Banganapalli Mango Tales :
If patience makes the wait sweeter, the bloom of this fruit spreads a whiff of an age-old love- Mangoes. Arriving from the hinterland of Andhra Pradesh, grown in Banganapalli of Nandyal district, the Banganapalli Mango ushers in the long-awaited Mango season.
Bright blue skies, a little warmth in the air and the perfume of nostalgia- Banganapalli Mango over time has grown beyond its reputation of being a regional favorite. History suggests that the Kurnool district has been at the center of its origin. Grown for over 200 years, Banganapalli mango is known by many names such as Beneshan, Benishan, Chappatai and Safeda, to cite a few. Whatever name you refer to, this variety brings joy to the discerning Mango lover.
Recently, Banganapalli has been conferred with the prestigious Geographical Indications (GI ) tag. This distinguishes the variety from other kinds and embellishes belonging to a particular region.
Taste, Colour and Size
Thin-seeded, this fruit is extremely fleshy & juicy with a sub-tone of sweetness. For people who don’t wish for the the fibrous texture of Mango, this variety promises to satiate their preference. The other prominent characteristic of the type is that the skin has very light spots and is shaded by pale yellow colour.
With its distinct form and taste, the Banganapalli Mango has emerged to be one of the most popular fruits in the households of the southern part of the country.
If you ever walk through a Mango farm, right after dawn, you will see sun sprinkle through the acres of Mango plantation with big-sized fruits glistening under the soft early morning sun. Banganapalli Mangoes are larger in size, making them stand out and reach your attention faster. Each fruit weighs up to 350-600 grams.
P.S: For the best version of the fruit, always choose fruits which on an average weighs 350 gms or more.
Banganapalli Mango: Tree, Farming and more:
An old tree is like a library of time. This variety is one of the oldest varieties of Mangoes and the trees in which they grow are over half a century old. Season of Banganapalli lasts from April-June. It mainly grows and thrives in regions which receive adequate heat. Being a summer fruit, this is an extremely important factor because it decides the fruition process. Sun and heart are important for the fruits to mature.
From flowering to be ready for harvest the fruit takes about 105-115 days. To harvest it right, one needs to have the knowledge of plucking it from the right nodes of the stalk. Post which, the fruit needs to be put through a de-sapping process.
P.S: Sap is an acidic content in the stalk, which oozes out once the stalk is broken. It can burn the fruit, for which the de-sapping becomes an extremely important part of the harvest.
The Palate Charmer:
The versatility of Mango makes the fruit a gourmet churner. Banganapalli Mangoes is best enjoyed when it is consumed just as a fruit-peeled and cut. Sambar is a cuisine that finds wide prominence in South Indian cuisine. The Mango is often used in the cuisine or for that matter in Mango Sweet Pooris that represents the regional delights. From the Phirnis to Mousse, it always gives the culinary quest a zest of freshness and taste.
Banganapalli Mango Health Benefits:
Let your favourite be favourable too. Banganapalli Mangoes essentially come with great nutritional, health benefits and the Banganapalli kind, is no different.
It provides an excellent source of Vitamin-A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin. Among many other benefits, it contributes to working of the digestive tract efficiently. Along with this, it is also known to protect from lung and oral cavity cancers. It also controls heart rate & blood pressure.
However, too much consumption of Mango is also not advised. Enjoy in moderation and for the rest, let the fruit do its magic.