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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Dasheri mangoes are long and oval shaped, with a light green or yellow-green skin when mature, becoming golden yellow when ripe. Dasheri mangoes have a fiberless, peach-colored flesh with a medium-sized stone. The flavor is very sweet and aromatic.
Dasheri mangoes are available during the summer months.
Dasheri mangoes are an Indian mango variety, Magnifera indica, from the north of India. Dasheri mangoes are known as the “mother” mango to many varieties found in the northern region of India. The sweet mangoes are also known as Dashehari mangoes, and the spelling can vary around the region.
Dasheri mangoes, like other mango varieties are high in vitamin C and fiber. Mangoes naturally contain enzymes beneficial for digestion as well as many other valuable vitamins and minerals.
Dasheri mangoes are considered “table” mangoes, meaning they are most often eaten fresh, out of hand. Slice both halves away from the stone, and slice the mango horizontally and vertically while still adhered to the skin. Carefully slice away the skin from the diced mango and add to fruit salads or smoothies. The sweetness and flavor of Dasheri mangoes makes them ideal for fresh and dessert applications. One Dasheri grower suggests taking a ripe Dasheri mango in hand, squeezing the fruit to soften the pulp and poking a hole in the skin to release the juice. Dasheri mangoes keep well; they take around 6 days to ripen at room temperature, and can be refrigerated for up to a week afterwards.
In a grove near Malihabad in Uttar Pradesh, India sits a tree that is revered as the mother tree of the Dasheri mango. It is 300 years old, and grows near the village of Dasheri, where the mango received its name.
Dasheri mangoes originated in northern India, near Lucknow, a city just south of the Nepal border. The Dasheri mango was first recognized when it was planted in in the garden of the Nawab, or ruler, of the area during the 18th century. Desheri mangoes were planted in many of the mango growing regions of India after it became popular in the northern region. The oldest and largest growing region of Dasheri mangoes is in Malihabad in Uttar Pradesh, in northern India.