I'm "sweet" on Costa Rican Mangos! They're everywhere!!

Mangos (or tropical peaches) are among the most widely produced and consumed fruits in the world.  Introduced to Costa Rica in 1796, limited exportation started in 1980, but this fruit still remains primary grown for national consumption. Production estimates put mangoes between 40 and 50% of all the fruit in the world produced for juice, canning and fresh consumption. Originally cultivated on the Indian subcontinent, mangos are now produced along the equatorial band throughout the world, with Mexico currently holding the title as the largest exporter of fruit and Costa Rica boasting of a robust crop that is mostly enjoyed nationally.

The mango tree itself is a truly a remarkable work of Mother Nature, with cultivated specimens living for 300 years or more, and

reaching heights of 120 feet, with tap roots that can push 20 feet into the earth.  The fruit is also a wonder of tropical evolution with a large center seed, a thick protective exterior skin and a juicy and wonderfully peach like flavor and texture.  Fruits with a more fibrous flesh often develop this less desirable texture when grown with hard water and/or chemical fertilizers.

To be permitted into the USA, fruit must undergo a process called Hot Water Quarantine Treatment to kill any fruit fly larva or mature insects. This is a process where the fruit is submerged in 115°F water for 55 to 110 minutes. This treatment process is ideal for the growing trade in organic mangos as it adds no artificial inputs to the post harvest process.  Some countries have opted for irradiation method instead, exposing the fruit to low levels of radiation to eradicate and possibility of existing fruit flies. These fruits will not qualify for the "organic" seal of approval.

There are dozens of cultivated varieties of mangos that fall into three broad

groups in a typical USA produce department. The smallest group is the green cooking mango, which is used primarily in Southeast Asian recipes, or "Ticos" enjoy these sliced and dipped in salt. There is also a reddish green skinned variety which is generally quite large, as well as bright yellow skinned smaller fruits, the latter two which will start green but change coloring when the fruit is ripe and ready to eat. One popular variety is known as the Hayden.  This reddish green skinned variety is plain in appearance externally but extremely flavorfully and less stringy and fibrous than most other varieties, so it is a top international seller.

Another popular variety of Mango is known as the Francique, common to the island of Haiti (Hispaniola). This yellow skinned

variety is common throughout Costa Rica, and has a smooth melon-like texture and is widely regarded as the sweetest of all mangos. Harvested green, the Francique turns full yellow as it ripens, and provides an outstanding aroma and flavor. Mangoes are a key element of sustainable agriculture, providing soil retention on land and/or  hillsides that are vulnerable to erosion, especially in challenging terrains like those found in Haiti.

When selecting a good mango you should take advantage of your senses. The fruit should be uniformly firm to the touch with no soft spots or visible bruises. When completely ripe, the yellow varieties will be a uniform yellowish red color with no remaining green

areas, while the green varieties will retain some green, with a purplish coloring indicating it's level of ripeness.   For those that prefer a slightly tart Mango, the color does not need to be uniform from the stem to the flower end of the fruit, even the green coloring can provide a wonderful sweet surprise! The red blush on some varieties is due to direct exposure to sunlight and may not be a factor in the quality or ripeness of the fruit, so one has to learn which varieties suit them best. An important sense to engage when picking the perfect mango is the sense of smell.  A ripe mango has a full, sweet fragrance easily indicating its readiness for consumption. Keep in mind that most tropical fruits, mangos included, can discolor and lose much of its flavor if refrigerated, so it is recommended to keep them at room temperature.

Most people would likely consume more mangos if they were not so difficult to

peel.  The cubed method is the easiest for quick and clean preparation.  Slice the mango along the flat part of each side of the large elongated center seed. You will end up with the flat seed center and two shallow cup-shaped pieces from each side holding the bulk of the delicious flesh.  With a sharp knife, cut criss cross lines in the flesh of the mango, being careful to cut all the way to the skin, but not through it. You then invert the skin inside out, and the flesh will pop up in cubes making them easy to cut off of the skin or eat right from the skin by scraping with your teeth.

If you have the space, Mango trees make handsome landscape specimens and huge, efficient shade trees. They are erect

and fast growing and the canopy can be broad and rounded, even providing good overhead coverage in tropical zones inclined to sudden rainstorms. They are considered a large tree, often some 65 ft. across their canopy. The tree is long-lived with some specimens known to be over 300 years old and still fruiting. In deep soil the taproot descends to a depth of 20 ft, and the profuse, wide-spreading feeder roots also send down many anchor roots which penetrate for several feet and make this specimen very sturdy in otherwise normally unstable terrain.

