Mango Fruit Quotes

The Bible doesn’t tell us exactly why God wasn’t satisfied with the fruits and veggies Cain offered up. Maybe he kept the juiciest peaches and sweetest mangoes for himself and offered God nothing but brussels sprouts and spinach.

i gut fruit with my mouth push tongue into black belly of papaya peel lychee with teeth bite into ripe pear suck on stone of mango all of this, over the kitchen sink barefoot middle of winter sticky hands pushing hair away from face moaning into sweet flesh the whole time your name flat against the roof of my mouth.

Orange strengthens your emotional body, encouraging a general feeling of joy, well-being, and cheerfulness. Orange vibration foods are: oranges, tangerines, apricots, mangoes, peaches and carrots.

If you wait for the mango fruits to fall, you'd be wasting your time while others are learning how to climb the tree

What is this?” he whispered. “Mangoes.” My father always said mangoes with a Quillonian were a sure bet. I hadn’t realized how much of a sure bet. Orro licked the fruit again, looked at it, and suddenly bit into it, shredding the yellow pulp. He’d wolfed down half a mango before he realized I was still there and froze, pieces of mango on his whiskers. “Don’t see me.

Don’t sit at home and wait for mango tree to bring mangoes to you wherever you are. It won’t happen. If you are truly hungry for change, go out of your comfort zone and change the world.

There is far too much common nonsense, and not nearly enough uncommon sense about fruit.

Eden fruitarianism is about exposing denial, it's about recognising the invalidity of feeble excuses, it's about unveiling meaningless pretexts, and it's about taking responsibility for all of our actions, facing the consequences of them with honesty and integrity, and finally, and of most significance, it's about making whatever changes are necessary in recognition of our shortcomings.

Most raw fooders don't embrace fruit, instead they embarrass it. by stripping the avocado down to fats and proteins, they paint a portrait that is most uncomely, unflattering and entirely dishonest. By reducing a banana to 100 calories, in the most ugliest of fashions, they attempt to quantify the unquantifiable. By converting a fruit salad to a plate of LFHCs, they degrade and insult the innocence and beauty of fruit.

Your body doesn’t process sugar differently whether it came from a sugar beet, an agave plant, or a mango. As soon as a fruit is denatured and processed and its fiber is extracted, it becomes sugar like any other sugar.

And at a fruit boutique called Atelier du Soleil, one beautifully proportioned mango was selling for the equivalent of one hundred dollars. "That's not your average supermarket mango," one Tokyo fruit connoisseur told me. "That mango will change your mind forever about mangoes. That mango will blow your damn mind!

Fruit is freely given by the plant. It entrusts us with its seed, while surrounding it with the gift of fruit, as prepayment for conscious seed dispersal; the tree trusts us to do the right thing and care for its seeds as best we are able, by at least letting each one have a fighting chance. All too often we ignore this symbiotic pact, and mindlessly dispose of seeds to fates that have no possible future.

What is the point of labeling each individual piece of fruit? Buy the fruit, EAT the ad! We've carved a chunk out of the ozone, burned up all the rainforests, soon we won't be able to BREATHE, and all because we had to label each individual piece of fruit.

Our bodies should be seen as temporary sacred temples of the soul and our duty to keep our individual one clean. Both internally and externally. Internally this is done by eating the right food; fruit. Thus avoiding any foods that sludge and sully the interior (especially animal products and cooked foods of any kind!). Externally, regular bathes in water will normally suffice, but all fruits can also be massaged into the skin with benefits. The skins of mangos and papaya feel especially pleasant, as does a head/hair bath in lemon juice

I'm not one of those fruitarians who advise people to make fruit an arbitrary percentage of their diet and then the rest, greens, nuts and seeds. Nor am I one of those fruitarians obsessed with calorie counting, and analysing the handful of separately classified scientific elements purportedly microscopically available within each fruit.

There was already a shop selling fabrics there; another sold mangoes and lentils and yams. There was a café- no alcohol, but mint tea, and glass-water pipes of kif- that fragrant blend of tobacco and marijuana so common in Morocco. There was a market every week, selling strange and exotic fruit and vegetables brought in from the docks at Marseille, and a little bakery, selling flatbread and pancakes and sweet milk rolls and honey pastries and almond briouats.

We all enter this world as potential barefoot fruitarians. Fruit has that up front mixture of appeals, vibrant colours, the tantalising textures and deliciously sweet flavours that provided corruption and addiction are not already imbued, are instinctively appealing to all children. But alas it's a path few of us are privileged enough, or permitted to embark upon at such an early age. Instead, it rarely takes too long following nascence, before we find ourselves as involuntary shod omnivores. Rarely is such a state of affairs ever cross-examined.

I want to wash your hair with a shampoo that smells like fruit - mango, or strawberries. I want to walk on a beach with you, dragging a big stick behind us, making a message in the sand that we try to believe an airplane will really see. I want to kiss saltwater from your lips. I want us to listen to music with our eyes closed; I want to read musty books while lying next to you - books about fascinating things like mummies and eccentric artists and old shipwrecks in the Pacific. I want to have picnics on our bed and crawl into cotton sheets that smell like summer because we left the windows open when we were gone. I want to wake in the night with you and marvel at the stars and try to find the moon through the trees. I want all the sweet things in life. But only by your side.

Ren followed along behind me somewhere quietly. I couldn’t hear him, but I knew he was there. I was acutely aware of his presence. I had an intangible connection with him, the man. It was almost as if he were walking next to me. Almost as if he were touching me. I must have started walking down the wrong path because he trotted ahead, pointedly moving in a different direction. I muttered, “Show-off. I’ll walk the wrong way if I want to.” But, I still followed after him. After a while, I made out the Jeep parked on the hill and saw Mr. Kadam waving at us. I walked up to his camp, and he grabbed me in a brief hug. “Miss Kelsey! You’re back. Tell me what happened.” I sighed, set down my backpack, and sat on the back bumper of the Keep. “Well, I have to tell you, these past few days have been some of the worst of my life. There were monkeys, and Kappa, and rotted kissing corpses, and snakebites, and trees covered with needles, and-“ He held up a hand. “What do you mean a few days? You just left last night.” Confused, I said, “No. We’ve been gone at least,” I counted on my fingers, “at least four or five days.” “I’m sorry, Miss Kelsey, but you and Ren left me last night. In fact, I was going to say you should get some rest and then try again tomorrow night. You were really gone almost a week?” “Well, I was asleep for two of the days. At least that’s what tiger boy over there told me.” I glared at Ren who stared back at me with an innocuous tiger expression while listening to our conversation. Ren appeared to be sweet and attentive, as harmless as a little kitten. He was about as harmless as a Kappa. I, on the other hand, was like a porcupine. I was bristling. All of my quills were standing on end so I could defend my soft belly from being devoured by the predator who had taken an interest. “Two days? My, my. Why don’t we return to the hotel and rest? We can try to get the fruit again tomorrow night.” “But, Mr. Kadam,” I said an unzipped the backpack, “we don’t have to come back. We got Durga’s first gift, the Golden Fruit.” I pulled out my quilt and unfolded it, revealing the Golden Fruit nestled within. He gently picked it up out of its cocoon. “Amazing!” he exclaimed. “It’s a mango.” With a smirk, I added, “It only makes sense. After all, mangoes are very important to Indian culture and trade.” Ren huffed at me and rolled onto his side in the grass.

Think of a nectarine, what we eat is the precious, sweet, nectar flesh that surrounds the stone/seed of the plant. The seed is clearly separate from the flesh. The flesh is the thing that is, so to say, given karmically freely. Think of a melon, what we eat is the deliciously tasting flesh of the melon. Not the seeds in the centre which generally get left out of the digestive experience. (Yes, I'm aware that some cultures roast them, but fresh out of the fruit they are none too appealing in my eyes). Think of a papaya, we eat the life giving, juicy, vibrantly colourful, sweet flesh of the papaya. the small black seeds get released back into nature. Or should. Think of an apple. The flesh is savoured, the core, discarded. I could continue ad infinitum.

One Said, 'My grandfather once planted a Langra tree but, before he could eat the fruit, he had to marry it to another tree. A tamarind. Custom decreed it.' 'I know about that custom,' said a colleague. 'The jasmine is considered a suitable bride for a mango.

