Mango is the favourite fruit of a great multitude among us. But not many among us know enough about this healthy and tasty seasonal fruit, which often comes with great fragrance too. This juicy stone fruit or drupe belongs to the genus Mangifera. Its scientific name is Mangifera Indica. Though mango is native to South Asia, its taste has gained worldwide fame over the millennia. More precisely speaking, mango’s origins can be traced to areas in north-east India, Burma and Andaman Islands.
Background
Mango grows on mango tree, which grows in tropics and grow, on an average from 35-40 m. The external colours of mangoes can be green, greenish-yellow, yellow, orange, red and even purple. However, its juicy flesh or its mesocarp is either yellow or orange or orange-yellow in colour. A mango fruit generally has a length varying between 5 to 15 cm and width ranging between 4 to10 cm. The taste and texture of mangoes varies across cultivars; its most predominant taste is sweet with a mild tartness.
Mangoes were cultivated in South Asia since time immemorial; from South Asia the fame of mangoes travelled to East Asia during the 4th-5th century BC. Thereafter there was a long long gap, as far as the travel of mangoes’ global fame is concerned. Thanks to Persian traders, middle-east and Africa got introduced to the heavenly tastes of mangoes. By the 10th century AD, the cultivation of mangoes began in East Africa. From there the fragrance of mangoes spread to Brazil and Mexico. Mangoes entered European lexicon since the early 16th century. Cultivation of mangoes in the US began in the late 19th century.
The Indian Connection
In India, mango is widely cultivated and it is known as the ‘King of Fruits.’ It is one of the most cultivated fruits in the tropics. Mango is the national fruit of India, Pakistan and the Philippines.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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