Plant a seed from a ripe, juicy mango.
The champagne mango, which grows primarily in Southern and Central Mexico, is the result of a cross between several mango varieties. Available in supermarkets from January to August, the golden-colored mangoes have a sweet, juicy flesh, but the fibrous skin is inedible. Champagne mangoes work well eaten raw, or incorporated into sorbet, preserves, jam, chutney, tarts and even pickles. Next time you pick up a champagne mango at the supermarket, save the seed. Instead of tossing the mango seed in the trash, use it to grow an exotic houseplant.
Instructions
1. Remove the seed from the center of a fresh, fully ripe mango. Scrape off any fruit that remains on the seed, then use a table knife to open the seed.
2. Fill a resealable plastic bag with damp sphagnum moss or peat moss. The moss should be just damp and not dripping wet. If the moss is too damp, it may rot the seed.
3. Place the mango seed snugly in the center of the damp moss. Place the bag in a safe place such as a counter top of shelf in a moderately warm room. Check the seed every day and moisten the moss if it feels dry. The seed should sprout in one to three weeks.
4. Remove the mango seed from the bag when the roots are about 4 inches long. Fill a 4- to 6-inch planting container with commercial potting mix. Plant the rooted mango seed in the center of the pot with the top 1/4 of the seed sticking above the soil.
5. Place the container in a sunny spot. Water the soil lightly when the top of the soil feels dry to the touch. Feed the mango plant every month between spring and autumn, using a water soluble fertilizer for houseplants.
Tags: mango seed, seed from, champagne mango