Here, Kells. I brought you something,” he said unassumingly and held out three mangos. “Thanks. Um, dare I ask where you got them?” “Monkeys.” I stopped in mid-brush. “Monkeys? What do you mean monkeys?” “Well, monkeys don’t like tigers because tigers eat monkeys. So, when a tiger comes around, they jump up in the trees and pummel the tiger with fruit or feces. Lucky for me today they threw fruit.” I gulped. “Have you ever…eaten a monkey?” Ren grinned at me. “Well, a tiger does have to eat.” I dug a rubber band out of the backpack so I could braid my hair. “Ugh, that’s disgusting.” He laughed. “I didn’t really eat a monkey, Kells. I’m just teasing you. Monkeys are repellant. They taste like meaty tennis balls and they smell like feet.” He paused. “Now a nice juicy deer, that is delectable.” He smacked his lips together in an exaggerated way. “I don’t think I really need to hear about your hunting.” “Really? I quite enjoy hunting.” Ren froze into place. Then, almost imperceptibly, he lowered his body slowly to a crouch and balanced on the balls of his feet. He placed a hand in the grass in front of him and began to creep closer to me. He was tracking me, hunting me. His eyes locked on mine and pinned me to the spot where I was standing. He was preparing to spring. His lips were pulled back in a wide grin, which showed his brilliant white teeth. He looked…feral. He spoke in a silky, mesmerizing voice. “When you’re stalking your prey, you must freeze in place and hide, remaining that way for a long time. If you fail, your prey eludes you.” He closed the distance between us in a heartbeat. Even though I’d been watching him closely, I was startled at how fast he could move. My pulse started thumping wildly at my throat, which was where his lips now hovered as if he were going for my jugular. He brushed my hair back and moved up to my ear, whispering, “And you will go…hungry.” His words were hushed. His warm breath tickled my ear and made goose bumps fan out over my body. I turned my head slightly to look at him. His eyes had changed. They were a brighter blue than normal and were studying my face. His hand was still in my hair, and his eyes drifted down to my mouth. I suddenly had the distinct impression that this was what it felt like to be a deer. Ren was making my nervous. I blinked and swallowed dryly. His eyes darted back up to mine again. He must have sensed my apprehension because his expression changed. He removed his hand from my hair and relaxed his posture. “I’m sorry if I frightened you, Kelsey. It won’t happen again.” When he took a step back, I started breathing again. I said shakily, “Well, I don’t want to hear any more about hunting. It freaks me out. The least you could do is not tell me about it. Especially when I have to spend time with you outdoors, okay?” He laughed. “kells, we all have some animalistic tendencies. I loved hunting, even when I was young.” I shuddered. “Fine. Just keep your animalistic tendencies to yourself.” He leaned toward me again and pulled on a strand of my hair. “Now, Kells, there are some of my animalistic tendencies that you seem to like.” He started making a rumbling sound in his chest, and I realized that he was purring. “Stop that!” I sputtered. He laughed, walked over to the backpack, and picked up the fruit. “So, do you want any of this mango or not? I’ll wash it for you.” “Well, considering you carried it in your mouth all that way just for me. And taking into account the source of said fruit. Not really.” His shoulders fell, and I hurried to add, “But I guess I could eat some of the inside.” He looked up at me and smiled. “It’s not freeze-dried.” “Okay. I’ll try some.

6 apples 1 bunch grapes 20 ounces frozen peaches 20 ounces frozen blueberries 15 ounces frozen strawberries 10 ounces frozen mixed berries 6 ounces of mango chunks 3 bananas 1 bunch kale 20 ounces spinach 20 ounces spring mix greens Stevia sweetener (packets) Bag of ground flaxseeds (often in vitamin section) Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) Raw or unsalted nuts and seeds to snack on Detox tea (by Triple Leaf or Yogi brands) Sea salt (or any uniodized sea salt) OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior

I mentioned earlier in which people lost weight after adding three apples or pears to their daily diets.2223 Certain other fruits were not as successful, though. Adding three grapefruit halves, around three kiwifruits, or half a mango a day didn’t result in significant weight loss (although it didn’t result in weight gain either).

A lemon tree was nearly universal; other trees varied with climate - almond trees in Adelaide and Perth, plums and apples in Melbourne, choke vines and bananas in Sydney and Brisbane, a mango in Cairns, figs and loquats everywhere. For a few weeks, there was a gross overabundance of fruit and much trading ('I'll take some of your plums if you take some of my apples next month').

together? Should she reconsider the offer of a bodyguard? But her cousin, who knew how stubborn Ladarat could be, did not press her case. Instead, she simply slid a piece of paper across the desk. It was Tea House stationery. Who had stationery made for a brothel? On it was the woman’s name, Wipaporn Chakrabonse, and a number: 9283. THE $30 RAMBUTAN The fruit seller wasn’t at his post. He’d left his cart unattended, which was strange. But presumably he knew that no one would take a mango

Guava-stuffed chicken with caramelized mango and a spicy mango mojito sauce. Alim had ruined mango for her, but every time Feyi remembered how shocked and open his face looked with desire, she wasn't sure she minded. There was a lemongrass-and-pineapple-glazed pork belly with Zanzibari spiced octopus, grilled jerk watermelon with couscous and a basil oil, and finally, a banana cream parfait with coconut shortbread alongside broiled pineapple with macadamia toffee, drizzled with rum caramel.

There were, inevitably, children’s clothing stores, furniture shops still offering bedroom sets by layaway, and dollar stores whose awnings teemed with suspended inflatable dolls, beach chairs, laundry carts, and other impulse purchases a mom might make on a Saturday afternoon, exhausted by errand running with her kids. There was the sneaker store where Olga used to buy her cute kicks, the fruit store Prieto had worked at in high school, the little storefront that sold the kind of old-lady bras Abuelita used to wear. On the sidewalks, the Mexican women began to set up their snack stands. Mango with lime and chili on this corner, tamales on that. Until the Mexicans had come to Sunset Park, Olga had never tried any of this food, and now she always tried to leave a little room to grab a snack on her way home. Despite the relatively early hour, most of the shops were open, music blasting into the streets, granting the avenue the aura of a party. In a few more hours, cars with their stereos pumping, teens with boom boxes en route to the neighborhood’s public pool, and laughing children darting in front of their mothers would add to the cacophony that Olga had grown to think of as the sound of a Saturday.

Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein Food for the Last Five Days • 20 ounces frozen mango chunks • 20 ounces frozen peaches • 20 ounces frozen pineapple chunks • 10 ounces frozen mixed berries • 6 ounces frozen blueberries • 6 ounces frozen strawberries • 2 apples • 5 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on CHAPTER FOUR How to Do the 10-Day Green Smoothie Cleanse The 10-Day Green Smoothie Cleanse is a truly health-transforming experience.

I suppose what I’d really like to understand is our collective urge to focus on differences rather than similarities. I know our brains sort and categorize by default because that’s a survival mechanism—that mushroom’s good to eat, that one will kill you, that one will have you seeing wacky shit like mangoes and papayas complaining to pineapples that millennials are killing the fruit-juice industry. But despite this hardwiring, there has to be a way of thinking that will allow us to see nonlethal differences and celebrate them rather than point at them and judge them unworthy. For we seem to be ever running toward dystopias rather than the other way.

It’s possible for us to have several spiritual roots. To me, Buddhism, Christianity, Judaism and all religions belong to the spiritual heritage of humankind. We can profit from all of these traditions. We should not confine ourselves to just one tradition. If you love mangoes, you are free to continue to eat mangoes, but no one forbids you to eat pineapples and oranges. You don’t betray your mango when you eat a pineapple. It would be narrow-minded to enjoy only mango, when there are so many different fruits in the world. Spiritual traditions are like spiritual fruits, and you have the right to enjoy them. It’s possible to enjoy two traditions, to take the best of two traditions and live with them. That’s what I envision for the future, that we remove the barriers between different spiritual traditions.

