Cutting and eating my first home-grown Sugarloaf now!
Consensus from me and the wife : excellent, but overripe. Picked when was yellow in one spot. Uneven ripening as always but really good and coconutty. The over-ripe by a day thing shorted us on the pineapple flavor and I missed alexs instructions on when to cut it. Great mango I’ll let y’all know how the rest of them are.
I have 1 large similar so it is probably ready by how it looks compared to yours. (2 late bloom fruit are at the top but half dollar size only). It looks like the ripen from the inside and bottom by your cut open E4. So should I check the bottom for softness of just pick and eat when lenticels look whiteish or something else?
Galations, I eat the peeling on Florigon, ripe sweet tarts (none yet), Carrie, okrung, and a few others.
In the past my Pickering was a slow grower and the fruit so so with a lot of fungus on everything. This year 2 pickering have tasted very good with coconut hints as many have previously described over the years. I am assuming the tree being larger has helped it with it's current flavor change but unsure except it is good tasting now vs. the past 6 yrs IMO. *** So this is a reversal on my opinion of Pickering***
IMO the older the tree, the better tasting the fruit in most all cases for the variety eaten.
