1973
« on: January 28, 2012, 01:30:08 AM »
@John Its not so much the variety, its the packing / shipping process, they pick them way before they are ripe, then the US, requires a special treatment were they dip the mangoes in hot water , then cool water. then they refrigerate them for shipping. Some mango varieties hold up better under this torture than others, Keitt is becoming more popular for export/import now, because they can be picked green, and still ripen up ok.
Even those lousy mangoes in the stores, from wherever, are probably pretty good, if you were to pick them off the tree ripe in the country they grew in. in the DR, the varieties i have seen that are used for export are: Keitt ( current favorite replacing others ) Palmer, Tommy Atkins, Haden, and "Banilejo" for the Dominican market up in NY local favorite , a fibrous little mango, very sweet.