Ryder’s in jeans and his shirt from last night, and he’s staring at the fridge. When I pad closer, I see he’s not just staring at the door. I’ve hung my various ultrasound pictures to the silvery surface, and he’s studying them. His index finger is poised over my recent twenty-week one, and he’s tracing the outline of the baby’s legs. “Hi,” I say, clearing my throat. He straightens and then smiles. It’s a sheepish look, as if he’s been caught. “Just checking out Papaya.” I love that the name Papaya has stuck. That must be a sign he feels the same. I gesture to the thirteen-week picture, when I first heard the heartbeat. “I think Papaya was a fig in that one. Funny thing—when I was so sick, Papaya was only a kidney bean.” “Kidney beans are known to be troublemakers.” He steps closer, drops a strangely chaste kiss to my forehead, and sets his hands on my belly. “And I think Papaya is almost a mango now, right?” I nod. “How did you know?” “I might have googled pregnancy-to-fruit comparisons. Papaya will be an eggplant in a little while.” I blink. Holy shit. He really knows his pregnancy fruits. Better than I do.

I remembered meeting the Dharma Raja’s gaze and wreathing his neck with a wedding garland of sweet marigold and blood red roses. Death clung to him subtly, robbing the warmth of his eyes and silvering his beauty with a wintry touch. And yet, I saw how he was beautiful. It was his presence that conjured the brilliant peacock shades of the late-season monsoon sky. It was his aura that withered sun-ripe mangos and ushered in the lush winter fruits of custard apple and singhora chestnuts. And it was his stride that adorned the Kalidas Mountains with coronets of snow clouds. His hands moved to my shoulders, warm and solid, and his arms were a universe for me alone. He had enthralled me, unwound the seams of my being until I was filled with the sight of him and still ached with want. “I hoped you would choose me,” he said. I blushed, suddenly aware of my unbraceleted arms and simple sari. “I have no dowry.” He laughed, a hesitant, half-nervous sound that did not match his stern features. “I don’t care.” “Then what do you want from me?” “I want to lie beside you and know the weight of your dreams,” he said, brushing his lips against my knuckles. “I want to share whole worlds with you and write your name in the stars.” He moved closer and a chorus of songbirds twittered silver melodies. “I want to measure eternity with your laughter.” Now, he stood inches from me; his rough hands encircled my waist. “Be my queen and I promise you a life where you will never be bored. I promise you more power than a hundred kings. And I promise you that we will always be equals.

There was only one thing to do, she decided: make pickles. The mangoes on the tree were just about ready: grassy-green and tongue-smackingly sour. She asked the boys to pick them from the tree. When they were younger, this was the children’s job. Maya was by far the better climber: her foot would curl over the branches and hold her fast, while she stretched her arms and plucked the fruit, throwing it down to Rehana, who kept shouting, ‘Be careful! Be careful!’ She would slice the green mangoes and cook them slowly with chillies and mustard seeds. Then she would stuff them into jars and leave them on the roof to ripen. There was a rule about not touching pickles during the monthlies. She couldn’t remember who had told her that rule – her mother? – no, her mother had probably never sliced a mango in her brief, dreamy life. Must have been one of her sisters. Marzia, she was the best cook. And the enforcer of rules. But Rehana had decided long ago this was a stupid rule. It was hard enough to time the pickle-making anyway, between the readiness of the fruit and the weather, which had to be hot and dry. As she recited the pickle recipe to herself, Rehana wondered what her sisters would make of her at this very moment. Guerrillas at Shona. Sewing kathas on the rooftop. Her daughter at rifle practice. The thought of their shocked faces made her want to laugh. She imagined the letter she would write. Dear sisters, she would say. Our countries are at war; yours and mine. We are on different sides now. I am making pickles for the war effort. You see how much I belong here and not to you.

These Claudines, then…they want to know because they believe they already do know, the way one who loves fruit knows, when offered a mango from the moon, what to expect; and they expect the loyal tender teasing affection of the schoolgirl crush to continue: the close and confiding companionship, the pleasure of the undemanding caress, the cuddle which consummates only closeness; yet in addition they want motherly putting right, fatherly forgiveness and almost papal indulgence; they expect that the sights and sounds, the glorious affairs of the world which their husbands will now bring before them gleaming like bolts of silk, will belong to the same happy activities as catching toads, peeling back tree bark, or powdering the cheeks with dandelions and oranging the nose; that music will ravish the ear the way the trill of the blackbird does; that literature will hold the mind in sweet suspense the way fairy tales once did; that paintings will crowd the eye with the delights of a colorful garden, and the city streets will be filled with the same cool dew-moist country morning air they fed on as children. But they shall not receive what they expect; the tongue will be about other business; one will hear in masterpieces only pride and bitter contention; buildings will have grandeur but no flowerpots or chickens; and these Claudines will exchange the flushed cheek for the swollen vein, and instead of companionship, they will get sex and absurd games composed of pinch, leer, and giggle—that’s what will happen to “let’s pretend.” 'The great male will disappear into the jungle like the back of an elusive ape, and Claudine shall see little of his strength again, his intelligence or industry, his heroics on the Bourse like Horatio at the bridge (didn’t Colette see Henri de Jouvenel, editor and diplomat and duelist and hero of the war, away to work each day, and didn’t he often bring his mistress home with him, as Willy had when he was husband number one?); the great affairs of the world will turn into tawdry liaisons, important meetings into assignations, deals into vulgar dealings, and the en famille hero will be weary and whining and weak, reminding her of all those dumb boys she knew as a child, selfish, full of fat and vanity like patrons waiting to be served and humored, admired and not observed. 'Is the occasional orgasm sufficient compensation? Is it the prize of pure surrender, what’s gained from all that giving up? There’ll be silk stockings and velvet sofas maybe, the customary caviar, tasting at first of frog water but later of money and the secretions of sex, then divine champagne, the supreme soda, and rubber-tired rides through the Bois de Boulogne; perhaps there’ll be rich ugly friends, ritzy at homes, a few young men with whom one may flirt, a homosexual confidant with long fingers, soft skin, and a beautiful cravat, perfumes and powders of an unimaginable subtlety with which to dust and wet the body, many deep baths, bonbons filled with sweet liqueurs, a procession of mildly salacious and sentimental books by Paul de Kock and company—good heavens, what’s the problem?—new uses for the limbs, a tantalizing glimpse of the abyss, the latest sins, envy certainly, a little spite, jealousy like a vaginal itch, and perfect boredom. 'And the mirror, like justice, is your aid but never your friend.' -- From "Three Photos of Colette," The World Within the Word, reprinted from NYRB April 1977

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.

A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!

Food for the First Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein

For the rest of the day all I could think about was that precious fruit. The mango, that is.

I've long been a fan of Hi-Chew, the Japanese fruit chews, for their resilient texture and uncannily accurate fruit flavors: sour cherry, apple, grape, pickled plum, and especially mango, which is closer to the flavor of an actual tropical mango than most imported mangoes.

Durban has the largest Indian population outside of India! The Afro-Indian Culture that ensued has become a strong influence on the people of South Africa who have adopted many of the Indian traditions. This is especially true of how food is prepared! Of course rice is the preferred carb and considered a stable with most meals. An Indian curry stew is an exciting taste treat. Relatively simple to make, fresh garlic and ginger pulp are lightly fried along with chilies, onions and a zesty curry powder. Added to this are chopped tomatoes and finally the meat, seafood or vegetable of your choice. After slow simmering, the spicy stew is served with steamed rice and perhaps a hot and spicy chili sauce condiment called a sambal. Sweet and sour condiments called chutney are made of unripe mangoes, raisins, limes, sliced bananas and other fruit.. Of course Major Grey's Chutney can be bought ready-made and is considered by many as the best of all chutneys. Many of the curried foods thought of as Indian are actually of Indonesian origin and are also popular on the Malaysian Peninsular and in many other eastern countries.

I still imagine Mr. Kim's and Mr. Yoon's children, lonely for their fathers, gratefully eating whatever was brought home to them, our overripe and almost rotten mangoes, our papayas, kiwis, pineapples, those exotic tastes of their wondrous new country, this joyful fruit now too soft and too sweet for those of us who knew better, us near natives, us earlier Americans.

