6 things you might not know about Harumanis mangoes

Harumanis mangoes are naturally sweeter compared to other varieties of mangoes and have an unusual fragrance. “First comes the strong aroma, which people either love or hate, then the sweetness,” explains Cheng. “Only seasoned Harumanis connoisseurs can tell the quality of the mangoes by taste.” As such, Cheng suggests purchasing the mangoes directly from sellers or farms based in Perlis.

See also: Inside In the Mood for Food 2023, Tatler Dining’s annual street food festival

While other mangoes can be harvested all year round, Harumanis mangoes are only available for harvesting two or three months each year. As such, there is only one harvest season per annum. “This year, the harvest season was between late April to early June,” recalls Cheng. 

This is due to the sensitivity of the mangoes to weather, which also affects yield. “Too much rain causes the yield to drop, and mangoes will not be as sweet,” he says. “During the dry season, the yield is higher and fruits, are sweeter.”

“We call Harumanis the manja fruit,” Cheng laughs. Due to its sensitivity to weather and high spoil rate compared to other mango varieties, Harumanis mangoes are much more difficult to grow. Furthermore, the best Harumanis mangoes are only able to stay fresh for three to five days after harvesting. As a result, the price of the variety is significantly higher.

Don't miss: The three siblings behind speciality soy dessert café, Dáo

While the harvest season lasts only two to three months, growing Harumanis mangoes continues after they are harvested. “First, we have to prepare for the following season by pruning the trees,” Cheng explains. The trees have to be maintained at a height of 10 feet for easy harvesting the following year. Additionally, organic fertiliser, minerals, and vitamins must be provided to ensure the trees remain healthy.

“Next, the flowering season comes, and the farm is filled with a strong tea-like scent of mango flowers,” enthuses Cheng. After, the trees bear fruit and can be harvested. 

Each mango must be wrapped by hand in a paper bag during harvesting season. “Wrap them too early and the mangoes don’t grow properly, but wrap them too late, and they might be eaten by monkeys,” Cheng sighs. During this period, the farm is guarded due to the threat of theft. It typically takes three to four years for trees to bear fruit, lasting up to 30 years.

“It is an incredibly labour-intensive process to take care of the trees and harvest the mangoes, from irrigation and fertilisation to pruning and clearing the trees,” he says. “Perlis is also one of the hottest states in Malaysia, so a lot of hard work, teamwork, and passion is required.” 

The skin of Harumanis mangoes typically remains green even when the mangoes are ripe inside. As such, the best way to determine the ripeness is by smelling the mangoes—if the strong aroma is apparent and the fruit feels supple and slightly soft, the Harumanis mangoes are ready to be enjoyed.

“Seasoned Harumanis mango lovers have their own preferred ways to enjoy the mangoes,” chuckles Cheng. “I personally enjoy eating the fruit plain with both hands.”

Besides eating it as it is, Cheng divulges that the mangoes can be made into many dishes and drinks, such as curries, salad dressings, meat marinades, smoothies, and desserts. The farm typically turns grade B mangoes into purée, made into Harumanis mango jam, ice cream, and cheesecake. “The possibilities of Harumanis mangoes are truly endless,” enthuses Cheng. 

NOW READ

Pamelia Chia explores veganism and vegetarianism through an Asian lens in her upcoming book

5 things you probably didn’t know about chocolate

5 dishes to satisfy your crab cravings