Mango Fork
Scientific Name: Mangifera indica
Family: Anacardiacea
Mangos! The best and most
versatile of all fruits. There are many different ways to savour
mangos. Many a delicious common mango have I enjoyed on a sterling
silver mango fork. This is a wonderful way for a child to get to know a
mango (something like a toffee apple on a stick, but no toffee).
It
is strange how few North Queenslander tropical fruit fans have never
seen mango forks. I have half a dozen, still in their velvet and
satin-lined box, after seventy years. My parents bought the set in
early 1915 from Hardy Brothers, well known jewellers. The handles are
sterling silver and the prong section E.P.N.S. The only lettering on
the forks is "Hardy - made in England".
Fig. 1
To
use, slice off a small piece of stem end of the mango, hold firmly
upright on a table, being careful not to bruise mango, push long prong
of fork down directly into the middle of the seed through stem dot,
until the short prongs contact sides of mango and stabilise fruit. Peel
skin back as for peeling a banana, then enjoy the mango directly from
the seed, bite after juicy bite! A great way to enjoy a mango, and I
think some of the new varieties like carabao will be particularly
delicious eaten this way.
If anyone
wants to know where they can buy mango forks, I just don't know. I have
only ever seen one other set, and that was about forty five years ago.
They probably are not made anymore, but perhaps some manufacturer could
revive the idea.
The
Editor received a very informative letter and advertising package from
the Australian Marketers and Growers Corporation Pty. Ltd. of Victoria.
It is so interesting, I have included all I can in the newsletter. The
kit included a mango fork, pamphlets and recipes, a questionnaire and
an information sheet.
Australian Marketers and Growers Corporation Pty. Ltd.,
25-27 Rathdowne Street, Carlton, VIC, 3053.
Dear Jacky,
I
read with interest a copy of your Newsletter No.36 1/86 regarding Mango
Forks (by Mrs. Brien Bosworth). I noticed you asked for more
information at the foot of the article, so I have enclosed a copy of
our 1985 Mango Retailer kits given to supermarket and retail outlets in
Brisbane, Newcastle, Sydney, Melbourne, Hobart and Adelaide.
You
will see in the kit we have included a mango fork and a questionnaire
relating to its use. The forks were purchased by us in Mexico after a
visit by one of our marketing people. We thought their design and use
could be a novel way to improve mango consumption. Obviously, the
Mexican forks are not made of sterling silver but, never the less, they
were reasonably expensive after freight and a 25% import duty!! Perhaps
we need to approach a local manufacturer as suggested by Mrs. Bosworth.
However,
here lies the dilemma. Not one questionnaire was returned by retailers.
Perhaps this is a reflection of a poor questionnaire or a belief by the
retailers that it is not a produce accessory they wish to handle. I
would suspect the latter, as the mango season is relatively short and
carryover of stock in the form of mango forks would be a concern. I
guess the commercial lesson is to tackle the consumer end of the market
or simply give them away as a part of a major mango promotional
campaign.
As you can see I don't have the answers but I do know
where you can buy some mango forks. They aren't sterling silver!! But,
they may be worth their weight in gold.
Yours sincerely,
R. K. Vennard.
NATURALLY FRESH (Australian Marketers and Growers Corporation Pty. Ltd.)
Mango Fork - How to Use
1. Push the longer prong of the fork as far as possible into the pit(seed) of the mango at the end where the stem has been cut.
2. The two small prongs are to stop the mango rotating while eating.
3. Peel the skin of the mango downward from the end where the fork has been inserted.
4. The mango can be eaten slicing the pulp with a knife or biting into the flesh of the mango.
How to Peel and Eat Mangos
Mangos, the world's most popular fruit, have flourished in Australia since early settlement. The best mangoes are the Beaumont Special and Scardale from the premium Bowen area in Queensland.
Mangoes
ripen from yellow green in a few days at room temperature. They are
ready to eat when they yield to gentle pressure. Their outside colour
should be golden yellow, flushed with a delicate pink-red tinge. They
can be kept after ripening for several more days in a refrigerator.
Best
of all, mangoes are a delicious fruit and also nutritious, providing
vitamins A, C, B1 and B2 plus calcium, phosphorous and iron.
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