Bac Giang lychee has entered the harvest season, but the outbreak of Covid-19 has affected consumption. To join hands to help people, these days, Bac Giang lychee selling points have appeared on many streets of Hanoi. This occasion is the beginning of the season, so most of the lychees are pink, egg, large, beautiful and sweet. The lychee is pre-packed into 10kg plastic bags for everyone’s convenience. Fabric is sold for 20,000 VND/kg. The lychee rescue points in Hanoi are quite popular. There are points of sale that only take a few hours to consume 3-4 tons of fabric. Many lychee selling points support Bac Giang farmers in Hanoi Also related to lychee, Mr. Nguyen Van Tho, Deputy Director of Bac Giang Center for Industrial Promotion and Trade Promotion, said that on May 27, Tan Yen early lychee was officially on the shelves of Japanese supermarkets. This specialty fruit of Vietnam is packaged in boxes and sold at prices ranging from 350,000-500,000 VND/kg. Mangoes in the South have fallen in the garden, and the North is expensive Mangoes in the South and North of our country are facing opposite fates. While mangoes in the South are full of orchards, mangoes in the North are expensive and high prices. Specifically, Australian mangoes grown in Cam Lam (Khanh Hoa) in previous years cost 20,000-30,000 VND/kg, now 3,000-4,000 VND/kg still have no buyers. Hoa Loc sand mango costs only 20,000 VND/kg, Thai mango is 15,000 VND/kg, Taiwanese mangoes are sold at the garden for only 3,000 VND/kg. Contrary to the tragedy in the mango “capitals” in the South, on this occasion, in Son La mango granary, people are busy harvesting in time for export orders, despite the Covid-19 epidemic. In Muong La district, recently, a batch of 60 tons of mangoes was also on the way to export to China at high prices. Prices of watermelons, zucchini, and sweet potatoes have fallen More than 40 hectares of watermelons of the people of Xuan Hoa commune (Nhu Xuan district, Thanh Hoa) have come to harvest. Despite the good season, the price of watermelon decreased by more than half compared to last year, only from 3,500-3,800 VND/kg. Meanwhile, growers have to spend about 90 million VND to invest in planting 1 hectare of melons. Similarly, zucchini grown in Vu Thu, Thai Binh has reached the harvest period but no traders have asked to buy it. People bring to the market to retail for 2,000-5,000 VND/kg. Last year, the price of pumpkin was 10,000 VND/kg. In Hanoi, the price of zucchini is 7,000-10,000 VND/kg. In addition to zucchini, pumpkin prices also dropped to only 5,000-6,000 VND/kg. Squashes piled up in the house, the price dropped to the carpet (Photo: Thao Nguyen) Many Japanese purple sweet potato farmers in Binh Tan (Vinh Long) are also suffering because the price of sweet potatoes has dropped dramatically, to less than 1,000 VND/kg. Even some growers called for but no one took. Airfares near bottom According to a survey by Zing, due to the impact of the Covid-19 epidemic, domestic airfare prices dropped sharply. With the return flight from Ho Chi Minh City to Hanoi departing on June 2 and returning on June 5, the cheapest fare is currently at nearly 900,000 VND including taxes and fees. Compared to the last time it hit the bottom, domestic airfares inched slightly, partly because the preferential tickets for 0 dong were sold out, partly because airlines increased taxes and fees to supplement revenue during a difficult market period. towel. The original ticket price offered by airlines is only 5,000 VND, 6,000 VND, 49,000 VND or 99,000 VND. Peach ‘disguised’ Sapa specialty costs only 20,000 VND/kg According to Tien Phong newspaper, on many roads in Saigon, peaches labeled as Sapa peaches are sold widely. The peaches “disguised” are plump and shiny Sapa peaches with extremely cheap prices, only from 16,000-20,000 VND/kg. These large and juicy peaches are advertised by small traders as originating from Sapa. Mrs. C., a small trader selling fruit at Hoa Binh market (District 5, Ho Chi Minh City), affirmed: “Peach sold in carts, street vendors are “fake” peaches, and mine is the main Sapa. brand. Those who sell peaches for less than 20,000 VND are not from Sapa, and I don’t know where the origin is. Sapa peaches must be big and round, ripe like this to be real.” The price of live pork has dropped sharply, the price of meat in the market has not been reduced yet In recent years, live hog prices have continuously decreased. At the