The yellowish or reddish flowers of the Mango tree are borne in inflorescences, in dense clusters of up to 2000 tiny flowers. Pollinators are flies, hoverflies, and bees.  Normally only a few of the

flowers in each inflorescence are perfect, so most do not produce pollen and are not able to produce fruit.  Do not worry, these trees still produce an abundance of eatable fruit over a prolonged period of time.  Be warned though, these flowers often cause allergic and respiratory problems for sensitive persons, so this should always be taken into consideration if planning on growing your own mango tree (or when living near them). Mango peel and sap contain urushiol, the chemical in poison ivy and poison sumac that can cause urushiol-induced contact dermatitis in susceptible people. Cross-reactions between mango contact allergens and urushiol have been observed. Those with a history of poison ivy or poison oak contact dermatitis may be most at risk for such an allergic reaction. Urushiol is also present in mango leaves and stems. During mango's primary ripening season, it is the most common source of plant dermatitis.

To grow mangos from seed, remove the husk and plant the seed (before it dries out) with the hump at soil level. The

seeds normally germinate in two to four weeks, and will bloom and bear in only three to six years. Mango fruit matures in 100 to 150 days after flowering. The fruit will have the best flavor if allowed to ripen on the tree. Otherwise, the fruit ripens best if placed stem end down in trays at room temperature and covered with a dampened cloth to avoid shriveling. Mangos generally ripen in June from a January bloom, and October to November from an April bloom. The main nutrients in mangos are Calcium, Copper, Fiber, Iron, Magnesium, Vitamin A, B6 and C.  The fruit can either be eaten by itself or paired with light meats like pork, chicken or shrimp, or added into desserts. Mango is also a nice addition to fruit salads, juices and smoothies. Pureed mango tastes delicious in muffins and cookies and is popular as baby food as well. The mango is also famous for processing into chutney, so you can see that it has many many wonderful uses!

So the next time you find yourself wandering your local supermarket aisle, visiting your local farmers market, or even better, walking around Costa Rica at the right time of year......grab that mango and enjoy the world's most popular fruit!   Happy eating, and remember that beauty can be more than skin deep!!

Enjoy this delicious and easy recipe from this local Costa Rican Hotel that keeps forever when well sealed in your freezer!

Simple Mango Sorbet
2 fresh, ripe mangos
1 cup sugar
3 tbsp coconut milk
1 tsp lemon juice
About 1 cup whipping cream

Peel and deflesh the mangoes , chop roughly. Blend mango with sugar until well pureed. Add coconut milk and lemon juice. Remove from blender.  Pour whipping cream into blender and whirl until the cream forms  stiff peaks.  Add the mango puree and whirl for 10-20 seconds. Pour into container and freeze for 8 hours, stirring every 1/2 hour for the first 3 hours to prevent uneven freezing.

Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years.  Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica.  Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and owns and operates her own luxury Vacation Rental Home business Manuel Antonio Rental Homes.

Easter in Costa Rica....Religious Parades, Beach Escapes & the Famous Miel de Chiverre!

Easter Week, or Semana Santa, is easily one of the most important weeks of the year for Costa Ricans. Full of important religious ceremonies celebrating the death and resurrection of Jesus Christ, this predominantly Catholic country finds most locals spending this week with family in prayer, heading out to the beach areas for a short vacation, or more commonly a combination of both. Traffic can be horrendous, in part because on Good Friday public bus routes shut down completely to allow employees time to celebrate the holiday with their own families. Public transportation options become limited and can be extremely crowded and inconvenient during this holiday.

In most areas of Costa Rica, the local Catholic Church organizes traditional masses, as well as daily religious processions or celebratory parades generally starting on Holy Wednesday, and continuing through Holy Thursday, Good Friday and Easter Sunday. Sometimes these ceremonies start as early as Monday, continuing through the entire week. Usually consisting of dramatic reenactments of Jesus’ journey through Jerusalem to his crucifixion and resurrection, with fake blood in place, some of the graphic depictions are not always pleasurable for the faint of heart.

Actors, dressed as Roman soldiers, take part with a host of other easily recognized characters in the journey towards Jesus’ eventual death. Most commonly spotted in these processions or local parades are Angels, Mary Magdalene, Saint Joseph, the Virgin Mary, Apostles and naturally, Jesus, the most coveted dramatic role of all. Participants proclaim to have lived the last year free of sin, while following closely the church’s teachings, though this point could be argued in many a town. Nonetheless, considered a very serious event, large numbers of spectators line the streets to mourn, pray and celebrate.

