MANGO (National Fruit Of Pakistan)

Mango is National fruit of Pakistan. Its scientific name is Mangifera Indica. Mangifera indica is a species of mango in the Anacardiaceae family. It is the largest fruit-tree in the world. Its height is usually one-hundred feet and an average circumference of twelve to fourteen ft. Mangifera indica is the only mango tree commonly cultivated in many tropical and subtropical regions, and its fruit is distributed worldwide.

 Pakistan produces lot of varieties of mangoes. In Pakistan the mango fruit is mainly grown in Sindh and southern Punjab provinces.  But mangoes are also cultivated in Balochistan Khyber-Pakhtun khwa provinces.Mirpur Khas and Multan are the main cities where are huge mango gardens. Other important mango growing areas in the country  are Hyderabad, Nawabshah, Naushahroferoz, Khairpur (Mir's), Rahim Yar Khan, Bhawalpur, Mu:afargarh, Sheikhupura.Mango production in Khanewal, Sahiwal, Vehari, Okara, Faisalabad, Jhang, Toba Tek Singh and Sargodha etc is also significant.

Mangoes have various Varieties. All vaieties are different in colors and sizes and each with a distinct flavor and taste.The most popular and the most important varieties of Pakistan are Sindhri, Chaunsa, Dasehri, Langra, Sonaro, Anwar Katole, Anwar Retol, Saroli. Fajri, Malda, Gulab Khns, Totapari. Saharni, Beganpali, Collestor, Fazli, Neelam, Pairi, Pndam and Sensation etc. “Sindhuri" variety is known for its uniqueness, taste and flavor and is most well-liked through out the world.

Mango is one of the most popular fruit.Mango fruit shape is oval long, size large, skin color lemon yellow when ripe, pulp color yellowish, texture fine and firm fibreless, stone medium sized, flavor pleasantly aromatic and taste sweet. It is nutritionally rich with distinctive zest, taste and fragrance. Due to popularity Mango fruit is called “The king of the fruits. Mangoes are delicious tropical seasonal fruits therefore it is also called “super fruits”.

Mangoes have been cultivated in South Asia for thousands of years and reached East Asia between the 4th and 5th centuries BC. By the 10th century AD, cultivation had begun in East Africa. In the 15th century was cultivated in Philippines. In the 16th century cultivation started in Brazil and later to West Indies and Mexico, where an appropriate climate allows its growth. Mango is now cultivated in most frost-free tropical and warmer subtropical climates. The mango tree is long-lived and still fruit after 300 years. The species of mango was described for science by Linnaeus in 1753.

Mango trees grow up to 35–40 m (115–130 ft) tall, with a crown radius of 10 m (33 ft). The leaves are evergreen, alternate, 15–35 cm (5.9–14 in) long and 6–16 cm (2.4–6.3 in) broad. The leaves are orange-pink when they are young. They rapidly change to a dark glossy red, then dark green as mature. The flowers are produced 10–40 cm (3.9–16 in) long. Each flower is small and white with five petals 5–10 mm (0.20–0.39 in) long.

Each fruit measures 5 to 15 cm in length and about 4 to 10 cm in width, and has typical “mango” shape, or sometimes oval or round. Its weight ranges from 150 gm to around 750 gm. Outer skin is smooth and is green in un-ripe mangoes but turns into golden yellow, bright yellow or orange-red when ripen depending on the cultivar.

 

Fresh mango fruit season begins in the month of May. The fruit takes three to six months to ripen. The ripe fruit varies in size and color. The mango is a fleshy stone fruit. The husk is enveloped with a single large kidney-shaped seed. The seed contains the plant embryo. Mango seed may either have a single embryo or sometimes poly embryonic. Usually fruits grow at the end of a long, string like stem with sometimes more than one fruit to a stem.

The mango is generally sweet. Flavor is pleasant and rich, and tastes sweet with mild tartness some having a soft, pulpy texture, while the flesh of others is firmer, or may have a fibrous texture mangoes come with various sizes and colors.

Mangoes account for approximately half of all tropical fruits produced worldwide.Mango is the not only the national fruit of Pakistan but also national fruit of India and Philippines.

Mangoes are widely used in cuisine. The mango is most­ly eaten fresh as a dessert. It is also processed into preserves, juices, squash, jams, jellies, nectars as well as crisp mango chips, which are eaten as snacks. Ripe mangoes are typically eaten fresh. But on the other hand they are consumed in many other culinary purposes. Mangoes are used in preserves like dried and powdered. Sour and unripe mangoes are used in chutneys, pickles, and side dishes. Some people eat them raw.

Mango has lot of health benefits. Mangoes contain sugar, an important source of vitamin A, and contain vitamins B and C. Small amounts of protein, iron, calcium and phosphorus are also present. Latest research studies declare that mango fruit prevents from colon, breast, leukemia and prostate cancers. Mango fruit is an excellent source of Vitamin-A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin.

Fresh mango is a very rich source of potassium. It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C, Vitamin Vitamin A, K and vitamin-E. It also contains Folates, Niacin, Pantothenic acid, Riboflavin and Thiamin. Pyridoxine Consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals.

Mango contains lot of minerals like Calcium, Copper, Iron, Magnesium, Manganese and Zinc Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase Copper is also required for the production of red blood cells.

Mango peels are also rich in phytonutrients. Such as the pigment antioxidants like carotenoids, Carotene, Lutein-zeaxanthin, Lycopene, Crypto-xanthin and polyphenols.