Folks, here are my attempt to resolve some of the issues in the ongoing discussion:
1. Jorge/Livia de Abreu Noronha writes: >The correct term is "mal corada" = "poorly coloured" >or "ill coloured" and nobody now seems to know >why such a name was given to it, as both inside >and outside its colour is good. In the West, great emphasis in placed on the external appearance of food and the preferred colour for the mango is red. Asian mangoes are yellow and are therefore not stocked by the mainstream Supermarkets. They are sold by ethnic outlets as Asians are known to prefer yellow mangoes. The Portuguese named this variety on the basis of what they conceived to be an imperfect colour. Poor souls! Good that they are not competing with us for our mangos and pushing prices up. Good job too that someone changed the name to Mankurad - bad colour indeed! 2. Someone wanted to know why the mankurad fruit was not exported and why the trees are not generally found outside Goa. The answer seems to be that the alphonse has superior keeping properties and is therefore a better commercial proposition. It reminds me of the availability of tomatoes in the UK. The variety available in the shops has excellent shelf life, colour, shape, . and indifferent taste! 3. Sunila wanted Tariq to tell her the name of the mango species exported from Pakistan to the Gulf. He is playing hard-to-get. I think it is called Chausa. They are long, elongated, pale yellow exterior, strangely variable in size but exceedingly sweet, However, they lack the rich wholesome taste and fragrance of the alphonse or mankurad. They are in season from June - Aug. Right, Sunila? So to a new problem. What is the best way to eat a ripe mango? (though VM seems to eat them by the dozen at each sitting). I have lost the reference I saw to advice given by an Englishman in the 19th century that to enjoy the mango it is necessary to strip off completely, sit in a bath and lick your arms as the juices runs down them. Perhaps a fitting finale to the dinner party! Indian mangos that are exported are relatively free from fibre and I learned the trick from a real life butler to an aristocratic family. Here is what he did. Cut the mango in half against the stone along the "equator." Twist the two halves against one another. One half will come apart - keep it aside. Twist the stone of the other half, coaxing it away with sharp knife if necessary. Gnaw the stone if no one is looking. Place the halves in wine goblets. Provide spoons to scoop the fruit. You can fill the hollow in the fruit with your choice of whipped cream, liquor, diced fruit, etc. OK Paulo, now your turn :-) Eddie. PS Check out the new issue of GoaNet-UK which has just been posted to www.goacom.com/goanet-uk =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-W-E-B---S-I-T-E-=-=-= To Subscribe/Unsubscribe from GoaNet | http://www.goacom.com/goanet =================================================================== For (un)subscribing or for help, Contact: [EMAIL PROTECTED] Dont want so many e=mails? Join GoaNet-Digest instead ! =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Help support non-commercial projects in Goa by advertizing!! * * * * Your ad here !!
