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The 'Raspuri' mango is an extremely popular variety of mango in South Indian state of Karnataka especially grown in and around Bengaluru, Ramanagara, Kolar, Chikkaballapura, Tumakuru. This fruit is also known as sweet mango. It is also known as the Pairi mango in Maharashtra state. Raspuri: Raspuri mango This is called the Queen Mango of India ...
The Carrie mango turns slight yellow when ripe, but what it lacks in color, it makes up in taste. The Carrie mango has a strong resinous flavor that is desired by some, and despised by others. A Carrie mango must be allowed to ripen on the tree and develops a strong "musky" flavor when over-ripe. Casturi/kasturi: Indonesia (South Kalimantan ...
Alampur Beneshan stays green even on ripening - the yellowing one on the right is probably slightly over-ripe. Note the small white pores distributed all over the skin of both mangoes, which is a characteristic of this cultivar. Cut Alampur Beneshan mango. This strain shows a golden-yellow interior, common in the southern Indian strains.
The Alphonso mango is a named mango cultivar that originates from India. As of now, it is one of the world's mostly prized mangoes, known for its exquisite saffron-coloured flesh and can be eaten raw or used extensively in dishes and desserts.
कच्चा आम (Kacchā Ām-Unripe Mango) पक्का आम (Pakka Ām-Ripe Mango) Mango: Mangifera indica: কেঁঁচা আম (Kêsā Ām) পকা আম (Påkā Ām) কাঁচা আম (Kãchā Ām) পাকা আম (Pākā Ām) કાચી કેરી (Kāchi Keri) પાકી કેરી (Pāki Keri)
A bunch of Cabernet Sauvignon wine grapes at varying levels of ripeness. Ripening is a process in fruits that causes them to become more palatable.In general, fruit becomes sweeter, less green, and softer as it ripens.
Banganapalle mangoes (also known as Benishan and Bernisha) is a mango variety produced in Banganapalle of Nandyal District in the Indian state of Andhra Pradesh.It alone occupies 70% percent of total mango cultivable area of the state and was first introduced by the farmers of Banaganapalli. [1]
Aamras (also known as amras) is a sweet dish in the cuisine of the Indian subcontinent made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is eaten together with pooris or chapatis, Indian breads. Sometimes ghee and milk are added to the pulp to enhance its flavour. Sugar may be added for sweetness.