beginning of May, hog prices were at their lowest level in a year and are forecast to continue falling. Currently, the price of live pork is purchased in the range of 64,000-69,000 VND/kg. Compared to the same period in 2020, the price of live hog across the country has decreased from 30,000-32,000 VND/kg. But the price of pork sold at markets and supermarkets is still high. Compared to the time when hog prices peaked in the same period last year, the decrease in supermarkets was not significant, only about 15,000-20,000 VND/kg. In traditional markets, the price of pork is currently at 120,000-160,000 VND/kg. Compared to the same time last year, the price of pork decreased by 25,000-35,000 VND/kg. Explaining the record drop in live hog prices, but the selling prices are still high, Mr. Nguyen Van Trong, Deputy Director of the Department of Livestock Production (MARD) explained, the reason is from slaughter to sales in Vietnam. Nam is still going through many intermediate stages. Each stage costs additional costs, leading to the finished meat reaching consumers without enjoying the desired price. Green mangosteen guts ‘fly’ to Hanoi, the ‘chat’ price is still expensive At this time, mangosteen begins to be in season. Besides the ripe red, sweet, and succulent mangosteen fruits costing from 45,000-80,000 VND/kg, the mangosteen with the green skin, crispy intestine, and slightly sour taste is sought after by many people. Green mangosteen flesh costs half a million dong/kg (photo: NT) Mangosteen when green is still a rare specialty dish, because the collection and preliminary processing takes a lot of effort. Moreover, because there is only one season each year, the price of this fruit is not cheap. Unpeeled green mangosteen costs from 80,000-95,000 VND/kg. Particularly, peeled mangosteen is extremely expensive, up to 480,000-650,000 VND/kg depending on the time. Because, you have to peel about 4-5kg of fruit to get 1kg of intestine. Electricity is in short supply, prices increase Sharing on Nguoi Lao Dong Newspaper, Mr. Truong Hoang Thanh, in charge of trading a system of electronics supermarkets in Ho Chi Minh City, said that most new model electrical products have increased in price by at least 3-5%, especially television increased sharply by 10-20%. Meanwhile, a representative of Media electronics company announced that all items have increased in price from 8-20%. Similarly, Mr. Le Xuan Hoan, General Director of Kangaroo Group, cited the price increase of components by 20%, copper materials by 50% and plastic by 20%… to explain the price adjustment plan. products add 10%-20% in the coming time. Meanwhile, the expected price increase at Viettronics Joint Stock Company is 10-30%. Manufacturers warn that the TV supply shortage will continue from now until the end of the year due to the impact of the global chip crisis. The reason for the shortage of electrical and electronic goods, the price increase is due to the 3-4 times increase in the cost of transportation and the 8-9% increase in the component price compared to last year. Hanh Nguyen (Synthetic)

Mango pickled in sugar This snack is very popular with women because of its attractive sweet and sour taste. In addition, this dish is also a healthy snack option, which does not make you fat but also provides many vitamins. Mango pickled sugar is usually made from raw mango, soaked with sugar, little salt and sometimes a little chili to enhance the taste. A jar of mango soaked in sugar can be preserved for a very long time, so you can store it in the refrigerator to eat gradually. Mango soaked in sugar has an attractive sweet and sour taste. (Illustration) This dish can be canned for long-term preservation. (Illustration) Cake mix It can be said that mixed rice paper is the most famous snack in Saigon. Although mango is not the main character, but without this important ingredient, mixed rice paper is no longer “addictive” so much. The sweet and sour taste is unbelievably harmonious with the tongue-slicing spicy taste of satay and the salty taste of shrimp salt. Just add a few toppings such as beef jerky, quail eggs, roasted peanuts and sprinkle with herbs, and you have a delicious dish for an afternoon meal. Raw mango is an indispensable ingredient in mixed rice paper. (Illustration) The sour taste of mango helps to balance the tongue-tearing spicy taste of satay. (Illustration) Mango salad Salad is a common word to refer to mixed dishes with the