Mango: What Makes India’s National Fruit So Special?

Introduction

The national fruit of India is the mango. Ripe, meaty mangoes are unquestionably the best fruit, and Indians have long revered them as the King of all fruits. The raw ones are excellent for preparing pickles, a mainstay of Indian cuisine, which are spicy.

The Mangifera indica species of fruit includes mangoes, which are the most widely farmed tropical fruit. They are a species of Mangifera indica that originated in India. With over 100 different varieties, India boasts exquisite mangoes with green, orange, yellow, and red colors that are all rich in vitamins A, C, and D. They come in numerous shapes and sizes. The deliciousness of this savory fruit in ancient times has been described in historical writings. According to historians, the great Alexander and the well-known Chinese traveler both like the flavor of mangoes, which were lauded by the famous Indian poet Kalidasa.

Mango

According to historians, the great Alexander and the well-known Chinese traveler both like the flavor of mangoes, which were lauded by the famous Indian poet Kalidasa. The illustrious Mughal king Akabar is credited for planting 100,000 mango trees in Lakhi Bagh in Darbhanga, Bihar. The International Mango Festival, which celebrates India’s national fruit, is held annually in Delhi. It features a wide variety of traditionally well-liked Indian varieties as well as the most recent mango varieties that have been found to be sweet, healthy, and quickly ripen. It enables guests to experience a variety of mango flavors, buy a tree for their backyard orchard, and see how mangoes are grown. This summer fruit may or may not contain a single large, inedible seed that can be utilized to create a variety of drugs.

Description

Mango trees can reach heights of 30–40 meters (98–131 feet), with a crown radius of 10–15 meters (33–49 ft). The trees are incredibly durable; some specimens are still bearing fruit after 300 years.

The taproot can reach a depth of 6 m (20 ft) in deep soil thanks to numerous, widely dispersed feeder roots and anchor roots that delve far into the ground.

The leaves are evergreen, alternate, simple, 15-35 centimeters (6-14 inches) in length, and 6-16 centimeters (2+12-6+12 in) in width. When the leaves are young, they are orange-pink, but they quickly change to a dark, glossy red and then to a dark green as they mature.

Each flower is small and white, with five petals that are between 5 and 10 millimeters (3.16 and 3.78 inches) long. The flowers are produced in terminal panicles that are 10 to 40 centimeters (4 to 15 and 12 inches) long. Mangoes come in more than 500 different types, many of which ripen in the summer while others produce two crops at once. From flowering through fruit ripening, the process takes four to five months.

Significance of National Fruit of India

India’s national fruit is the mango (Mangifera indica), also referred to as the King of Fruits. Its lovely aroma and exquisite flavours have enchanted countless people all over the world since the beginning of time. It serves as a symbol of prosperity, richness, and wealth for India as a whole.

The leading producer of Mango is India

Although mangoes are grown all over the world, only a select few countries export mango juice and/or purée. India is the world’s largest producer of mangoes, producing approximately 20 million tonnes annually. Ten years ago, this number was roughly 10–11 million tonnes, but India’s mango production has increased steadily since then.

The great majority of India’s output is sold on the fresh market. Mangoes can be grown for the majority of the year, but unlike apples, they cannot be stored for extended periods of time. Depending on the region, the new season fruit is eagerly awaited in the middle of the year.

India processes various products with value adds, but the majority of its processing goes into making chutneys and pickles, which are well-liked both domestically and abroad. With an annual consumption of around 16,000 tonnes, the United Kingdom is the nation’s biggest customer. In other parts of the world, such as the United Kingdom, where the Patak brand produces goods, frozen mango is also shipped for use in making pickles.

With the exception of this season, India has a well-organized fresh mango distribution system, but only 7% of its fruit is turned into juices and single-strength or intensified purées. The nation has a capacity to produce finished goods of about 700,000 tonnes, but its actual output is only between 450,000 and 500,000 tonnes annually.

