Mangoes make summer sweeter

It is summer and to help us glide back into work and school routines with energy, we are blessed with some delicious fruit at this time of year.

One such fruit is the mango, a tropical delicacy originally stemming from India.

As far back as the 1600s, mangoes were brought to SA.

There are certain areas of the country where mangoes grow exceptionally well.

To know if a mango is ripe, just press it with your finger. A hard mango is not yet ripe and it would be best to leave it to soften and ripen.

There should also be a subtle fruity aroma when you smell the mango close up, indicating it is ready to be eaten.

The skin of a mango can be a combination of orange, yellow and green, and the soft and juicy fruit inside is bright yellow/orange.

A hard, large (sometimes hairy/ fibrous) pip is in the centre of the fruit.

Normally one would discard the pip, however, inside the pip is an inner seed also known as gutli.

Interestingly, mango seeds have been wellused for medicinal and cosmetic purposes (such as body creams).

Unripe mango seeds can be ground into a type of butter.

Ripe seeds are much harder and ground into powder. This can be further prepared to assist in treating diarrhoea and in reducing high blood sugar levels.

These uses may fall under folk remedies and more research may be needed to ensure the best preparation and safe doses.

A cup of mango pieces contributes about 100 calories, which is small in terms of one’s overall daily calorie intakes.

Mangoes are high in fibre and antioxidants and rich in vitamins such as vitamin A and C.

Mangoes can be enjoyed fresh, in juice or as dried fruit.