Description
Sustainable Producer Social Enterprise Fushan Farm
🚚 The Fastest Delivery Time : Air Transport Once A Week. Arrived On Friday.
🐝 Supplier / Place Of Origin：Sustainable Producer Social Enterprise Fushan Farm / Northern Taiwan Farm & East Small Farm
🔖 Certification：
🌱 Producer Introduction：
Background
We Believe That Food Should Have -Fresh, Natural And Delicious! From High -Food Green Leaf Vegetables Such As Osaka To High -Quality Fruits Such As Kyoho grapes, Each Box Contains Special Foods Manually Selected In The Harvest Of Carefully Planned Partner Farms.
Co -Cooperation With Fushan Farm, The Leading Organic Agriculture And Sustainable Producer Social Enterprises In Taiwan, Represents A Deep Understanding Of How Fresh And High -Quality Foods Affect A Healthy Life. We Support And Cooperate With More Than 100 Organic Farms And Sustainable Manufacturers In Taiwan To Help Show More Than 200 Fruits And Vegetables Throughout The Year.
Our Mission: Fresh, High -Quality And Diversified Are The Core Of Our Work. In Addition, We Don'T Want To Only Sell Fruits And Vegetables. We Want To Help You Discover A New Healthy Food Concept And Contribute To A More Sustainable World.
Why Choose Us?
100% Fresh Guarantee
There Are Also Aircraft Shipping Every Week To Hong Kong And Ship Directly After Arriving At Hong Kong, So The Fruits And Vegetables Are 100%Fresh.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Mangifera indica L.
Chinese Name：芒果
Other Name：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.
Variety：It is estimated that about 100
There are many kinds, among which the excellent ones are: Alphonso in India; Carabao in the Philippines; Okrong in Thailand, which is yellow and oval; Aroemanis, whose fruit is thin and has a tail Slightly flat and thin, the shape resembles ivory, hence the name; Golok from Indonesia, these are varieties with high quality meat, sweet taste, less fiber and smaller and slender nucleus.
China produces purple mango, cinnamon mango, and Xia Mao mango. These fruits are medium in size, with smooth orange-yellow skin and orange flesh, smooth and juicy, and less fiber.
Taiwan produces Erwin, Kent, Zier, etc., all of which are introduced and cultivated from other places.
In addition, common varieties are:
1. Apple awn: the largest variety, with greenish-reddish skin and rough texture;
2, Pork loin awn: It is the smallest type of mango variety, shaped like a pork loin, the core is as thin as paper, and the taste is sweet;
3, Loquat awn: The shape is also quite small, but sweet and sour;
4. Qingmang: The skin is green and the flesh is sour, so it is rarely eaten raw, and is mainly used for candied processing.
Supply Season：Hong Kong is supplied throughout the year, the most suitable is from May to August.
Storage Method：It can be stored for about 10 days in a cool and ventilated place, but it should not be placed upside down, otherwise it will easily cause the fruit to rot.
#Should Be / Avoided：
Appropriate: Suitable for people suffering from dizziness, high blood pressure, nausea and vomiting, oliguria and astringency, as well as oligomenorrhea, amenorrhea, bleeding gums, and cough.
Taboo: people with deficient cold, cough, sensitive constitution, people with skin diseases, tumor diseases and asthma are not allowed to eat. Nephritis patients with caution. Diabetics should not eat. Those with rheumatism, visceral ulcers and inflammation should eat less.
Some people are allergic to mangoes, especially the pulp at 0.5cm near the peel. Most of the time when the mango is used, the skin comes into contact with the juice of the mango, which causes red, swollen, chapped lips, and symptoms such as redness, swelling and pain in the ears and neck. In order to avoid or alleviate allergy symptoms, you can cut the mango into small pieces and put it into the mouth with a toothpick to avoid the mango juice from touching the skin.
*Edible Compatibility：
Suitable for: 1. Mango, corn, and shrimp: The selenium in corn can help convert iodine in shrimp into thyroid hormones; while mango carotenoids can be converted into vitamin A in the body, helping to maintain normal thyroid function. The three together can prevent goiter. 2. Mango and cheese: Both mango and cheese contain calcium, and cheese contains vitamin D, which helps the absorption of calcium, so it can strengthen teeth and bones, prevent osteoporosis, and have anti-stress effects. Compatibility: 1. Mango and beef liver: The trace elements in beef liver can easily oxidize vitamin C in mango and lose its nutritional value. 2. Mangoes and carrots: The vitamin C decomposing enzymes in carrots will destroy the vitamin C in mangoes. 3. Spicy food such as mango and garlic: Because mango contains fructin, eating too much will make people sweat yellow. Eating it with garlic and other spicy food will make the skin yellow and easily lead to jaundice. 4. Mango and tofu: Mango contains protein that is rare in other fruits, but tofu has a trypsin inhibitor, which will destroy the protein in mango. 5. Mangoes and dried radishes: The phytochromes contained in mangoes and the sulfur compounds of radishes can easily produce substances that inhibit thyroid function after being digested and decomposed by the human body, and may even induce thyroid swelling. 6. Mango and honey juice: Mango contains dietary fiber that stimulates gastrointestinal motility. When drinking with honey, which has a laxative effect, it will cause diarrhea.
Cooking Skills：The fruit is large and obliquely oval and slightly flattened. Ripe fruit is yellow, the flesh is tender and sweet, and the fruit length can reach 20 cm. Fruits are mainly eaten raw or juiced; or processed into dried mangoes, jams, candied fruits, etc.
#Remarks Matters：It is not advisable to eat too much at one time. It is not advisable to eat after a full stomach. Avoid raw mango pits and leaves.
There are also B. microphylla Griff (B. microphylla Griff) of the genus Bouea and S. cytherea (S. cytherea) of the genus Spondias.
Sonn.), known as Mango Boy.
Commonly Used Dishes：Mango beef fillet, mango pudding.
Supply Period： From November To December
Suggested Eating Method：
The fruit is large and crooked ovate and slightly flat. The mature fruits are yellow, the flesh is tender and sweet, and the fruit can reach 20 cm. Fruits are mainly raw or squeezed with juice;
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Note (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
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.
