Sunday, April 15, 2012


When summer approaches, I am always on the lookout for Paho.
It's a small variety mango about 2 inches long with a very short season
(a few weeks to a month about March to April).

 Paho can be eaten raw, pickled or made into salsa. It has the pungent
aroma of concentrated dill with a taste of unripe green mango.

Paho with tomatoes and salted eggs. A perfect appetizer for
any fried or grilled dish.

This is my entry to Weekend Herb Blogging
event hosted by Simona of Briciole.

1 comment:

Simona said...

Wow! I have never heard of this fruit. It looks nice: I wish I could taste some. Thanks for your contribution to WHB!


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