These fruits all have a glycemic index of 60 or below and should be the mainstays of your fruit supplies: Apples Apricots Avocadoes Bananas Blackberries Cantaloupe Cherries Cranberries Grapefruit Guavas Kiwis Lemons Limes Oranges Papayas Peaches Plums Raspberries Rhubarb Strawberries Tangerines Tomatoes These fruits have a glycemic index of over 60 and should be enjoyed less frequently or eliminated from your diet: Any dried fruit Blueberries Figs Grapes Kumquats Loganberries Mangoes Mulberries Pears Pineapples Pomegranates

The Clean Fifteen In addition, The Environmental Working Group also has a list called “The Clean Fifteen,” which includes produce that has tested as low in pesticides. They are: #1. Avocados #2. Sweet corn (but remember, this is a GMO food, unless marked “certified organic”) #3. Pineapples #4. Cabbage #5. Frozen sweet peas #6. Onions #7. Asparagus #8. Mangoes # 9. Papayas (but these are GMO, unless marked “certified organic”) #10. Kiwis #11. Eggplant #12. Grapefruit #13. Cantaloupe #14. Cauliflower #15. Sweet potatoes

FRUITS Blueberry Orange Blackcurrant Mango Banana Peach Lemon Noni Rambutan Melon Gooseberry Hackberry Now find MANGO When you find it (or if you give up) click here

Cashews and poison ivy, pistachio nuts and poison sumac. Mangoes. They all had resinous and sometimes poisonous juice, nuts or fleshy fruit, and small flowers.

Mangos are my favorite fruit treat during spring and summer, but you have to know where to look to get good ones. Check out Hispanic markets and Indian grocery stores. The difference between a mango from Walmart and one from an Indian spice store is like the difference between a hard, pale, tasteless, pink tomato and a ripe, flavorful, farm-stand heirloom. You should be able to smell the mango at arm’s length.

Mango, Coconut, and Quinoa Breakfast Pudding Serves: 5 ¾ cup quinoa 1½ cups water 2 Medjool or 4 regular dates, pitted 1½ cups unsweetened soy, hemp, or almond milk 1 teaspoon alcohol-free vanilla flavoring ½ teaspoon cinnamon 1 (10-ounce) package frozen mango or 2 fresh mangoes, peeled and diced, divided 2 tablespoons Mangosteen Fruit Vinegar* or other fruit-flavored vinegar ⅛ cup chopped macadamia nuts ⅛ cup unhulled sesame seeds 1 cup packed chopped kale 1 cup packed chopped spinach ¼ cup dried currants 3 tablespoons unsweetened shredded coconut Preheat the oven to 350˚F. Rinse quinoa and drain in a fine-mesh sieve. In a large saucepan, bring quinoa and water to a boil. Reduce heat and simmer, uncovered, until grains are translucent and the mixture is the consistency of a thick porridge, about 20 minutes. In a high-powered blender, blend dates, nondairy milk, vanilla, cinnamon, half the mangoes, and Mangosteen Fruit Vinegar. In a large bowl, combine cooked quinoa, blended date mixture, nuts, seeds, kale, spinach, the remaining diced mango, and currants. Pour into a lightly oiled baking pan (9 × 9-inch works well), sprinkle with coconut, and bake 30 to 40 minutes. Best made a day ahead and refrigerated. PER SERVING: CALORIES 330; PROTEIN 9g; CARBOHYDRATE 55g; TOTAL FAT 10g; SATURATED FAT 3.1g; SODIUM 56mg; FIBER 7g; BETA-CAROTENE 2441mcg; VITAMIN C 67mg; CALCIUM 122mg; IRON 3.3mg; FOLATE 139mcg; MAGNESIUM 118mg; ZINC 1.6mg; SELENIUM 9mcg

My favorite desserts are homemade fruit sorbets and ice creams that you can easily make in minutes. By blending frozen fruit (bananas, berries, peaches, cherries, mango) with some nuts (cashews, almonds, macadamia nuts) or seeds (hemp, chia, flax), maybe some dried fruit (dates, unsulfured apricots, or pineapple) and a splash of nondairy milk, you can make your own refreshing creations.

At the end of one month, not only did the mangos work better in terms of constipation relief but the fruit had a significant anti-inflammatory effect, dropping blood IL-6 levels by more than 20 percent.

Mangos are the preferred fruit everywhere else and have much more antioxidant punch at around 110 units.

In the tin-covered porch Mr Chawla had constructed at the rear of the house she had set up her outdoor kitchen, spilling over into a grassy patch of ground. Here rows of pickle jars matured in the sun like an army balanced upon the stone wall; roots lay, tortured and contorted, upon a cot as they dried; and tiny wild fruit, scorned by all but the birds, lay cut open, displaying purple-stained hearts. Ginger was buried underground so as to keep it fresh; lemon and pumpkin dried on the roof; all manner of things fermented in tightly sealed tins; chilli peppers and curry leaves hung from the branches of a tree, and so did buffalo curd, dripping from a cloth on its way to becoming paneer. Newly strong with muscles, wiry and tough despite her slenderness, Kulfi sliced and pounded, ground and smashed, cut and chopped in a chaos of ingredients and dishes. ‘Cumin, quail, mustard seeds, pomelo rind,’ she muttered as she cooked. ‘Fennel, coriander, sour mango. Pandanus flour, lichen and perfumed kewra. Colocassia leaves, custard apple, winter melon, bitter gourd. Khas root, sandalwood, ash gourd, fenugreek greens. Snake-gourd, banana flowers, spider leaf, lotus root …’ She was producing meals so intricate, they were cooked sometimes with a hundred ingredients, balanced precariously within a complicated and delicate mesh of spices – marvellous triumphs of the complex and delicate art of seasoning. A single grain of one thing, a bud of another, a moist fingertip dipped lightly into a small vial and then into the bubbling pot; a thimble full, a matchbox full, a coconut shell full of dark crimson and deep violet, of dusty yellow spice, the entire concoction simmered sometimes for a day or two on coals that emitted only a glimmer of faint heat or that roared like a furnace as she fanned them with a palm leaf. The meats were beaten to silk, so spiced and fragrant they clouded the senses; the sauces were full of strange hints and dark undercurrents, leaving you on firm ground one moment, dragging you under the next. There were dishes with an aftertaste that exploded upon you and left you gasping a whole half-hour after you’d eaten them. Some that were delicate, with a haunting flavour that teased like the memory of something you’d once known but could no longer put your finger on. Pickled limes stuffed with cardamom and cumin, crepuscular creatures simmered upon the wood of a scented tree, small river fish baked in green coconuts, rice steamed with nasturtium flowers in the pale hollow of a bamboo stem, mushrooms red – and yellow-gilled, polka-dotted and striped. Desire filled Sampath as he waited for his meals. Spice-laden clouds billowed forth and the clashing cymbals of pots and pans declared the glory of the meal to come, scaring the birds from the trees about him.

Nicoyans enjoy beans, rice, and corn at almost every meal; squash, peppers, and different tubers like potatoes and yuca also make daily appearances in all types of dishes. Papaya trees grow like weeds on the peninsula, so locals enjoy them year-round, along with a bounty of other colorful fruits including plantains, mangoes, guava, zapote, pineapple, peach palms, and lemons and limes. They also choose to enhance the flavor and nutrient density of their meals with anti-inflammatory herbs and spices like ginger, cilantro, culantro coyote, and garlic.

Makes 1 10.5 oz (310 ml) serving 141 cal • 1.7 g protein 32.7 g carbohydrate (of which 29.6 g sugars) 0.5 g fat (of which 0.3 g saturates) 1/2 large mango, cut into cubes (see below) 2 small scoops passion fruit sorbet Juice of 1/2 lime (2 tsp) 1 Place the mango in the blender and whirl until smooth. 2 Add the passion fruit sorbet and lime juice and blend again briefly. 3 Pour into a glass and serve immediately.

Day 5 BREAKFAST Banana Cashew Lettuce Wrap* LUNCH Huge salad with assorted vegetables and bottled low-sodium/ no-oil dressing, flavored vinegar, or Orange Sesame Dressing* Leftover White Bean and Kale Soup* or low-sodium purchased vegetable bean soup One fresh or frozen fruit. Try apples or peaches dipped in Ceylon cinnamon. Ceylon cinnamon doesn’t have the high levels of potentially liver-damaging coumarin that cassia cinnamon has. DINNER Raw vegetables with Super Simple Hummus* or bottled low-sodium/ no-oil dressing Portobellos and Beans* Fresh or frozen cooked spinach or other vegetable One fresh or frozen fruit. Try semi-defrosted frozen mango. It’s fantastic!

