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Mango Varieties
The mango is a fleshy stone fruit belonging to the genus Mangifera.
1. Alampur Baneshan
Originated in the Andhra Pradesh region of South India and is considered as one of the finest dessert mangos in the country. The fruit are large, averaging 14 to 16 oz. They are oblique-oblong. The skin color is green, even when ripe, and is overlaid with characteristic corky dots covering the fruit surface. As with most other fine dessert mangos of India, Alampur Baneshan is best harvested hard-green and ripened at room temperature. In this manner one can expect an exceptional, multi-leveled flavor, from the deep and resinous to the intensely sweet. This is a mango for the true connoisseur, not the beginner, as its flavor could prove to be overpowering to the unaccustomed palate. The fruit are uncommon outside of India and due to its green skin color, yield limitations and propensity for pre-harvest splitting, it is improbable that they will enter into international export markets.
2. Alphonso
Alphonse, often termed Alphonso, is among the finest of Indian dessert mangos. Originating in Goa, Alphonse weighs 10 oz, with an ovate-oblique shape. The fruit can be green or a bright yellow depending on the environmental conditions, and they often have a pink blush on the sun-exposed shoulder. The ripening fruit are the perfect accent for the kitchen, perfuming the air with a wonderful sweet and fruity aroma. The flavor also is intensely sweet, rich and full, with multiple aromatic overtones and a hint of citrus. There is no fiber in the orange, melting flesh. Alphonse is best eaten out-of-hand, and is exported from India to specialty markets in Europe, where it is sold for a good price. The fruit are harvested firm, at the mature green stage, and are not refrigerated prior to ripening. Mature-green fruit are ripened at 70F to develop optimal flesh texture, flavor and aroma. Alphonso is considered by many to be the best Indian cultivar in terms of sweetness and flavor. One of the rarest varieties and sought after - sweet large juice fruit.
3. Baileys Marvel
This mango is very similar to the Haden, only better! It has the same flavor with the Haden, with less fiber. The fruit are also bigger and less prone to fungus problems. Pick when you see the base of the fruit turning yellow. Eat before fruit gets too ripe. Best cold tolerance.
4. Beverly
Beverly is an excellent late season mango. Yellow flesh is juicy, virtually fiberless, excellent! All of this adds up to a delicious mango with abundant flesh available when most cultivars are through for the year. The only downfalls are its lackluster dull green color and the trees low spreading habit.
5. Bombay
This exotic variety has extremely sweet, rich and unique taste. It is very popular in Jamaica as well as in Western India, where it is known as Pairi. To determine when to pick, look for a slight yellow color on bottom of fruit. As the name would suggest, it originated from seeds brought to the island by early immigrants from India, and the fruit and tree are similar in shape, taste and habit to the Paheri of India. The fruit range from 12 to 14 oz. and remain a deep green color even when ready to eat. When exposed to the sun they often develop a dull red shoulder. The flesh is a deep orange, melting and juicy with no hint of fiber. The flavor is rich and spicy, reminiscent of the finest of the Indian dessert types. The tree is vigorous, open growing and forms a large, handsome tree. Consistent fruiting under South Florida conditions. The fruit can be cut around the middle, twisted to separate into two halves and eaten with a spoon.


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  • SuperFood - Pollock

    There are two types of fish commonly called pollock available in United States markets: Atlantic pollock and Alaska—or walleye—pollock. Although related, the two fish are not of the same genus, and they have different spawning and fishing grounds.
    Pollock is a gray- or white-fleshed fish, with a somewhat more distinctive taste than cod and haddock. Alaska pollock is milder and whiter than the Atlantic variety.
    Pollock has grown in popularity as other white fish have been subject to overfishing.
    The Alaska pollock fishery is strictly managed, although Greenpeace has now put Alaska pollock on its list of endangered fish.
    Pollock is one of the lowest-mercury fish, so it is safe to eat frequently. Like many similar fish, pollock is very low in saturated fat and a very good source of protein, vitamin B12, phosphorus, and selenium. It provides substantial riboflavin, niacin, vitamin B6, magnesium, and potassium.
    Nutritional Facts :
    (atlantic pollock) Three ounces of Atlantic pollock cooked by dry heat provides 100 calories, 0 g carbohydrate, 21.2 g protein, 1.1 g fat, 0 g dietary fiber, 77 mg cholesterol, 34 IU vitamin A, 3.4 mg niacin, 3.1 mcg vitamin B12, 3 mcg folic acid, 388 mg potassium, 94 mg sodium, 241 mg phosphorus, 65 mg calcium, and 73 mg magnesium.
    (alaska pollock) Three ounces of Alaska (walleye) pollock cooked by dry heat provides 96 calories, 0 g carbohydrate, 20 g protein, 0.95 g fat, 0 g dietary fiber, 82 mg cholesterol, 71 IU vitamin A, 1.4 mg niacin, 3.6 mcg vitamin B12, 3 mcg folic acid, 329 mg potassium, 99 mg sodium, 410 mg phosphorus, 5 mg calcium, and 62 mg magnesium.
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