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Hawaiian Mango Kihei Maui Hawaii
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hawaiian mango photographed at pat yee's orchard kihei maui hawaii
. . to me they look like either Momi K or Sensation . . .
‘Ah Ping’, ‘Fairchild’, ‘Gouveia’, ‘Harders’, ‘Keitt’, ‘Momi K’, ‘Pope’, and ‘Rapoza’ are recommended mango varieties for Hawaii. All the listed varieties are productive and have superior quality fruit. They have less pronounced alternate-year bearing qualities than the more common ‘Haden’ and ‘Pirie’ varieties. All these varieties, including ‘Haden’ and ‘Pirie’, are monoembryonic and do not come true from seed. Flowering occurs from December to April, but offseason flowering is common, resulting in variable harvest times. ‘Fairchild’ is considered somewhat resistant to anthracnose and is favored for humid areas.
‘Exel’ is a high quality mango cultivar developed by the Department of Horticulture, University of Hawaii. It was selected from an open-pollinated population of ‘Irwin’ seedlings. Young ‘Exel’ trees begin to bear three to four years after transplanting into the orchard. ‘Exel’ bears fruit regularly, sets well and frequently flowers during the off season. Fruits usually mature in July and August but in some years, may mature as late as October. ‘Exel’ trees should be planted in sunny, dry areas to prevent anthracnose damage to immature fruit and flowers.
‘Exel’ fruits are ovate, 4 to 5.6 inches in length by 2.8 to 3.6 inches in width, with a short, rounded beak. The average fruit weight ranges from 14.1 to 17.6 ounces. The penduncle is set at the top of the fruit. Immature fruits are green with a purple blush. Mature fruits are yellow with a red over color on about half of the surface of the fruit. The flesh is firm, orange-yellow, juicy, sweet, and fiberless. The fruit has 18% total soluble solids. More than 90% of the fruit is edible flesh, because the fruit has a thin, flat seed.
Mango can be eaten raw as a dessert fruit or processed to various products. Ripe fruits can be sliced and canned or processed to juice, jams, jellies, nectars and preserves. Eastern and Asian cultures use unripe mangos for pickles, chutney and relishes. In India, unripe mangos are sliced, dried, and made into powder for amchoor, a traditional Indian preparation used for cooking.
In India, flour is made from mango seeds. Seeds are also eaten during periods of food shortages. The timber is used for boats, flooring, furniture and other applications.
Raw mango consists of about 81.7% water, 17% carbohydrate, 0.5% protein, 0.3% fat, and 0.5% ash. A 100 g (3.5 oz) serving of raw mango has 65 calories and about half the vitamin C found in oranges. Mango contains more vitamin A than most fruits.
Mango trees may remain in production for 40 years or more. Fruits are usually picked after they develop some red, orange, or yellow color. Mangos will ripen and may be picked when the flesh inside has turned yellow, regardless of exterior color. The harvest season is usually between June and September in Hawaii, depending on variety. Fruit matures three to five months after flowering.
Mangos should be picked before they are fully ripe, at which time they soften and fall. The fruit bruises easily and must be handled carefully to avoid damage. They are ripened at room temperature and then refrigerated. Mature mangos keep fairly well under refrigeration for two to three weeks at 50 to 55°F
Information Sources and Reference:
Chia, C.L., R.A. Hamilton and D.O. Evans. 1988. Mango.
Commodity Fact Sheet MAN-3 (A).
Hawaii Cooperative Extension Service, CTAHR, University of Hawaii.
Neal, Marie C. In Gardens of Hawaii. Hawaii: Bishop Museum Press, 1965.
Wanitprapha, Kulavit, Kevin M. Yokoyama, Stuart T. Nakamoto and C.L. Chia. 1991. Mango Economic Fact Sheet #16.
Department of Agricultural and Resource Economics, CTAHR, University of Hawaii.
Statistic of Hawaiian Agriculture 1991. Prepared by: Hawaii Agricultural Statistics Service, P.O. Box 22159, Honolulu, Hawaii, 96823-2159. December 1992. 105 pages.
Please note . . some people are known to be allergic to mango . .
Mango is in the same botanical family as poison ivy. The sap of the tree and the rind of the mango fruit contain urushiol, the oil that causes the poison ivy rash.
The pulp of the mango fruit does not contain urushiol, so if someone is sensitive to poison ivy, they can have someone else peel the fruit for them and then they can eat the fruit without harm.
Also, it is not a good idea to fall asleep under a mango tree if you are sensitive to poison ivy.
Thought you may want to know that . . .
Hawaiian Mango Kihei Maui Hawaii
Copyright © 2014 Sharon Mau - All Rights Reserved
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January 8th, 2014
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