Keitt is a noun that primarily refers to a variety of mango, a tropical fruit belonging to the Anacardiaceae family and the Mangifera genus. It is named after F.O. Keitt, a horticulturist from Florida who was instrumental in introducing and promoting this particular cultivar. The Keitt mango is extensively grown and enjoyed worldwide, especially in tropical regions.
The Keitt mango is large-sized, generally weighing between 2 to 3 pounds (0.9 to 1.4 kilograms) and boasting a somewhat round or oval shape. Its skin is smooth and leathery, with an unripe green color that gradually transforms into a bright, deep green when ripe. The flesh of a mature Keitt mango is firm, slightly fibrous, and juicy, offering a pleasant, sweet taste with hints of citrus undertones. The flesh is typically vibrant yellow, although some variations may exhibit a slightly reddish hue. Each mango generally contains a single large, flat, and woody seed in its center.
With a relatively late harvesting season, the Keitt mango is highly regarded for its extended ripening period, often lasting until late summer or early autumn. This property allows for an abundance of fresh Keitt mangoes to be available later in the season when other mango varieties may have dwindled, making it a sought-after fruit for both commercial and domestic purposes.
In culinary contexts, the Keitt mango is commonly used in a variety of dishes, both sweet and savory, such as salads, salsas, smoothies, jams, and desserts. Its firm texture makes it suitable for grilling or blending into refreshing drinks. Overall, the Keitt mango is a versatile and flavorful fruit appreciated for its durability, delectable taste, and ample availability during