participation of southern fruits and wild vegetables, and most salads have more or less the presence of mango, such as dried beef mango salad, mango salad with pig ears, mango salad with shrimp and meat… Usually Saigon people eat mango salad as an appetizer at parties. However, because the nature of the mango salad is also “light”, many people have turned it into a street snack. Just remove the sophisticated boiled meat, instead, dry beef and fried garlic, add a little onion fat and you’re done. From a party dish to a street food, mango salad still makes many people drool every time they remember it. (Illustration) Mango salad is often served with dried beef, dried shrimp,… (Illustrated photo) Mango shake In fact, in terms of “essence”, mango shakes taste no different from other mango dips and mixes, but “old bottles of new wine”, in addition to required spices such as chili salt, Tay Ninh salt, many sellers Also mix a little satay, shrimp paste, onion fat or fried garlic. In addition, the shaking helps the mango to absorb more spices. Depending on the taste, some people like raw mango shakes, others like medium ripe and there is no shortage of people who like to eat fully ripe mangoes. Up to now, although the “mango shake fever” has somewhat subsided, this dish still persists in taking root in Saigon thanks to an extremely stable number of diners. Mango shake used to cause fever for a long time. (Illustration) This is still a snack that is loved by young people. (Illustration) Raw mango with sugar sauce, fish sauce, chili salt… Mango itself is already an attractive dish loved by Saigon people, so there is no need to be too fussy, mango can be combined with any spice. However, the most popular ones are chili salt, Tay Ninh salt, fish sauce mixed with sugar, etc. Raw mango has always been a favorite snack, especially with “union friends”. The position of live mango in the world of junk food can be said to be sustainable over the years, going from the generation of grandmothers and mothers to the current generation of schoolgirls. This snack appears on most fruit carts standing in front of schools or offices… And usually these carts have at least 2-3 types of sauces and condiments. different for you to choose. Raw mango dipping sauce. (Illustration) Raw mango dipped in Tay Ninh salt. (Illustration)

Lipton mango tea 1. Lipton mango tea Ingredients: Lipton instant tea with mango flavor 1 pack, 2 ripe mangoes, 200 g ice cubes, 200 ml filtered water. Processing – Wash the mango thoroughly, then cut the mango into pieces to taste. – Put 1 pack of Lipton Ice Tea in a cup, then add about 100ml of water and stir well. – Continue to add ice and fill the glass almost full, then add the cut mango pieces and enjoy a refreshing and delicious cup of mango tea. Illustration 2. Mango pearl tea Ingredients: 2 ripe mangoes, 200g tapioca starch, 500ml fresh milk, 00ml juice, 150g rock sugar, 300g young copra, 40g pandan leaves, 200g dew, 1 small bowl of desiccated coconut . Processing – Put 500ml of fresh milk into the pot, then add 200ml of coconut milk, 150gr of rock sugar, ¼ teaspoon of salt, 40gr of pandan leaves into the milk and boil over low heat. Cook while stirring constantly to prevent the milk from burning on the bottom. After 5 minutes, take out the pandan leaves, add 300g of young copra, stir well and cook for another 5 minutes and then turn off the heat. – Put 300g of tapioca flour in a large bowl, then pour 170ml of boiling water into it and mix well until the dough is sticky, then knead the dough thoroughly to make it firm and even. When the dough is thick, flexible and does not stick to your hands, divide the dough into small balls to eat and then roll them up. – Put the pearls in boiling water. When the pearls emerge, take them out and soak them in cold water. – Mangoes are washed with water, then peeled. Cut mango and dew star into bite-sized pieces. – Put some ice in a bowl then put a few slices of ripe mango, a little dew and pearl on top. Add the coconut milk and sprinkle a little more desiccated coconut to enjoy. Mango Yogurt Smoothie 3. Mango Yogurt Smoothie Ingredients: 1 mango, 200 ml yogurt, 20 gr white sugar, 10 ml lemon juice Processing – Mangoes are washed, peeled and cut into small squares. Put the mango in a blender with 20g of sugar, 10ml of lemon juice and some ice. Close the lid and grind the mixture until smooth, no more stones are fine. – Pour yogurt into the glass first, then pour in