—60.70 percent.—
| Solids, | 14.12 | percent |
| Total ash, | .31 | „ |
| Acids, | .42 | „ |
| Protein, | .49 | „ |
| Total sugar, | 9.47 | „ |
The above data show that this fruit is very much less sweet and very much more acid than the mamey colorado and for nutritive purposes is of much less value, but by reason of its greater acidity and higher flavoring it is more suitable for the manufacture of preserves than the fruit resembling it in external appearances and name. It is used extensively in the manufacture of preserves and marmalades which are so similar in composition as not to be distinguished from each other by their chemical analyses.
The compositions of a preserve known as mamey en almibar and a marmalade known as mermelade de mamey are shown in the following table:
| Solids. | Total Ash. | Acids. | Protein. | Total Sugars. | |
|---|---|---|---|---|---|
| Percent. | Percent. | Percent. | Percent. | Percent. | |
| Mamey en almibar, | 60.05 | .154 | .194 | .363 | 57.45 |
| Mermelade de mamey, | 69.74 | .149 | .123 | .269 | 62.68 |
Fig. 52.—Jamaica Mango Tree.—(By permission American Nut and Fruit Co.)
Mango (Magnifera indica L.).
—The mango is a fruit which is highly prized throughout the world. It is a native of southern Asia, where it has been known from earliest times. In the United States the mango is chiefly grown in Florida as a horticultural crop. The mango is a tree peculiarly sensitive to frost, and therefore does not grow as far north as oranges. Its profitable cultivation at present is confined to the extreme southern part of the Florida peninsula.
The mango is an evergreen tree. In Florida, under favorable conditions of growth, it reaches as high as 40 or 50 feet. It makes a tree of graceful appearance with a dense, dome-shaped top. The color of the mango fruit is varied; it may be red, green, or yellow, or a mixture of these colors. The tree and fruit both possess an agreeable odor, and every part of the tree, almost, can be of some economic value. The ripe fruit is a delicious dessert and is wholesome. It is often recommended for its medicinal properties. The rind and fiber, as well as the unripe fruit, are acid and full of tannin, which makes them astringent to the taste. Mangos may be eaten in the raw state, and they are also valued for making preserves, pickles, marmalades, and jelly. A very popular sauce known as mango chutney is prepared from the mango and is largely used in the United States and England, being mostly imported from India. The appearance of the tree is shown in [Fig. 52].