When it comes to most fruits, I consider myself "first adverse." I don't want the first peach of the season, nor the first fig. Definitely not the first cherry, either. Everyone seems to rush for that first bite, eager to be the first to put it on their menu—but that first one is rarely the best. Fruit needs time to settle into its season and "flavor up." However, this just isn’t true with mangos. I DO want that first mango. I want to open that Wong Farms box (the same family we met earlier this year with their hydroponic tomatoes) on day one and be presented with small pillows of glory in aesthetically perfect green, gold, orange and red hues.
As we have learned for the past six months together as best friends, a mango is not just "a mango," as a tomato is not just "a tomato," and a peach is not just "a peach." There are many varieties and differences in flavor, color, consistency, and aromatic qualities. Specifically, there are hundreds (and hundreds) of kinds of mangoes, sparking feuds over which country and region grows the best. But then again, we can’t even agree on a plural spelling - mangos or mangoes. [I’m going with mangos, so that’s that].
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