People who love mangoes, as long as there is one in front of them, always eat them first regardless of 3721. The enticing sweet aroma that lingers in the nose, the delicate flesh of the fruit, and the juice that runs down the corners of the mouth......
Sweet, hold it in your hand and nibble on it, where can you care what kind of variety?
It's as if you can smell the fragrance of mango through the screen
Because of the geographical advantages, the earliest ripening mangoes in China basically come from the two production areas of Hainan and Guangxi.
We contacted several suppliers, and as soon as the fruit period arrived, Jin Huang/Guifei/Da Qingmang, as well as Xiaotai Mang, one after another, did not let go.
There are not many sweet and soft mangoes, but all the members say "delicious", and this time we tasted the Sanya old tree Jinhuang mango is the first one.
Some of them look beautiful but not good enough, the flesh is too soft, the water is tasteless, and the sourness is too pronounced......
Large, thin-cored, ultra-sweet, delicate, juicy......
Jin Huang Mango, like the top student in the mango, is unbiased and almost perfect.
Unlike other mangoes, the first impression of the golden mango may be that it is large enough, and the largest can reach a full kilogram.
But it's good, far more than big. Almost the whole mango is pulp, and the refreshment and satisfaction of biting down is really only Jinhuang mango can give you.
Thin kernel, sweet meat,
Virtually fiber-free.
When eating mango, the most important thing is whether it is sweet or not. The unique natural geographical conditions make the sugar content of Jinhuang mango reach an astonishing 20 degrees (other mangoes, the sweetness is about 10-15 degrees).
Although the sugar content is against the sky, the fresh aroma will skillfully cover up the thick sweetness of the pulp, and you will only feel the thick mango aroma when you eat it, and it will not be sweet and greasy.
The palate is also very commendable: the juicy flesh is golden and bright, thick and tender, delicate and silky (there is still a little silky near the core), and every bite is a pleasure on the tip of the tongue.
It's not an exaggeration to say that it's a bit like eating pudding or jelly, with some Q bombs in the sweetness, which is very interesting.
The edible rate of the whole fruit is as high as 95% or more, and it is cut in half with a fruit knife, and the tip of the knife divides the flesh into small pieces, so that it is not wasted or dirty.
A bite down is tender and sweet, and after eating, it makes people lick their fingers for a long time.
It is a blessing for foodies to be able to eat such a big and sweet mango in spring.
Good varieties + core production areas,
Sanya Nantian Farm.
The production area of this mango is Nantian Farm in Sanya, Hainan, which is one of the core production areas of Jinhuang mango and the earliest ripening production area of mango in mainland China.
Nantian Farm: Founded in 1952, the time-honored state-owned farm has become a state-level leading enterprise by cultivating mangoes on the hot land on the coast of the South China Sea. It is at the leading level in the planting, sales and supply chain of mangoes.
Source: Chinese Academy of Tropical Agricultural Sciences
Nantian Farm has an environment and climate that cannot be replicated: 2,534 hours of sunshine per year and an average annual temperature of 25.7°C. It's a natural greenhouse.
The mangoes are full of nutrients and sugar, waiting to jump off the branches to show the aroma that has accumulated for a year.
When the golden mango is still a flower bone, the fruit growers will screen one by one and pick the excess fruits, leaving only 1-3 strong fruits on each branch.
The batch of golden mangs we selected are all from more than 30-year-old trees in the orchard.
The fruity flavor is the gift of the sun over the years, and the taste, aroma and sweetness are at their peak.
The dense golden flesh, all the boiling juice overflows, and it is a sweet bomb.
Seasonal sweet, now picked.
Now is the season when Hainan Jinhuang mango is ripe, and it is also the right time to eat.
Therefore, every box of Jinhuang mango recommended this time is picked by local fruit farmers who go up the mountain early in the morning every morning.
During the harvesting process, the growers also select 8 large ripe fruits with clean appearance and full shape for picking.
After picking, it needs to be sorted again, the sweetness is sampled, and only when it reaches the standard is packaged and shipped.
So when received, some are blue-yellow (9 ripe), and the slower courier is yellow (10 ripe).
If it's still a little hard when you receive it, don't worry, you can use bananas or apples to ripen naturally. Once it is a little soft to the touch, it is the best time for the taste.
As soon as we unpacked the box, we could smell a tropical scent of mango, which was very tempting and crawled all over the room like a vine.
I cut the flesh in half, and the richer sweet fragrance penetrates into my nose one by one, and I like it so much.
They also like Jin Huang Mang.
"Super sweet!!! eat it and then repurchase !!!"
by Chef @ Butter Cake
"Yes, the core is thin, easy to cut, with a slight sourness, delicious, and more mango-flavored. ”
by Chef @ Feng Conan
"I opened it as soon as I received it. A large yellow-orange orange, the taste is just sweet, and the skin is smooth and undamaged. ”
by 厨友@卞桑
"The meat of the flower cutter looks so thick! ”
by Chef Friend @ Ass's Aunt
🎉
! Come on with some good taste!
Sanya old trees are golden and bright
¥39.9 / 5 kg medium and large fruit
【微花皮，净重4.8-5.2斤，≤10枚果，单果250g+】
¥54.9 / 5 pounds of extra-large fruit
【净重4.8-5.2斤，4-8枚果，单果400g-800g】
Logistics: JD.com
Place of delivery: Sanya, Hainan (delivery within 72 hours in the rainy season)
Tips: Breathe during fruit transportation, there will be water loss and evaporation, and it is normal for the loss to be about 5% after receiving the goods
Storage method: Store in a dry place at room temperature, and refrigerate after cooking
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