The Power of Eating Season: Why Foods Like Mango Matter for Our Health, Our Wallets, and Our Heritage
by Sue Simms
Sue Simms
As the weather warms and the days stretch a little longer, nature begins offering some of its sweetest gifts. Among them is the mango— vibrant, juicy, and packed with nutrients. Mangoes have long been part of our culinary story, connecting us to Caribbean, Southern, African, and Latin food traditions. But beyond their cultural resonance, mangoes remind us of something simple and powerful: eating seasonal food is one of the easiest ways to nourish our bodies, support our communities, and stretch our food dollars.
Seasonal eating is not a trend; it’s a return to what our grandparents and great grandparents understood instinctively. Before supermarkets carried everything year round, families relied on what the land provided in each season. That rhythm—spring greens, summer fruits, fall roots—helped shape the dishes we still love today. When we choose season al foods now, we tap back into that wisdom. Take mangoes, which reach their peak in late spring and sum mer. When they’re in sea son, they’re sweeter, juicier, and more affordable. A ripe mango delivers a power house of vitamins A and C, fiber, and antioxidants that support immune health, skin glow, and digestion. For communities disproportionately affected by hypertension, diabetes, and heart dis ease, seasonal fruits like mangoes offer a naturally low sodium, nutrient dense option that fits beautifully into a balanced diet.
But the benefits go beyond nutrition. Seasonal foods are often less expensive because they’re abundant and don’t require long distance shipping. That means families can enjoy fresher produce without stretching their budgets. In many neighborhoods where access to fresh food is limited, seasonal produce sales at local & farmer’s markets, mobile vendors, and community gardens can make a real difference. A bag of in season fruit can cost less than processed snacks— and nourish far more. Eating seasonally also strengthens community ties. Neighborhoods are reclaiming traditions of gardening, farmers markets, and cooperative buying. When we choose seasonal produce, we support local growers, urban farms, and small businesses working to bring healthier options into our communities. It’s a quiet but powerful form of economic empowerment.
And let’s not forget the joy. Mangoes bring sunshine to the table— blended into smoothies, tossed into salads, folded into salsas, or eaten simply by themselves. Seasonal foods invite creativity and connection. They encourage us to cook together, share recipes, and pass down traditions. As mango season arrives, consider making seasonal eating part of your routine. Start small: pick one fruit or vegetable each month that’s at its peak. Explore new recipes. Visit a local farmer’s market. Bring your children or grand children into the kitchen and let them taste the difference that fresh ness makes. Here is a very simple mango salsa recipe that I use a lot. Serve it with meat as well as fish. It is also delicious on its own, in a salad or with tortilla chips.
Don’t forget, a ripe mango can be an excellent dessert alternative to cake, pie or ice cream.
MANGO SALSA
2 Ripe Mangoes-peeled, pitted and diced
½ Red Bell Pepper-finely diced
¼ Red Onion, finely diced
1 Jalapeno (remove the seeds and finely dice)- add to taste.
1 Lime (juiced)
¼ bunch Cilantro- stems removed, chopped
Salt to taste (optional) Directions:
In a medium bowl, mix all ingredients together-adjust seasonings as desired. Let it sit for 15-20 minutes for flavors to develop. Serve room temperature and enjoy!