Edward Mangoes
Estimated Inventory, lb : 0
Description/Taste
Edward mangoes vary in size, depending on age at harvest and growing conditions, but generally average 10 to 12 centimeters in length and 7 to 8 centimeters in diameter. The fruits typically range between 370 to 480 grams in weight, sometimes reaching up to 700 grams, and have an oval to oblong shape with a slightly rounded, tapered, and curved nature. The mango’s skin is semi-thin, tough, taut, and smooth, ripening from green to variegated shades of yellow, green, and orange. The surface also features patches of red, pink, or orange-red blush and is enveloped in tiny white to pale yellow dots. Underneath the surface, the golden yellow to yellow-orange flesh is fibreless, aqueous, soft, tender, and succulent. The fruits also encase a central seed tightly adhered to the flesh. Edward mangoes emit a sweet, tropical, and fragrant aroma when ripe and are edible when still green and firm or mature and soft. Younger Edward mangoes will have a more acidic, astringent, and sour taste, while ripe versions will taste sweet, candy-like, floral, fruity, and subtly tart.
Seasons/Availability
Edward mangoes are in season in Florida from April through July. In other tropical regions worldwide, the variety may be grown year-round. In Peru, the variety has a peak season between December through March for commercial export but is sometimes found in smaller quantities domestically throughout the year.
Current Facts
Edward mangoes, botanically classified as Mangifera indica, are an American variety belonging to the Anacardiaceae family. The hybrid fruit was developed in the early 20th century in Miami, Florida, to create an improved commercial variety suitable for cultivation in South Florida. Edward mangoes are a Haden seedling named for their breeder, Edward Simmonds. The variety is favored for its fast-growing nature, dense canopy, and disease resistance, and the fruits are known for their rich, fruity, and floral flavoring. Edward mangoes were initially popular after their release in the mid-20th century, but the variety soon developed a reputation for producing low yields in Florida. This led the variety to fade from commercial production in Florida and was localized as a specialty tree in home gardens. Despite its decline in American markets, Edward mangoes eventually spread worldwide and became a commercial variety in several countries in South America. In the present day, Edward mangoes have remained a well-known and highly regarded cultivar for their flavor and are versatile when used fresh. The variety can be used at multiple stages of maturity and complement a wide array of sweet or savory culinary preparations.
Nutritional Value
Edward mangoes are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and potassium to balance fluid levels within the body. The variety also provides beta-carotene, which is converted into vitamin A in the body to maintain healthy organs, magnesium to control nerve functions, vitamin E to guard the cells against the damage caused by free radicals, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. In general, mangoes are viewed as having antioxidant, diuretic, and digestive properties and are sometimes used as a natural remedy to cleanse the body.
Applications
Edward mangoes have a fruity, floral, and tropical taste suited for fresh and cooked preparations. The variety is popularly eaten out of hand when ripe and is savored for its rich flavoring. Edward mangoes can be sliced, and the flesh consumed, discarding the skin and seed, and the sweet flesh is sometimes sprinkled with lemon juice for enhanced flavoring. Ripe Edward mangoes can be added to salads, salsas, and dips or served on appetizer plates and in fruit bowls. Edward mangoes are also consumed when young, firm, and green. The firm, acidic flesh is shredded into slaws, added to salads for texture, simmered into soups, or sprinkled with salt as a crunchy snack. In Peru, Edward mangoes are a common commercial variety sold in supermarkets. The mangoes are notably blended into smoothies, shakes, and juices, cooked into fragrant sauces for roasted meats, or cut into small pieces and mixed with seafood. Try adding Edward mangoes to various desserts and infusing their flavor into ice cream, puddings, and baked goods. The variety can also be sliced into strips and dried into a chewy snack with extended storage properties. Edward mangoes pair well with herbs such as mint, parsley, and cilantro, fruits such as bananas, strawberries, citrus, and pineapples, and seafood including shrimp, white fish, prawns, and scallops. The variety can be picked before it has reached maturity and is left at room temperature to mature, taking approximately 3 to 10 days. It is important to frequently check the ripening fruit as the variety can overripen quickly, affecting quality and flavor. Once ripe, whole mangoes can be kept in the refrigerator for 4 to 5 days and sliced mangoes for 3 to 4 days.
