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The Farm
Geographical Prowess
When you walk into the Kachelo Fruit Farms, you walk into an overwhelming legacy of agricultural dexterity nurtured with passion for over a hundred years. More than 15000 trees welcome you affectionately and speak of their extraordinary heritage at first sight.
As claimed by a local legend, our farm stands where once a tributary from the Indus River flowed. The mythical claim is resonated in the rich biodiversity of the soil and its ecology. With over a hundred years of care, the land is ripe like no other with rich mineral deposits, water access and well-preserved natural ecosystem.
Our ancestors have had the privilege of personally sourcing some of the finest grafts from around the world. We have marked them so. Our experiment rows contain more than 100 varieties of mangoes. The farm is an ambitious lab that meets the challenge of creating the finest fruit every sunrise.
Feel At Home
Our farm is welcoming with doors and arms wide open always. A paradise that feels like a working farm. Our people’s warmth nourishes our fruits and visitors alike.
We are proud to have:
- A family work ethic where every member is part of the farming family
- Ledgers and records for everything from the times of our grandfathers till today.
- A non-intensive approach to farming, leaving the land to rest every season.
- Our own locally trained employees to harvest instead of third-party team as is traditionally the case.
- A valued work environment where workers at the farms are treated as equals, and as productive members of the society.
Mango
More than 15,000 Trees
More than 15,000 Trees Our trees were grown using our original root stock collected from across Asia, therefore preserving its ancient and original characteristics therefore maintaining our orchards for over 150 years
Our Global Care Practices
- Our farm’s soil fertility, water conservation, waste management and community building all contribute to sustainability and the continuation of our agricultural heritages its quality produce.
- Our agronomy adheres to biodiversity principles such as pheromone fruit fly traps that captures the female fruit fly instead of conventional spraying of the fruit directly. With an emphasis on soil health, we consistently use farm yard manure and beneficial fertilizers only after consulting qualified in-house and industry professionals. With meticulous records we maintain a micro-chemical blueprint of the farm.
- Forever innovating when it comes to achieving modern agricultural practices and toughest traditional challenges of farming, we keep enhancing our produce.
Kachelo Fruit Farms has become a legacy for over a century, breeding and growing a wide variety of Mangoes. Today, we offer over 20 different varieties to cater to the most discerning of connoisseurs.
Know When a Mango is Ripe
- When looking at a mango, don't focus on color. It is not the best indicator of ripeness, even if it is red blushed.
- Squeeze the mango gently. Ripe mangoes will be slightly soft to the touch just like avocados and peaches, but not soft enough to where your fingers sink into or through the skin.
- Ripe mangoes will sometimes have a fruity aroma at their stems.
- The red color that appears on some varieties in not an indicator of ripeness. Always judge by feel.
- Our mangoes are packed in boxes and wrapped with butter paper. The box MUST not be opened before the date mentioned on it. Unripe mangoes will not mature well once removed from the box. The box must be kept in a room temperature place.
- When ripened, mangoes must be stored in a room and never in a refrigerator.
How to Cut a Mango
Peel the mango
Hold the mango in one hand. With the other hand, take a vegetable peeler and gently peel away the skin of the mango vertically, from top to bottom.
The mango can be a bit slippery once it’s peeled, so be careful when cutting.
There will, however, still be a bit of meat attached to the pit. Take the same approach, starting from the top down and slicing off the remaining meat.
Cut lengthwise and separate the two wide, flat sides of the mango
Hold the mango upright in your palm, where there are two flatters, (a.k.a. the mango cheeks). Lay the mango on your cutting board and proceed to cut the two cheeks off of the pit with a chef’s knife. Cut from the top down (where the stem would be) and slightly curve your knife around the pit to get off as much meat as possible. Voila! Now you have two lovely mango halves.
Slice (or cube) Your Mango
Now that you’ve got all of the fruit off of the pit, you can begin slicing the mango halves. Depending on whether you’re adding the mango to a specific recipe or enjoying it plain, you’ll want to cut it into different shapes. Either way you’ll find a small paring knife works best for this task.
How to Slice Every Fruit
For mango slices: With the curved side of the mango—the one that had the skin on it—facing upward, slice long vertical slices at your desired thickness.
For diced mango: Cut the mango pieces into thick slices as directed above, then cut crosswise into cubes of your desired size.
Nutrition of Mango
Mangos contain over 20 different vitamins and minerals, helping to make them a superfood. A one-cup serving of mangos is just 100 calories
of your daily vitamin C
0
%
of your daily vitamin A
0
%
of your daily fiber
0
%
Mangoes contain antioxidants and helps in maintaining cholesterol level. Mango treats pores and gives a glow to your skin. Hence, eat mangoes to get a flawless skin. As mangoes are enriched with tartaric and malic acid and contain traces of citric acid, it helps in maintaining the alkali reserve of our body.
It also contains a lot of vitamins and essential nutrients. Eating one mango makes you feel fuller. Also, as it is loaded with fibrous content, it boosts the digestive function and burns unwanted calories from the body. This, in turn, helps in losing extra weight. The high iron content in mango is a natural remedy for anaemic people. Also, women should eat mangoes to increase iron level and calcium content in their bodies.