Our readers often ask if it is possible to ripen mangoes at home. And this question is very relevant: in Russian supermarkets they sell solid, tart-tasting fruits. We have consulted with specialists and are ready to give a detailed answer.
How to determine the ripeness of mangoes?
People who do not have experience in acquiring these fruits often focus on color, considering green peel a sign of immaturity. However, this is a mistake: there are mango varieties that even in a state of full ripeness retain a “youthful” color. The same situation with the red peel - it may well be in the fruit, which in fact will be hard and tasteless.
To correctly determine the ripeness, you need:
- smell the mango near the “tail” (a strong pleasant aroma indicates ripeness);
- lightly press on the skin with the fingertips. The pulp should be elastic, but not stiff. If the dent formed by pressing quickly leveled off, this is another sign that the fruit is ready for use.
How to "reach" a solid mango?
In countries where mangoes are often sold unripe, they have come up with many good ways to bring this fruit to the right condition at home.
The first way - a package + apples
Apples have a special property - they emit ethylene. This gas contributes to the rapid ripening of fruits, so that mango quickly becomes soft and sweet, just put it in a paper or cellophane bag with apples and loosely tie. The ripe the apples, the more active the process.
In the absence of apples, they can be replaced with ripe and even ripe (but not rotten) bananas.
The second way - pan + rice
In Eastern and Asian countries, there is a way to make mango ripen in a matter of days (or even hours). The locals use rice for this - they pour it into a deep pot or other container, and then they “dig in” hard and undamaged fruits there. It is advisable to ripen one fruit in one container, but if the pan is large in diameter, 2-3 mangoes can immediately fit in it. In this case, they should not lie close to each other, but be separated by a layer of rice several centimeters thick.
If you decide to ripen the fruits in rice, check them every 6-12 hours. Otherwise, there is a risk that the mangoes will be re-sung.
The third way - time + patience
This is the longest option. You just need to put the fruit in a vase and leave it on the table. Under the influence of sunlight, it will start the process of maturation. How long it will take for an unripe mango purchased to become soft and heavenly depends on the variety and the degree of maturity. On average, it is 5-10 days.
Why is mango not ripened but spoiled?
This rarely happens, but there are several reasons for the damage:
- There were "open wounds" on the skin - cuts, tears. Pathogenic bacteria or fungi could get into them.
- The fruit began to rot even before it was ripened (the flesh was injured as a result of a fall or blow, although the skin remained intact).
- Storage took place at too low temperatures.
Will the mango ripen if put in the refrigerator?
No, at a low temperature (usually 6–7 ° C in the main chamber), the fruit will begin to deteriorate faster than ripen. All tropical fruits love warmth, but for them to ripen, it is better to store them in a dry, dark, well-ventilated place - for example, in a kitchen cabinet.
How to “ripen” a cut mango?
If you cut the fruit and only after that found that it is not ready for serving, use it to make sauces or other dishes. It will no longer be possible to bring it to ripeness - upon contact with air, the flesh quickly darkens and putrefactive processes are activated in it.
We bought a lot of unripe mangoes on the stock. How to store them so that they can be matched in turn, and not all at the same time?
At home, it is difficult to ensure the proper storage of these fruits. The best thing you can do is to wrap each fruit with a paper towel, and then spread the mangoes so that they do not touch each other. For ripening, use the methods described above - every day or every other day, put one or two mangoes in a bag of apples (a pan with rice).
Bringing mangoes to ripeness at home, the main thing is to keep track of the process and prevent the fruits from overripe or spoiled, because the ripe fruits become too cloying, and rotten fruits are no good - they have to be thrown into the trash.