Once in a Mango Nectarine

Share this post

When I first came across the Mango Nectarine, I felt David Byrne of Talking Heads fame well up within me. I couldn’t help but ask the big lyrical questions:   “Am I finding myself in a hot-sun snack? Am I in another part of the world? Am I behind the wheel of a smooth taste-mobile? Is this a beautiful fruit with a beautiful slice? Hey – how did this Mango Nectarine get here?” I didn’t want to let the days go by without understanding more so here it is. . .

The Mango Nectarine (that pale yellow nectarine in the Harvest Flyer boxes this week) has a wonderfully unique texture and taste. When ripe, it is rich and soft like a mango that melts on your tongue and lingers with a demure honey-perfumed flavor. They are best when they begin to soften to the touch.

david byrne: stop making senseWhat is this Fruit?   Where Does it Come From?   How is it Grown?

The Mango Nectarine is a cross of nectarine “sports.” A “sport” is a naturally-occurring abnormality in fruit trees. Grower David Kamada from Ito Fruit Company said:   “We see one sport in every 40 acres of our trees. You may get one branch that throws off a new variety. When we find it in our orchard, we mark it and then try to propagate it to see if it is something worth keeping.” Growing a new variety takes two paths, grafting or budding. In the spring, growers can take a bud from a new sport and put it onto a new limb of a tree.   Grafting is a similar process which happens when the tree is dormant in winter.

The Mango Nectarine is believed to be a cross of two old-variety pale nectarine sports. Early California nectarines were green-skinned and white-fleshed.  They were small but produced sweet-tasting varieties like the John Rivers, Gower, and Quetta. The look of the modern red-skinned nectarine came about in 1942 when Fred W. Anderson of Le Grand, California, introduced the Le Grand Nectarine.   Since then, nectarines have been grown for deeper red color and larger sizes.

Enjoy the Mango Nectarine in this week’s crate and savor its flavor. Its pedigree is a great example of something new that is rooted in an heirloom tradition.

See what’s in your office fruit delivery mix this week.

You can sign up for my weekly newsletter via email on our homepage.

Enjoy and be fruitful! chris@fruitguys.com

Sign up for our monthly newsletter

 

Recent The FruitLife articles:

Profiles of the men and women of the fruit world
August 24, 2016
Family and sustainability are core values at Frecon Farms
July 27, 2016
How to help save the endangered Gravenstein apple
July 27, 2016
Reflections from Lagier Ranches, 2014 Community Fund grantee
June 29, 2016
Honeybees land at FruitGuys HQ
May 24, 2016
May 17, 2016

More recent articles:

Will the king of the road finally lose its throne?
August 24, 2016
Food:
Easy lunch-box meals for kids and grown-ups
August 24, 2016
Tips for taking a break from politics
August 24, 2016
Food:
Seasonal fruits complement tasty tapas
August 23, 2016
Food:
August 11, 2016
Dress for success—even in the heat
July 27, 2016
Swimming in nature offers great benefits for physical and mental health
July 26, 2016
Don’t let business travel steal your health
July 25, 2016
Food:
Smooth, sweet nectarines
July 24, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!