Traditionally during Holy Week, practicing Catholics prepare special dishes centering around the main ingredient, Seafood. Keeping in line with the observance of not eating meat on Fridays during Lent, delicious typical Costa Rican dishes are shared, such as rice and shrimp, fish ceviche, fried whole fish, canned tuna, as well as a variety of local desserts such as empanadas, rice pudding, rosquillas (donuts), polvorones (cookies), eggnog, Chicha (a hot drink made from aguadulce, ginger and cinnamon), and a popular jelly made from “chiverre”, a large squash similar to a watermelon. (See recipe below.)

Catholics are given all of Lent to attend Confession, while church hours are expanded to accommodate higher numbers arriving to confess before Easter, since the sacrament is not available Thursday through Sunday. The extended hours also allow further preparation for the processions including decorating and cleaning the religious effigies, many of which will take part in up to 10 processions, requiring different colored clothing for each one.

Tourists visiting Costa Rica, or “Ticos” not attending religious ceremonies with family, all head for the beach, converting sleepy beach towns into overcrowded party zones, while hotels in both small towns and tourist hubs throughout the country are in normal years completely booked months in advance. Travelers on roads leading to and from the coastal towns can sit in traffic for hours. San Jose and other Metropolitan Areas become literally deserted ghost towns as all government institutions, schools and banks close from Thursday to Sunday, or as is the case this year, many are closing from Sunday to Sunday.

In recent years, the common practice of enforcing the “Dry Law” during Holy Week has become a bit more relaxed, with enforcement by police officials sporatic and unorganized, especially in high tourist zones. The Dry Law specifies that as of midnight on Wednesday, all bars, restaurants and liquor stores close, and no alchohol can be served or sold until Saturday. According to Catholic tradition, followers are to refrain from drinking alchoholic beverages during the mourning of Jesus Christ, until his resurrection on Easter Sunday. Even though the majority of the Costa Rican population is Catholic, many citizens stock up on liquor and beer to take them through the festive week, while other entrepreneurial spirits make a side business of selling beer and liquor out the back door or even the trunk of their car during those dates.

Though many a devoted churchgoer may still choose to indulge in a drink or two, superstitions abound, and Ticos are known to keep an eye over their shoulder during this time. Many won’t swim in the ocean on Holy Thursday or Friday, fearing they will drown because God is angry. Others believe you can turn into a fish if you get in the water on Holy Friday. Another common superstition is the thought that the earth gets hotter, causing more earthquakes during this time. Surprisingly, this has been fairly true this year, but is more likely just a coincidence. An older superstition states that it is a sin to drive a car during Holy Week, and some small towns are said to still throw nails on the street to deter anyone who would consider the sin of driving during these dates. I thankfully have personally never seen this done in my 20 years of living in Costa Rica.

In one particular town, Ortega de Santa Cruz in Guanacaste, men continue to participate in an age old tradition that involves capturing a large crocodile with their bare hands on Good Friday and tying it up to put on display in the center of town. Even though the animal is released the following day, the tradition has been under scrutiny of animal and environmental conservationists for years and each year is said to be the last. Unfortunately, it has also grown in popularity as many curiosity seekers head to the small town to witness the exhibition in person.

On the positive side, it is widely agreed upon that some of the best weather and certainly some of the best sunsets of the year happen during Holy Week, another excellent reason to be at the beach. So should you find yourself in Costa Rica during this holiday week, feel free to come join in the festivities and be sure to try the Chiverre Jelly listed below!!

Miel de Chiverre
Ingredients:
Large chiverre
Dulce de caña in (2) tapas or 1 kilo of granular brown sugar
cinnamon
cloves
250 grams brown tamarindo seeds (Optional)
250 grams of coconut pieces or flakes (Optional)
(Tapas of dulce de caña are the little circular blocks of brown sugar available at every Costa Rican market.)
Preparation:
Over a fire or using a kitchen burner, char as much as possible of the shell of the chiverre.
When done, hit the shell firmly with a hammer to expose the contents which looks like spaghetti squash or fine hairs.
Put the insides in a clean pillowcase and use the clothes drier to reduce the moisture.
When the chiverre contents are drier, cook it in a big sturdy pot over low heat. Cover the entire flesh of the chiverre with whichever sugar you are using, white, brown or the tapa. Sprinkle with the tamarindo seeds, cinnamon, cloves, lemon or orange peel and if desired, the coconut. The chiverre will naturally produce enough liquid to complete this process.
Cover the pot and let it cook slowly over low heat for 90 minutes, stirring often to avoid sticking.
Allow to cool and either transfer to a jar or use for other dishes.
The jelly is widely used in dessert empanadas, cookies and other dishes where a touch of sweetness is desired.

Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

Shoe Tossing, Shoefiti....Why do those shoes hang from Costa Rica Power Lines?

Next time you are traveling in Latin America, or practically any country nowadays for that matter, as you pass through some of the small towns or find yourself in the inner cities, take a good look up. Chances are you will see a pair or pairs of the famous “hanging shoes” drapped over the power lines high above you.

What do they mean? How do they get up there? Good questions that curious people have been asking for many years. Let’s explore some of the history and folklore behind the obiquitous “hanging shoes” and we’ll let you draw your own conclusions in the end.

Shoe tossing or "shoefiti" as it has come to be known in many International circles, is the worldwide phenomenon of throwing shoes whose laces have been tied together so that they hang from overhead power lines or telephone cables (and sometimes trees or other objects!).

In some neighborhoods, shoes tied together and hanging from these power lines signify

that someone has passed on and the shoes belong to the dead person. Legend has it that the reason they are hanging is so that when the dead person's spirit returns, it will walk high above the ground, meaning they will be that much closer to heaven. Another superstition holds that the tossing of shoes over the power lines outside of a person’s house is a way to keep the home safe from ghosts. Some countries also believe that it signals someone is leaving the neighborhood and moving on to better opportunities.

There are a number of more sinister explanations for this shoe tossing practice. Some

claim that shoes hanging from the wires advertise a locale where drugs are sold, while others claim that the shoes mark gang turf. These explanations may have developed over the years as inner city crime increased, but fail to explain why the practice occurs more often along relatively remote stretches of rural highways or throughout most Third World countries that are for the most part unlikely scenes for gang murders and drug dens.

Other random shoe tossing explanations include shoes that are flung to commemorate the end of a school year, or an upcoming marriage, or some claim it even signifies the loss of one’s virginity. It has also been suggested that the shoe tossing custom may have originated with members of the military who are said to have thrown military boots over wires as a rite of passage upon completing basic training or upon leaving the service.

Perhaps the most likely reason for the practice of shoe tossing, at least in most rural areas, is simply the act of bullying, or as a practical joke played on your “amigos”. Lastly, others simply say that shoe tossing is a fun way to get rid of shoes that are no longer wanted and pose great challenge and fun while attempting to get them in place on the high wires.

Naturally, only each individual “shoe-tosser” knows why his/her pair of shoes are hanging from the wires, but the practice has become a common one throughout Costa Rica and now just serves as another display of modern art or to many a form of environmental pollution, all depending on your own perspective or sense of humor!



Author: Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

Boutique Hotels in Costa Rica? Should they be Added to the Endangered List?



Popular Byblos Boutique Hotel in
Manuel Antonio, Costa Rica

Walking down memory lane to the 1990’s, Costa Rica welcomed their first world class hotel chain, the Spanish firm known as Barceló. Specializing in the “All Inclusive” style of lodging, this style of travel did not take much of a foothold in this country, and the Boutique Hotel market remained the most popular choice for tourist accommodations. Now we fast forward some 20+ years and Costa Rica hosts more than a dozen major hotel chains! Everything from Marriott, to Best Western, Intercontinental, Hilton, Choice, Hyatt, Wyndham, Four Seasons and the most controversial group….Riu, which now serve as the main players, with more jumping in each year. If that wasn't enough, ICT (Instituto Costarricense de Turismo) has now announced the Grand Openings of some 11 more new Chain hotels, among them Marriott, Hyatt, Hilton, Wyndham, and other recognized names all planned for the GAM (Greater Metropolitan Area) or the already saturated Guanacaste region of Costa Rica.  With the economy barely stumbling along some 5 years now, all tourism areas of Costa Rica have suffered greatly from the world financial crisis, many areas averaging as low as 38% occupancy, which makes it hard to even keep their doors open and meet their financial obligations.  What will become of some of these hotels when the established hotel chains and their huge marketing budgets take over? As expressed by the Vice President of the Costa Rican Chamber of Hotels, Gustavo Araya, "If the (tourism) numbers were more positive, the increase in hotel rooms would not be so worrisome." (Paraphrased and translated by me......sorry.)
Does this mean the Boutique Hotel concept is ready to be added to the endangered list in Costa Rica?

