Fully Ripe Mango Taiyo no Tamago

Melting flesh, rich sweetness, overflowing juice. Among the fully ripe mangoes raised bathed in the Miyazaki sun, the specially selected pinnacle is Taiyo no Tamago. Ripened on the tree and harvested only after it falls naturally, this fruit is the height of the luxury that Miyazaki takes pride in.

Highlights

The history of Miyazaki mango began in the mid 1980s at the JA in Saito. After years plagued by disease, growers discovered the deliciousness of a naturally fallen mango and established a method of catching each one in a net and waiting for full ripeness. Only fruit clearing a strict standard of over fifteen degrees of sugar may bear the name Taiyo no Tamago. It is only a small part of the harvested ripe mangoes, and the top grade is rarer still. The deep, melting orange of the cross section is the very proof of full ripeness.

Enjoying the Seasons

The season is early summer. It appears from around April to July, and at the peak of early summer the markets and direct sales stands come alive. The finest way to eat it is to chill it, cut it in half as is, and scoop it with a spoon. At local confectioners, sweets using seasonal mango such as parfaits, shaved ice, and pudding line the counters, coloring the pleasures of the journey.

Access and Basic Information

You can buy it in season at direct sales stands throughout the prefecture, starting with the JA in the birthplace of Saito. Ripe mangoes for gifts are available at Miyazaki Airport and product halls, and shipping nationwide from the production area is possible. Visiting in season lets you taste it at exceptional freshness.

A Quick Tip

After buying, let it ripen further at room temperature and judge the eating moment once the sweet fragrance rises. A light chill in the refrigerator tightens the sweetness. Not over chilling until just before cutting is the trick to enjoying the aroma to the fullest.