Purple Palmer Mango Grafted Hybrid Plant

Key Characteristics
The "Purple" Skin: Unlike many mangoes that stay green or turn yellow, the Palmer develops a dark, purplish-red or crimson blush early in its development. By the time it is ready to eat, the purple often lightens into a vibrant sunset red.

Flavor Profile: It has a mild, "classic" mango sweetness. It is not as intensely sugary as a Chausa or Alphonso, but it is very refreshing with subtle notes of peach and melon. It has low acidity, making it very smooth on the palate.

Texture: The flesh is a deep golden-yellow. It is highly prized for being almost entirely fiberless, offering a creamy, buttery "melt-in-the-mouth" experience.

Small Pit: Despite the fruit's large size, the seed (stone) is relatively thin and flat. This gives it a very high "flesh-to-seed" ratio, meaning you get a lot of edible fruit per mango.

Usage and Selection
Best For: Fresh slicing, fruit salads, and smoothies. Because it holds its shape well when cut and doesn't have fibers, it is a favorite for decorative fruit platters.

Ripening Tip: Do not judge by color. Because it turns purple/red weeks before it is sweet, you must test it by touch. A ripe Palmer will give slightly under gentle pressure (like a ripe avocado) and will have a light, fruity fragrance at the stem.

Shelf Life: It has an excellent shelf life and is quite hardy, which is why it is one of the most common varieties exported from Brazil to Europe and North America.