History:
The "boutique" style is said to have been created in New York back in 1984, though

A Lovely Boutique Hotel in Arenal

there are valid arguments that in 1981 both London and San Francisco boasted the first boutique sized hotels. Most likely, 1984 might be when the term “boutique hotel” actually was coined, with the term coming into more mainstream use. Entrepreneurs Ian Schrager and Steve Rubell opened the boutique Morgans New York on Madison Avenue in the heart of Manhattan, and the concept grew by leaps and bounds from there. Morgans was small, stylish and unique, unlike the big brand-name hotels that predominated the markets at that time. The actual term "boutique hotel" was said to be coined by Rubell himself, who described their new hotel venture as being like a boutique as opposed to a department store. A very succinct analogy if you ask me!

Description:
The most defining characteristics of boutique style hotels are that they are generally small properties, with less than 100 rooms and more often averaging between 3 and 50 rooms total. They take great pride in offering

The controversial Mega Riu
Hotel Costa Rica

a super chic atmosphere, unique design and décor, contemporary styling and quite popular these days, a rich historical value or background. Most boutique hotels provide highly personalized service, with very hands-on staff, management and/or ownership, offering a genuine personality that just can’t be found in the large hotel chains. Services can be limited depending on the size and luxury level of the property or you can often find some of the most dynamic local and gourmet restaurants, world class spas, and other unique features that make them stand out from the standard hotel offering. The concept has been so successful, that most multi-national hotel corporations have begun to brand their own chains of boutique resorts in order to try to capture a share of this huge market.

Locations:
Still a popular choice for hotels in Costa Rica, the concept of “boutique”, “design”

The popular Marriott Hotel San Jose

or “lifestyle” hotels, as they are often referred, has spread throughout the world, to include European & East Asian countries, appearing in such places as Indonesia, mainland China, Japan, Iceland, Turkey, India & the Middle East, just to name a few. They continue to remain popular options throughout Central and South America as well or basically anywhere that provides a desirable destination for travel. I am fairly certain that you will find some sort of boutique hotel in almost any corner of the world these days!

Target Market:
There are no longer cookie cutter molds for guests seeking the “Boutique experience”. Travelers are constantly looking for something new and different, while definitely expecting more than the simple comforts once acceptable to the average vacationista.

Award Winning Lapa Rios
Fabulous Boutique Hotel

Whether planning a business trip, destination wedding, adults only escape, or just an overdue vacation, when planning travel, guests more often than not seek properties that are noticeably different in look and feel from the large branded hotels. Boutique hotels now even present a certain level of social branding. Those staying at these establishments are often considered as trendy, daring, fashionable, hip travelers that are quite often more ecologically minded. Since boutique facilities and their pricing can vary dramatically, there are now boutique properties designed to suit every demographic, any price range or social class, always with the idea of creating an unforgettable “guest experience” that just cannot be found in the larger hotel properties.

Competition:
Boutique hotels retain certain benefits when it comes to cost of operations and overall profitability. They often have a large customer base to work with, as well as being favored by smaller travel agencies or tour operators that are looking to sell

Is this really what we want in Costa Rica?

the “experiential” concept that the boutique hotel property has to offer. Since boutique hotel owners do not have to pay a franchise fee to be part of a larger chain, the hotel can often operate with a lower overhead that adding costly amenities such as restaurants, spas and convention & meeting spaces would create. However, these added amenities can generate significant profitability and appeal to the hotel's bottom line, so more often than not you will find every sort of amenity imaginable in todays boutique hotel properties. Another benefit for boutique hotel owners is that well established small properties tend to have a higher rate of repeat and word of mouth business compared to normal industry standards, which can save on boutique sized marketing budgets rarely able to compete with the huge marketing budgets of large branded properties. Nevertheless, successful boutique hotels must continually adapt to the constantly changing trends, needs, tastes, preferences, and technology in order to remain competitive in this cut throat hotel market.

In the end, whether it's the most isolated green hotel getaway, the most unique historical location, the most private white sand beach, impeccable five-star white glove service, or you are just looking for that travel environment that loans their son’s boogey board, gives you cookies from their kitchen, offers the most incredible personalized guest services, or located in the most super chic locale, boutique hotels in every instance cater to their guests every need and whim. Who doesn’t want that kind of attention on their hard earned vacation? If we don't continue to support the Boutique Hotel Industry, Costa Rica could end up looking like this:

Could Costa Rica end up like this?

So for your next Costa Rica vacation, bypass that mega chain hotel and try one of the many Costa Rican Boutique Hotels, you will be personally helping keep these unique properties off Costa Rica’s endangered list!!

If you have a favorite boutique hotel you have visited, please feel free to share it with us in the comments section!!

Author: Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

Sources:
www.independent.co.uk
www.travelandleisure.com
www.bizymoms.com
www.travels.com
www.wikipedia.org
www.ehow.com
www.wisegeek.com
www.hospitalitynet.org