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Lifestyle Desk – As soon as the summer season arrives, the taste of mango starts attracting everyone. Nowadays, the use of chemicals for quick ripening has become common in the market, but in olden times people used to ripen mangoes using completely natural methods. With these indigenous methods, not only were the mangoes preserved, but their taste was also much sweeter and juicier. Let us know such traditional methods, which can be adopted even today. Let us know about it in detail.

Cooking in straw (straw) The most popular way of cooking mangoes in rural areas was to press them into dry straw or straw. Mangoes were kept in a pile and straw was put on top, which created slight heat inside. This natural heat cooked the mango slowly, preserving its flavor and aroma.

Storing in an earthen pot: In ancient times, people used to keep raw mangoes in an earthen pot or handi and cover it on top. The earthen pot maintains the balanced temperature, due to which the mangoes ripen slowly without any damage. This method was especially used in homes.

Another traditional method was to bury mangoes in heaps of wheat or rice. Placing them between the grains provides adequate heat and moisture to the mangoes, allowing them to ripen evenly. This method is still prevalent in many villages.

Keeping mango wrapped in cloth: Some people used to wrap mango in cotton cloth and keep it in a warm place. The cloth maintains the moisture of the mango and protects it from outside air. Due to this, the mangoes ripen slowly and their taste remains natural.

Storing mangoes with tree leaves: Storing mangoes with dry tree leaves in a closed place also helps them ripen faster. The leaves release mild heat and natural gas, which speeds up the ripening process. This method is considered completely natural and safe.

Why are these indigenous methods better? No chemicals are used in these traditional methods, which do not have any adverse effect on health. Chemicals like calcium carbide used nowadays can be harmful for the body. At the same time, natural methods maintain the original taste, color and aroma of mango.