Mango, India’s National Fruit

India still only processes about 7% of its fruit into juices and single-strength or concentrated purées, despite its well-organized fresh mango distribution system outside of this season. The country can produce about 700,000 tonnes of finished goods, but its actual output is only between 450,000 and 500,000 tonnes annually.

In India, mangoes have long been a significant crop. These vibrant, delicious fruits are now a staple of Indian cuisine and well-liked all over the world. Depending on the kind, a mango may weigh a few ounces or as much as five pounds.

Whatever variety of mangoes you purchase, they all have remarkable health advantages. Mangos used to only be available towards the end of the dry season, but nowadays you can buy them all year round in grocery stores.

Health Benefits of Mango

Mangoes’ vitamins, minerals, and antioxidants can have a positive impact on your health. For instance, vitamin K aids in the proper blood clotting process and guards against anaemia. Additionally, it has a significant impact on bone health.

Mangos are also a good source of vitamin C, which is vital for the formation of blood vessels and healthy collagen as well as for promoting healing.

Mangos also have additional health advantages, such as:

Low Risk of Cancer

Mangos are high in beta-carotene, which gives the fruit its yellow-orange color. One of the numerous antioxidants contained in mangoes is beta-carotene. The antioxidants in mangos have been demonstrated to combat free radicals, which can harm your cells and perhaps cause cancer.

Heart Health

The cardiovascular system can benefit from mangos as well. Magnesium and potassium, which are both abundant in them and linked to lowered blood pressure and a regular heartbeat, are both very beneficial nutrients. Mangiferin, another substance found in mangos, has been shown in preliminary research to have the potential to lessen cardiac inflammation.

Digestive Health

Mangos can support digestive system stabilization. They offer dietary fiber and amylase enzymes, which could prevent constipation. By assisting in the breakdown of difficult carbohydrates in the stomach, substances such as amylase can speed up the digestion of other foods. Contrarily, mango fiber might treat constipation more effectively than similar fiber supplements.

Things to watch out for

Mango skin has been found to contain urusiol, a compound also found in poison ivy. The rash that develops after coming into contact with a poison ivy plant is brought on by urushiol. Despite possessing less urushiol than poison ivy, mango skin can still cause allergic responses. Rarely, after eating the peeled fruit, some people may even develop an allergic reaction. If you have a bad response to poison ivy, be cautious when peeling the fruit and never try to eat the skin.

How to eat mango

All year long, mangoes can be found in supermarkets, natural food stores, and occasionally even farmers’ markets. This delicious fruit has a mildly sweet and tangy flavor. Mangoes have a huge, flat seed in the center that should be avoided when cutting because it can quickly damage blades.

Eat the mango flesh, not the skin. If you have sensitive skin, peel the mango while holding it still with gloves or a towel to prevent direct contact. When a mango is suitable for consumption, the flesh should be supple and vividly orange-yellow. It can be enjoyed as a tasty treat either frozen, grilled, or uncooked.

Nutrition

Mangos contain a lot of folate, which is important for healthy cell division and DNA replication. Doctors recommend at the very least 400 mcg of folate per day for persons who are or may become pregnant in order to prevent birth defects.

Mangos are a fantastic source of:

• Vitamins A and C
• Nutrients K
• Potassium
• Beta-carotene
• Folate
• Choline
• Magnesium

Conclusion

India’s national fruit is the mango. Ripe, meaty mangoes are considered the King of all fruits in India, and they are unquestionably wonderful. The raw varieties are excellent for producing spicy pickles, a mainstay of Indian cooking. Mangoes, which are part of the Mangifera indica species, are the most widely farmed tropical fruit.

As the national fruit of India, it stands for richness, prosperity, and abundance in the eyes of the world. India still only processes about 7% of its fruit into juices and single-strength or concentrated purées, despite its well-organized fresh mango distribution system outside of this season. The country can produce about 700,000 tonnes of finished goods, but its actual output is only between 450,000 and 500,000 tonnes annually.