Chok Anan

Chok Anan

Chok Anan is a popular variety of mango that is native to Thailand. It is known for its sweet and juicy flesh, vibrant orange color, and distinct aroma. This article will provide an overview of the Chok Anan mango, including its characteristics, cultivation, and culinary uses.

Characteristics

The Chok Anan mango is medium-sized, typically weighing between 250-300 grams. It has an oval shape with a slightly flattened base. The skin is smooth and thin, turning from green to a bright yellow-orange when ripe. The flesh is fiberless, tender, and succulent, with a rich, sweet flavor. The aroma of the Chok Anan mango is highly fragrant, often described as a combination of pineapple and citrus.

Cultivation

Chok Anan mango trees thrive in tropical and subtropical climates. They require well-drained soil and plenty of sunlight to grow and produce high-quality fruit. The trees are vigorous and can reach a height of up to 15 meters. They are known for their ability to bear fruit at a young age, typically within 3-4 years of planting.

In Thailand, Chok Anan mangoes are primarily grown in the provinces of Chanthaburi and Rayong. The fruit is harvested from March to May, during the peak season. To ensure optimal ripeness, Chok Anan mangoes are usually hand-picked when they are fully mature but still firm. They are then left to ripen off the tree.

Culinary Uses

Chok Anan mangoes are highly versatile and can be enjoyed in various culinary preparations. They are commonly eaten fresh, either on their own or in fruit salads. The sweet and tangy flavor of the mango pairs well with savory dishes, making it a popular ingredient in Thai cuisine.

One popular Thai dish that features Chok Anan mango is "mango sticky rice." This traditional dessert consists of glutinous rice cooked in coconut milk, served with slices of ripe mango on top. The combination of the creamy rice, sweet mango, and fragrant coconut creates a delightful and refreshing treat.

See Also

• Mango
• Thai cuisine
• Fruit salad
• Coconut milk