Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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Arumanis mangoes have a vibrant green skin with large, light-yellow dots. The fruit maintains its green coloring even when ripe and is ready to eat right off the tree. Arumanis mangoes have an overall elongated and elliptical shape; they are slightly larger than palm-size and can weigh up to one pound. The skin is thick, and tough, protecting the soft flesh within. The lemon yellow flesh has a strong, sweet aroma and flavor with a slightly bitter aftertaste. The flesh is thick and juicy and mostly fiberless. Arumanis mangoes have a medium-sized stone.
Arumanis mangoes are available in the mid-summer months.
Arumanis mangoes are botanically classified as Mangifera indica. A popular Indonesian mango variety, the Arumanis mango is also known as Harum Manis or ‘Harumanis’. In Indonesian, the word ‘harum’ means “fragrant” and ‘manis’ means “sweet”. The mangoes are said to live up to their name, which makes them a coveted fruit during their short season. The mangoes are extremely popular in Malaysia and can be very expensive to purchase. In 2014, the cost of just over two pounds of Arumanis mangoes (one kilogram or about two mangoes each) were selling for 35 Malaysian Ringgit, which is roughly equal to about $8.50 in American dollars.
Arumanis mangoes, like other mango varieties, are high in vitamins A and C and many essential nutrients and minerals. They contain potassium, iron, calcium and magnesium. Arumanis mangoes are also high in soluble fiber. Drinking the juice of an Arumanis mango is said to have a refreshing and hydrating effect on the body.
Arumanis mangoes are most often eaten fresh, sliced and with no other accoutrements. When prepared, the mangoes are often eaten with sticky rice as a dessert or juiced and enjoyed as a beverage. Arumanis mangoes are picked mature and are ripe when harvested. The fruit will keep for up to a week refrigerated.
Arumanis mangoes are native to Indonesia and are grown in western Malaysia. Arumanis mangoes are only grown in a province called Perlis on the northern border of the country. Arumanis mangoes are exported from Indonesia to Japan and a few other Southeast Asian countries, but very on a very limited scale. The Indonesian mango variety thrives in humid, tropical environments where some other cultivars fail to. Arumanis mangoes are also grown on the island of Java, in the eastern part of the island to a more limited degree.
Recipes that include Arumanis Mangoes. One is easiest, three is harder.
|Indonesian Recipes||Young Coconut Mango Pudding|