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| ripe mango for dessert |
Mango is our country's (Philippines) national fruit. It is sweet and juicy when ripe (yellow) and crunchy and tangy to extremely sour when unripe (green). There are several varieties of mango in the Philippines but the carabao mango or simply Philippine mango is the most cultivated and popular variety of mango in our country. Mangoes are grown in different regions of the Philippines and though not a major producer, Batangas (my home province) is one of them. Batangas carabao mango is not too big in size (compared with other carabao mangoes from other provinces) but for me, it's one of the sweetest.
When I was younger, I used to eat green mangoes, even without breakfast yet. Imagine carabao mangoes fresh from the tree - crunchy and extremely sour paired with just salt and crushed siling labuyo (wild chili) - are you salivating now? That's how we used to have green mangoes back then. Nowadays however, I'm not much into green mangoes because green mangoes here in Manila are usually not crunchy fresh. Also, I am keeping my GERD at bay so I'm shying away from sour or acidic fruits nowadays.
Mangoes are rich in vitamins and minerals like A, B, C, E, potassium and manganese among many others. It also contains antioxidants which help our body fight free radicals or harmful compounds which harm our body. Now that we are in the middle of a health crisis, it is recommended that we boost are immune system. We need to feed our body with fresh meat, veggies and fruits so we can have the necessary nutrients to strengthen our immune system. This is what I'm trying to do even before this pandemic but especially now that we are facing an unseen enemy that is threatening to take us and beat us. Let's all try to eat right and eat healthy, let's EAT our VITAMINS. Stay safe and and healthy everyone. 😊
~ oo00oo ~
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