How to Pick the Ripest Kesar, Alphonso, and Banganapalli?

When determining the ripeness of Kesar, Alphonso, and Banganapalli mangoes, each variety has its own characteristics. Here’s how to tell when each of these specific varieties is ripe:

1. Kesar Mango:

• Color: A ripe Kesar mango has a rich golden yellow

  

  color, sometimes with a slight greenish tinge on the skin, but it should be vibrant and free from any major green patches. As the mango ripens, the green areas near the top of the fruit should fade.
• Feel: It should feel slightly soft to the touch, but not overly squishy. The skin should yield a little when pressed gently, particularly near the stem.
• Smell: When ripe, a Kesar mango will give off a sweet, fruity fragrance that’s very noticeable near the stem.
• Shape: Kesar mangoes tend to have a rounded, oval shape. The fruit should feel full and not hollow when gently squeezed.

2. Alphonso Mango:

• Color: Ripe Alphonso

  

  mangoes will have a deep yellow-orange color, with some varieties showing a reddish hue on the top part of the mango, especially on the shoulders (near the stem). A fully ripe Alphonso should have minimal green areas.
• Feel: Alphonso mangoes should yield slightly to pressure when squeezed. The texture of the skin should feel soft but firm enough to avoid being overly squishy.
• Smell: The fruit should emit a strong, sweet aroma when ripe, especially near the stem. The scent is often the most noticeable clue of ripeness.
• Shape: Alphonso mangoes have a slightly kidney-shaped or oval shape. If the mango feels full and not too flat, it’s likely ripe.

3. Banganapalli Mango: 

• Color: A ripe Banganapalli mango will have a bright golden yellow color when fully ripe, although some varieties may still retain some green on the skin. The ripe fruit should be almost entirely yellow or golden, depending on the variety.
• Feel: Banganapalli mangoes should feel firm, yet slightly soft near the stem when pressed gently. They shouldn’t be overly soft or mushy.

  

• Smell: The ripe mango will have a mildly sweet fragrance, although not as pungent as Alphonso. The scent will be more subtle.
• Shape: These mangoes are typically large and elongated, almost oval-shaped. A ripe Banganapalli should feel heavy for its size, indicating it is juicy and well-ripened.

Additional Tips for All Three Varieties: 

• Overripe Indicators: All three varieties will develop dark spots, wrinkles, or a fermented smell when they are overripe, which usually indicates that they are no longer at their best.
• Ripening After Purchase: If you buy any of these varieties when they are not fully ripe, leave them at room temperature for a few days to ripen. Once ripe, place them in the fridge to preserve their freshness for a few extra days.

In summary, while each variety has its own characteristics, the key indicators for all of them are color, smell, feel (softness), and shape. The more aromatic, yellow (with minimal green), and slightly soft they are, the more likely they are perfectly ripe!

Ripen Mangoes Quickly at Home When the Weather’s Cold

Ripening mangoes at home when the outside temperature is cold can be a bit tricky, as mangoes typically ripen faster in warmer temperatures. However, there are several effective ways to encourage mangoes to ripen indoors, even when it’s chilly outside:

1. Use a Paper Bag:

• Method: Place the mangoes in a paper bag and fold it shut. The paper bag traps the ethylene gas that the mango emits, which helps accelerate the ripening process.
• Tip: To speed things up even further, you can place an apple or banana in the bag with the mango. Both of these fruits release more ethylene gas, which will encourage the mangoes to ripen faster.
• Where to Store: Keep the bag at room temperature (away from cold drafts or direct sunlight) in a warm spot of your home, like on a kitchen counter.

2. Wrap in Newspaper:

• Method: Wrap each mango in a layer of newspaper to trap warmth and ethylene gas around the fruit. This helps maintain a warmer, more stable environment for ripening.
• Tip: Similar to the paper bag method, you can also place an apple or banana inside the newspaper bundle to enhance ripening.

3. Use a Ripening Bowl or Tray:

• Method: If you have a bowl or tray that has a lid, place the mangoes inside and cover them. The enclosed space will help trap the ethylene gas and encourage ripening.
• Tip: Ensure the mangoes aren’t overcrowded; give them space to breathe for the best results.

4. Oven Method (Low Heat):

• Method: If you’re in a rush and the mangoes are still quite firm, you can place them in an oven at the lowest setting (around 100°F or 38°C). Wrap the mangoes in foil or place them on a baking tray.
• Caution: Keep an eye on them to ensure they don’t cook or burn. This method works for softening mangoes, but it doesn’t always bring out the full flavor that natural ripening does.

