Last week, I opened up about my deep-seeded lasagna biases. I was really just trying to make conversation with you. Though I’ve come to love lasagna, even years ago if you had put a gun to my head, I would have happily had a slice. Melon on the other hand, I might suffer a few bites of. But I wouldn’t be happy about it.
It’s not that culturally acceptable these days to be a picky eater and a foodie. Usually the two are mutually exclusive. I’ve mostly managed to escape the wrath of my fellow bloggers and dinner dates by keeping my food phobias partially under wraps. But if there’s any place to come clean about my cravings, it’s here. The truth is, my pickiness falls into one specific category. And by category, I mean an entire food group.
Fruit. I’ve asked my parents time and time again if there was some sort of strange man that tried to touch me in the melon aisle as a child. But nothing seems to explain my wholehearted phobia.
Over the years, I’ve come to embrace certain fruits. But when people ask me which ones I don’t like, it’s still more time-efficient to list off the ones that I’ll actually eat. So let me do that for you: apples, bananas, pears, strawberries, raspberries, blueberries, and mango. It’s not a very impressive list.
Last Sunday, my friend Ryan came over for Game of Thrones night and brought with him a whole watermelon. Let’s just say I was not happy about it. He was forced to do the carving, and then take home with him all remnants of the fruit.
Watermelon is one of the few varieties that I’ve actually tried and officially ruled out. The others, I’ve been paralyzed by fear to even touch. It’s a texture issue mainly. So I’ve had many fruits in the form of juices and smoothies. And a few of them in pie form. Though clearly I’d rather have a slice of chocolate cake over any fruity dessert.
Well a few weeks ago I was given a Memorial Day grilling assignment from Learnvest. They asked for unusual BBQ dishes, and specifically asked for some sort of fruit skewer. I immediately tried to talk them out of it. But after some brief thought, it occurred to me that my old friend the mango would be the ideal candidate for such a dish.
Given all of the above, I hope you know that it takes a very special fruit dish for me to celebrate the recipe here, and want to eat it in the first place. I always try to choose my mangoes on the under-ripe side so that they’re extra firm and tangy. Even if you do this, the grill has a remarkable effect on the fruit, bringing out its sweetness, while infusing the flesh with a smokiness that just reads summer. A little bit of lime juice makes the whole thing bright and punchy – a perfect savory side dish or semi-sweet dessert. If I hadn’t already conquered this area of my fruit phobia, these mango skewers just might have done the trick.
Are there any foods you wield strong phobias of and/or are embarrassed to be picky about? Let me know in the comments!
Happy almost summer!
Grilled Mango Skewers with Lime
- 2 large mangoes
- 1 lime cut into wedges
- ¼ cup cilantro leaves
- Sixteen 8-inch skewers
- Slice off the top and bottom of the mangoes. Stand them on one of the newly cut flat sides and peel off the skin with your chef’s knife, rotating the mango clockwise. Slice the mango into thin planks. You should get 4-5 per mango.
- Heat a charcoal grill or indoor grill pan over a high heat.
- Thread the mango slices onto a pair of bamboo skewers. Grill the mango, about 3 minutes per side, rotating 90 degrees halfway through to get a great cross-hatch. Remove to a platter and drizzle with one of the lime wedges. Garnish with cilantro and serve alongside the remaining lime wedges.