Fruit
Keitt
A tier
Keitt is a very late, large Florida mango that often stays mostly green even when soft and ripe—colour is a poor ripeness guide compared with aroma and gentle give. Flesh is deep yellow, sweet, and lower-fibre than Tommy Atkins, with a clean finish that suits big slicing portions. Single fruits can be enormous, filling a lunch container from one cheek. Extends mango season into autumn in warm climates; popular with gardeners and late export programmes. Green skin confuses shoppers expecting red blush—sell by squeeze and scent. Excellent for large batches of salsa, dried strips, and restaurant prep.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Mrs. J.N. Keitt’s Florida property yielded the seedling named Keitt.
Florida and later Mexican plantings used Keitt to lengthen the harvest calendar.
Late-season imports of Keitt filled Northern Hemisphere shelves after mid-season types.
Keitt remained a go-to large late mango for commercial and backyard tropical growers.