Mango is a tropical fruit with a sweet yellow-orange flesh. Mango is available all year round and is most often unripe. Many buyers mistakenly believe that the reddish blush on this exotic fruit is an indicator of ripeness. In fact, ripe mangoes come in various shades of green, yellow, and red, depending on the species. The ripeness of a fruit cannot be determined by its color.
Instructions
Step 1
Take the mango in your hand, bring it to your nose and inhale the scent. It should be sweet, rich, fruity. Mango is odorless when it is not yet ripe. If the fruit smells like alcohol or has a sour fermentation aroma, then it is too ripe and most likely began to deteriorate.
Step 2
Squeeze the mango lightly in your hands. The skin should be firm, not too soft or pliable. If the mango is not squashed, let it ripen for a few days at room temperature.
Step 3
Examine the shape of the fetus carefully. If it looks tough and dense, then the mango is not yet ripe. If the fruit is round, smooth and not wrinkled at either end, then it can be eaten. A few brown spots are normal signs of ripe fruit, but the skin should be smooth and free from cracks or damage.
Step 4
Ripe mango has a fairly soft, juicy, smooth pulp, it tastes like a ripe peach. In principle, eating unripe mango fruits is quite problematic, because it will be difficult to even cut the hard fruit with a knife, and even more so - to chew.
