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Tropical Fruit Discussion / Re: Overly aggressive Valencia Pride Mango pruning?
« on: September 16, 2015, 12:30:41 PM »
Fair enough. But I'm still interested in the quality of the fruit so far.
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How has the fruit production been with all your pruning?I had about 12 to 16 all on the lower third of the tree, three years ago I shocked the tree when I cut back to about here. The only reason this tree is alive is that it is late, I have one last mango ripening now.
And tasting for a replacement begins...thanks to squams excellent mail order service, I was able to obtain a Maha Chanok, Venus and Fairchild to taste. First to ripen for tasting - the Maha Chanok...well the Angie has just had its death sentence I think! I let my husband have the first taste, and he made a hilarious face and proclaimed "holy moly that's the sweetest mango I've ever tasted! Starts kind of coconutty and tart and then explodes with sweetness!" - I was most amused watching him. What did I think? One of the best mangos I've ever had! Very complex flavor, incredible sweetness near the skin, a good balance of sweet and subacid, flesh was firm and smooth with no fiber or mushiness - just outstanding! Not sure I taste cola syrup exactly, but do understand the comparison. There was absolutely no resinous or bitter flavor. I thought the cut skin had a slightly piney scent, but there was no pine in the flavor. There is a distinctive scent to the fruit overall not unpleasant, fruity with a hint of earthiness, hard to pin down, and mostly stood out to me as smelling different than it tasted. Here's a pic of the fruit
And the inside
That is one ugly MC! Thankfully it was tasty.
Can't see how either of the other varieties I have yet to taste will be able to top this! I think I've found a winner for my palate! If anyone would be willing to provide me with budwood, please send me a pm.
Glad to see others having success. Interesting about the bloom time potentially impacting flavor. My trees actually seemed to bloom a bit late this year tho - must be the cooler temps in central FL. One of the most interesting things is that perhaps this is just one of those polarizing varieties where some really like them, and others don't. A critter got a low hanging one yesterday - maybe that means flavor is improving? Previously, critters would steer clear of this variety. Holding out for the later fruits to ripen being better...
I think there's more to it than just being a "polarizing" variety as some are getting washed-out flavor and lack of sweetness while others are getting an intensely flavorful mango.
It is indeed a marathon:) jc, do your tree set well without spraying? Mine sets zero fruit without spraying, which is another of the reasons it is on the bubble. I don't enjoy the task of spraying...
Coca Cola volatiles include eugenol, coumarin, linalool 1,8-cineole, and others.
Some of these components are shared in some mango varieties.
I have had an interest for some time, in what components make one variety taste like it has coconut, peach, lemon etc. also what makes one variety more susceptible to fruit flies and another more resistant.
what has surprised me, is how much difference there is between mango varieties, its amazing.
If anyone is interested in looking into this, here is the best reference I have found online: explains each of the components in mango, and what the aroma / flavor is:
http://ietd.inflibnet.ac.in/bitstream/10603/2445/10/10_chapter3.pdf
Components of Maha and Nam Doc Mai, sadly the lactones are not listed here, which I suspect MC is high in.
http://www.ifrj.upm.edu.my/19%20%2804%29%202012/22%20IFRJ%2019%20%2804%29%202012%20Laohaprasit%20%28024%29.pdf
Tropicdude,
Thanks for the fascinating information! Scientific, biochemically based "mango reviews" - no wine tasting b.s., just good old fashioned Likens-Nickerson
Simultaneous distillation-extraction (LNSDE) and Gas Chromatography Mass Spectrometry (GC/MS) data
The ZINC-family and the Maha Chanok must both contain similar volatile compounds. And the Maha may have a different aroma compound in addition to the classics.
I also was fascinated to read in the second link Keow Savoy mango is eaten with with fish sauce.
you call them nubbins? we always called them "Danny Devitos"
Yes, sexy indeed....in a mango sort of way. Definitely don't wait for softness. The slightest give to thumb pressure at the stem end is about as soft as you should let it get.
Last year was my first harvest/taste and I thought it was missing something. The aroma was amazing but it never carried through in the taste. I'm hoping this year's crop, 40+ fruit, will have that full flavor. I have an Excalibur tree.
Wow.. 40+ fruit your second fruit year?!?!?! Great. Can you post pictures of your tree?
Last year was my first harvest/taste and I thought it was missing something. The aroma was amazing but it never carried through in the taste. I'm hoping this year's crop, 40+ fruit, will have that full flavor. I have an Excalibur tree.
Wow.. 40+ fruit your second fruit year?!?!?! Great. Can you post pictures of your tree?
Harry, can we bring fruit to the tasting table? I'm sure i dont have anything different, I'm just curious how fruits grown along the coast in Martin County compare to those grown in western Broward.
Are you seriously asking if you can bring more fruit to the table? LOL.......you know it is a more the merrier rule. Bring it on!