Pic of the Week: Mango Season in Jamaica ๐Ÿ‡ฏ๐Ÿ‡ฒ๐Ÿ‡ฏ๐Ÿ‡ฒ๐Ÿ‡ฏ๐Ÿ‡ฒ

Photo by Martei Korley

Summer in Jamaica means mangoes. While the season begins as early as April, itโ€™s during the weeks nearest the solstice, when days are at their longest, that this most quintessential of Caribbean fruits is in highest demand.

Pictured here is a bounty of Greengage or โ€˜Fluxyโ€™ mangoes โ€” no one was really sure โ€” freshly harvested from Westmoreland. These and many more buckets began an all-day journey from Jamaicaโ€™s westernmost parish to remote villages deep in neighboring Hanover, to be sold by the dozen in districts without ripe mangoes. In true Jamaican fashion, a great many were given away to those who couldnโ€™t afford the purchase.

These were so sweet and thin-skinned that they were difficult to eat while fully ripe. For the novice, eating green mangoes can be a dangerous proposition. Fully ripe ones, unlike the watery Tommy Atkins variety bred in the States for their uniform color, are full of vitamins A and C, and alkaline. Donโ€™t let the black spots fool you. In this case they are a quality stamp and a mark of honor, not an imperfection.

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