MAYA MANGO | മായ മാമ്പഴത്തിന്റെ രുചിയും മധുരവും | TSS | BRIX | Taste review |

Origin and History:

The Maya variety was discovered in the 1950s as a natural clone in an Israeli orchard.
It was named by Professor Hanan Oppenheimer after his wife.
While it had been common in local Israeli markets for several years, its first commercial arrivals into Europe began around 2002.
Characteristics of the Maya Mango:

Appearance: It's a beautiful mango, typically rounder than many other varieties, often displaying a small prominent "horn" at one end. The underlying peel color is a deep yellow, often with an attractive orange-red blush on much of the surface. Its skin is thin.
Flesh: The flesh is a dazzling yellow, silky smooth, almost completely fiberless, succulent, and wonderfully sweet. It has a rich, intense tropical aroma and flavor.
Seed: The central seed is comparatively small, resulting in a good flesh-to-seed ratio.
Ripeness: It's easy to tell when a Maya mango is ripe as the fruit becomes quite soft and tender to the touch, and the peel develops a deep yellow tinge beneath any red blush.
Cultivation in Israel:

Israel is known for cultivating a wide range of mango varieties, including the Maya, and is one of the northernmost countries to grow mangoes commercially.
Israeli farmers cultivate Maya mangoes in hot regions, such as near the Sea of Galilee, the Jordan River Valley, and the Arava Valley in the Negev Desert.
The hot, dry Israeli summer, during which the fruit matures, contributes to a high-quality fruit that is often free from the diseases and blemishes common in more tropical regions.
While Maya mangoes are high-quality and in high demand internationally, orchards can sometimes suffer from relatively low yields compared to other commercial cultivars. Research is ongoing to improve productivity, including exploring methods to reduce temperatures during fruit development and enhance autumn vegetative growth.
Harvest Season in Israel:

The harvest season for Maya mangoes in Israel typically runs from July to September. Some sources indicate it starts from mid-June to late December for early varieties, with Maya being available from June to August.
Market and Usage:

Maya mangoes are popular in Israel for fresh consumption and are also exported to Europe, the UK, North America, Russia, and Asia.
Their fiberless nature makes them ideal for eating fresh out of hand.
They are also versatile for use in sweet and savory recipes, including dipping sauces, preserves, pickles, fruit salads, and desserts like sorbets, mousses, tarts, and pies.
They are considered a premium variety due to their excellent taste and texture.

Sources