Sniff a Ripe Mango

One summer joy is the abundance of fruit in the markets. But if you're looking for exotics, how do you pick the best? When it comes to the more luscious, click to Mango, the site of the South African Mango Growers' Association.

Of course, mangoes are a summer fruit, and summer in South Africa is mid-winter in North America, but the wealth of information about the fruit applies wherever your market's mangoes grow. In addition to help in choosing a ripe mango, the site will give you nutrition information and tips for including mangoes in your menu.

Since mangoes vary in color from green to purplish red, determining ripeness can be a problem. Experts say mangoes are ready to eat if the flesh gives way slightly when you squeeze them gently. Growers suggest you ask your market's produce manager or greengrocer for help, because mangoes won't survive endless prodding and poking.

Another tip: smell the stem end of the mango. If it gives off a fruity aroma, it's ready to eat. If your mango isn't quite ripe, you can still take it home, wrap it in paper and leave next to ripe fruit. And once ripe, put them in the fridge -- mangoes are best when slightly chilled.