See... the thing about mangos- and I do like them- but flavor and texturewise they're a bit too close to somewhere between a peach and an apricot. They taste derivative. They're like that indie band that's 'a little bit Slint, a little bit Jesus Lizard'
Papaya has an enzyme in it that when overly ripe tastes like vomit to me. This has ruined papaya for me in most cases.
If you think mangoes taste like peaches and apricots, your palate is kinda fucked. Maybe if they are both underripe.wm.oliver wrote: Fri Apr 08, 2022 12:40 pm See... the thing about mangos- and I do like them- but flavor and texturewise they're a bit too close to somewhere between a peach and an apricot. They taste derivative.
Overripe papaya is the best! Rotting skin and dark orange mush are when they are readyGeiginni wrote: Fri Apr 08, 2022 7:43 pmPapaya has an enzyme in it that when overly ripe tastes like vomit to me. This has ruined papaya for me in most cases.
Still nowhere near as bad as the rotten onion note in durian.
Green papaya can be okay.
No tropical food love for the jackfruit in this crowd? I'd put jackfruit and mangosteen over mangoes in the tropical fruit hierarchy.
Fair. Bad mangos are very boring, but I do live in a mango paradise and kinda take this for granted.Geiginni wrote: Thu Apr 07, 2022 10:33 pmIn my part of the world, mangoes come in on a boat that may have taken well over a month or more to get from grove to grocer. They can be really hit or miss - either very unripe and stringy and weird once ripened, or overripe and with a 3-4 day window of edibility. Mangoes are suitable winter fruit, when the local apples, pears, stone fruit, berries, grapes, etc... are out of season.
Oregon is a paradise of local fruit. No need to eat high-carbon-footprint things from over halfway around the world when what is local is some of the best stuff anywhere.
They grow a lot of them out in the Hood River area.
But they are soooooo crunchy : )Geiginni wrote: Fri Apr 15, 2022 5:41 pmThey grow a lot of them out in the Hood River area.
They also tend to be less sweet and floral than the best European and North American cultivars of pear. I use them when I make galbijjim, and eat a few here or there, but would rather have Comice, Cascade and Forelle varieties if I'm going through the trouble of getting local specialty pears.
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