Mango Palmer Each
The Palmer is the large mango, and a welcome one. Australian-grown with a deep red and yellow skin, generously sized, and with a rich, sweet flesh that holds up beautifully whether you eat it fresh or cook with it. Less fibrous than the KP, and with a flavour that is all its own.
Palmer mangoes are at their best from January through March when Queensland harvests peak at full ripeness. They come on after the main KP season, making them one of the later summer mangoes worth seeking out.
Look for Palmers that give slightly at the top and have a sweet fragrance at the stem end. Their large size means they stay firmer for longer, so do not rush them. Leave firm fruit on the bench for a day or two to finish ripening.
Slice into cheeks, score and turn, eat fresh, or dice into a salsa. Their size and firm flesh also makes them excellent for grilling and cooking.
Original: $1.42
-65%$1.42
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Description
The Palmer is the large mango, and a welcome one. Australian-grown with a deep red and yellow skin, generously sized, and with a rich, sweet flesh that holds up beautifully whether you eat it fresh or cook with it. Less fibrous than the KP, and with a flavour that is all its own.
Palmer mangoes are at their best from January through March when Queensland harvests peak at full ripeness. They come on after the main KP season, making them one of the later summer mangoes worth seeking out.
Look for Palmers that give slightly at the top and have a sweet fragrance at the stem end. Their large size means they stay firmer for longer, so do not rush them. Leave firm fruit on the bench for a day or two to finish ripening.
Slice into cheeks, score and turn, eat fresh, or dice into a salsa. Their size and firm flesh also makes them excellent for grilling and cooking.
