Gir Kesar Mango
The Gir Kesar mango, with its vivid saffron color and sinfully sweet taste, is one of India’s most popular and sought-after mangoes. The ‘Queen of Mangoes,’ as the locals call it, is a deliciously bright and sweet mango that ranks among the country’s five greatest indigenous types.
Gir Kesar mango gets its name from the location where it is commonly produced, which includes all talukas in Junagadh district, notably Gir territory, which includes Gir National Park and Wildlife Sanctuary (Sasan Gir) and bordering tehsils in Amreli district, Dhari and Khambha. According to records, this mango is produced on around 20,000 hectares, with an annual yield of 2 lakh tonnes.
According to locals, this specific type of mango arrived from Saurashtra sometime in the 1800s. Shalebhai, a farmer from Mangrol, spotted this kind growing on his property. The large-sized and long-beaked fruits in the bunch were difficult to overlook, and Shalebhai gave them to Nawab Mohammad Mahabat Khanji II, ruler of the princely state of Junagadh.
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The mango was lauded by the king and his ministers as being exceptionally sweet, flavorful, fiberless, with a flat stone, and considerably superior to other mango fruits. The king referred to it as Salebhai ni ambadi.
The monarch then made certain that grafts from the mother tree were created and placed in adjacent locations. Until the time of Mohammad Mahabat Khanji III, this species was known as Salebhai ni Rambaldi, and it was named after Shree, the talented Garden Superintendent of Junagadh State. A.S.K. Ayengar scientifically analyzed this type and found that the visual traits (form, skin color, and change in pulp color with decreased beak length) are very uncommon. The saffron-colored pulp-inspired him to name this mango Kesar. He planted grafts of this kind in Girnar Taleti as well as in Junagadh gardens such as Lal-Dhori and Sakkarbaug.
Junagadh’s agro-climatic factors, such as well-drained soil rich in calcium and organic matter, semi-arid weather conditions, natural recharging from the pure waters of the Gir Forest’s Hiran, Shetrunji, Datardi, Shingoda, Machhundri, Godavari, and Raval rivers, dense forest cover, and undulating topography, are conducive to Gir Kesar cultivation.
They may live for 200 to 300 years and grow to be around 50 feet tall. It takes 3 to 4 years for the mango graft to bear fruit. When compared to other native kinds, this cultivar has a larger production potential. The average yearly output per tree is 150 to 200kg.
Over the years, the state government has done an outstanding job of educating farmers to use better agricultural practices, prevent the use of chemicals to help fruit ripen, and avoid the abuse of pesticides and chemicals
Gir Kesar available in the months april to july. Gir Kesar is well-known for its form, gloss, flavor, scent, pulpiness, and saffron color. This rectangular fruit has a very good sugar/acid balance, with TSS ranging from 18 to 22 °Brix an acidity ranging from 0.25 to 0.27 percent. It contains a lot of vitamin A and vitamin C.
Kachchi kairi, or raw mango, is as ingrained in all of our summer memories as the blistering winds, unbearable heat, and unrelenting Sun. One of the benefits of living in a tropical nation like India is the possibility to indulge in tasty thirst quenchers made from summer favorites, the most popular of which is raw mango.
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Nothing beats the soothing pleasure of sipping cool khatta-meetha kairi ka panna flavored with black salt, cumin powder, and ginger powder. Street sellers selling kachcha aam begin to appear here and there, providing passers-by with a little reprieve from the searing heat. We all enjoy eating fresh mango and drinking its juice since it is simply tasty and has a nostalgic flavor. However, there is a reason why our moms usually maintain a stock in the fridge and serve us kairi pickle throughout the summers – they are really healthful.
The following are some incredible raw mango health benefits:
It protects against extreme heat and dehydration
During the summer, drinking fresh mango juice is more than just a palate-pleasing workout. The drink mitigates the effects of extreme heat and avoids dehydration by preventing excessive salt chloride and iron loss from the body. During the heat, these minerals tend to seep out into your perspiration, leaving you parched.
Relieves Stomach Issues
Raw mango is also used for its anti-inflammatory properties, which are particularly prevalent during the summer months. Raw mangoes are frequently suggested to persons suffering from morning sickness, constipation, diarrhoea, chronic dyspepsia, and indigestion.
Beneficial to the Heart
The ever-so-delectable fruit may also be beneficial to your heart. Because of the presence of niacin, raw mangoes are heart-healthy fruits. Niacin lowers the risk of cardiovascular disease and raises blood cholesterol levels.
It cures scurvy
Raw mango’s contain high vitamin-C content, a shortage of which causes scurvy. The same vitamin also improves blood vessel flexibility along with the production of red blood cells.
Improves Liver and Intestine Health
Raw mangoes are beneficial to the liver and are thought to heal liver disorders. Chewing on raw mango chunks causes bile release into the small intestine, where it promotes fat absorption and eliminates dangerous microorganisms in meals.
Provides a burst of energy
A pinch of raw mango powder alleviates the afternoon lethargy that commonly follows a meal. This is due to the mango gives your body with an energy boost. Which wakes you up and helps you perform effectively. Making it a great remedy for a variety of summer diseases. Not that we needed any more excuses to eat raw mango chutneys, pickles, and beverages, but aren’t these health advantages enticing?
Get rid of the scorching summer heat
Raw mango juice can help reduce dehydration by preventing excessive salt chloride and iron loss from the body. It lessens the symptoms of sunstroke produced by extreme heat. Raw mango can help with prickly heat and nose itching. It’s the perfect summer refreshment drink to consume after working out.
Mango is high in immune-boosting elements including vitamin C, vitamin E, and antioxidants. This vitamin can help your body create more disease-fighting white blood cells. It enhance the efficiency of these cells, and strengthen your skin’s defenses. Raw mango strengthens and nourishes our bodies in every manner.
Aids in intestinal issues
Raw mango is a natural cure for gastrointestinal issues like acid reflux, constipation, morning sickness, and indigestion. It enhances the secretion of digestive enzymes and promotes digestive heat.
Help maintain a healthy heart
Mango includes a special antioxidant known as mangiferin. Mangiferin reduces the risk of heart disease by balancing cholesterol, triglycerides, and fatty acid levels. Raw mango is high in magnesium and potassium, both of which promote good heart function.