Most people think Hawai‘i doesn’t have seasons. But every resident knows that come summer, mango season is in full swing. There’s hardly anything more satisfying than biting into that first juicy mango of the summer, plucked from a friend’s giant mango tree or snapped up at a local farmers market. Though there are lots of varieties grown on our islands, the three most commoninclude the Rapoza, Pirie and perhaps the most popular, the Haden. Picking a ripe mango can be best apprised with a few of the senses — first, the smell, second, the touch, and third, the sight. Ripe mangoes smell sweet and tropical, and give a little when squeezed. Too much give and it’s likely over-ripened. Depending on the variety of mango, the color will giveyou an idea if it’s ready to be eaten — Rapozas look yellow with some red or purple tints; Piries willlook yellow and green and less red; while the Haden will look red, yellow and green. Eating and cutting into a mango is not as obvious as eating any other fruit. To eat or cut a mango, cut along the sides of the fruit, avoiding the inner pith that is extra fibrous and not enjoyable to eat. The fleshy sides of the fruit give the most enjoyment. Dice it into small chunks for a mango salsa, cut it up and add to your morning yogurt, add to a bottle of water, or make into a tropical libation — mango is the perfect refreshing fruit for long, hot summer days. And should you get here before all the mangoes are ripe, green mangoes are perfect for pickling. Either way, you’ve arrived just in time to enjoy one of Hawai‘i’s best seasons — enjoy!