Description
🚚 The Fastest Delivery Time : Air Transport Once A Week. Drive Every Saturday.
🐝 Supplier / Place Of Origin：Taiwan
🔖 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.
Taiwan is arguably the closest producer of fresh organic food in the region. Taiwan also has diverse landscapes and climates, enabling it to grow a huge variety of food, including avocados, quinoa, kiwi fruit and all sorts of produce that most of us might not even have heard of. From superfood leafy greens like osaka komatsuna to premium items like hokkaido white fruit corn, they believe the best food has to be fresh, grown naturally, and grown in season.
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：
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🛍 Product Information (Main) (English)：
Binomial Name：Mangifera indica L.
Chinese Name：金煌芒果
Other Names：Golden Mango
Product Description：Fifty years ago, the current Jinhuang mango was successfully grown, and its characteristics are "huge" and "sweet". Jinhuang mango is different from soil mango. It does not have the kind of fiber that can get stuck in the teeth, so it tastes very refreshing. But although it is fragrant and sweet, the aroma is completely different from that of earth mango: it has the aroma of earth mango, but there is no layer after layer of different aromas.
Some people don't like Jinhuang mango, because they think its aroma level is not as good as that of earthy mango, but some people especially like this single aroma, coupled with the sweet taste and the absence of annoying fibers, making Jinhuang mango become Taiwan. People's favorite mango variety is an important fruit that Taiwanese will send from Tainan to Taipei every summer.
It is the fruit of the Anacardaceae mango plant. Sweet and sour, cool in nature. Mango has the effects of benefiting the stomach, stopping vomiting, quenching thirst, diuresis, and stopping dizziness. It can treat symptoms such as stomach heat, polydipsia, nausea and indigestion, hot pain during urination, and dysuria. Unripe mango is used as medicine, which has the effect of slowing down and diuresis. Its richness in carotenoids, selenium, and vitamin C promotes antioxidant function, helps prevent disease, and protects eye health.
Native to tropical and subtropical regions of India and Malaysia. Now, it is planted in Guangxi, Guangdong, Hainan, Fujian, Yunnan, Taiwan and other places. Planting in India has a long history of 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 available all year round, 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.
The storage period of mangoes will vary depending on factors such as the method of delivery (air or sea), ripening time, etc., and cannot be generalized. It is advisable to check the storage period of mangoes directly with the shopkeeper when purchasing.
#Should Be / Avoided：
Appropriate: Suitable for people suffering from vertigo, high blood pressure, nausea, oliguria and astringent urination, as well as those with oligomenorrhea, amenorrhea, bleeding gums, and cough.
Bogey: Deficiency, cold, cough, sensitive constitution, people with skin diseases, tumor diseases, and asthma are forbidden to eat. Use with caution in patients with nephritis. Diabetics should not eat. People with rheumatism, visceral ulcers and inflammation should eat less.
Some people are allergic to mango, especially the pulp at 0.5cm near the peel. Most of the time when the skin comes into contact with mango juice when using mango, it causes red, swollen and chapped lips, and redness, swelling and pain in the ears and neck. To avoid or reduce allergic symptoms, you can cut the mango into small pieces and put it in your mouth with a toothpick to avoid the mango juice from contacting the skin.
Pregnant women should avoid eating mango
Properties (TCM): warm
Five Flavors in TCM: Sweet, Sour
Efficacy Tonify the stomach, stop vomiting, quench thirst, diuretic, stop dizziness
Mango is also rich in dietary fiber, which can promote gastrointestinal motility, help defecation, and relieve pregnancy constipation. Pregnant women may experience pregnancy reactions such as dizziness, fatigue, loss of appetite, acid-loving food or aversion to greasy nausea, and morning vomiting in the first trimester of pregnancy. Therefore, you can eat some mangoes to reduce vomiting and loss of appetite.
However, mango contains some ingredients that can easily cause human allergies. People with allergies will get "mango dermatitis" after contacting mangoes, with itchy skin and rashes. Therefore, pregnant mothers with allergies should not eat mangoes. If pregnant women suffer from eczema, sores and pus, gynecological diseases, edema, Hong Kong feet and other skin diseases or tumor diseases, it is not suitable to eat mangoes.
Pay attention when eating:
The time for pregnant women to eat mango is better 1-2 hours after a meal.
*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：Because Golden mangoes are too big, they are not easy to cut, nor can they be eaten whole like soil mangoes. The method is to directly press on the chopping board and use a paring knife to peel off all the skin, and then use a fruit knife to cut off the flesh. The method with a big palm is like cutting a watermelon, cutting off the skin and meat one by one, as shown in the above and below pictures. . The fruit is mainly eaten raw or squeezed into juice; or processed into dried mango, jam, candied fruit, etc.
To cut mangoes, you need to use a special fruit knife to avoid unhygienic cutting of mangoes, which may cause symptoms such as diarrhea and vomiting in the family. In addition, it is best to wear disposable gloves when cutting mangoes. Personally, I think the second method is better, because it will not squeeze the mango when peeling, which can greatly reduce the possibility of mango juice loss, and keep the mango juice as much as possible to avoid waste.
Notes：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.
Mango contains some ingredients that can easily cause human allergies. People with allergies will get "mango dermatitis" after contacting mango, with symptoms such as itchy skin and rashes.
Dish：Mango beef fillet, mango pudding.
Suggested Eating Method：
Because Jinhuang Mango is too big, it is not easy to cut, nor can it be used as a whole mango. The method is to directly press the cutting board to cut all the skin with the peeling knife, and then cut the flesh with a fruit knife. The big palm is cut down one by one like cut watermelon, as shown above and below. Essence 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. Personally think that the second method is better, because this will not squeeze to mango when peeling, which can greatly reduce the possibility of mango juice loss and will retain mango juice as much as possible to avoid waste.
🥗 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
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.
