Slender and irregularly shaped, parsley root is often double-rooted and resembles a small parsnip. Attached to feathery large parsley leaves, the flavor is somewhere between a carrot and celeriac.
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
Thai Honey Mangoes
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Thai Honey mangoes are elongated and slender with one end more rounded and the other end tapering to a slight point. Thai Honey mangoes can weigh up to one pound or more. They have a light yellowish green skin when young and mature to a deep golden yellow color when ripe. Thai Honey mangoes are very aromatic and will present a slightly wrinkled skin when fully ripe and boast a super sweet, rich, honey flavor. The firm flesh is free of fibers and features a buttery texture and deep yellow color. The stone is relatively thin and small.
Thai Honey mangoes are available during the summer months.
Thai Honey mangoes are botanically classified as Magnifera indica. They are also commonly known as Thai Golden Honey mangoes or Nam Dok Mai. A popular Thai dessert, mango with sticky rice, is made specifically with Thai Honey mangoes and coconut cream. Thai Honey mangoes are probably the most popular and desired of all the Thai mangoes.
Thai Honey mangoes, like all mango varieties are rich in vitamins A, B, C and dietary fiber. Mangos also contain enzymes that have been shown to aid in digestion. Mangoes also contain vitamins B6 and other important vitamins like potassium and magnesium. Mangoes are high in iron and folate.
Thai Honey mangoes can be eaten both when raw (mature) and when ripe. When still green, the Thai Honey mangoes are peeled, the flesh cut away from the thin stone, and sliced to be eaten with dipping sauces. The green Thai Honey mangoes are also used to make pickles and preserves, traditional uses for raw mangoes in Thailand. When fully ripe (about a week after picking), Thai Honey mangoes are often eaten just as is. When prepared for dessert, Thai Honey mangoes are pureed, dried and candied, and juiced for beverages. For the traditional dessert Khao Niaow Ma Muang, Thai mango with sticky rice, the mangoes are simply sliced and put over the rice and smothered in a coconut cream sauce. Thai Honey mangoes will take about a week to mature, given the ambient temperature. Ripe mangoes will keep for a couple of days.
The name Nam Dok Mai in Thai loosely translates to “sweet water from the flowers”.
The Thai Honey mango is native to Thailand, and is grown along the southern coast of the country, off the Gulf of Thailand. Generally, only available in the region surrounding Thailand, Thai Honey mangoes are also exported to Japan and Europe in limited quantities. Introduced to Florida in 1973, the Thai Honey mango has done well, becoming a popular Florida mango and bringing a taste of Southeast Asia to the United States. Thai Honey mangoes have also made their way to the Caribbean, where the fruit thrives in the tropical environment. The branches of the Thai Honey mango tree flower at different times, extending the summer season for this highly-desirable mango.
Recipes that include Thai Honey Mangoes. One is easiest, three is harder.
|Edible Garden||Thai Mango Sticky Rice|