the mango smoothie mixture. Add some remaining mango on top. The cool mango yogurt smoothie is extremely attractive. Mango coffee 4. Tropical mango coffee Ingredients: 1/2 ripe mango, 40 ml espresso, 50 ml sugar water, 100 ml filtered water, 150 ml full cream milk Processing Wash the mango, peel it, cut it into pieces and put it in a blender. Add about 50ml of sugar water, 100ml of filtered water into the blender. Blend the mixture until smooth. Put about 100 – 150ml of whole milk depending on your preference into the milk frother. Beat up and down evenly to create foam for about 1-2 minutes until the foam is full. Gently stir the mango puree in the blender, pouring in about 1/2 cup. Put a thin layer of crushed ice on top to separate the coffee and mango. Pour about 30 – 50ml of espresso into the glass depending on your taste. Use a small spoon to slowly pour the coffee onto the spoon so that when it flows down the mango cup, the coffee will spread evenly. Gently shake and tap the milk jug again. Then use a spoon to slowly scoop the milk foam into the glass. Mango crepes 5. Mango crepes Ingredients: Wheat flour 50 gr, cornstarch 30 gr, egg 3, uhipping cream 300 ml, fresh milk 240 ml, ripe mango 3, unsalted butter 10 gr, powdered sugar 25 gr, granulated sugar 1/2 tbsp ,Vanilla water 5 ml Processing – Mix flour, cornstarch and powdered sugar in a bowl, then sift the flour mixture into the bowl containing eggs and milk, mix well. Then, spread a thin layer of butter on the non-stick pan, when the pan is hot, scoop a patch of dough into the pan, swirling to make the cake round. Fry the cake on medium heat until the cake is cooked, repeat until all the dough is gone. – Cut the mango into bite-sized pieces. – Whip cream with vanilla and sugar until peaks form. – Turn 1 layer of fresh cream on the cake, then add a little mango, then cover with a little more cream and then wrap. – After the package, put in the refrigerator for about 30 minutes to be able to eat. Mango sticky rice 6. Mango sticky rice with pandan leaves Ingredients: 400g glutinous rice, 150ml coconut milk, 14ml pandan leaf juice, 400ml unsweetened fresh milk, 2 tablespoons rice flour, 130g sugar, 2 teaspoons salt, 1 little roasted peanuts Processing – Soak glutinous rice for 5-6 hours, then wash and drain. Steam glutinous rice for 45 minutes. When the sticky rice is cooked, put it in a bowl or plate. – Put in 150ml of coconut milk, 130g of sugar and 1 teaspoon of salt and cook the mixture on low heat. Continue stirring until the sugar dissolves. Add 45ml pandan leaf juice and stir until the ingredients are mixed, then turn off the heat. – Put the freshly cooked pandan coconut milk into a bowl of sticky rice. Mix until the juice is evenly absorbed into the sticky rice. Cover the bowl with foil and let it rest for 20 minutes. – Put in the pot 2 tablespoons of rice flour, 1 teaspoon of salt, 400ml of unsweetened fresh milk and stir well. Cook the milk sauce over low heat and stir continuously for about 3 minutes until the mixture thickens slightly. – Put the sticky rice on a plate, gently drizzle over the fresh milk sauce, sprinkle some roasted peanuts on top, and then add a piece of sliced ​​mango to enjoy. Kale mango salad 7. Kale mango salad Ingredients: 1 ripe mango, 150g kale, 8 cherry tomatoes (or 1 regular tomato), 50g grapes, 20g almonds, 4 tablespoons lime juice, 2 tablespoons olive oil, honey 2 tablespoons Salt/pepper 1 pinch 1 Processing – Kale, tomatoes, grapes soaked in diluted salt water for 10 minutes, then with clean water, drain. Kale cut off the hard stalks under the tail, the leaves cut into bite-sized pieces. – Cut grapes in half horizontally. Cut cherry tomatoes in half lengthwise. Peel the mango and cut it into large squares. Shredded almonds. – Put the kale in a large bowl and add the ingredients: 1/4 teaspoon salt, 2 tablespoons lemon juice, 1 tablespoon olive oil. Mix gently so that the vegetables absorb the seasoning. – Mix 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 tablespoons honey, 1/4 teaspoon salt, 1/4 teaspoon ground pepper in a small bowl to make the dressing. – Pour the bowl of sauce into the bowl of kale and mix well, then add the mango, grapes, and tomatoes to the mix. – When the ingredients are soaked in the sauce, sprinkle on top of the chopped almonds and mix well one more time and you’re done. – Put a salad that is both delicious and provides a lot of fiber and vitamins on a plate and enjoy.

