Tips and recipes for using our fruits!

Our fruits will provide you with a good start to the day. They taste so good not only eaten just as they come – but also when cooked; so why not try some of our recipes.

 


A bit of practical information about our mangos:

When is a mango ripe?
Opinions and tastes differ - even at salut soleil itself. The mango develops its wonderful flavour even before it reaches so-called full maturity. Many people prefer fruit with a somewhat firmer flesh, others a riper and somewhat softer fruit. You can test yourself –if the flesh gives under slight finger pressure, then the mango is fully ripe. But whatever you prefer – all salut soleil mangos are guaranteed to be a juicy and fibre-free pleasure.

How long will mangos keep?
You can store a ripe mango at around 12°C for up to three weeks. But do not store them together with other fruits. Salut soleil fruits however are at their freshest and best if eaten directly after purchasing.

Where do mangos come from?
The mango came originally from the hilly regions around the Himalayas between India and Burma. Over the centuries they spread across the whole of the Tropics. In their countries of origin they have a very special significance as it is said that Buddha frequently retired to a mango orchard which had been given to him as a present. Since then the mango tree has been held in honour - and it is said that it has the power to grant wishes!

What are the health-giving properties of mangos?
Mangos are rich in fruit acids, the B vitamins, vitamin E, vitamin C and beta-carotene (pro-vitamin A). The fruit contains more carotene than other fruits and together with the vitamin A plays an important role as a so-called antioxidant fighting harmful radicals in our immune system. Eating a mango raises the level of serotonin - which has a calming and relaxing effect. The high mineral content in mangos make them perfect for de-toxing the body for they not only speed up our metabolic system but also effectively benefit the immune system, our skin and digestion.


A few practical tips about our kiwis:

When is a kiwi ripe?
Just press lightly with the fingertips. If the flesh of the kiwi gives a little, then it's ready to eat.

How long will kiwis keep?
Kiwis can be easily kept for some time in the fridge; but do not place them next to other sorts of fruits.

How will kiwis ripen more quickly?
In the fruit basket or in a bag together with ripe apples or bananas which give off ethylene and speed up the ripening process.

How do kiwis taste with dairy products?
If kiwis are used together with cold dairy products, they often taste bitter. This can be avoided if you blanch the kiwis briefly or give them a quick flash in the microwave.
A tender piece of meat? Kiwis are known to tenderise meat. And their sweet taste gives any dish a particularly interesting flavour.



A bit of practical information about our avocados:

Storage/consumption

Ripe and unripe avocados can be easily stored in the fridge. In their native countries, they thrive in cooler conditions, unlike the wild varieties from Africa or those from tropical climes which are not accustomed to cool environments.
To eat an avocado, first slice it in half lengthways. But, be careful. In the middle is a stone, the size of a plover's egg, which must be removed. Take it out and then spoon the flesh out of the two halves. Eat it from the spoon or cut into small slices and arrange decoratively on a plate.


Origins

The avocado is native to Mexico. The word avocado comes from "ahuacatl" which in the language of the Aztecs meant "green gold". Today in Mexico more than 1 million tons of avocados are produced each year, mainly in subsistence farming. In Mexico they are considered a basic food and are part of meals at any time of the day.
The evergreen avocado tree belongs to the Lauraceae family as do laurels, camphor and cinnamon. Avocados begin to bear fruit in their fourth year when the tree is around 2 metres high. Their maximum height is limited to 6-7 metres. Each tree produces a maximum of 25-45 kilos depending on the quality of the soil.