5. Use a Warm Spot in Your Home:

• Method: Put the mangoes in a warm area of your home (away from cold drafts or direct heat sources). An area like the top of a refrigerator, on top of a microwave, or near a sunny window can provide the warmth they need to ripen.
• Tip: Avoid putting them in the fridge until they’re fully ripe, as cold temperatures will slow down the ripening process.

6. Use a Rice Box or Cloth:

• Method: Some people place mangoes in a container with uncooked rice, which traps warmth around the fruit. You can also use a thick cloth to cover the mangoes and keep them warm.
• Tip: If using rice, be sure not to crowd the mangoes, as they need air circulation to ripen properly.

7. Time and Patience:

• Method: If the mangoes are already fairly close to ripening, just give them time. Most mangoes will ripen naturally in a few days when kept at room temperature.
• Tip: Check daily by gently pressing the mango near the stem for a slight softness, indicating it’s ready to eat.

Extra Tip: Avoid the Fridge Until Fully Ripe

• Don’t put mangoes in the fridge until they are fully ripe, as cold temperatures can halt the ripening process and result in a less flavorful fruit.

These methods should help you ripen your mangoes indoors even when it’s cold outside. Be sure to check them regularly, and once they’re ripe, you can store them in the fridge to keep them fresh for a few extra days!

How to Spot and Handle Spongy Tissue Disorder in Alphonso Mangoes?

Spongy tissue disorder is a common issue that can affect Alphonso mangoes and other varieties of mangoes. It refers to a condition where the flesh of the mango appears fibrous, hard, or spongy rather than smooth and juicy. The affected tissue may look discolored or have a dry, crumbly texture. Here’s a closer look at this issue and how to identify it:

Causes of Spongy Tissue Disorder:

Improper Ripening:

1. • Temperature fluctuations: When mangoes are exposed to inconsistent or extreme temperatures during growth or ripening (either too hot or too cold), it can lead to internal damage. This results in spongy, dry, or fibrous tissue inside the fruit.
2. Poor Storage Conditions:
   • If mangoes are stored improperly or at too low of a temperature (such as in the fridge when not yet fully ripe), the tissue can become spongy or dry. Also, overripe mangoes that are stored for too long can begin to develop this issue.
3. Pest Damage:
   • In some cases, spongy tissue is the result of damage from pests or insects that affect the internal structure of the fruit. This is usually accompanied by other visible signs of pest damage, like holes in the skin or areas of rot.
4. Genetic Factors:
   • Some mango varieties, especially those that are hybridized, may be more susceptible to developing spongy tissue. Alphonso mangoes can sometimes develop this condition if there are issues with pollination or genetic traits.

How to Identify Spongy Tissue:

1. Visual Inspection:
   • The flesh of the mango will look different from the usual smooth, juicy texture. You may notice areas that look dry or fibrous inside.
   • You may also see discolored or darker spots in the flesh, indicating internal damage.
2. Texture:
   • When you cut the mango open, the texture of the flesh will feel rubbery or spongy, rather than the expected smooth, velvety feel.
   • In some cases, the mango may even appear dry or shriveled around the edges, while the center may feel hard.
3. Taste:
   • The flavor of a mango with spongy tissue may be less sweet and more bland or sour. The dry texture can also make it unpleasant to eat.

How to Avoid or Manage Spongy Tissue:

1. Proper Ripening:
   • Allow mangoes to ripen naturally at room temperature before consuming.

1. Careful Handling and Storage:
   • Store mangoes in a cool, dry place, but avoid putting them in the fridge until they are fully ripe. Cold temperatures can halt the ripening process and may cause the fruit to develop spongy tissue.
   • If you’re storing mangoes for longer periods, avoid exposing them to extreme temperature changes.

1. Inspect the Mango:
   • When purchasing mangoes, choose those with smooth, unblemished skin. Avoid mangoes with signs of bruising, large spots, or wrinkles, as these are more likely to have internal damage, including spongy tissue.

What to Do If You Encounter Spongy Tissue:

 Discard the Affected Parts: If you cut open a mango and find spongy tissue, you can simply discard the affected parts. In some cases, the remaining flesh may still be edible.

• Make Smoothies or Purees: If the mango isn’t overly damaged, you can still use it in smoothies, desserts, or purees where the texture of the flesh isn’t as important.

While spongy tissue is a frustrating issue, being mindful of proper mango handling, storage, and ripening practices can help you avoid this problem and enjoy Alphonso mangoes at their best!