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All our fruit from the farm straight to your local supermarket. The farm code tells you which farm produced the fruit you are eating. Just enter the 3- or 5-digit code to find out where your fruit came from and learn about the country and the people who grew and picked it!

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Mangoes

This exotic, sweet-smelling fruit with very juicy yellow flesh is growing in popularity in Europe. There are thousands of varieties, some as large as melons. Dole Mango Cut-up Fruit

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Mangoes

Make the most of your fruit! Learn how to select, prep, and store your farm-fresh produce.

Pick

How do you pick mangoes?

Go for fairly firm mangoes with a red tinge on the yellow-green skin. You’ll know that they are ripe from the pronounced fruity aroma. Avoid soft or bruised fruit.

Prepare

How do you prepare mangoes?

The flesh is delicious and juicy but quite difficult to cut away from the stone seed. After washing the fruit, try holding the stem end, slicing the skin into quarters and peeling it back like a banana. Then you should be able to slide a sharp knife along the stone and remove it. Mangoes can be added to smoothies, used to make sorbet, used for salad dressing, chutney or simply eaten raw.

Storage

How do you store mangoes?

Dole mangoes are picked mature but unripe. They are then transported in refrigerated ships, before ripening when they arrive in Europe. Unripe mangoes are hard and don’t yield to slight pressure, but they will ripen reasonably well at room temperature within 5 days. Ripe fruit can be stored in the vegetable drawer of your fridge for up to 3 days.

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