You’ve never had a mango until you have an Australian mango. In fact, the truth is, after living in Australia in 2013 and then moving back to Canada for a while, I never once purchased a mango there at home, because I didn’t think it would live up to my new mango expectations.
They’re pretty high after having fresh mango from down under.
In fact, if I’m being completely honest, there’s a lot of fruit that just is never the same again after you have the freshly grown variety in Australia. I’ll always remember back before I left Australia the first time, the boy and I road tripped up the east coast, from the bottom of the country to the top. Up at the top, where it gets way hotter and way more tropical (no, I am never going to live there!), they have beautiful fresh tropical fruit all year round. No fruit season, or on season, just good fruit all the time. There’s mango and pineapple, papaya and passionfruit, heaps of melons, all the different varieties of stone fruit, and of course lots of beautiful greens and veggies to go along with it.
It’s not uncommon to drive by roadside stands where they are just selling their abundance of fruit, all freshly picked and prime for the eating.
We drove by one, which had heaps of fruit to choose from and was run by this old man who just had all these ladies in the store working that he would just flirt with the whole time. He was walking around chatting to everybody and carrying around a knife and a piece of fruit and just handing us fresh pieces to try. We had nectarines and apricots, juicy mango and melon, and the biggest, fullest passionfruit I had ever seen. I’ve never experienced one like that ever again.
We loaded up on all the goodness and spent the rest of our driving days sinking our teeth into delicious fruit, juice dribbling down our chins, leaving a sticky mess on our hands, in the car, across our bare, sun-kissed legs. But it was worth it. It was so worth it.
And now, back in Australia, while I may not be up north with those fruits and that fruit stand, I’m still in the land of delicious mango, delicious tropical fruit, delicious fresh fruit, and prime fruit season.
And while I mostly eat it fresh, when a few of the mangos were going overripe all at once, I couldn’t resist turning it into a nice sweet puree and using it to make these delicious granola bars. They only have the mango as a sweetener making them not too over the top in terms of sugar, and then are packed with grains, offering a bit of crunch, a lot of fiber and an extra dose of protein.
And if you thought that was good enough, wait until you find out that they have tahini and coconut butter in them! All of the best things, combined into one place.