Plant family: Anacardiaceae
Plant origin: Asia;India
Fruit description: The Palmer Mango produces plenty of full sized very long “S” shaped fruit weighing an average 650g with a very small seed. They are a popular variety, with a dark crimson skin, and very juicy orange fibreless flesh. They are can be eaten as a ripe or unripe green skinned fruit, and have a distinctive fragrance when they ripen. When eaten as a green unripe fruit, they have a delicious coconut flavour. The Palmer Mango is a late fruiting season variety. It is disease resistant.
These trees are grafted, they will produce fruit within 2 years. Palmer Mango trees grow to a height of 8 metres.
A mango is a curved, elongated oval fruit, hanging from the tree on a long stem. It has one flat fibrous seed inside. The fruit is green when unripe, turning yellow, orange, or red when ripe, some varieties have a pink, orange, or red blush on the fruit when ripe. The flesh is soft, sweet, very juicy, and absolutely delicious.
Flowers: The flowers are tiny, produced in large numbers on long stems on the tips of the branches. They have a mild, pleasant sweet perfume.
Growing conditions: Palmer Mangoes like full sun, and air circulation such as a breeze or wind. They should be pruned so that every branch is in the sun, always prune the middle of the tree out. The Palmer Mango is an evergreen tree, growing to 8 metres in height, very attractive, perfect for growing in a garden. You can prune it to the size and shape you want. It gives dense shade. The Palmer Mango produces plenty of full sized fruit. Palmer Mangoes like a warm, subtropical or tropical climate. They require well-drained, well-prepared soil, enriched soil with manure or compost. Fertilise the established plant in Spring and Summer with complete fertiliser or citrus food. Mulch the tree. Water deeply during the growing season, especially when flowering and when the fruit is setting.
The young growth leaves are pink, turning dark red, then dark green as they mature.
Uses: Palmer Mangoes can be eaten fresh, plain or in smoothies, juices, fruit salad, savoury salads, and desserts. They are beautiful in ice-cream. They are also delicious in chutneys, jam, and preserves. Palmer Green mangoes picked when the flesh is still whitish are refreshing and flavoursome in Asian salads and chutney. You can freeze the flesh to enjoy it out of season.
Medicinal uses: Mango is an excellent source of dietary fibre and of vitamin A.
Pollination requirements: Self-Pollinating.
Harvest time The ripe fruit usually has a colourful blush on the fruit, and the fruit has filled out on the bottom. To test if the fruit is ripe, cut one open, the flesh should be the color of butter, also ripe fruit has a delicious aroma. It is best cut the ripe fruit from the tree with a 20mm stem left on. Picking in the afternoon is best to minimise any sap which may squirt out of the cut stem. The fruit will continue to ripen after harvest. Peel the fruit to eat the flesh. The easiest way to eat a mango is to slice the fat “cheek” off either side of the fruit, cut the flesh down to the skin (not through the skin) crosswise, then invert the skin so the cubes of flesh stick out, to be eaten and not get juice on your face!
Plant relatives Other edible plants in the Anacardiaceae family include cashew nuts, ambarella, and burdekin plum.
Special features:
Grown by method: Grafted Pot size: 5 litre
Plant growing Height and Width for pots or in the ground planting: Grows 8 metres high by 4 metres wide when Planted in the Ground.
Shipping plant pot or planter bag size: 5 litre
