How to ripen mangoes without them rotting? The latest practical methods are here

Mango is a famous tropical fruit, native to India, widely grown in Guangdong, Hainan and other places in China. Its flesh is delicate, its flavor is unique, and its varieties are rich, able to satisfy different taste preferences. It is deeply loved by people and has long been known as the “king of tropical fruits.” Many times the mangoes we buy are still unripe. Let us take a look below at how to ripen mangoes without them rotting!

How to ripen mangoes without them rotting?

1. Ripening with rice: Every fruit produces its own ripening substances, but these substances are secreted relatively slowly, and external forces are needed to promote their secretion. After buying green mangoes, you can take them home and put them in rice, burying them with rice, which can help ripen them. After leaving them in the rice for one or two days, the green mangoes will turn yellow and can be eaten.

2. Ripening in a paper bag: Put the green mangoes you bought into a paper bag, then add two apples or pears, tie the bag shut and place it in a warm environment. After about one day, the green mangoes inside will turn orange-yellow, and after about another day the mangoes will soften and be fully ripe. Take them out and they are ready to eat.

How do you identify ripened mangoes?

1. Skin: Naturally ripe mangoes do not have a very even color, while most artificially ripened mangoes show emerald green at the tip of the small end, with the skin of the other parts turning yellow.

2. Fruit aroma: When choosing, smell the skin carefully to distinguish the fruity aroma. Compared with artificially ripened mangoes, naturally ripe ones have a richer fragrance, and some artificially ripened mangoes even have an off odor.

3. Feel: Naturally ripe mangoes have firmness and elasticity, while artificially ripened mangoes are relatively soft.

4. Weight: Weigh the mango in your hand. Artificially ripened mangoes will be a bit heavier than naturally ripe ones.

How do you choose the best mangoes?

1. Fruit shape: Mango pits are relatively large, so when choosing mangoes, try to pick ones with small pits so you can eat more flesh. The size of the pit can be judged from the fruit shape. Generally speaking, mangoes with a longer fruit shape have smaller, thinner pits, while mangoes with a short, thick fruit shape have thicker, larger pits.

2. Skin: The best mangoes have evenly yellow-orange skin, smooth skin, no black spots around the stem end, and feel firm and fleshy to the touch. If the skin is green, the skin feels rough, or there are black spots on the skin or around the stem end, it means the mango is unripe or already overripe.

3. Stem end: When buying mangoes, you can press the stem end with your hand. If it feels fairly firm and elastic, it is a ripe mango, while a stem end that is too hard or too soft indicates poor quality.

4. Flesh: Cut the mango open. If the pit is hard and the flesh is yellow, it means the fruit is already ripe. If the pit is still soft and the flesh appears white, it means the fruit is not yet ripe.

5. Sinking or floating: If a mango sinks or half-sinks after being put into water, it means the mango is already ripe, while if the mango floats on the surface, it means the mango is not yet ripe.