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Mango |
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Common
name : Mango Thai name : Ma-muang Scientific name : Mangifera indica L. Varieties Keo-Sa-woei Shape : oblong Color : mature fruit-dark green; flesh-white. It should be eaten at this stage. Taste : sweet and juicy Nahng-glahng-Wahn Shape : oblong with curved and tapering tip Color : ripe fruit and flesh-light yellow Taste : sweet and scented Nahm-dawg-mai Shape : ovate with sharp-pointed tip Color : ripe fruit, golden-yellow; flesh-deep yellow Taste : sweet and scented Tawng-dahm Shape : ovate with rounded tip Color : ripe fruit and flesh-yellowish orange Taste : sweet Preparation and eating 1. Carve the flesh lengthwise on both sides, keeping the knife as close as possible to the seed in the centre. 2. Chop into squares. 3. Eat with a fork. Nutritional value High vitamin A Fruiting season March - June Uses Eating fresh and processing e.g. canning, fruit juice, mango preserve, etc. Storage Keep the fresh fruit at room temperature ( 25-30 celcius degree ), it can be kept for 3-4 days. |
Resource:ku.ac.th |