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MANGO, a member of the Anachardiaceae family, is an erect, broad specimen that can reach 100 feet high and 125 feet wide. A tree of this size develops a deep tap root and an extensive root system. However, pruning or containerizing can control the size.

Nearly evergreen, leaves are mainly borne in rosettes at the tips of branches, drooping like ribbons, leaves begin rose or wine red, turning glossy green. Thousands of flowers are borne in clusters on showy, erect, pyramidal branches. Fruits vary from round to oblong, yellow to red to purple. Our varieties are juicy, sweet and fragrant without the stringy fibrous tissue sometimes found in lesser desired cultivars. Inside the pulp is a single, flat elongated seed.

Mango is native to Asia, eastern India, Burma and Andaman Islands. Buddhist monks took mango to Malaya and eastern Asis in the 5th Century B.C. From there to Africa, Brazil, West Indies, Barbados, Jamaica; Mango reached Florida in 1833. After years and years of testing, involving millions of acreas under cultivation; 500 superior varieties have evolved. Of these we have selected the best hybrids; resistant to anthracnose, reliable producers, susculent flavors. Each grafted tree comes with parentage description.

The mango is naturally adaptable to environmental conditions, growing well in groves, dooryards, and containers; outdoors or indoors; high or low altitudes; rich loam or sand. The only necesity being water during the summer months. For best results, trees should be planted in enriched holes 2 feet deep and wide. After trees begin to bear fruit, 5:8:10 fertilizer should be applied 4 times a year. Prunning should be avoided until after growth year 4 and then only done slightly after fruit harvest if needed for shaping.

Mango fruit matures 4/5 months after flowering. In addition to the fruit color and softness, proper maturity can be ascertained by the snap of the stem after slight pulling. Harvesting fruit with a 4 inch or so stem in tact prevests leakage of milky, resinous sap. Fruit can be picked green and left to ripen at room temperature, usually a week. Harvested fruit should immediately be washed to remove any sap which will reduce the change of anthracnose. After ripening, fruit keeps at room temperature for one week, or refrigerated for 2 weeks. Diseases include scale and mildew which can cause early fruit drop and both are controllable with spraying.

Mango can be eaten alone, in salads, as deserts by peeling, seeding and cutting into bit size pieces. It can also be cooked and make into jam, jelly, or added to meat dishes. Mango can be frozed whole or peeled and sliced. Peeled mango should be sprinkled with lime juice to avoid discoloration. Green mango can be peeled, sliced, parboiled and cooked with spices for chutney and pickles. 100g of fruit contains 62 calories, .4 g protein, and 17 g carbohydrates.

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