FOODS KNOWN TO BE HIGH IN FODMAPS THAT SHOULD THEREFORE BE RESTRICTED* Additives (sweeteners and added fiber): fructo-oligosaccharides, high-fructose corn syrup, honey, inulin, isomalt, mannitol, maltitol, polydextrose, sorbitol, xylitol Cereal and grain foods: bran (from wheat, rye, or barley); bread (from wheat, rye, or barley); breakfast cereals, granolas, and muesli (from wheat, rye, or barley); crackers (from wheat or rye); pasta, including couscous and gnocchi (from wheat); wheat noodles (chow mein, udon, etc.) Drinks: chamomile and fennel tea, chicory-based coffee substitutes, juices made from unsuitable fruits (below) Fruits: apples, apricots, Asian pears, blackberries, boysenberries, cherries, figs, mangoes, nectarines, peaches, pears, persimmons, plums, prunes, tamarillos, watermelon, white peaches Legumes: beans (all kinds, including certain forms of soy, such as textured vegetable protein/TVP), chickpeas, lentils Milk and milk products: custard, ice cream, milk (cow’s, goat’s, and sheep’s, including whole, low-fat, skim, evaporated, and condensed), pudding, soft cheeses, yogurt (cow’s, sheep’s, or goat’s) Nuts: cashews, pistachios Vegetables: artichokes (globe and Jerusalem), asparagus, cauliflower, garlic (and garlic powder in large amounts), leeks, mushrooms, onions (red, white, yellow, and onion powder), scallions (white part), shallots, snow peas, sugar snap peas

Favourite Fresh Fruit Salad   This best fresh fruit salad you can prepare with any fresh fruits available in any season. It is very refreshing and also very low in calories. I normally use different fresh fruits to make this salad which depends on the season. You will never want to try any of the disgusting can fruit salads available in the market once you master this one.   5 servings Prep time:    Ingredients Take ½ cup of each fruit Raspberries Blueberries Bananas (sliced and peeled) Kiwi fruit (sliced and peeled) Pineapple (cored, sliced and peeled) Peaches (sliced and peeled) Red grapes (halved) Mangoes (hulled and sliced) Strawberries (sliced, skinned and cored) Watermelon and Cantaloupe Juice of 1 fresh-squeezed lemon Honey or granulated sugar to taste   Instructions 1.    First step is to prepare the banana dressing. 2.    Take a small bowl, mash a banana with a fork. 3.    Add just a small amount of lemon juice but you can add more if you want more consistency. 4.    Add sugar or honey to sweeten the dressing. 5.    Set aside the banana dressing to use it later. 6.    Take the Watermelon and Cantaloupe and remove their flesh and cut into bit-size pieces. 7.    Take a large bowl and combine all the mixed prepared fruits. 8.    Add prepared banana dressing over the prepared fruits. 9.    Gently toss the fruits to coat the complete layer. 10. Cover it and refrigerate for few hours before serving. 11. You can serve it in chilled cocktail glasses to make it look appetizing.   Serving suggestions   Top this fresh salad with chopped nuts.

For generations beyond count, this land sustained one of the highest densities of population on earth. Without any chemical 'fertilizers', pesticides, exotic dwarf strains of grain, or the new, fancy 'bio-tech' inputs that [agricultural scientists] champion… The Upanishads say: Om Purnamadaha Purnamidam Purnat Purnamudachyate Purnasya Purnamadaya Purnamewa Vashishyate "This creation is whole and complete. From the whole emerge creations, each whole and complete. Take the whole from the whole, but the whole yet remains, Undiminished, complete!" In our forests, the trees like ber (jujube), jambul (jambolan), mango, umbar (wild fig), mahua (Madhuca indica), imli (tamarind), yield so abundantly in their season that the branches sag under the weight of the fruit. The annual yield per tree is commonly over a tonne - year after year. But the earth around remains whole and undiminished. – Open Letter from Bhaskar Save to M.S.Swaminathan

maybe it’s that we as daughters, as children, tend to flatten our parents, compressing them into the characters we need them to be. We reduce them to the sidekicks, the villains, the kooky court jesters of our life stories. In some cases, we do this because we have to. Because parents are capable of serious soul-crushing harm, and we must minimize that to survive. But in doing so, we forget they have life stories of their own. They have reasons for their actions. Not always justifiable ones, but ones that should at least be considered.

Angels waltz around like in one of my daydreams, glitter-dusted as the faeries I was warned about as a child. They're mystic, with spindly limbs and gossamer hair and skin that glows. Their wings unfurl behind them, some gilded and others adorned with pale pink shimmer. They flutter across the flower-filled glade, twirling like falling feathers. A few of the angels thread starlight into garlands or coax the flowers to bloom. A train of them braid baby's breath into one another's hair. Others lay fruit in front of what looks like shrines--- seashells brimming with water and floating petals that gleam with reflections of the moon. It's like something out of a storybook. Lanterns are strung between the evergreens, casting their light over a long table. On top of a silk tablecloth, candelabras drip with wax and flowers are strewn about--- cerise roses, vibrant marigolds, velvet violets, and pale bluebells. Fresh fruit spills out of a giant shell like a cornucopia--- mangoes, peaches, guavas, champagne grapes and deep red cherries. Dark wine fills crystal cups. Rose-jam tarts with wild raspberries and hibiscus petals pile alongside tea cakes piped with custard and sugared primroses. In the center of the feast is a roasted duck glazed with honey and decorated with slices of pineapple. The smell of buttered potatoes lingers in the air, fragrant with hints of rosemary and garlic.

He circles the shrines, scanning each of them. There's one made in exclusively soft shades of pink, with a bouquet of blush roses at the center. It's surrounded by oysters, each one nestling a pearl. Smooth, heart-shaped rose quartz surrounds the perimeter in a perfect circle. Sliced guava reveals its rosy flesh, next to clamshells full of cherry blossoms. Another is built from a large shell in the center, filled with water that reflects the moon. White magnolias float on the surface, along with golden glitter that sparkles like starlight. Oranges with long stems and blossoms surround the shell, paired with sliced mango drizzled with honey. I swear I know who some of these belong to. The one with green grapes and pears decorated with golden butterfly appliqué must be Genevieve's. Beside it is one crafted from fuchsia carnations and obnoxiously large peonies, with different berries in porcelain dishes painted with bright pink flowers. So obviously Amelia's.

HIGHLY BENEFICIAL Banana Blueberry Cherry Durian Fig Guava Mamey apple, mamey sapote Mango Plum Prune NEUTRAL Acai berry Apple Apricot Boysenberry Breadfruit Canang melon Casaba melon Christmas melon Cranberry Crenshaw melon Currant Date Dewberry Elderberry Goji, wolfberry Gooseberry Grape Grapefruit Huckleberry Jackfruit Kumquat Lemon Lime Lingonberry Loganberry Loquat Mangosteen Mulberry Muskmelon Nectarine Noni Papaya Passion fruit Pawpaw Peach Pear Persian melon Persimmon Pineapple Pomegranate Prickly pear Quince Raisin Raspberry Sago palm Spanish melon Star fruit, carambola Strawberry Watermelon Youngberry AVOID Asian pear Avocado Bitter melon Blackberry Cantaloupe Coconut meat Honeydew melon Kiwi Litchi/lychee Orange Plantain Tangerine

When a girl criticizes herself, you really should crawl to the ends of the earth to contradict her, you know. It was a well-known fact that, throughout all of the entire history of mankind, Israeli figs have always been considered the most valuable figs in the world. Israeli figs taste like granulated honey. They have skins like thin caramels. He ate more vegetables than a hippie. People thought he was crazy. Eating Haitian mangos the Puerto Rican way. First, he massaged and squeezed the mango with his thumbs until the flesh was soft and pulpy beneath the skin. He worked the fruit with his thumbs until it had the consistency of jelly. Then he bit a small hole in the top and sucked out the insides. Sweet like coconut. Foreign-tasting, but nice.

