Fresh Fruits

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.

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.

Lengra Bangladeshi Mango

Lengra mangoes, also known as Langra mangoes, are a popular variety of mangoes originating from the region of West Bengal India, and Bangladesh. They are highly regarded for their unique flavor, sweetness, and aromatic characteristics. 

Lengra mangoes are medium-sized fruits with an oval shape and slightly wrinkled, pale green skin when unripe. As they mature, the skin turns yellow with hints of green.

Lengra mangoes are known for their exceptionally sweet, tangy, and aromatic flavor. The flesh is fiberless, tender, and juicy, offering a smooth and melting texture.

 "Fazli mango" refers to a specific variety of mango that is grown in Bangladesh. Fazli mangoes are known for their large size and unique taste. They are primarily cultivated in the Rajshahi division of Bangladesh, particularly in the districts of Rajshahi, Chapai Nawabganj, and Naogaon.

Fazli mangoes are usually elongated in shape with greenish-yellow skin. They have a distinct aroma and sweet, fiberless flesh. These mangoes are often used ripe, as fresh fruit, or in various culinary preparations such as mango juice, lassi (a yogurt-based drink), mango chutney, and desserts.

Bangladesh is renowned for its diverse range of mango varieties. Fazli mango is one of the popular ones enjoyed during the mango season, which typically runs from May to August.

Rajshahi litchi is a specific variety of lychee that is highly esteemed for its exceptional taste and quality. It is named after the city of Rajshahi, located in the northwestern region of Bangladesh. Rajshahi is renowned for its litchi production and is often referred to as the "litchi capital" of Bangladesh.

The Rajshahi litchi is known for its large size, sweet flavor, and aromatic fragrance. It has a thin, rough outer skin that is reddish in color. When ripe, the skin is easily peeled to reveal the succulent, juicy flesh inside, which is usually white or pinkish in color. The flesh of the Rajshahi litchi is tender, sweet, and bursting with flavor.

The climate and soil conditions in Rajshahi, coupled with proper cultivation practices, contribute to the exceptional quality of the Rajshahi litchi. The region's hot summers and cool winters, along with fertile soil, provide an ideal environment for litchi cultivation.

Rajshahi litchis are highly sought after and are popular not only in Bangladesh but also in neighboring countries such as India. They are often exported to international markets as well, where they are prized for their superior taste and quality.

During the litchi season, which typically occurs from May to June, Rajshahi becomes a hub of litchi activity. Local markets and vendors are filled with fresh Rajshahi litchis, and people from far and wide flock to Rajshahi to savor the fruit at its best.

Pakistani Mango

Bangladesh is known for its rich agricultural diversity, and one of its notable fruits is the Banana Mango, The Banana Mango is a unique variety of mango that is indigenous to Bangladesh and holds cultural significance in the country.

The Banana Mango gets its name due to its elongated, curved shape, which resembles a banana. It is a medium-sized mango with thin, smooth skin that turns golden-yellow when ripe. The flesh is juicy, fiberless, and has a vibrant orange-yellow color. The flavor profile of the Banana Mango is renowned for its exceptional sweetness, rich aroma, and distinct tropical taste.

The cultivation of Banana Mango is primarily concentrated in the northern regions of Bangladesh, particularly in the Rajshahi and Chapai Nawabganj districts. These areas have favorable climatic conditions, including a hot summer season and fertile soil, which are conducive to mango cultivation.

The harvesting season for Banana Mango in Bangladesh usually begins in late May or early June and extends until July. During this time, the mango orchards are bustling with activity as farmers carefully handpick the ripe fruits from the trees. The mangoes are then sorted, packed, and transported to local markets or exported to international destinations.

Banana Mangoes are highly sought after in Bangladesh due to their exceptional taste and quality. They are widely enjoyed as a delicious tropical fruit, eaten fresh and ripe. The mangoes are often consumed as a standalone snack or used in various culinary preparations, including desserts, smoothies, juices, and traditional dishes.

In addition to being a popular fruit, Banana Mango also holds cultural significance in Bangladesh. It is often associated with the Bengali New Year, known as "Pohela Boishakh." During this festive occasion, ripe Banana Mangoes are considered auspicious and are used as an essential element in traditional celebrations and feasts.

The unique qualities and popularity of Banana Mango have led to efforts to preserve and promote its cultivation. Agricultural research institutions in Bangladesh, such as the Bangladesh Agricultural Research Institute (BARI), have been actively involved in developing improved varieties and techniques for Banana Mango cultivation, aiming to enhance productivity and maintain the fruit's exceptional taste and quality.

The Banana Mango from Bangladesh showcases the country's rich agricultural heritage and contributes to the vibrant culinary landscape. Its distinctive shape, exceptional sweetness, and tropical flavor have made it a beloved fruit among both locals and mango enthusiasts worldwide.