Earth Food Love Company - Magazine - Page 16
A Taste of Jamaica
MANGOES
Mangoes in Jamaica are not just a beloved fruit;
they play an integral role in enhancing navours
across various culinary applications4from fresh
consumption to complex sauces and desserts.
The peak season for mangoes in Jamaica typically
occurs from late May to early June. During this
time, the fruit is at its ripest and most abundant,
with various local varieties including East Indian
and Julie mangoes, becoming available for
consumption. The overall mango season generally
spans from April to September, but the highest
concentration of ripe mangoes coincides with late
spring and early summer.
This period is celebrated by many Jamaicans, as it
marks a time when the fruit is not only plentiful but
also deeply integrated into cultural practices,
including folk songs and community gatherings
centered around enjoying this beloved tropical
fruit.
Mangoes are commonly consumed fresh, either by
peeling and slicing them or by biting directly into
the fruit. This method of eating is particularly treasured as it allows individuals to fully appreciate the
sweet, natural juices that now from the fruit.
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OKRA
Originating from Africa, okra is a vegetable that
resembles a chili, typically ranging in size from
3 to 5 inches with either dark green or purple
skin. When sliced open, okra reveals a tender
interior olled with rows of small seeds and a
somewhat slimy texture. Jamaican cuisine
incorporates okra into various popular dishes
such as Pepper Pot Soup and Okra Slime.
PEAR
In Jamaica, the avocado is popularly known as
