Rainbow Mango

A Rainbow Mango is a juicy fruit crossbred from numerous species of mangoes originating from Old Earth. Rainbow Mangoes was originally developed in Taumata  and spread to other settlements, quickly becoming one of the most widely cultivated fruits on Deseret.

History

Erina Kingi is accredited with breeding the first Rainbow Mango. Her breed of mango was notable for removing Urushiol, the allergy causing chemical found in poison ivy, poison oak, and traditional mango breed skins. It also was notable for introducing vitamin D and its rich creamy texture. Within 20 years Rainbow Mango had replaced almost all other breeds being grown in Taumata.

In response to its lack of Urushiol, community members in Taumata petitioned the government to plant it throughout the city. Residents of the city have come to enjoy sitting in the plazas near Rainbow Mango Trees during the summer, casually picking mangoes as their appetite suits them. Every year Taumata holds its Mango Festival, with food vendors and chefs arriving from all over Deseret. Rainbow Mangoes are the most popular variety, but the arrival of Bhramaputran refugees has increased the demand for more traditional breeds.

Growth

Rainbow Mango trees grow to 35–40 meters tall, with a crown radius of 10 meters. The trees are long-lived with none having died yet of old age over the 200+ years of Desereti history. Old Earth mango trees have been known to still bear fruit after 300 years, and it remains to be seen if Rainbow Mango Trees will do the same. Rainbow Mango trees have wide-spreading feeder roots and anchor roots that penetrate deeply into the soil up to a depth of 6 m.

In the proper climate the leaves and flowers grow year round, each flower recognizable by its small and white petals and sweet fragrance. Rainbow Mango trees ripen in summer, with some producing a double crop. Rainbow Mango trees start producing fruit once they are 5 years old, and can produce up to 300-400 fruits once they reach 20 years old.

Cover Image: Mango Photograph taken by Shutterbug75

Rainbow Mangoes are widely used in Desereti cuisine. Sour, unripe mangoes are used in chutneys and pickles, and many dishes in Bhramaputran cuisine, though more unripe traditional breeds of mango are preferred. Rainbow Mango is most popular during the summer when it is used to make in a variety of smoothies, pastries, ice cream, and other frozen treats.  In Rivendell they are used to make a summer drink called Ylvo Erin, typically consumed during the morning when its sugars can help to make people more alert and awake.

Picture by Imoflow