I was sitting still with iPad on my lap and thinking: what am I going to write? It seems very easy to say I’m going to write. But when I really decided to do it, my head stopped working, left me staring a blank screen. Until I saw my daughters and the dog (yes, the dog) are sharing a plate of juicy mango, ‘fresh from the tree’. Every-one (the dog, too) looks happy. Surely. Then, this blog will be officially opened by story about it.
It’s in the beginning of October already and the two celebrity in our garden has kindly donated their fruits to us. The mangoes. About 13 years (older than our marriage), grow high with some branches reached our house’s roof…giving cool and shadowy area around the house.Only one thing…(not that I’m complaining)…those branches got the fruits along with them! As all year long, we have almost done nothing to them, other than watering every afternoon and no-fertilizing thing. It’s picking the fruits need a bit effort. A bamboo pole is not high enough to reach them. So somebody has to step onto a ladder, with a good balance (I hope), stick the mango, when it falls, before hitting the ground…somebody else has to catch it (!). Yes. Two people are needed for the job. One mango at a time. Not really effective nor efficient.
But, having a firm and dark-green mango (from your own garden) in your barely hand surely give a nice-satisfied feeling. Actually, when a mango is in its peak time, the skin will turn to yellowish-green. Since another God’s creature (the bats, they are) frequently pay a visit to our mango trees at night and left us nibbled mangoes, either on the ground or still hang on its twigs. We have to act firstly before our ‘rivals’ got them all. There is a certain race with those nocturnal animals, if you see what I meant. Mangoes can be harvested when their tips are already round and dark-green coloured. I usually put them in the besek (Balinese traditional basket made from bamboo woven) and let them ripen in a few days.
This stone fruit can be eaten two ways, raw and ripe. When it is still young, its flesh looks white, better to make rujak (Indonesian fruit salad) with sweet-spicy-shrimp paste enriched dipping sauce. Whilst, the ripe one with its looks of the morning sun (it’s yellow, for non-poetic language) is best eaten just the way it is. One tips, if you want to eat your mango freshly, enjoy it once you peel it. Do not let your sliced mango too long in the open air. In the Indonesian term, it is called ‘masuk angin‘, the literal translation in English is ‘the air comes in’. It will loose its freshness and tasted duller. My favourite procedure in mango-eating system. Whether I want to have it for dessert after meal or just because I have passed the kitchen and incidentally see the lush ripe pile. Grab one mango. Peel. Slice. Enjoy!