Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Tuesday, June 6, 2023

Harumanis mangoes

Harumanis is a fruit belongs to Mangifera genus which also known as MA 128 and has been registered on 28 May 1971 by the Department of Agriculture, Malaysia. However, it was believed to be initiated and import from Indonesia before being planted in Malaysia.

The Perlis Harumanis mango (Clone MA 128) was registered as a Geographical Indicator on August 2, 2011, on behalf of the Perlis Agriculture Department.

This variety is known for its pleasant taste, texture and fragrance among consumers and is popular both in the local and international markets.

The base of the fruit is a red-violet color, but in another part is green. The skin is thick and covered with the wax layer, it has a thick pupil with yellow color, soft, no fiber, and not contained much water. This fruit is sweet and fresh, but small of the part feels a little bit acid.

Harumanis mangoes are most often eaten fresh, sliced and with no other accoutrements. When prepared, the mangoes are often eaten with sticky rice as a dessert or juiced and enjoyed as a beverage.

Harvested only once a year, the sweet and aromatic harumanis is a special breed of mango that maintained its green skin even when it is ripe.

Ripen mango has the texture of smooth, firm flesh with no fibers. After a few days, the texture becomes fibrous. However, the texture of Harumanis mango is varying with varieties. Some of them have soft and juicy flesh with fibers texture during the ripening season.

Harumanis mangoes, like other mango varieties, are high in vitamins A and C and many essential nutrients and minerals. They contain potassium, iron, calcium and magnesium.
Harumanis mangoes

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