Health benefits of mango Boost immunity: Mangoes contain several nutrients such as vitamin A, folate and vitamin B. All these essential nutrients benefit your immune system, keeping it strong and healthy. Mango is a versatile fruit that can be easily included in the diet. Photo: Nhat Linh AIDS digestion: Digestive health can benefit from consuming mango as it is a rich source of fiber, water and enzymes, namely amylase which can help maintain a healthy digestive system. Beneficial for hair and skin health: Mangoes are rich in vitamin C, which helps keep hair and skin healthy. This vitamin is needed to make collagen, a protein that gives skin and hair structure. Collagen gives your skin elasticity and fights sagging and wrinkles. In addition, mango is a good source of vitamin A, which helps encourage hair growth and the production of sebum, a fluid that moisturizes the scalp to keep it healthy. Good for cardiovascular: Mangoes contain nutrients that support a healthy heart. Nutrients like potassium and magnesium help maintain a healthy pulse and relax your blood vessels, promoting lower blood pressure levels. In addition, mangoes also contain a unique antioxidant called mangiferin, which has been shown to support healthy heart function. Promotes eye health: Mangoes are a good source of vitamin A, lutein and zeaxanthin. These nutrients have been linked to promoting eye health, improving vision. It also prevents night blindness and dry eyes.

The market is full of mangoes, but there are few buyers At noon on 24/5, at many traditional markets in such as Ho Hoc Lam, An Duong Vuong (Binh Tan District), Ho Trong Quy (District 6), Hoa Binh (District 5)… all kinds of acacia mango, Thai mango, Hoa Loc sand mango… are displayed at the stalls. Offering to buy mango, Mrs. Lam (small trader in the market next to Cho Lon Bus Station, District 5) said: “Mango is in season, so the price is almost half as cheap as last year. Like Hoa Loc sand mango, only 25,000-30,000 VND/kg; Acacia mango 10,000 VND/kg… There were days when many mangoes arrived, so they were not sold in time, so the basket was full, we had to reduce the price to push the goods.” “Buying a bag of mangoes with more than 2kg but the price is only 20,000 VND, cheaper than vegetables” – Ms. Trang (living in Tan Binh District) said and added that in recent days, she has bought a lot of mangoes for dessert summer vitamin C booster. When small traders “discharge” ripe mangoes, she also buys some (buying) to make mango jam, dried mango, mango rice paper… to save for later. Ms. Thu, a trader who buys mangoes in Long An, said that because mangoes in the southern provinces were in the harvest season, they were hit by an epidemic, so they dumped the goods. Accordingly, the price of acacia mango is reduced to 4,000-5,000 VND/kg, Cat Chu mango is 9,000-10,000 VND/kg, Hoa Loc sand worm is only 15,000-17,000 VND/kg. At many supermarkets, grade 1 mangoes on the shelves are also very cheap. As at Bach Hoa Xanh, the price of acacia mango is 15,000 VND/kg, the other types are slightly better but do not exceed 25,000 VND/kg. Meanwhile, Co.op Food supermarket sells first grade Hoa Loc mangoes for 45,000 VND/kg, reducing the price to only 35,9000 VND/kg… However, in stores selling clean fruit, mango is still at a high level. At a fruit shop next to Vuon Chuoi market (District 3), mangoes cost up to 80,000 VND/kg; or a “3 clean” shop on Hai Ba Trung Street (District 1), Hoa Loc mangoes cost nearly 100,000 VND/kg. According to the shop owner, this is an organic mango grown for export, so it has a high price. A representative of the Thu Duc agricultural wholesale market said that from the beginning of May until now, the total amount of mangoes imported to the market is 4,285 tons; average 194.77 tons/night. Mangoes are displayed on the sidewalk of Hoa Binh market (District 5) for only 10,000-15,000 VND/kg On the side of Cho Lon bus station (District 5, District 6) grade 1 mangoes are sold at wholesale market prices, but there are few buyers. Hoa Loc sand mango bag, price is only from 30,000 VND/kg. The small trader said that mangoes have never been so cheap as now. The fruit stalls in all markets in Ho Chi Minh City have no shortage of mango products, and customers who buy a lot also get a discount. Due to being in the harvest tool right away during the epidemic, many localities distanced themselves; while exports also face difficulties, leading to lower mango consumption. At the supermarket, Hoa Loc sand mango grade 1 is also on promotion, the price is only 35,600 VND/kg

