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Suman Agro
हिंदी

Seasonal Fruits

Orchard Mango

Ripened on the Tree

Carbide-ripened fruit turns uniformly yellow in a day and stays sour at the stone. Tree-ripened fruit ripens unevenly, smells like something, and is sweet all the way in. We sell the second kind, which is why the season is short.

Origin & Heritage

Forty-year-old Malda trees on the eastern boundary, plus a younger Amrapali block planted in 2016. Deoghar laterite soil gives the fruit its edge.

What It Eats

Nothing but soil, monsoon and forty years of root. No chemical ripening agent at any stage.

How It Is Raised

Malda and Amrapali blocks. Cut to order and packed in straw; never gassed, never carbide-ripened.

Why It Is Worth It

Tree-ripened fruit carries more sugar and far more beta-carotene than gas-ripened stock, and it will not turn sour at the stone.

Nutrition

About 60 kcal per 100 g.

36 mg / 100 g

Vitamin C

54 mcg RAE / 100 g

Vitamin A

1.6 g / 100 g

Fibre

May-July

Season

At a Glance

  • Malda and Amrapali, tree-ripened
  • Zero carbide, zero artificial ripening
  • Cut to order, packed in straw
  • Season: May to mid-July

Recipes

Aam Ras, The Plain Way

10 min Serves 4

Ingredients

  • 6 ripe Malda mangoes
  • 1 pinch saffron
  • 1 tsp ghee
  • A little cardamom
  • Milk only if you must

Method

  1. 1 Roll each mango between your palms until it goes completely soft.
  2. 2 Tear the top and squeeze the pulp straight into a bowl. Work the stone with your fingers - that is the sweetest part.
  3. 3 Whisk in saffron, cardamom and the ghee.
  4. 4 Add nothing else. If the fruit was ripened on the tree it needs no sugar, and milk only dilutes it.
  5. 5 Serve cold with hot puris.

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