Chennai: Summer is never complete without mangoes, for it is the season that we get to hoard a variety of dishes made with its raw form and also fruit.
However, it may be noted that the fruit season was late this year and vendors attribute the reason to delay in mango showers that aids in the fruit ripening process. The delay has raised concerns over usage of chemicals to ripen the fruit, which is used even otherwise.
Hailed as king of fruits, mango is loaded with abundant nutrients like fibre, vitamin C, vitamin A and antioxidants that keep us hale and healthy. But to boost sales, calcium carbide is a compound that is packed with the fruits in boxes to hasten the process.
Say no to chemicals
Naturally, ethylene gas help the fruits ripe, whereas when pouches of the chemical is used, it produces acetylene that does the magic. It maybe noted that artificial ripening with calcium carbide is against the norms of Food Safety and Standards Authority of India (FSSAI). The compound, which is banned, leads to dizziness, mental confusion, memory distortion and causes a wide range of neurological conditions.
When asked a vendor about distinguishing an artificially-ripened fruit from the natural ones, he said, “When you cut open a mango, a natural mango should ooze out the juice, if it does not, it indicates that calcium carbide is used. The pulp should be reddish-yellow and if you spot shades of yellow, it is not natural and unhealthy.”
If the fruit evokes burning sensation in mouth and stomach, beware, it is yet another indicator! With people having no time, they always prefer all-yellow fruits. But, don’t you do the mistake once again, at least when you pick mangoes from the market. When no additional compound is used, it tends to have green patches along with yellow which is not the case otherwise.
S for spicy
Mango pickle is very famous in this part of the country. At several homes, the cut mago pickle is prepared using oil, salt and chilli powder and preserved in jars. They add zing to your food.
Floats or drowns?
Yet another simple way to identify good and healthy mangoes are to put them in a bucket of water. If it floats, best to discard; if drowns, good to relish.