When most people think of tropical fruit, they imagine ripeness—bright orange papayas, yellow pineapples, and deeply colored mangoes. Visitors to the tropics usually want their fruit sweet and juicy, not rock-hard and green. However, there is one Costa Rican fruit—mango—that is delicious long before it ripens.

Costa Ricans young and old love unripened mango. Schoolchildren climb mango trees and toss the green fruit down to their friends. Businesspeople eat green mango as a snack between meals.

Unlike a fully ripened mango, a green mango is very hard and has a thick skin. Its flesh is pale green and only slightly juicy. That juice, though, is wonderfully tart—the kind of tartness that pleasantly puckers lips. The seed of a green mango is white and waxy and resembles a very large bean.

Costa Ricans usually eat green mango the way Americans eat apples, biting at the firm flesh and eating all the skin. They avoid the seed, which is bitter. Some people sprinkle the mango with salt as they eat, because the salt plays nicely off the sourness of the fruit. Mango eaters with a little more time cut up the flesh of the fruit, squeeze it with lemon juice and sprinkle it with salt.

Green mango is delicious in all ways and is definitely something all Costa Rican visitors should try.

Writing and editing by Beaumont Hardy Editing.

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