Irwin sweet Irwin

mango sorbet garnished with locally stewed gooseberries

This post is for the lovers of mango. In my last post there is a photo of the Irwin mango when it was not fully ripened. Many persons were in awe of its colour and some were curious about what it looked like when cut. This threadless cultivar originated in Miami Florida since 1945. It is grown by grafting and the seed will not grow true to the fruit. The skin is quite thin and when ripe can be easily bruised. It is a delicious mango and can be eaten when green, half ripe and ripe depending on the use. It is a melt in your mouth variety and makes a delicious sorbet. For the sorbet I washed and cubed several mangoes. I placed the cubes in the blender with the juice of three limes and some simple syrup (not too much). Blend until all pieces of fruit have disappeared, pour into a plastic freezing container and freeze overnight. For a variation you can add a banana or two. Delicioso!

It's raining it's pouring

Gooseberries (phyllanthus acidus)

Net for harvesting the gooseberries

Pouring rain

Rainy day

This cutie pie is my little bear

Mango tree in bloom

Frangipani (plumeria)

Yellow walking Irises

Coconut thatch on pergola for shade

Today it is raining cats and dogs so there isn't much I can do in the garden. However I have a tree laden with gooseberries in my back garden, and with the heavy rain I might just loose the whole crop. So in between showers, my helper Kris and I got to work harvesting the fruit. We erected a large shade netting on iron poles (rebars) that were implanted into the ground. We then tied the netting onto these iron poles. We had to cut a few branches that were growing into the golden palms. These were laden with fruit, and they all fell into the netting. We then removed the fruit from the branches and then filled the empty containers we had waiting. Gooseberries or Damsons are sour and are made into drink, preserves or pickled. I prefer to preserve them. They also freeze well, so any excess I have I clean them up, bag them and toss into the deep freezer. When I want to make preserves, I take them out of the freezer and toss into a pot with sugar and spices and cook. I have harvested many large containers and I may have to call a friend of mine to see if she has room in her freezer to help me store them. To preserve them I add 1 cup of sugar to every 2 cups of gooseberries, add a cinnamon stick and put it on a medium heat to cook. It will make its own juices as it begins to cook, so please do not add any liquids. As the sugar dissolves keep stirring the pot to prevent it sticking to the bottom. As it comes to a boil reduce heat and let it simmer until most of the liquid has gone stirring often, until it becomes a thick syrup. Gooseberries in sugar will turn a beautiful rich red brown colour when finished cooking. Prepare bottles for canning the fruit and heat seal for 10 mins. These will last for 2 years and are delicious over ice cream or just eating out of bottle. Remember to spit out the seeds as you eat. Delicioso!