This planting of mangos dating from 1955 is close enough to the ocean to benefit from good air circulation which minimizes the effects of fungus, so we omit fungicides, as well as insecticides. Often the bloom and fruit is adversely affected by organisms we don't counteract so we are thankful for what sets and matures when freezes, thunderstorms, & hurricanes permit us to have a harvest.
Most of our fruit is sold as fully mature, meaning that it is nearly ripe on the tree. Some late maturing varieties (Keitt, Kent, for example) must be picked before showing signs of ripeness due to how they ripen from the seed and often spoil internally if left too long on the tree. Many varieties are picked as they turn ripe color on the tree, and these fruit are in high demand because they are at their peak of flavor potential. All are handled carefully to prevent bruising, using bamboo poles with bags attached to pick high hanging fruit to prevent damage from dropping .
Having experience with my father, Laurence H. Zill , 1913-2000, in the propagation of mango trees, where selecting superior varieties was continuous, I continue such efforts in the space available to me. Many of my trees are in various stages of being top worked to varieties that become available. This causes overall fruit production to be relatively low for the area involved, but it does provide a sampling of different textures and flavors in various sizes, shapes, and colors of mangos when they are available. Not all my trees are of productive size, and even when they grow large enough, they may not have fruit every year, or enough fruit to offer them for sale. I may choose to eliminate a variety to make space for another, so I only list those with fruit available this season, beginning with those that ripen first.
DuPuis: Grown from a seed from variety "Saigon" on property once owned by Dr. John DuPuis in Miami, FL. A vigorously growing tree producing a reasonable quantity of one of the most beautiful pink-yellow, clean, and perfectly shaped fruit I've seen. It's flavor and texture impressed me so favorably that I persuaded Mr. John DuPuis, Jr. to let it be named in honor of his father, whose favorite it was, instead of simply calling it "doctor's Saigon". It is usually the earliest ripening of my mangos.
Valcarrie: Verna's favorite. Maybe she will part with some. Beg or bribe her so you may sample the rich spicy juiciness of this elongated, odd shaped, yellow, thin shinned, heavy producing early mango.
Guava: For lack of knowing a proper name for what may be an unnamed seedling, I designated this mango with the name of a fruit having a distinct and likeable flavor that some mango connoisseur detected in it when sampling this small, clean variety that produces well on an erect and open foliaged tree. As for its origin, I only know that some man who appreciated it's qualities phoned to tell me the tree would be destroyed in a road widening work in northern Palm Beach County, FL. He desired a tree like it for himself, and I took scions from the roadside tree and grafted a tree for him, and made one for myself. At one time I confused it with the famous Alfonso; however I prefer the productiveness of what I call "Guava Mango"?.
Carrie: The flavor and smooth texture is worth fighting for in the opinion of some. When my mother made mango ice cream it was only Carrie that she considered worthy due to it's flavor and how the pulp disintegrated into liquid giving that beautiful yellow color throughout. Great grandmother Sophie, who died prior to my birth, obtained some grafted mango plants from USDA when introduced in 1915. Among them was Julie. From a Julie seed she planted grew what the family called the Sophie mango. It was highly productive of small fruit, and being readily available to use for rootstock, one of Sophie's grandsons, my father, Laurence, began experimentally propagating mango plants on some field planted Sophie seedlings. One of those seedlings grew to maturity and yielded a fruit that the family preferred above the Sophie, and they called it the "Carrie", in honor of Laurence's mother, my grandmother, who was thoroughly involved with his nursery efforts. Why should I eliminate that variety from my collection when it fruits dependably, is thoroughly clean, and for which there is the highest demand by some mango connoisseurs? Because the mature fruit are nearly impossible to distinguish among the leaves of the same color, and the fruit drop so easily with or without the slightest limb movement that checking the tree thrice a day does not keep ahead of loss due to dropping.! When they drop their custard like pulp becomes mush within their thin skin, which often splits from impact, so they are no longer desirable for purchase. Be prepared to pay triple for this delicacy.
Pickering: Originating as a volunteer seedling near a Carrie, it produces many firm fruit on a very compact growing tree. Flavor is very sweet when thoroughly ripe, and it hangs well on the stem for a short time after color changes to ripe yellow making it easy to see to pick as tree ripened.
Duncan: A highly productive variety, bearing very clean light green fruit that contrast distinctly with the tree's dark green leaves, turning light yellow as ripening progresses. The skin is thin, and has a bitter flavor, so care in peeling helps keep the flavor of the pulp at it's peak. It's cheeks are fiber free, being easy to spoon out the fresh tasting goodness.
Keitt: A highly productive large mango that matures later than most varieties. Keitt is often grown specifically for harvesting the immature fruit to be made into relishes, chutneys, pickles, or simply as crunchy firm pulp seasoned with salt & vinegar. Every monkey to his /her own limb! When left on the tree, avoiding the perils of thieves (be they two or four legged, or feathered) and storms, and picked when mature for ripe consumption, that fruit is very suitable for consumption as desert quality sweet sliceable mango. It is large enough for ease of slicing to make dried candy like pieces, or just freeze the ripe pulp for out of season use.
We are a family owned and operated mango orchard that was established in1955. Located east of I-95 in Boynton Beach, we benefit from the ocean breeze which keeps fungus to a minimum, so we do not use pesticides nor fungicides.
We have an ongoing search for superior varieties of mango, therefore we have limited quantities of many varieties. We sell by the pound from our growing location and are closed on Saturdays. It is best to phone prior to coming for fruit so as to learn availabilty.
Occasionally Sun. - Fri. ,AFTERNOONS
By appointment only
They had a few varieties of mangos. They also let us try one which was very nice. It was so good and sweet.
They were very nice people. And the prices are good
I would recommend this place. The mangos are so tasty and local.
Really Nice and Knowledgeable people.
LOVE this place
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Amazing people and an wonderful place