Vitamin C Deficiency And Angular Cheilitis

How to Eat a Mango Without Getting the Juice all over

This is John Kohler with Okraw . TodayI have a special treat for you. What we're going to do today is we're going to talk aboutone of my favorite fruits, the Mango. And here it is right here. Now this is a special Mango. This is the CaliforniaGreen Mango. So if you go to the Grocery store, there are many Mangoes that you go to andget in the Grocery store if they're green, they're not ripe. But this variety, the CaliforniaGreen Mango, also known as the Keitt Mango can actually be ripe when it is green. Now that being said, I do like to see somecolor on them sometimes. Let's see here,

I got a good example. This is kind of turninga little bit yellowish. There's one here that has some yellow spotting on it. But nonetheless,this is the California Green Mango. It's grown in California, so it's not hot water dipped. All Mangoes that are imported from outsidethe United States including Brazil, Peru, Mexico, they're basically hot water treatedat temperatures hotter than a 118 degrees for short periods of time. So they may notbe considered raw by some people. So when you are imported Mangoes at the storeyou actually want to get them a little bit soft, on the softer side, because they'regoing to be ripe. And if they're too hard

I fine that they generally don't ripen upafter they've been hot water treated or if they're picked too early which many of themare. So the California Mangoes are special becausethey're in season at a certain of the year and we maybe have another week or two leftif you can still find these. They basically come and they're on their way out right now.These aren't hot water dipped. And when you pick these, you need to actually pick thema little bit firmer than you would pick the imported Mangoes. If you pick this as softas you pick the imported Mangoes to get them to taste good, these ones will actually befermented.

Now, I've really find that the imported ones,while they do ferment, they don't ferment as often as these guys if you get these soft,because once again these aren't hot water dipped and they're picked more ripe that theones that have to be imported, you know, and shipped up to United States. Any case, Mangoes are definitely a reallydelicious fruit. They're high in Vitamin C, Vitamin A, they also have Polyvinyls and richin Antioxidants. They're just so good for us. The other thing that you might want toremember is that the Mango is related to the Cashew tree also distant cousins to like PoisonOak, so you know, the ones that make you really

itch. So that being said, you know the zap thatcomes out of the tree if you were breaking a branch or when you get the fruit off thatzap can actually be quite caustic and actually some of those properties can be especiallyin the unripe green skin and possibly in the unripe fruit. So I only recommend you eatthem as ripe as possible. Some people, if you eat too many Mangoes oryou're very sensitive, you can get things like Contact Dermatitis, you'll get inflamedand red skin. It doesn't mean you can't have them. And if you get a lot of the Mango juiceon you that also may have the irritant properties,

you could get what's called Angular Cheilitisand what that is, is like you get these cracks right where the top and bottom lip meets,and then if you get juice in there, it kind of like burns, cause it's like exposed toskin. So you don't want to do that. So what I'm going to show you today, there's2 ways to open the Mango. The first way of ways I used to do it and the second way isthe way that I do it now to basically eat them without getting any juice and gettingit all over, plus getting as much fruit out as possible, cause we don't want to wastethese things. Organic Mangoes such as these can run up to$5 each. The California Mangoes, they are

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