The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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|Food Buzz: History of Mangoes||Listen|
|Food Fable: Mangoes||Listen|
Rainbow mangoes are oblong and elongated with a slight curve at one end of the fruit, averaging 16-18 centimeters in length. The skin is smooth, thin, and multi-colored with patches of green, yellow, and red blushing when ripe. The flesh is buttery and golden yellow with one central, long, thin, flat seed. Rainbow mangoes are juicy, very sweet, and have a tropical fragrance.
Rainbow mangoes are available in the spring through early summer.
Rainbow mangoes, botanically classified as Mangifera indica, are fruits of a flowering plant and members of the Anacardiaceae family along with cashews and sumac. Also known as Mahachanok and Maha Chinook, Rainbow mangoes are a hybrid variety created from the Thai nang klang wan and the sunset mango cultivars. The Rainbow mango was named after Thai King Bhumipol’s book, Mahajanaka, which is a symbol of sustainability, awareness, and spirit of the country. Rainbow mangoes are valued in Asia for their sweet flavor, juicy flesh, and lack of fibrous pulp, and they can only be found in season once a year.
Rainbow mangoes are an excellent source of vitamin C, vitamin A, calcium, phosphorus, potassium, and dietary fiber.
Rainbow mangoes can be consumed raw and in cooked applications such as sautéing or stir-frying. They are most commonly eaten raw as a snack, but they can also be sliced and used in fruit salads, as a topping for ice cream, or in the popular Thai dessert, mango sticky rice with coconut milk, rice, and sugar. Rainbow mangoes can also be dried or boiled and pressed into a fruit roll. In addition to raw preparations, Rainbow mangoes are used in curry, chicken, and vegetable-based dishes. Rainbow mangoes pair well with curry paste, coconut milk, soy sauce, bell peppers, garlic, onion, basil, mint, turmeric, and lime. Rainbow mangoes will keep up to three days when ripe and stored in the refrigerator.
Mangoes are one of the most popular fruits in Thailand and to celebrate the fruit, there are many mango festivals across the country that showcase local produce during the season. Mangoes are a symbol of prosperity and good fortune, and these festivals, like the mango festival in Chiang Mai, showcases the fruit by offering fresh tastings, sweet desserts, and even a mango queen pageant.
Rainbow mangoes originated in Thailand and were first introduced to the commercial market in 1990 by Thai farmer Uncle Dej Tiew Tong. Today, Rainbow mangoes can be found in local markets in Thailand, Singapore, Southeast Asia, India, Japan, Europe, and Australia.
Recipes that include Rainbow Mangoes. One is easiest, three is harder.
|Creme de la Crumb||Mango Chicken Stir Fry|
|Just Easy Recipes||Mango Chicken Curry|
|Recipe Tin Eats||Thai Mango Chicken Curry|