It was July, and we'd ordered patbingsu to share to stave off the humidity. This rendition was far more elaborate than the homespun efforts of my childhood, its base a perfect soft powder of snow slathered in sweet red beans and garnished with pristinely cut strawberries, perfect squares of ripe mango, and little cushions of multicolored rice cakes. A fine web of condensed milk drizzled over the sides, and vanilla soft serve towered high on top.

My confidence suddenly soars, and I start adding other fruit to the leftover contents in the blender, filling it to the brim with slices of mangoes and strawberries, like I've seen Grandma do when she was preparing "summer smoothies," a medley of different citrusy flavors that combined so well. PC, Victor, and Cintia flank me, watching wide-eyed. "She's like the smoothie whisperer," PC jokes. I reach for more milk, following my instinct, and fill the blender to the brim to compensate for all the extra fruit I added. Who knew that blending fruit would be this exciting? I watch all the bright, colorful pieces of fruit stacking up in the blender, looking like a beautiful mosaic.

I know you don't like mangoes." A faint curl of humor danced on his lips. "You know?" How? How did he know this? "I've been feeding you this whole time, remember?" With his hot buttered voice, it sounded dirty, illicit. "I remember." I sounded far too breathless. He clearly noticed, that small private smile moved to his eyes. "You never eat the mango slices when I put them in any meals." Understanding hit me, and I recalled that while I'd had breakfast fruit trays with mangoes, they'd stopped being included after the second time. Wide eyed, I silently gaped back at him. Lucian's long clever fingers delicately picked up a cream puff. "Which is why I made some of these with vanilla-ginger cream." Had I been gaping before? My mouth fell wide open. Behind me, I heard Dougal sigh, as if impressed. But I could only stare at Lucian, who looked smug but oddly shy as well. "You did that for me?" I croaked. His broad shoulder moved under his jacket. "That, and the combination of vanilla, ginger, and mango mirrored what Delilah and Saint had wanted in their original cake." I could fall for this man. Fall hard. Maybe I already had, because my heart was too big, beating too fast. He gave me another small, barely there smile, his pale eyes gleaming with something soft and intent. "Come now, honeybee," he murmured. "Try my cream." I sputtered out a shocked laugh, and my face flamed, but as he'd commanded, I opened my mouth. Lucian's nostrils flared. His hand shook a little as he lifted the cream puff and placed it one the edge of my lips. I opened my mouth wider, my tongue flicking out for that first sweet taste. Rich, almost nutty caramel, the gentle crust of pastry, a burst of smooth light cream with a hint of vanilla and ginger spice. Slowly, I chewed, my eyes locked with his, my body tight, and my mouth in heaven. He stayed with me, feeding me another bite, cream getting on his thumb. My tongue slipped over the blunt end, and he grunted. Hard.

He managed to find some mango varieties on the outskirts of Manila that he thought people might appreciate in Florida. His instinct turned out to be sharp when the carabao mango, as sweet as candy and not too fibrous, became known as the "champagne mango" in warm states that could grow it. Its slender body and buttery flesh shocked American taste buds that had never tasted anything so saccharine aside from pure sugar. The mango left such an impression on growers and breeders that its genes found their way into almost every American mango variety for the next century, the stuff of plant breeding dreams.

You can’t just eat five mangoes on a Saturday to compensate for fruitless weekdays. It is the consistency of eating fruits that births benefits, not the binge-eating of fruits occasionally when you are in the mood

No, Diane is giving me a ride.  Go to work and save your leave for our next trip to Kauai."  She squeezed his hand.  He turned to look at her and she smiled.  "We'll go for a month this time.  We'll eat coconut-mango shave ice at Joejoe's and seared ahi at Cafe Coco.  Then we'll hike to the Kalalau Valley, bathe under the little waterfalls, and pick ripe fruit from the vines and trees.  Papaya, mangos, guavas, and passion fruit.  Sunny skies, sandy beaches, palm trees, and warm blue water.  Focus on that.  And then dream about it.  Our next trip to Kauai.  To paradise."  She smiled at him as she closed her eyes.

He turns to see an even stranger sight: the silk sari he uses as a backdrop is on the floor, but it is alive, writhing. It is coral and ginger and olive green, and beneath it, he registers at last, is Celeste, fighting to break free. He lunges for the sari, pulling it away even as the burning, melting silk sticks to his flesh, but he refuses to let her go. If he can only peel it off, restore the beautiful cloth to where it sat draped next to the earthen pot, next to the fruit, its folds spilling to the floor, if he can only restore it to the way it was, the way it should be—Still Life with Mangoes—then all will be well. He is sure of it.

Again, the process of collecting food feels rewarding in itself: the sticky sap on my fingers, learning how to tell when fruits are ready to be picked, feeling that burst of adrenaline as I stretch out on a branch hoping to reach just one more mango. I see my food alive and thriving, versus buying it in a market. All of this reminds me of the complex processes and daily miracles that happen before the food goes in my mouth. That appreciation transfers into our meals, and food continues to take on rich new dimensions.

EASY FIRST FINGER FOODS FOR BABIES • steamed (or lightly boiled) whole vegetables, such as green beans, baby corn, and sugar-snap peas • steamed (or lightly boiled) florets of cauliflower and broccoli • steamed, roasted or stir-fried vegetable sticks, such as carrot, potato, egg plant, sweet potato, parsnip, pumpkin, and zucchini • raw sticks of cucumber (tip: keep some of these ready prepared in the fridge for babies who are teething—the coolness is soothing for their gums) • thick slices of avocado (not too ripe or it will be very squishy) • chicken (as a strip of meat or on a leg bone)—warm (i.e., freshly cooked) or cold • thin strips of beef, lamb or pork—warm (i.e., freshly cooked) or cold • fruit, such as pear, apple, banana, peach, nectarine, mango—either whole or as sticks • sticks of firm cheese, such as cheddar or Gloucester •breadsticks • rice cakes or toast “fingers”—on their own or with a homemade spread, such as hummus and tomato, or cottage cheese And, if you want to be a bit more adventurous, try making your own versions of: • meatballs or mini-burgers • lamb or chicken nuggets • fishcakes or fish fingers • falafels • lentil patties • rice balls (made with sushi rice, or basmati rice with dhal) Remember, you don’t need to use recipes specifically designed for babies, provided you’re careful to keep salt and sugar to a minimum.

Sir, this bad luck never leaves me, some people are just unlucky? What happened? I sowed the seed, watered & fertilized it on time, but what I reap is some wild fruit? OK, so what's the problem? I was expecting a Mango? Did you examine the seed at the time of sowing? No, I was reasonably confident of the seed, I observed someone using the similar seed. Hence, you were so confident that you didn’t bother to cross check. But had I checked, that person would have assumed me as an amateur? It’s funny, you are not an expert, but you want to pretend as one, checking about a seed would have shown you a sincere person, remember, when we ask for help from someone it makes them responsible for us, but when they see us doing things wrong & still not asking, they take us as over-confident & arrogant, and everyone laughs at the failure of over-confident or arrogant people.

So this is sweet. Some sort of fruit, right? Not just sugar." She nodded. "Mango and peach." He looked surprised. "No kidding." He tasted it again. "Got it. Now that you tell me, I can taste them. What kind of chilies?" "Mostly fresno. A cherry pepper here, a poblano there. A little habanero." She hadn't gotten enough fresnos, so the truth was she just used everything she had. Fortunately she'd written it down. "Some honey too. Seasonings." "But there's something I can't quite put my finger on." He tasted more than looked at his finger and said, "No pun intended." She smiled. "Curry." "Curry." "Yup." She nodded. "I needed something to segue between the sweet and the savory and I thought of curry." "It's incredible." "Wow, you're actually selling me on my own sauce." She upended the bottle and put a few drops on her own finger. It was just as good as she'd remembered, exactly as he'd said, with the heat that snuck up and away. Suddenly her mind reeled with the possibilities. She could use it as the base for a barbecue sauce and start serving pulled pork on the menu. That, with the beer cheese, Aja's cheese soup, and the biscuits Margo had made, she had a theme developing suddenly.

Fruits were my candy as a little girl growing up in Barbados. I was surrounded by a variety of fruit trees: Tamarind, cherry, mango, dunks, papaya, guava, pear, sugar apple, golden apple, and gooseberry trees.

