at Melissa Majora" has been included in the Sites To See for this week. Be assured that I hope this helps to point many new visitors in your direction.

  2. I'm all for zing too! Never did care much for mango or papaya, but then, I can't get them tree ripened. Year around fruit seems to require some sort of preservation.