Calypso Mango and Berry Fruit Salad with Rosé Syrup

Calypso Mango and Berry Fruit Salad with Rosé Syrup

Serves: 6-8
Prep time: 20 mins + 3 hours chilling
Cooking time: 25 mins

4 Calypso® mangoes, chilled
2 x 125g Perfection Raspberries
2 x 125g Perfection Blueberries
250g strawberries, hulled, halved
175g mulberries, blackberries or boysenberries
1 pomegranate, halved, arils removed (see tip)
Vanilla ice cream and little meringues or shortbread, to serve

Rosé Syrup
500ml Rosé
1 cup white sugar
3 sprigs fresh mint

To make the syrup, combine the Rosé and sugar in a saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil and simmer gently for 20 minutes until the syrup reduces an thickens slightly. Pour into a heatproof jug and add the sprigs of mint. Refrigerate for 3 hours.
Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Slice the mango crossways and arrange over a large serving platter. Scatter over the berries and pomegranate arils.
Pour the chilled syrup over fruit. Serve with ice cream and meringues or shortbread.

Tip: to remove the arils from pomegranate; Roll the pomegranate on the bench to loosen the seeds. Score around the middle and tear open into halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice. Remove any white pith.
Tip: For an alcohol free syrup replace the Rosé with cranberry, pomegranate or apple juice.

Irresistable Calypso® Mangoes In Season

Mango lovers rejoice! Calypso®mangoes, the variety with more mango and less seed, are back in season. 

Grown in the Australian tropics, Calypso® mangoes have irresistibly sweet flesh that's firm and free from stringy fibres. 

The Calypso® mangoes season runs throughout the Australian summer, from October until February. This week, picking started in Northern Territory orchards with harvesting expected to begin in next week in Kununurra, WA, and in January in Far North Queensland. 

Northern Territory Calypso® mango grower Nino Niceforo said he was checking the mangoes daily to ensure they were picked for perfect for eating. 

"We like to leave the Calypso mangoes® on the trees as long as possible to help them naturally develop their flavour and sweetness," said Mr Niceforo. 

"It's taken a few extra weeks for the first Calypso® mangoes to ripen, because it's been cool, even here in the Top End, but they're well worth it. The first fruit of the season is wonderfully juicy and so delicious." 

Perfection Fresh CEO Michael Simonetta said the quality of this year's harvest was exceptional. 

"The ideal growing conditions through winter and early spring have helped to ensure the Calypso® mangoes have a beautiful red blush, are a really good size and most importantly a deliciously sweet flavour," said Mr Simonetta. 

Calypso® mangoes have a red blush skin that makes them easy to spot, but it's can also make it tricky to tell when they are ripe. 

When choosing a Calypso® it's important to look past the blush. For same day eating, look for a Calypso® mangoes with a golden glow, or if you are buying to eat in a few days, look for a Calypso® with a slight green tinge to its skin. Calypso® mangoes will continue to ripen in the fruit bowl. 

Calypso® mangoes naturally last longer than other mango varieties and have a fibre-free flesh, which make them incredibly versatile. They're perfect for slicing into salads, grilling on the barbeque or scooping out and eating fresh. If you have any leftover Calypso® mango flesh, pop it in the freezer ready to blend-up in your favourite smoothie. 

Calypso® mangoes are now available nationally at all major supermarkets, independent retailers and greengrocers. Always keep your Calypso® mangoes at room temperature, in a fruit bowl away from direct sunlight and heat.