29
Mar
The Champagne Mango
Twenty-six years ago when I moved to Florida, I tasted my first mango and although the sweet, juicy taste was sensational, the peeling of the skin, the huge pit, and the stringy texture required patience (which I don’t have a lot of) and quite a bit of effort for a relatively small amount of fruit. Why couldn’t mangos be like oranges whose skin is easy to cut off? Or, apples with little pits and lots of fruit? Read more 
Paddock Post 