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Spring Fruit Guide

How to choose the best fruit of the spring season.

Mangoes

Mangoes have been integrated into food cultures across the globe—sold fresh, as juice, in drinks, in curries and in desserts—for every meal.

What You Get: The deep orange color of mangoes comes from a high content of beta carotene, a potent anticancer agent. Mangoes also contain vitamin C, fiber, lutein, potassium and zeaxanthin, phytochemicals known to boost the immune system.

Shopping Tips: Most mangoes in U.S. grocery stores are one of five varieties: Ataulfo, Francine, Keitt, Kent, Tommy Atkins.

Color is not an indication of ripeness, as mangoes come in many shades of green, yellow and red.

Choose mangoes with a slight "give" if you plan to eat them in a day or two and choose firmer mangoes for enjoying later.

Storage Tips: Unripe mangoes will ripen at room temperature.

Refrigerate ripe mangoes for up to 5 days.

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