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:

April 17, 2016
March 23, 2016
Los Angeles staffers rescue injured hiker
February 24, 2016
The 18-year-old start-up
January 27, 2016
Exploring the diverse universe of apples
December 16, 2015

More recent articles:

Five tips for spring-cleaning the office
April 26, 2016
Five steps to getting your bike ready for spring
April 26, 2016
Get strong and healthy in the weight room
April 19, 2016
Food:
Thirteen ways of looking at a strawberry
April 15, 2016
Meet The FruitGuys Community Fund’s class of 2016
April 14, 2016
Food:
Three fresh salads with spring ingredients
March 29, 2016
Food:
The history and health benefits of avocado
March 24, 2016
Your donation will fund a small farm’s sustainability project
March 24, 2016
Food logging can help you lose or maintain your weight
March 23, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.