Mangoes - "King of Fruit' are insanely good for you

How to choose and cut a mango
The best way by far is to simply eat the mango after cutting it expertly as shown below. Recipes to follow.

Mango - Childers Queensland  Australia- in mid January
it was so dry the grass was crunchy beneath my feet.
Two weeks later the area is in flood.
 

Mangoes  - Noosaville Markets

 

Is it ripe?  You can't always judge the ripeness by colour as they come in many hues depending on variety. The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination.

 

Ripeness of mangoes can be determined by either smelling or by gently squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end and can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. 
 
Cutting a Mango can be a slimy, slippery challenge. The best way to go about it is to start first with a ripe, but still firm fruit. If the mango is too ripe, it will be a mushy mess, and hard to cut into pieces, though easy enough to scoop out for pulp.

Cubes

Holding the mango with one hand, stand it on its end, stem side down. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit. Then repeat with the other side. You should end up with three pieces - two halves, and a middle section that includes the pit.

Take a mango half and use a knife to make lengthwise and crosswise cuts in it, but try not to cut through the peel. Using your fingers on the skin side, raise the fruit cubes into eating or cutting position. Simply serve and eat the fruit or for a salad peel off the segments with your fingers. Or use a small paring knife to cut away the pieces from the peel.
Take the mango piece with the pit, lay it flat on the cutting board. Use a paring knife to cut out the pit and remove the peel.  Some simply eat this section holding it over the sink as you eat.
 

For easy slices cut off cheeks as above then slice lengthways

Or using a sharp thin-bladed knife, cut off both ends of the fruit. Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit.Cut fruit into slices by carving lengthwise along the pit.

 

 Nutrition - They are high in fiber and antioxidants and are rich in Vitamin A, C, E, B6 and potassium. They have been found to protect against colon, breast, leukemia and prostate cancers and promote heart health and lower blood pressure.

 

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Rita cooked this dish for us at beautiful Nambucca Heads where the rocks are an incredible light blue.  Perhaps there were pirates on the coastline - anyway this was a version of Spaghetti Marinara which was superb. 

SPAGHETTI BUCCANIERI   (for 4)      {Pirate’s Spaghetti OR Spaghetti a la Rita}

 

 SUGO:

Gently (not too hot) in a small fry pan, fry 4 large, crushed, garlic cloves in olive oil for a minute – just to infuse the oil with garlic.
Add 4 quite ripe roma tomatoes, chopped up into smallish pieces.
Turn heat down, put a lid on the fry pan, and let simmer while doing the rest of the meal and  until well reduced.   Stir occasionally.
Add salt, t-spoon of sugar, herbs (recipe says just lots of parsley, but I add basil and sage too) a dollop of red wine and cayenne pepper to taste (I used about 1/3 t-spoon – could take more), and 2 heaped tablespoons of Leggo’s sundried tomato and roasted garlic mix, (smallish square bottle) … all about 5 mins before serving.   Cover and simmer some more.

Cook 400 g. spaghetti with a dollop of oil in the water to keep strands separate.

While it’s cooking, fry the seafood in a little olive oil.  You need about 200g per person.  I use Woolworth’s marinara mix, which is white fish, salmon, small prawns, calamari and mussels and add a few large prawns or whatever else I fancy.   (I cook each type separately, prawns and calamari for no more than a minute a side – probably less depending on size/thickness;   and place each lot in a small saucepan with lid, on stove top alongside, but not over, heat itself.  Salt lightly and stir through.)
Heat bowls if necessary.
Drain spaghetti into a colander, shake to remove excess water, return to pot (ensuring no water left in it) and immediately add extra virgin olive oil, tossing it through.
To serve:  pour sugo over spaghetti and mix through so it’s all well coated.   Place in serving bowls.   Add seafood, ensuring different  types are evenly distributed amongst the bowls, and gently lift the spaghetti through it a bit.   (If you add the seafood into the saucepan with spaghetti, it’s hard to ensure everyone gets a fair mix !)    
ps - more coastline & rocks in the video below.  Does anyone know why the rocks are blue? 

 

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Pomegranate seeds add colour and crunch

Lovely fresh and simple salad with the added colour and crunch of pomegranate.

Pomegratate, feta, herbs & walnut salad
Serves 4 

2 pomegranates
200g feta (I prefer Danish)
2 Lebanese cucumbers, diced small
1/2 red onion, thinly sliced
1/3 cup mint leaves, roughly chopped
2 handfuls of spinach or rocket leaves
Lrg handful walnuts - roasted
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
Salt
Dressing - Combine vinegar, oil and salt.  Roast walnuts in oven until crisp.

Break open pomegranates and remove seeds. Crumble feta  into largish pieces.  Combine cucumbers, onion and herbs in a large bowl. Toss with dressing then add seeds feta and roasted walnuts.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au