know exactly how that feels. Jacfruit is one fruit i know that seems to harbor staph(or other GI pathogens) straight from the hands of the person preparing it. Have eaten bananas, mangos, papayas, coconuts, durian, that have been sliced in the usual unsterile conditions of the tropics, but it has always been jacfruit that gets me! Still love jacfruit though, as long as i am the one butchering it! Thus said, i don’t buy them sliced/prepared, i buy the whole fruit.
grocery store jujus don’t represent the better-quality jujus grown in prime conditions. If the asian market near you is still selling jujus, there’s a good chance they are more juicy now, compared to buying them in august, even if the same cultivar.
immature ones and certain cultivars do have an aromatic hydrocarbon smell and taste. I think it was turpentine/kerosene you were pertaining to
a good mango cultivar at a prime stage is a hard-to-beat fruit! Same with papayas and pineapples.
btw, the fibrous mangos are generally better-tasting when mature but at half-ripe stage(crisp to chewy stage, instead of soft stage).
ataulfo’s are pretty good at the half-ripe stage, just as they are at the soft stage. The best ataulfo’s often present with their fruit-stalk scars appearing depressed, like a dimple, due to the plumpness of the flesh around it. Actually, this applies to all mangos. Mangos that are denser/sink in water are also likely to be mature. Mangos that ooze relatively plenty sap when nicked are not as desirable as those that are dryish, when matched against degree of hardness/softness. There’s a bit of einstein’s relativity that applies.