THEIR FLAT SMELLED of vanilla on weekends, when Obinze’s mother baked. Slices of mango glistening on a pie, small brown cakes swelling with raisins. Ifemelu stirred the batter and peeled the fruit; her own mother did not bake, their oven housed cockroaches.

Consume in limited quantities Non-cheese dairy—milk, cottage cheese, yogurt, butter Fruit—Berries are the best: blueberries, raspberries, blackberries, strawberries, cranberries, and cherries. Be careful of the most sugary fruits, including pineapple, papaya, mango, and banana. Avoid dried fruit, especially figs and dates, due to the excessive sugar content. Whole corn (not to be confused with cornmeal or cornstarch, which should be avoided) Fruit juices Nonwheat, nongluten grains—quinoa, millet, sorghum, teff, amaranth, buckwheat, rice (brown and white), oats, wild rice Legumes—black beans, kidney beans, butter beans, Spanish beans, lima beans; lentils; chickpeas; potatoes (white and red), yams, sweet potatoes Soy products—tofu, tempeh, miso, natto; edamame, soybeans

We have fresh mozz, heirloom tomatoes, basil, and a sprinkling of goat cheese on your panini. It was warm at one point this evening, but the flavors only get better as you let them moosh." "Moosh?" My stomach rumbled as I unwrapped the sandwich. "Sounds technical." I stopped talking because my first bite demanded a respectful silence. The crunch of crispy exterior gave way to an extroverted, summery flavor: notes of salt and a splash of bright tomato, still-warm mozzarella... I heard a sigh escape my lips and saw Kai thoroughly enjoying my enjoyment. "This," I said, mouth still full, "is perfect." His eyes widened around his own bite of panini. Blotting his chin with a napkin, he said, "Good. That's what I was aiming for." He pointed to a collection of plastic containers. "After you've regained your composure, we also have my grandmother's famous new potato salad with bacon and cider vinaigrette, sliced mango and strawberries, and a triple-layer chocolate cake for dessert.

…And the five basic rules to increase nutrient intake 1. Eat food that is prepared fresh, and eat it within three hours of cooking. 2. The smaller the number of people food is prepared for, the better its nutrient value. 3. Eat your vegetables and fruits whole; don’t cut them or mash them into a juice. 4. Remain loyal to your genes: eat what you have been eating since childhood. 5. Eat what is in season. For example, mango in summer.

Do you remember when you told me that you’d bought something ridiculously luxurious, and it was a mango?” he asks. “I was so fucking jealous of you. I wished that I could feel what that was like. I wanted to want something like that. I wanted to have that so badly.” I don’t have answers to any of his problems. I don’t even have solutions to mine. But this one thing? This, I can handle. “Come on,” I say. “Let’s get some mangoes.” We pull off the freeway a few miles later and follow the computer’s directions to a little grocery store. Fifteen minutes later, we’re sitting in a rest stop, cutting our mangoes to bits. “Here,” I tell him. “Trade me. Pretend you’re me. Let me tell you what it was like when I had that mango.” He shuts his eyes obligingly. “I didn’t have a lot of money,” I tell him. “And that meant one thing and one thing only—fried rice.” He smiles despite himself. “Kind of a stereotype, don’t you think?” “Whose stereotype? Rice is peasant food for more than half the world. It’s easy. It’s cheap. You can dress it up with a lot of other things. A little bit of onion, a bag of frozen carrots and peas. A carton of eggs. With enough rice, that can last you basically forever. It does for some people.” “It actually sounds good.” “If you have a decent underlying spice cabinet, you can break up the monotony a little. Fried rice with soy sauce one day. Spicy rice the next. And then curry rice. You can fool your tongue indefinitely. You can’t fool your body. You start craving.” He’s sitting on the picnic table, his eyes shut. “For me, the thing I start craving first is greens. Lettuce. Pea shoots. Anything that isn’t coming out of a bag of frozen veggies. And fruit. If you have an extra dollar or two, you buy apples and eat them in quarters, dividing them throughout the day.” I slide next to him on the table. The sun is warm around us. “But you get sick of apples, too, pretty soon. And so that’s where I want you to imagine yourself: sick to death of fried rice. No respite. No letting up. And then suddenly, one day, someone hands you a debit card and says, ‘Hey. Here’s fifteen thousand dollars.’ No, I’m not going to buy a stupid purse. I’m going to buy this.” I hold up a piece of mango to his lips. He opens his mouth and the fruit slides in. His lips close on my fingers like a kiss, and I can’t bring myself to draw away. He’s warmer than the sun, and I feel myself getting pulled in, closer and closer. “Oh, God.” He doesn’t open his eyes. “That’s so good.” I feed him another slice, golden and dripping juice. “That’s what it felt like,” I tell him. “Like there’s a deep-seated need, something in my bones, something missing. And then you take a bite and there’s an explosion of flavor, something bigger than just the taste buds screaming, yes, yes, this is what I need.” I hand him another piece of mango. He bites it in half, chews, and then takes the other half. “That’s what it felt like,” I say. “It felt like I’d been starving myself. Like I…” He opens his eyes and looks at me. “Like there was something I needed,” I say softly. “Something I’ve needed deep down. Something I’ve been denying myself because I can’t let myself want it.” My voice trails off. I’m not describing the taste of mango anymore. My whole body yearns for his. For this thing I’ve been denying myself. For physical affection. For our bodies joined. For his arms around me all night. It’s going to hurt when he walks away. But you know what? It’ll hurt more if he walks away and we leave things like this, desperate and wanting, incomplete. My voice drops. “It’s like there’s someone I’ve been denying myself. All this time.

Yes.” His voice is hoarse in response. “That. Always that.” And he slides his arm around me, pulls me close, and kisses me. He tastes sweet like mango. Like he’s bigger than my taste buds, like he’s precisely the luxury I have been craving. I let my eyes shut and tilt my head back, falling into his embrace. And I know, despite all the constellations placed in the sky as warning, why all those Greek maidens gave it up in the end. It’s because all the pain is worth it for this one moment. His tongue is sure against mine, touching me with insistent strokes. His hand clamps around me, holding me in place. And he holds me like I matter, like I’m the entire world. “I can’t touch you,” I say. “My hands are sticky.” “That,” he says, “is what washing machines are for.” He reaches out and takes hold of my fingers and then, very deliberately, he wipes them on his shirt. The sun is hot against my shoulders; Blake is sweet to the taste and tempting to the touch. I’m not sure how long we stay there, kissing in the sun and the wind, stopping only long enough to feed each other bites of fruit. Long enough for me to touch him all over, to feel his body hard and lean through his shirt. The air smells of new beginnings—crisp and clear, untouched by any worries. He touches me like the middle of the story, strong and sure. But despite the mango on his tongue, he tastes almost bittersweet, because the end is coming. It’s coming, but it’s not here. Not yet. “Let’s get home,” I tell him. “Let’s go home and find a bed.” I glance over at Blake. He’s driving. For the first time in…I’m not sure how long, he looks completely calm. As if he’s finally in place. And for all the turmoil I feel inside, I sense it too. That hint of calmness, as if in a sea of things that have gone wrong, this one thing is right.

When asked for their opinion men, more often than not, blamed western culture as the source of the rape epidemic. This most often found expression in blaming the victims, whose clothing styles showed that they had been corrupted by western culture. Men who come to big cities like Delhi looking for work are shocked at seeing young women wearing tight western clothing that, in their minds at least, leaves nothing to the imagination. Men from the villages who are accustomed to seeing women wearing the ghunghat, or traditional veil, in public arrive in Delhi to find themselves sexually overstimulated by the Delhi girls, who are like mangoes. What do you do with the fruit? You eat it, suck it, and throw it away. These women are being used and overused. Sometimes, they have ten boyfriends. In such a situation, how can you stop rapes? The current discourse is being created by elites and it ends there. You have all these rich people talking on TV, but if the rich want to have fun, they can afford to hire women and go to a hotel. Where will a poor man go?

