If you've only eaten the bad Mexican fruits that pretend to be mangoes, you should know that your life has been incomplete.
Attached below are a brief sampler of varieties (photos courtesy of College of Agriculture, Pune.)
Mangoes ripen for a brief season between April and June in India.
Their virtues are all different. Their tastes and textures are really hard to describe (sweetness, pulpiness, mineral-taste, etc.)
Kesar flowers at the end of the season when the others are but a memory. Paayri is primarily used for its pulpy juice.
Besides the ever famous Alphonso (which the US exchanged for a nuclear deal), missing below are such delightful varieties as the Dussehri, Langra, Chausa, Totapuri, and the Banganpalli. (Of these, the CC should single out the delightful Dussehri for those that have not had the pleasure.)
No comments:
Post a Comment