Mango Season. Cashew Season. No, it’s Chocolate Season!
May and June see the start most Belizeans favorite season, mango season. After eight months of deprivation, these sweet beauties suddenly grace every market stall and roadside vendor in Belize. The countryside and city yards overflow with mangoes of every shape and size, with colors ranging from green to red, to yellow and even blue.
In Belize, there are well over 20 varieties of mango with names just as colorful as their skin. There are Hairy mangoes, Blue mangoes, Garlic, Daddyfoot, Common, Number 11, Slippers, Julie and even Turpentine.
There are four different stages of the mango, each with a very different taste. When it is green, the mango is hard and tart, delicious with salt and local habanero pepper, and is often used to make chutney. When its full or ‘turn’, the mango is just about ripe with a firm, slightly less sweet flesh, which is easy to eat and great in salads. Ripe mangoes are juicy and ready to eat with a delectable slightly perfumey aroma and taste. Overripe fruit is extremely messy and is best used to make mango juice. Add some lime, ice and a little bit of mint to it and you have a refreshingly delicious drink. The mango is paid homage to at an annual Mango Festival, in Hopkins in the Stann Creek District, usually at the beginning of June.
Belizeans love to celebrate the bounty of nature and the cashew is another fruit feted with its own festival. The Cashew Festival is held annually in Crooked Tree Village in late April or early May. Wait! It’s a fruit? Yes, the cashew is actually a very fragrant fruit with the more familiar nut hanging below. It grows wild in North Central Belize and flourishes despite the poor sandy soil in that region. It doesn’t need much water or fertilizer so it is indeed seen as miraculous. Harvest is generally between March and June where the trees are resplendent with red, orange and yellow that is the cashew fruit. Birds love the fruit as well, much to the chegrin of the farmers. It also makes a great wine.
Did you know that chocolate was a fruit as well? Strictly speaking cacao (where chocolate comes from) is the actual fruit of the Theobrama tree. These colorful pods grow straight from the trunk or branch of the tree. Inside these pods are about 20 to 30 seeds covered in a thick sweet pulp that tastes nothing like chocolate, but is delicious all the same. It’s the beans themselves that are taken from the pod, fermented in a box covered with banana leaves, dried and roasted. Once roasted they are ground in a machine to release the oil (cocoa butter) which is put back into the cocoa mass to produce a liquor which will become chocolate as we know it. The Cacao Festival a celebration of chocolate occurs annually in May in the Toledo District of Belize.