Description
Hung Tai Fresh Fruit
🚚 The Fastest Delivery Time : 3-5 day delivery.
🐝 Supplier / Place Of Origin：Hung Tai Fresh Fruit / the Philippines
🌱 Producer Introduction：
Cheung Gor have worked as a chef in a hotel for many years, and I definitely have requirements for ingredients. In another runway, He engaged in fruit wholesale. In 2013, Cheung Gor just rented my own durian factory in Thailand. Winning the love of customers and scientists, there is a T Market in Tin Shui Wai that sells fruit directly and operates a neighborhood business.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Appearance and Characteristics
Shape: Oval or slightly kidney-shaped (sometimes called "kidney mango"), medium-sized fruit, weighing approximately 250–350 grams per fruit (M/L Side depending on size).
Skin: Bright yellow to orange-yellow when ripe, thin and smooth.
Flesh: Orange-yellow or golden-yellow, with very few fibers, delicate, smooth, and juicy.
Taste: Highly sweet (generally 15–18 degrees Brix), with a balanced sweet and sour flavor, a rich and unique mango aroma, and a long finish. Many consider it "one of the sweetest mangoes in the world," and it was recognized by the Guinness World Records in 1995 (Carabao variety).
Unlike some large mangoes, it is not "fibery," making it particularly smooth to eat and suitable for eating raw or juicing.
Season and Supply: The Philippines has a tropical climate, and Luzon mangoes are available almost year-round, with the main season being from April to September (the peak season commonly seen in Hong Kong fruit markets). Stable supply, affordable price (usually $15-30 each, depending on size and season), high value for money.
Why do Hong Kong people love it so much?
It has a strong mango flavor and unique aroma. Many dessert shops (such as mango pomelo sago, mango pudding, mango sticky rice, mango pancakes) choose Luzon mangoes first because they are sweet, juicy, and easy to puree.
Affordable price, high cost-performance ratio.
High flesh yield (about 80%), small pit, less waste.
Nutritional Benefits
Rich in Vitamin C, Vitamin A, antioxidants, and dietary fiber, which helps boost immunity, vision, and skin health, and also provides energy. Philippine mangoes have high food safety standards; many exported fruits undergo steam heat treatment (VHT), and pesticide residues are strictly controlled.
Selection Tips
Smell the aroma: Ripe ones will have a strong, sweet mango aroma.
Look at the color: Golden or orange-yellow; the skin should be slightly soft but not mushy when lightly pressed.
Avoid: Pure green, hard, or with black spots or an off-odor.
Storage: After ripening at room temperature, the fruit can be kept fresh in the refrigerator for a few days; if you want to make desserts, you can freeze the pulp.
Binomial Name：Mangifera indica L.
Chinese Name：芒果 | 杧果
Other Names：Mango
Product Description：It is the fruit of the mango plant of the Anacardiaceae family. Sweet and sour, cool in nature. Mango has the functions of benefiting the stomach and relieving vomiting, quenching thirst, diuresis, and relieving dizziness. It can treat stomach heat, polydipsia, nausea, vomiting, pain in urination, dysuria and other symptoms. Unripe mangoes are used as medicine and have a relaxing and diuretic effect. It is rich in carotenoids, selenium and vitamin C that promote antioxidant function, help prevent disease, and protect eye health.
Native to tropical and subtropical regions of India and Malaysia. Now, Guangxi, Guangdong, Hainan, Fujian, Yunnan, Taiwan and other places are planted. India has a long history of planting for more than 4,000 years. According to legend, it was introduced to China during the Tang Dynasty. It spread to Latin America and Africa in the sixteenth century. The Dutch introduced mangoes to Taiwan in the 16th century.
Suggested Eating Method：
The fruit is large and crookedly ovate and slightly flattened. The mature fruits are yellow, the flesh is tender and sweet, and the fruit can reach 20 cm. Fruit products are mainly raw or squeezed by raw or juice;
Cutting mango needs to choose a special fruit knife to avoid unhygienic when cutting mango, resulting in symptoms such as diarrhea and vomiting. In addition, it is best to put a disposable glove when cutting mango.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
🍎 Preserve fruits
1. Fruits especially with softer skin, if packaged, should be placed in the cold box in the original package;
2. Organic fruits are more prone to spoilage if they have water droplets. Put the fruits in a ventilated place to dry or wipe off the water vapor, then wrap the fruits in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic fruits do not use preservatives or special treatments. fruits are generally stored for three to five days in room temperature only, should be kept in fridge. Some fruits e.g. papaya will decompose enzymes, so they should be eaten as soon as possible.
🍏 How to wash fruits
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (this is organic farm, but will have, but not chemical, except to Re-generative Farm). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals Sand and organic pesticide.
1. Wash fruits before eating to keep them fresh;
2. It is not advisable to soak the fruits for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing fruits with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut fruits with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately eat after cutting, to avoid the loss of vitamins due to air oxidation.
