So please, do me favor; the next time you want to express an opinion relating to a scientific principle, or matter--that is, one that has a provable, falsifiable, objective reality in the material universe, you could at least make the effort to to become at least quasi-scientifically literate. If you don't understand the how, you shouldn't even be thinking about the why.  Consider first that you might not even know what you don't know.

Does anyone know what par for the course is?

Harry...

have you thought about joining the legal team at monsanto?

you've got your work cut out.

If you're interested send a PM to JCaldeira, I bet he has a contact there.

Maha Chanok - Mango Review



Two years ago I bought a Maha Chanok tree from Excalibur Fruit Trees in Lake Worth, FL, and planted it. Yesterday I finally got to taste one. It's a beautiful fruit: phallic and curvy, yellow with the rosy blush of a chinook salmon, sparsely dotted with little black speckles ringed in hot neon pink. It has a pungent, intoxicating scent... like smelling a ripe Edward mango held by a sweaty man wearing cologne which mostly covers up his body odor.  When cut, the inside smelled "tart" and berry-like.

As for the flavor, it's very hard to describe. But l'll try:

There's a measured sweetness with a subacidic undertone like homemade cranberry sauce. The secondary layer of flavors is suave... sort of mellow like a Valencia Pride, smooth like a cantaloupe, and sunny like a tangelo. Some Nam Doc Mai-like honey taste. Classical mango flavors were present throughout and especially noticed near the thin seed. Underneath the skin is cola syrup -- subtle cinnamon-vanilla notes which give it a delicately spicy finish. The cola flavor was especially concentrated throughout the upper half inch of the mango, just below the stem .   No resin taste.

Eating the second half, which I let ripen for several hours more, the flesh was softer. There was intense sweetness and a rich, creamy classical mango flavor. The tartness and subtle flavors were less noticeable.

Because of its sexy looks & remarkable scent, the uniqueness of the flavor profile, and the overall taste quality... my first impression of Maha Chanok is it that of an "outstanding" top tier mango. It's probably the best mango I have ever tasted.

I'd like to thank Harry Hausman and Richard Wilson who championed this mango and inspired me to plant it. These guys did extensive research and made a killer selection. I can now survive and even look forward to these muggy South Florida summers, so as long as the Maha Chanok tree blooms in my backyard. If the fruit gets better as the tree matures, I will be even happier than I am now.   

Yes Graham is really good...first year my tree produced a good amount. Fantastic mango with a very unique taste . I don't remember much about Graham back in the islands, so this is newish to me. Really really good. Taste nothing like Julie by the way

I recall Walter telling me to cut a sliver out of the mango and see if it's ripe...if it isn't put it in a container and let it ripen more.  The question I have is: can a cut mango in a container ripen properly at room temperature even if it has been cut into prior (in your experience)

Bombay is not a consistent producer from year to year.  For a vary similar raste, larger fruit and better producer, go with the Sunrise.

You probably mean Excel?

Cherimoya and mountain soursop do not exist in the same taste universe. I have eaten a fruit  and i could say it was edible but not enjoyable. This fruit might be a better fit in the projectile category than edible category. I have a tree planted but it is for rootstock and curiosity, not eating. Maybe, one day, I will try to create a hybrid with regular soursop. You might be able to get it to fruit in a pot. You have to have space to waste to put one in the ground.