European Stars and Stripes (Newspaper) - August 30, 1991, Darmstadt, Hesse                                Over by Charlyne Varkonyi the Baltimore Sun i a decade ago if you talked about a Mango the average Guy on the Street  know whether you were talking about a tropical fruit or the latest dance craze from South America. But today Mango mania has hit mainstream America. Some folks have eaten them on vacation a mangoes with Sticky Rice in Thailand Mango Chutney in India Mango daiquiris in the Caribbean. We have read about them in upscale food magazines a where trendy chefs have used mangoes with everything from Steak to ice Cream. And we have seen them at the supermarket military a commissaries too next to the oranges and Lemons. More and More of us Are Mango Sawy but if you Are still one of those people who does t know a Mango from a tango get ready. A couple of factors Are going to make this tasty tropical fruit harder to ignore. Chiquita brands has kicked off a National consumer awareness Campaign and has increased the volume of fruit it imports from Mexico. What once was a seasonal fruit available from june through september is now becoming available year a round. The . Department of agriculture recently approved importation of mangoes from a wider variety of countries in Central and South America and the West indies if they have used a recently approved hot water Bath treatment to kill insects. Quot i agree that there is More familiarity today than there was three to four years ago Quot says Guillermo Givens assistant markets editor for the Packer a Trade publication for the produce Industry. Quot people Are seeing More and More mangoes in the markets and prices Are More favourable. But i think the Mango is still one exotic item. A lot of Consumers still done to know what it is. They done to know whether to Cook it or eat it raw. They Don t know when ii s Ripe and How to pick a Good  Chiquita would like to make mangoes As recognizable As bananas. Dennis Chris Lou National marketing manager Lor diversified products says that the Public awareness Campaign includes Brand Labelling on each fruit Point of Sale product information and free brochures that contain recipes and nutrition information. A a we believe that there is a tremendous potential. We think the product is extremely tasty and if americans try them they will agree with people elsewhere who have made them one of the most popular fruits in the world Quot he added. In the past some people who have tried mangoes May not have liked them because they bought a variety that was too fibrous or one that tasted like turpentine. Chiquita and . Brooks of Homestead fla., a major . Producer of Domestic mangoes Are Selling varieties that eliminate these faults one of the most Well received Mango varieties is the Tommy Atkins a Large Oblong Mango with almost fiber free flesh. Quot the Tommy Atkins has a combination of a gorgeous. Outward appearance a very Good flavor and an acceptable shelf life Quot according to Bill Schaefer director of marketing for . Brooks. Quot the True Mango aficionado will not judge a Ripe Mango by its color. They smell the Stem end and look for a fruity Aroma and know its ready to be eaten. But the Tommy Atkins tells you it s Ripe by its color. It goes from red and Green to a More vibrant red and  on the fruit by Charlyne Varkonyi the Baltimore Sun Are you a Mango illiterate done to worry. Here is a cram course in Mango trivia mangoes Are like martinis. You either love pm or hate pm. Some varieties can taste like turpentine but most sold in supermarkets taste like a spicy Sweet peach or a Cross Between a peach and a pineapple. Squeezing and thumping is not the ticket to Good shopping. Smelling is. Sniff the Stem end of the fruit and select those with a pleasing Floral scent reject mangoes that smell sour or alcoholic a sure sign of fermentation. Avoid those which look like they need a health spa a the out of shape ones with flabby skin. Mangoes will talk to you when they Are Ripe. Like a peach or a Plum a Mango is ready to eat when it yields slightly to gentle pressure. At room temperature moderately Ripe fruit will stay fresh for one or two Days. Don t be a drip when eating a Mango. Just because this fruit is dubbed Quot the Apple of the South Quot does not mean you can go around munching on a Mango like you Are Johnny Appleseed. The Juicy tropical fruit tends to drip All Over your body when eaten out of hand. Cynics say that the Only right Way to eat a Mango is standing in a Bathtub while wearing a Raincoat or leaning Over the sink naked. Mangoes Are Good for you. They Are High in nutrition and Low in calories. For example a Small Mango 3v& ounces is Only 66 calories. Mangoes Are a Good source of vitamins a and c and also contain a significant amount of Copper potassium and Vitamin b6. Beware of Mango rot. Store mangoes Flat at room temperature never in a fruit Basket where the fruits make skin Contact. Once they Start getting Black spot it spreads like measles in a Day care Center. And like people who live in tropical climates they done to like the cold. Do not put them in a refrigerator to Ripen they Ripen Best Between 55 and 75 degrees. Once they Are Ripe you can put them in the refrigerator for one or two More Days. Mangoes have a secret fruit promoters never divulge. Some people particularly those allergic to Poison Ivy and Poison Oak May break out when they come in Contact with Mango skin or sap. So to be Sale Peel them under running water or Wear plastic gloves. But once the skin is gone you Are Safe eating the fruit won t cause an allergic  nutrition by Sally Squires the Washington Post question what food contains As much potassium As a banana As much fiber As a bowl of bran Cereal and As much Vitamin c As an eight ounce Glass of Frozen Orange juice answer a Kiwi. The fuzzy Brown skinned fruit with the Lime Green Interior and slightly tart flavor once the province of restaurants specializing in trendy California