Mango pineapple box

A crate with excellent mango and a large pineapple is ideal if you want truly fragrant tropical fruit at home with full flavor – not “tired” fruit from warehouses. Inside you’ll find one large pineapple (approx. 2 kg) and 4 pieces of air-freighted, Grade 1 mango from Peru, which we ship so you can enjoy it gradually at its best. This combination is popular because the flavors complement each other beautifully: the mango is sweet and creamy, while the pineapple is juicy, intensely aromatic, and refreshing.

Crate contents

• Pineapple (approx. 2 kg) – Costa Rica
• Mango (approx. 2Kg) – Peru (air-freighted, Grade 1)

Fruit origin: mango – Peru (air-freighted, Grade 1), pineapple – Canary Islands.

Mango from Peru (air-freighted) – aroma, sweetness, and juiciness

Peruvian mango is among the most sought-after because, at the right stage of ripeness, it can be wonderfully aromatic, sweet, and juicy. Air freight means the mango reaches you quickly and in better condition – the flavor is often more pronounced and the aroma more intense. When the mango is ready to eat, you’ll notice a sweet tropical scent especially near the stem, and the flesh is juicy to creamy (depending on the variety and ripeness).

How to tell if a mango is ripe (and what to do if it’s firmer)

Skin color isn’t a reliable indicator – some mangoes are ripe even with a greener surface. What works best is:
Smell near the stem: a ripe mango smells sweet and tropical.
Gentle squeeze: it yields slightly under light pressure (like a ripe peach); it shouldn’t feel mushy.

If your mango arrives firmer, that’s perfectly fine – it’s often even an advantage so it doesn’t over-ripen in transit. Let it ripen at room temperature (18–22 °C) out of direct sunlight. Check it daily; depending on the starting ripeness, it will ripen in 1–4 days. You can speed up ripening in a paper bag together with a banana or an apple.

Storing mango
Do not put unripe mango in the fridge – cold slows or stops ripening and dulls the aroma.
Ripe mango can go in the fridge for 1–2 days only as a short “brake” if you don’t want to eat it right away.
Cut mango should be stored in a sealed container in the fridge and ideally eaten within 24 hours.

How to cut a mango easily

The easiest way is the “cheeks” method: slice off two large pieces along the sides of the pit, score the flesh in a grid (only through the flesh), then turn the skin inside out – you’ll get cubes you can easily separate.

Large pineapple  – juicy and wonderfully fragrant

Canarian pineapple is popular for its intense aroma and juiciness. A large fruit (approx. 2 kg) is great for sharing – for a fruit platter, for the family, or as a refreshing dessert.

How to tell if a pineapple is good

The best indicator is the smell – a ripe pineapple smells sweet and tropical, especially near the bottom. It should feel firm to the touch, not rock-hard. Skin color can vary, so don’t rely on color alone.

Storing pineapple

Pineapple tastes best at room temperature, so feel free to leave it on the kitchen counter for 1–2 days (out of the sun) so it becomes more fragrant. Put it in the fridge mainly when it’s very ripe and you know you won’t manage to eat it right away.
Cut pineapple should be stored in a sealed container in the fridge and ideally consumed within 1–2 days.

How to cut a pineapple with minimal waste

Cut off the top and bottom, stand it upright, and slice the peel off from top to bottom. Then cut it into quarters and remove the tough core.

Who this crate is ideal for

It’s great for anyone who wants high-quality tropical classics at home – sweet mango and juicy pineapple, perfect for eating fresh, serving guests, or as an edible gift. It’s also practical because you can spread the mango over several days depending on ripeness, and enjoy the pineapple fresh and fragrant.

Fruit origin: mango – Peru (air-freighted, Grade 1), pineapple – Canary Islands.