Ethnic/Cultural Info
Edward mangoes are one of the four main types of mangoes grown in Peru. The American-born cultivar found success in Peru for its rich, sweet taste and soft, juicy flesh. Edward mangoes are an early-season variety in Peru and are grown along with Tommy Atkins, Haden, and Kent mangoes. The variety is typically exported to Europe in small quantities and fills the gap at the beginning of the export season until Kent mangoes, the most commercially grown mango in Peru, are ready for shipping. Edward mangoes are viewed as having a similar sugar content and flavor to Kent, allowing European companies to sell fresh fruits and use them in processing. In Peru, mangoes are cultivated in the regions of Ica, Piura, La Libertad, Ancash, and Lambayeque. Edward mangoes are a favorite commercial cultivar for local sale as the variety is often utilized in Peru’s national dish: ceviche. Coastal regions of Peru have been preparing variations of ceviche for thousands of years, and the dish is favored for its blend of sour, spicy, sweet, bright, and savory ingredients. Mangoes are incorporated as a sweet element to balance the other flavors in the raw dish and are a modern interpretation of the classic Peruvian ceviche recipes.
Geography/History
Edward mangoes are native to South Florida and were developed in the 1920s as an improved variety of the Haden mango. During the early 20th century, breeder and scientist Edward Simmonds was working at the United States Department of Agriculture’s Plant Introduction Station in Miami, Florida, to introduce new varieties of mangoes for commercial cultivation. Simmonds and a team introduced many different mango varieties of Asian origin into Florida, but these varieties soon experienced challenging cultivation traits due to varying climates and terroir distinct from the variety’s site of origin. One of the most well-known varieties introduced commercially during this time was the Haden mango in 1910. This variety was revered for its flavor and quickly became one of the most grafted varieties in Florida. Despite its popularity, Haden mangoes also suffered from their own cultivation issues, so Simmonds began crossing the variety, which had part Indian descent, with other mango cultivars from Southeast Asia to create an improved type. The origins of Edward mangoes are still disputed among scientists, but the variety is known to be a seedling of the Haden mango. Some theories also claim the variety was derived from a Haden and Carabao mango cross, a variety from the Philippines, but this has not been confirmed. Despite its murky origins, Simmonds created a new hybrid variety in his home garden in the 1920s. Edward Simmonds passed away in the 1930s, leaving his numbered mango varieties behind without proper commercial introduction. David Sturrock, a close friend and breeder, visited Simmond’s property and selected two varieties for preservation. One of the varieties was named Edward by Sturrock, and in the 1940s, Sturrock began propagating Edward mango trees for commercial production. Edward mangoes were first released in West Palm Beach, Florida, and became a widely recognized variety throughout the Florida mango industry. Over time, the variety acquired a reputation for producing low but consistent yields, leading it to fade from commercial cultivation in Florida. The variety was also sent to countries worldwide, where it became a small-scale commercial mango, especially in South America. Today, Edward mangoes are cultivated in tropical regions worldwide. In Florida and other parts of the United States, the variety is a home garden cultivar. Edward mangoes are also used in modern breeding programs, including crosses made by breeder Gary Zill in Boynton Beach, Florida. The variety has been a parent seedling to other mangoes such as Coconut Cream, Sugarloaf, Seacrest, and Harvest Moon. In South America, notably Peru, the variety is commercially cultivated for domestic use and international export. Peruvian-grown Edward mangoes are exported to Europe, Canada, and the United States for fresh sales and processing. The Edward mangoes featured in the photograph above were sourced through markets in Lima, Peru.