cuisine has become a Staple of supermarket produce departments As Consumers seek nutritious Low calorie goods. According to department of agriculture nutritionist Susan Gebhardt each Kiwi which weighs slightly less than three ounces and is. About the size of a handball contains roughly 45 calories. Two kiwis contain a 223 percent of the recommended dietary allowance for Vitamin c a about two to three times the amount found in an eight ounce Glass of Frozen Orange juice. A 3.7 Grams of fiber a More than the amount found in a Small Apple and roughly the same As contained in an ounce of bran flakes. A 455 milligrams of potassium a More than that hound in most bananas. A Small a but significant a amounts of vitamins a b-6, a Riboflavin niacin foliate and the essential Trace Mineral Copper. A most Kiwi lovers Peel the Brown outer skin with a vegetable Peeler or knife before slicing the fruit or scooping out the Center with a spoon although unappetizing the skin is edible according to Curtis. Granger director of marketing for the California Kiwi fruit commission. The Best kiwis Are Light Brown in color and feel soft but not Mushy. To Ripen quickly place the kiwis in a paper bag along with an ethylene producing fruit such As an Apple or a banana. The fruit will Ripen in about 24 hours.  also can be sliced and kept Frozen for up to a year. When cooking done to put Kiwi in Gelatin it contains an enzyme that prevents Gelatin from hardening. Kiwi fruit also called the chinese Gooseberry originated in the Chang Kiang Valley where it was a favored delicacy of Genghis Khan and his court according to the produce marketing association. Kiwi vines were introduced to new zealand in 1906, where they flourished the fruit now ranks As one of that country a leading exports. Kiwis did t arrive in the United states until the 1960s, when specially grocer Frieda Kaplan first started importing it for her los Angeles clientele. At about the same time vineyards were planted in California. The Kiwi vines approach tree height and take five years to mature before they will produce fruit. California vineyards yield about 36,000 tons of the fruit from november through May according to the department of agriculture. New zealand and Chile Harvest the fruit from May through november. Asie by Charlyne Varkonyi the Baltimore Sun m angles Are versatile. They can be use Din almost any recipe in which you would normally use peaches for a free Booklet of Mango recipes and tips write Chiquita tropical products North America diversified marketing 250 e. Fifth st., suite 1200, Cincinnati Ohio 45202. Mango Lime mousse mousse 1 envelope in Flavoured Gelatin a a cup fresh Lime juice 2 mangoes about 3vfe pounds peeled and pitted v4 cup sugar i cup heavy Cream sauce 2 cups red raspberries 2 Tablespoons fresh Lime juice i cup sugar raspberries for Garnish in a Small Saucepan Sprinkle the Gelatin Over the Lime juice. Let it soften for 5 minutes and then heat the mixture Over moderately Low heat stirring until the Gelatin is dissolved. In a food processor Puree mangoes with sugar and Cream add Gelatin mixture and blend Well. Pour the mousse into an 8-Inch round cake pan that has been rinsed in cold water but not dried. Chill covered for 4 to 6 hours until set. For the sauce in a blender or food processor Puree the raspberries with the Lime juice and sugar until smooth. Force through a line Sieve into a serving bowl to serve run a thin knife around the Edge of the mousse. Dip the cake pan into a larger pan of warm water for 15 seconds to loosen. Invert the mousse onto a chilled plate. Cut mousse into wedges and Garnish with raspberries. Serve with sauce. Serves six. A from chef Joanne Strobl of hop Kiln winery in Healdsburg Calif. Mango Morada this recipe is a favorite from the famous mile Marker 88 restaurant in the Florida keys. 4 scoops Vanilla ice Cream 2 Large Ripe mangoes peeled and diced a it cup chocolate sauce such As Hershey s 2 ounces grand Mariner v2 cup sliced almonds a it pint heavy Cream whipped place 1 scoop of ice Cream in each of four dessert bowls. Top each scoop of ice Cream with an equal portion of the mangoes. Add chocolate sauce grand Mariner and almonds. Top with whipped Cream. Serves our. A from Quot Tropic cooking Quot by Joyce Lafitay Young ten Speed press 1987. Olive Oil Lime Vinaigrette on crab Mango Avocado salad a cup Lime juice v4 cup extra Virgin Olive Oil cracked Black Peppar to taste 1 Large Mango peeled and cubed into medium chunks chilled 1 Avocado peeled seeded and cubed into medium chunks chilled 4 Small handfuls of mixed fresh lettuces washed spun dry and kept cold i 1 Pound Lump crab meat picked Over and cleaned then chilled mix the Lime juice Olive Oil and cracked Black Pepper in a Small bowl with a wire whisk whisking in the oif gradually. Chill. Combine the Mango and Avocado in one bowl. Ladle on enough of the Vinaigrette to coat and mix together be careful nol to Mash the Avocado. Add the Resl of the Vinaigrette to the lettuces to coat them lightly. Toss. Arrange the lettuces casually on places. Mound the Avocado and Mango combination Over the lettuces. Shred the crab meat by tearing it with your fingers to Sprinkle Over the Avocado and Mango. Serve cold. Serves six. A a from Quot Norman Van Akens feast of sunlight Quot Ballantine books 1988. Mango sauced spareribs 4 pounds country style a Arriba 2 cups sliced Ripe mangoes i cup Brown sugar of it cup Ketchup i cup vinegar 2 Tablespoons soy sauce 2 cloves garlic 2 Teaspoons Ginger 1 Teaspoon Salt dash of Pepper heat oven to 450 degrees place spareribs Moat Side up in a shallow baking pan Baku for 45 minutes and pour off fat. Pul remaining ingredients into blender cover and blend at High Speed until smooth spoon sauce Over ribs lower oven temperature to 350 degrees bake 1 of it More hours or until done Basting every 15 minutes serves our. A from hawaiian electric company. Page 16 the stars and stripes Friday August 30, 1991 the stars and stripes Page 17