Self-Portrait as Mango She says, Your English is great! How long have you been in our country? I say, Suck on a mango, bitch, since that’s all you think I eat anyway. Mangoes are what margins like me know everything about, right? Doesn’t a mango just win spelling bees and kiss white boys? Isn’t a mango a placeholder in a poem folded with burkas? But this one, the one I’m going to slice and serve down her throat, is a mango that remembers jungles jagged with insects, the river’s darker thirst. This mango was cut down by a scythe that beheads soldiers, mango that taunts and suns itself into a hard-palmed fist only a few months per year, fattens while blood stains green ponds. Why use a mango to beat her perplexed? Why not a coconut? Because this “exotic” fruit won’t be cracked open to reveal whiteness to you. This mango isn’t alien just because of its gold-green bloodline. I know I’m worth waiting for. I want to be kneaded for ripeness. Mango: my own sunset-skinned heart waiting to be held and peeled, mango I suck open with teeth. Tappai! This is the only way to eat a mango.

Eat foods rich in flavonoids and antioxidants, such as vegetables as spinach, kale, broccoli, Brussels sprouts, celery, okra, artichokes, asparagus, green leafy vegetable and fruits as blueberries, strawberries, peaches, apricots, kiwi, mango, plums, Bosc and Asian pears and red delicious apple. Vegetable juices such as carrot, beetroot and apple are a simple way to ensure an adequate intake of antioxidants that help fight the inflammation that causes gastritis. Increase your consumption of fish such as tilapia, trout, herring, wild salmon, cod, sardines, anchovies, small mackerel, flounder, haddock, hake, catfish, sole. Fish has anti-inflammatory effects

These are good." Rico popped an extra piece in his mouth. "As good as the ones they sold at your fiera livre?" As soon as she said it, they both froze. This was all on camera. At least she wasn't holding a knife. "No." Rico smiled at the camera. "Better." The skip of joy in her heart brought with it a shadow of fear, but she ignored it and grabbed square black platters and started to plate the bright white pancakes in delicate quarter folds to form a clover. She handed spoons to Rico and he poured doce de leite into them and placed them next to the pancakes. They were done a good two minutes before the rest of contestants, but they would still have to act like they were rushing at the end because it made for better television. "It looks a little plain," Rico said, taking in everyone else's workstations, where everything from empanadas to elephant ears and patajones (Danny, naturally) were being tossed up. "Should I cut up some strawberries? It could use some fruit, and maybe whipped cream?" He was right. It needed something. Plain would definitely get them hammered by the judges. But not strawberries and whipped cream. Not anything so predictable. Ashna raced to the pantry, picked up a mango, and tossed it at Rico. Then without waiting to see if he would catch it, she turned to grab some saffron and ran back to their station. "Can you dice the mango?" Before the question was even out of her mouth, he was slicing. DJ called out the one-minute warning. Ashna pinched out a fat clump of saffron into a metal spoon, mixed in a few drops of milk, and held it over the fire. The saffron dissolved into the milk, turning it orange, and despite the smells from all the workstations, the aroma of saffron permeated the air. DJ started to count down the last ten seconds. Ashna drizzled the saffron milk onto the four spoons of doce de leite just as Rico arranged the mango at the center of each plate.

She expertly sliced open a ripe mango, then twisted the pit until it popped out of the fruit.

Here's a coin. Go buy a mango. I'll cut you a piece. She had given the child a Masquerade coin, so that the child could buy her own island's fruit, to be cut and apportioned to the child by a Masquerade agent. She had inflicted Cairdine Farrier's lessons. What you have belongs to me. What you need will be earned with my coin. What you desire will be divided by my knife.

Mao’s touch acquired otherworldly significance: when a Pakistani delegation gave Mao a basket of mangoes in 1968, he regifted them to workers, who wept and placed them on altars; crowds lined up and bowed before the fruit. A mango was flown to Shanghai on a chartered plane, so that workers such as Wang Xiaoping could see it. “What is a ‘mango’? Nobody knew,” she recalled in an essay. “Knowledgeable people said it was a fruit of extreme rarity, like Mushrooms of Immortality.” When the mangoes spoiled, they were preserved in formaldehyde, and plastic replicas were created. A village dentist who observed that one of the mangoes resembled a sweet potato was tried for malicious slander and executed.

What the virus did to us. It has always been unimaginable that this pub could be empty while the music played. I am going to talk about what the virus did to us: Do you remember when we sat under trees fighting over which drink we should… drink? How can you possibly forget? We would wake up and imagine what we were going to be in future. We would open our windows and touch each other like we were keys on a pianoforte Do you remember? When we said we were going to go to London Pose in front of The Louvre And raise our hands to the blinding lights on Time Square. We would lay down on the pale moonlight cry and curse the white men for not giving us visas! Do you remember? We had high hopes. Then the virus came omne autem inuicem We watched it like a car without breaks And when it came windows bolted, The music faded, The city of London lost its light, Cafes in Italy bolted and owners run without knowing where they put their keys Times Square became a ghost town And our very little bar we used to insult —— no longer played music And when at night, We sat down to count who we have lost, It didn’t matter if we cried anymore What mattered was when Others would count our dead bodies Like how they count damaged mangoes In the fruit lane at the market.

Papaya-Banana Muffins This recipe is a solution to the problem of too much ripe tropical fruit. These muffins have lovely color and flavor, and are nice and moist. 12⁄3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1⁄4 teaspoon freshly grated nutmeg 1 egg 1⁄3 cup oil 3⁄4 cup sugar 1 cup mashed ripe papaya 1⁄2 cup mashed ripe banana (1 large banana) 1⁄4 cup chopped walnuts (optional) 1. Preheat oven to 375°F and grease a medium-sized muffin pan or line it with muffin papers. 2. Combine dry ingredients and set aside. 3. Beat egg with oil, sugar, and mashed papaya and banana in a large bowl. 4. Mix in dry ingredients and walnuts (if using). Scoop mixture into prepared muffin pan. Bake in preheated oven for 18–23 minutes, until toothpick inserted in the middle of a muffin comes out clean. Makes 1 dozen Tips • If the papaya is quite ripe, it will yield a lot of liquid when mashed. Drain off this excess liquid before adding the fruit. • You can make the muffins entirely with papaya if you like; just increase the quantity to 11⁄2 cups. The muffins will have a slightly moister texture and a flatter top.

Piña Colada Cheesecake This tropical twist on my mother’s old-fashioned cheesecake was a hit at cruiser gatherings. For the crust 1 cup graham cracker crumbs 1⁄2 cup sweetened shredded coconut 1⁄3 cup melted butter For the filling 11⁄2 pounds cream cheese, softened 2⁄3 cup sugar 4 eggs 3 tablespoons dark rum 1 cup sour cream 3⁄4 cup cream of coconut (see Tips, below) 2⁄3 cup well-drained crushed pineapple (about 1 19-oz can) 1. Preheat oven to 350°F. 2. To make the crust, combine graham cracker crumbs and coconut with melted butter. Press into the bottom of a 10-inch springform pan. Bake for 10 minutes until lightly browned. Set aside to cool while you make the filling. 3. To make the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating until blended. Mix in rum, sour cream, cream of coconut, and well-drained pineapple. 4. Spread evenly on prepared crust and bake about 50–60 minutes on middle rack of preheated oven, until edges are set and center moves just slightly when you shake the pan. 5. Run a knife around the inside of pan to loosen cheesecake. Allow cake to cool completely on a wire rack. Cover and refrigerate until well chilled or overnight. Remove from springform pan before serving. Serves 16 Tips • Garnish the cheesecake with slices of tropical fruit, such as fresh pineapple or mango. • Don’t confuse cream of coconut with coconut milk or coconut cream. Used to make drinks (such as piña coladas) and desserts, cream of coconut is thick, syrupy, heavily sweetened coconut milk. Coco Lopez is one popular brand.

It is much like a mango tree. The tree is not growing mangoes to become a mango tree. It produces mangoes because it already is a mango tree. But the mango fruit makes visible the kind of tree it is to everyone who looks at it.

Food for the First Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein Food for the Last Five Days • 20 ounces frozen mango chunks • 20 ounces frozen peaches • 20 ounces frozen pineapple chunks • 10 ounces frozen mixed berries • 6 ounces frozen blueberries • 6 ounces frozen strawberries • 2 apples • 5 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on