Non-Dipped vs Dipped Fruit??

Tommy Atkins Mangoes

"Dipping" is a process that submerges fruit in 40 degree Celsius water to kill any fruit fly eggs that may be hiding on them. Any fruit that travels to the USA is always dipped. Dipping can cause uneven ripening, stringy textures, and a loss of flavour by ripening too quickly for the sugars to develop. Thankfully, since Canadian winters kill off any fruit flies that may make it north, we don't require fruit to be dipped before entering the country. We still receive dipped fruit from the USA, but anything that travels directly and by-passes the USA does not need to be dipped. Non-dipped fruit ends up having a much longer shelf life and richer flavour.