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Banaganpalli(Grafted) – Fruit Plants

Philodendron Oxycardium – Green
Sugarcane mango (Cheruku Rasam)
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₹649.00

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It has the considerable shelf life of a week after it is ripe making it exportable. It is also one of the most expensive kinds of mango and is grown mainly in western India. Mango is the leading fruit crop of India and considered to be the king of fruits. The tropical fruits called the “Kings of Fruits” in India

Description

Mango Benishan, also known as Banaganpalli, is a grafted fruit plant that produces delectable mangoes. The tree is medium to large in size, with a spreading canopy and dark green leaves. It thrives in warm tropical climates.

The mangoes of the Benishan variety are renowned for their large size and vibrant golden-yellow skin when ripe. They have a heavenly aroma and offer a delightful balance of sweetness and tanginess. The flesh is smooth, free from fibers, and melts in your mouth.

Harvested during the summer months, these mangoes are highly sought after for their exceptional flavor and quality. They can be enjoyed fresh or used in various culinary creations such as desserts, juices, and chutneys. Benishan mangoes are considered a premium variety and are exported worldwide.

Being a grafted fruit plant, the Benishan mango tree is propagated by grafting a selected scion onto a rootstock. This ensures that the tree retains the desired characteristics of the Benishan variety while benefiting from the rootstock’s vigor and disease resistance.

Additional information

HSN CODE

060290

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  1. Fresh Consumption: Enjoy the delicious mangoes fresh, savoring their sweet and tangy flavor.
  2. Culinary Preparations: Use mangoes in various culinary creations like desserts, juices, smoothies, and chutneys.
  3. Mango Slices: Slice the mangoes and add them to fruit salads, yogurt bowls, or as a topping for cakes and ice cream.
  4. Mango Puree: Blend the mangoes into a smooth puree for making sauces, dressings, or as a base for mango-flavored beverages.
  5. Preserving: Preserve the mangoes by canning, freezing, or drying them for later use in jams, jellies, or as dried fruit snacks.
  • Sunlight: Provide full sunlight for 6-8 hours per day.
  • Watering: Deep and regular watering, avoiding overwatering.
  • Soil: Well-drained soil with pH 5.5-7.5.
  • Fertilization: Regular fertilization to provide essential nutrients.
  • Pruning: Prune to maintain shape, remove dead branches, and improve airflow.

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