Fruits & Vegetables

Amrapali is a popular variety of mango that was developed in India by the Indian Agricultural Research Institute (IARI) in the 1970s. It is named after the famous courtesan and dancer of ancient India, Amrapali, who was known for her beauty and grace.

The Amrapali mango is a hybrid variety, developed by cross-breeding the Neelum and Dashehari mango varieties. The fruit is medium-sized, weighing between 250-350 grams, and is oval in shape with a greenish-yellow skin that turns golden yellow when ripe. The flesh is deep orange in color, juicy, and fiberless, with a sweet and aromatic flavor.

Amrapali mangoes are mainly grown in the states of Uttar Pradesh, Bihar, and West Bengal in India. The fruit is usually harvested between June and July, and it is highly prized for its exceptional taste and aroma. Amrapali mangoes are a good source of vitamins A and C, potassium, and dietary fiber.

Amrapali mangoes are primarily eaten fresh as a dessert fruit, but they can also be used in a variety of dishes, such as salads, smoothies, and desserts. The fruit is also used to make mango juice, jams, and other processed products.

Overall, Amrapali mangoes are a popular and highly sought-after variety in India and are well-known for their exceptional taste, aroma, and nutritional value.

Amrapali is a popular variety of mango that was developed in India by the Indian Agricultural Research Institute (IARI) in the 1970s. It is named after the famous courtesan and dancer of ancient India, Amrapali, who was known for her beauty and grace.

The Amrapali mango is a hybrid variety, developed by cross-breeding the Neelum and Dashehari mango varieties. The fruit is medium-sized, weighing between 250-350 grams, and is oval in shape with a greenish-yellow skin that turns golden yellow when ripe. The flesh is deep orange in color, juicy, and fiberless, with a sweet and aromatic flavor.

Amrapali mangoes are mainly grown in the states of Uttar Pradesh, Bihar, and West Bengal in India and Bangladesh. The fruit is usually harvested between June and July, and it is highly prized for its exceptional taste and aroma. Amrapali mangoes are a good source of vitamins A and C, potassium, and dietary fiber.

Amrapali mangoes are primarily eaten fresh as a dessert fruit, but they can also be used in a variety of dishes, such as salads, smoothies, and desserts. The fruit is also used to make mango juice, jams, and other processed products.

Overall, Amrapali mangoes are a popular and highly sought-after variety in India and are well-known for their exceptional taste, aroma, and nutritional value.

Anwar Rathor (Pakistani) Mango

Himsagar mango is a popular variety of mango that is primarily grown in the Indian state of West Bengal, as well as in Bangladesh. It is known for its sweet, juicy, and fiberless pulp, as well as its pleasant aroma and flavor. Himsagar mangoes are considered to be one of the best mangoes in Bangladesh and are also popular in India.

Himsagar mangoes are usually available in India and Bangladesh during the summer months, typically from June to July. They are a source of vitamins A and C, as well as dietary fiber. Himsagar mangoes can be enjoyed fresh, sliced, and served as a dessert or snack, or used in a variety of recipes, such as smoothies, chutneys, and desserts like ice creams and cakes. In West Bengal, Himsagar mangoes are particularly popular for making aam doi, a sweet and tangy dessert made with mango pulp and yogurt.