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ataulfo

Farm, Featured, News, Product

Ataulfo Season Ending

June 23, 2020

Are we every really prepared for good things to end?

In recent years, Ataulfo mangoes have become a staple of many mango programs across the USA and Canada. Fruit eaters have warmed to this deliciously sweet and texturally silky mango. The path to increase consumer appreciation has not been easy for the Ataulfo, whose skin is most often blemished and overly wrinkled when it is perfectly ripe. Its shelf life is short, and bruises and scuffs tend to show up more on the Ataulfo – oftentimes showing up and disappearing and showing up and disappearing as the mango moves through the various stages of ripeness. Unlike its counterparts, the Ataulfo mango can only be eaten when ripe, so patience is a must and confusion among consumers regarding when it’s actually ready can be high. It’s Mexican name, celebrating its Mexican heritage, can be hard to pronounce for many North Americans, creating complications in education and marketing and spreading the joy for this mango varietal. Yet, despite all these obstacles, Mexico’s yellow slipper has succeeded, particularly in the organic sector, and especially as more consumers taste it and learn its nuances. Many retailers have succeeded greatly promoting this mango and sales have jumped in recent years. And now, just when everyone is used to its high dollar sales and consumer excitement, the season is ending.

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Featured, Kitchen

Ataulfo Swirl Meringue Cookies

March 30, 2020

A simple crunch cookie your kids can make!

I recently found myself with some leftover egg whites from an ice cream project I did – which you can find on my other blog My Herbal Roots. So, I wanted to try an idea that had been swirling around in my head (pun intended; they’re great fun!).

Years ago, while teaching classes at my culinary center in Brooklyn, we attempted to flavor French meringue cookies with different fresh ingredients. We knew that it was difficult, but we felt that it could be done if we had the right texture and consistency. To a certain extent, we were right; however, it is more true that dried powders work best for flavoring meringue because the meringue will fall apart if you add something with too much moisture. It’s still possible, though, especially with thick paste like fresh sauces. We cooked down blueberries, raspberries, strawberries, tomatoes, and many other items until they were a thick, fresh tasting pastes and added those to the meringue batter. We got pretty good results. Continue Reading…

Featured, Product

Ataulfo Marketing 101

February 13, 2019

 

Shortcutting the promotion of Mexico’s yellow slipper

This is an industry geared post.

Even though the rain is currently falling and the snow dropping, spring is definitely coming. It always does and when it does mango sales increase.  The way we crave comfort food in the winter is exactly the way we crave healthy and vibrant foods in the spring.  Mangoes are both healthy and vibrant and Ataulfos are the most vibrant and healthy mangoes we have access to in our organic marketplace. The buttery smooth Ataulfo flesh  makes them extremely versatile for cooking and they are easy to please consumers price wise with  sizing at 14/16/18 vs 8/9/10. The Crespo Organic Ataulfo program is robust. Not only do we take sizing and quality seriously but we have invested in the consistency of volume necessary to build sales and ongoing national programs. The Crespo Organic seasons starts in late January and moves through the end of August, so its also long one- worthy of some attention, especially as Ataulfos take off as the fastest growing organic varietal among consumers.

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Farm, Featured

Organic Ataulfos Prepare for Picking!

January 5, 2018

2018 Promises To Be a Sweet & Fruitful Season

Our last winter crop update, published mid-November, gave us an overall positive outlook on the upcoming Mexican mango season. Ample rains had arrived in perfectly timed step and quantity, and the various stages of production from our southern regions of Oaxaca and Chiapas had progressed nicely. Good pollination and decent flowering occurred, flower drop was normal, and the fruit was transitioning desirably into the fruit set and elongation phases.

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Farm, Featured, News

New SKU’s for a New Year

January 5, 2021

b’Ringing in the New Year with an abundance of organic mango options

I last reported, back in December that the upcoming season would be commencing early. This still true and our dates are still on target, due to cooperating, albeit a little colder weather. The Oaxacan packinghouse January 20th opening continues to be our season start date; which means everybody’s sweet and favorite Mexican Ataulfo mango, which begins first in every region, will be arriving to the US border around the last days of January.

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Farm, Featured, News

Season Predictions Are In

December 14, 2020

Cautiously optimistic early Mexican season start forecasted in Oaxaca & Chiapas

 First, I want to apologize for the lack of news from Under the Mango Tree. I should have been reporting consistently during the off-season (for Ecuador and Peru), considering we are all in this mango thing together. Back in early November, I should have alerted you to the start of Mexican bloomage in the southern regions, but I have been busy uprooting my California life for a new life on a lake in the Ozarks in southern Missouri. (Read more here about what that means for the Crespo Organic Kitchen. In short, it means bringing more mango joy to the Midwest.) A big move like this – especially in the middle of a pandemic – takes time and comes with its hybrid set of hurdles, including both the normal and the pandemic kinds. I just didn’t have the bandwidth, but I’m moving through the obstacles. Continue Reading…

Featured, Kitchen, Uncategorized

Missouri Mango Joy!

December 14, 2020

The Crespo Organic Kitchen & marketing offices relocate to the Ozarks

Much like children needing to live where their parents go, the Crespo Organic Kitchen has to move when I do. So, when I decided to move to Table Rock Lake in the Ozarks, it was mandatory that the Crespo Organic Kitchen and the marketing offices, come with me. It was one of those moves location wise that was peculiar at the onset, but now that it’s done just feels good for everyone, including Crespo Organic.

It was hard to move for me, from the gigantic California kitchen overlooking the deep blue Pacific Ocean, where the bulk of my mango photography, videography and education content for the Crespo brand was created. But, with little choice in the matter, I had a small amount of time to choose a place to live and work, and in the midst of a pandemic hovering over the world, a smart decision needed to be made; one that was good for my mango and food work as well as my spirit and my family. Continue Reading…

Farm, Featured, News

Mexican Mango Season Cessation Nears

July 30, 2020

Big Kents, gigantic Keitts, rain delays and a lack of 10’s pressure us all

And, of course, it’s not like COVID-19 is no longer an issue…

 It would be a gigantic understatement to say this season has been an odd one. While I have said this for consecutive seasons, I really do mean it about this one! Oddly enough, the weather has been fairly cooperative, and crops from the south to the north have been yielding decent amounts of high quality and exceptionally tasty fruit, on time and without much resistance. We have had little opportunity to taut the highlights of the season and stop and recognize the extradentary flavors we are receiving on all mango varietals. The season is bizarre and so currently is the world before us.

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Farm, Featured, News, Product

The Crespo Big Box!

June 11, 2020

 

A stronger box in the midst of chaos to ease the burden in building bigger displays of #MuchosMangoes

A few weeks ago I thought things were tough in our industry. With the Corona virus spreading through the USA at an alarming rate, mango sales and specifically the size of mango displays were not getting bigger, despite the wall of mangoes coming from the orchards.

The big, bold displays of #MuchosMangoes celebrating what we call Summer Mango Mania – or the collision point between peak production time in Nayarit & Sinaloa and the height of consumer demand, better known as; SUMMER TIMEhave not begun to appear as they usually do by this time. This season, and this week in particular, everything looks different in our world and yet the mangoes still grow and people still eat.

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