Ataulfo Mango: Store at room temperature for several days to soften until they yield to gentle pressure and the skin wrinkles. Once ripe, you may refrigerate for a few days before using.
Sunchokes: Handle sunchokes with care as they will bruise easily. Store in a cool, dry, well-ventilated area away from light, or in the vegetable drawer of the refrigerator, wrapped in paper towels to absorb humidity, and sealed in a plastic bag. Sunchokes may be eaten raw or cooked. Before eating or cooking, scrub the tubers thoroughly with a vegetable brush. Peeling can be difficult due to the protuberances and is not necessary.