Skip to main content

Strange Fruit

Sigh. Mangoes aren't local. Double sigh.

But I couldn't help myself last night. Besieged by a "sale" of $1 very ripe mangoes at Kroger, who was I to resist ? I purchased two and took them home and chopped them, eager to enjoy a sliver or two over a small bowl of vanilla bean ice cream.

Note to those who co-habitate: check your rations first before you get too excited at the grocery store. My SO turned into the SOB who ate all the ice cream in the freezer. Thus, no yummy dessert. I could have eaten the mango with other dairy, such as cottage cheese or Greek yogurt, but it wouldn't compare to luscious, juicy mango over creamy and cool vanilla.

One drawback to the mango: its fortitude of reluctance to free its tasty flesh from its pesky pit. I usually wind up scoring the mango skin about five times and then peeling it back in sections but then when I get to the skin-free fruit, it becomes one wet, pulpy mess.

I recall seeing a method for inside-out mangoes once upon a time. Googling it, I discovered this. Of course it had to be a Moosewood thing, as if I never read any other cookbooks. (I honestly do, truly I say unto thee.)

If you go there with the inside out mango, report back. I want to know how you manage to avoid committing mango murder.

Comments

  1. errah that's how we used to eat them back home... well before Moosewood. Also, did you get Indian mangoes? The "ban" on them was finally lifted last year, and they are much juicer. I find the S.American ones take forever to ripen and they go from firm/sour to over-ripe in a sudden.
    -shaloot

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Way to Keep Cannoli Fresh and Other Baltimore Stories

My mom and step-dad were up visiting for Thanksgiving and after gorging ourselves on turkey and the sites of D.C., I took them on a day-trip to Baltimore.

After a visit to my mom's favorite museum (she's a mosaic artist), we aimed for lunch at Rocket to Venus in Hampden. It was closed for lunch, but our trip up Charles St. wasn't for naught - we stumbled onto residents of 34th St. setting up their Christmas displays! This street is Christmas at its best, or worst, depending on your tolerance/interest in all things Christmas. Erin teases me for being a scrooge, but I have to admit, lights and what-not are nice at this cold and dark time of year.

After a brief walk through Hampden, we aimed for lunch at Kooper's Tavern in Fells Point. The tavern was most certainly open, with rowdy sports fans packing the bar and even spilling onto the sidewalk for fresh-shucked oysters. (My friend Gideon would have camped out right there for their Chincoteagues!) After some deliberati…

Adventures in Gardening

We're back with another edition of "Hey, we used to be bloggers." I am not so sure who reads blogs much anymore (hi Moms!) but hell, if e-newsletters are in again and the '90s "flatform" shoe is making a comeback, maybe we have a shot.

As I nurse a gin and tonic made of nothing but the finest (here's to you, cheap Chek tonic cans from the Mount Pleasant, SC Bi-Lo - sometimes you just buy things to get the job done, especially when you're en route to Vacation Weekend after a slight detour to fix a flat tire on I-26...), I'm mulling over what's happening so far in our garden plots. 
We went Tomato Crazy this year, planting 6+ mixed varieties in our raised beds that kinda-sorta get sufficient sunlight in our backyard, and 8 seedlings in one of our two Winterfield Community Garden plots. Hopefully we'll soon pick beautiful Red Delicious, San Marzano, Black Krim, Blue Gold Cherry, Brandywine, and a few "mystery" tomatoes, and I can …

Green is Good

Garden hobby-ing aside, I'm trying to eat more plant-based meals these days.

After taking on a six-week fitness challenge earlier this year that included a vegetable and protein-heavy meal plan,  I'm working vegetables into my diet in ways that I never did prior.

Example: this alien-colored smoothie. 


A recipe from McKel Hill's Nutrition Stripped, the Creamy Ginger Green Smoothie has a few unpredictable ingredients. Sure, bananas are common. But throw in an avocado, spinach, ginger, lemon, dates and this curveball - tahini, usually reserved in the Adams household for batches of hummus -- and this ain't your average blended beverage.
I didn't have dates so I swapped it for a few dashes of stevia for sweetness. I also included some extra grated ginger, as I am a ginger freak. We bought a whole root of ginger from the Charlotte Regional Farmer's Market from a vendor selling primarily Asian produce. I've frozen it and just take it out and grate it on my Micropl…