Alphonso Mango – health packed with heavenly taste! | jainfarmfresh
The best thing about the summer season is the mangoes! But what if the same taste and freshness is available all year round? Heavenly...isn’t it? This delicious summer fruit inevitably brings a smile on our lips and a wave of nostalgia in your mind. With a variety of mangoes at every nook and corner of the country during the summer season, no one can beat the sweet heavenly taste of Alphonso Mango. They are rich in nutrients and are a great source of vitamins, minerals and antioxidants.
Alphonso Mango:
The season of Alphonso is from April to June. It is considered to be a luxury food item because of its vibrant colour, tantalizing flavour and high price. The price of a dozen (12) pieces of Alphonso mango ranges between Rs1000 to Rs 4000, depending upon its texture, grade and size.
How it all started?
Alphonso was given its name after ‘Afonso de Albuquerque’, a nobleman and a military expert who helped in establishing the Portuguese colony in India. The Portuguese worked on and introduced the process of grafting on mango trees that can produce great varieties such as Alphonso.
Today, chefs all around the world find Alphonso mango, a great fruit to experiment with their dishes. You can find Alphonso on the dessert and cocktail menus of popular restaurants. It is also widely used for making yoghurts, ice creams, cakes and puddings. One can satiate their cravings for alphonso mango by having fresh fruit in summers or frussh alphonso mango during the off-season.
Recipes for the off- alphonso mango season:
Alphonso has an excellent combination of taste and nutrition. It is rich in iron and is loaded with antioxidants. Rich in vitamin A, E and selenium, its extraordinary taste will make you enjoy every recipe like never before.
During the off-season, you may opt for pure alphonso mango juice like frussh alphonso mango as drinks menu for any get-together. Drinks like Mango-mint lassi, mango lemonade, mango smoothie, mango margarita, mango ice-tea, mango colada can surely be the star of your party in any season.
Mango is a versatile fruit, and with the unparalleled flavour of the Alphonso mangoes, it is undoubtedly the King of Mangoes.
Alphonso Mango:
The season of Alphonso is from April to June. It is considered to be a luxury food item because of its vibrant colour, tantalizing flavour and high price. The price of a dozen (12) pieces of Alphonso mango ranges between Rs1000 to Rs 4000, depending upon its texture, grade and size.
How it all started?
Alphonso was given its name after ‘Afonso de Albuquerque’, a nobleman and a military expert who helped in establishing the Portuguese colony in India. The Portuguese worked on and introduced the process of grafting on mango trees that can produce great varieties such as Alphonso.
Today, chefs all around the world find Alphonso mango, a great fruit to experiment with their dishes. You can find Alphonso on the dessert and cocktail menus of popular restaurants. It is also widely used for making yoghurts, ice creams, cakes and puddings. One can satiate their cravings for alphonso mango by having fresh fruit in summers or frussh alphonso mango during the off-season.
Recipes for the off- alphonso mango season:
Alphonso has an excellent combination of taste and nutrition. It is rich in iron and is loaded with antioxidants. Rich in vitamin A, E and selenium, its extraordinary taste will make you enjoy every recipe like never before.
During the off-season, you may opt for pure alphonso mango juice like frussh alphonso mango as drinks menu for any get-together. Drinks like Mango-mint lassi, mango lemonade, mango smoothie, mango margarita, mango ice-tea, mango colada can surely be the star of your party in any season.
Mango is a versatile fruit, and with the unparalleled flavour of the Alphonso mangoes, it is undoubtedly the King of Mangoes.
Author: Riddhima

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ReplyDeleteVery informative post indeed ! It is rare nowadays to find such content .
ReplyDeleteThank you for uploading it. Not everyday i come across such informative post .
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