While Vietnamese mangoes are falling dramatically, from only 10,000 VND/kg, Chinese mangoes cost up to 30,000 VND/kg and attract many buyers. At noon on May 26, beside Cho Lon bus station (District 5, Ho Chi Minh City), many people displayed a basket of mangoes sucking on the sidewalk to greet guests. Small, flat-seeded mangoes with eye-catching yellow color, priced from only 25,000-30,000 VND/kg, are introduced by small traders as Chau Doc mangoes. “Chau Doc mango is fragrant and sweet, so it is always expensive. Each person buys 2-3 kg, even more to eat gradually. This mango only has one season a year, you should take advantage of it to enjoy,” said Ms. Binh, a fruit trader. When PV asked, is this mango sucking? The seller immediately nodded: “It’s true that Chau Doc’s suckling mango is addicted to eating!”. According to Ms. Binh, she takes an average of 50 kg per day and always sells out very quickly. As observed, this mini mango has a compact size in the palm of the hand, each fruit weighs only about 100-150 grams, the seeds are very flat, the flesh is thick and sweet. From the outside, the mini yellow mango is only slightly better than a chicken egg. However, the owner of an imported fruit shop on 3/2 Street (District 10, Ho Chi Minh City) confirmed that the mini mango sold at the market is not Chau Doc mango but originated from China. “Last month, someone offered this mango, introduced from China, but I refused to accept it. As far as I know, An Giang does not have this sucking mango variety, this mini mango “- this person said. At many roads such as Vu Tung (Binh Thanh District), Dien Bien Phu (District 3), An Duong Vuong (District 5)… Mini mangoes are also labeled by small traders as sand mango, Thanh ca mango… “Buy” Try it, sweet bag is only 20,000 VND/kg, buy 3 kg for only 50,000 VND” – the man selling the table on a trolley invites guests. My (living in Thu Duc City) said that mini mangoes of Chinese origin made her somewhat apprehensive, but because the food was quite delicious, everyone in the family liked it, so she still bought it. “This type in the room has a very fragrant smell. I have been eating for many years, so every season, I buy it and use it,” said My. According to Thu Duc Wholesale Market Management Company – the largest agricultural wholesale market in Saigon, the Chinese suckling mango has arrived at the market for a few days, earlier than usual, but the quantity is not much, so the mangoes do not go in a separate container, but together with them. some other items. The sucking mango, also known as the Chinese mini mango, has an eye-catching yellow color Compared to Vietnamese mangoes that are falling in price, leading to 10,000 VND/kg, this sucker mango, even though the goods have withered, is still over 20,000-30,000 VND/kg Mini mango has small fruit from 100-150 grams / fruit, sweet taste Mango is always expensive because many customers love it Mini sucking mangoes are labeled as sand mango or Chau Doc mango by sellers for easy selling Many people eat well, so every season, they buy and enjoy

According to locals, if last year, at this time, the price of Australian mango was always at 40,000-50,000 VND/kg, this year, the price of Australian mangoes dropped sharply to only 10,000 VND/kg. Rescued Australian mangoes are on the market. (Screenshots) On the online market, many people are calling for the rescue of Australian mangoes. According to the survey, most sellers sell in sets of 3kg, 5kg or 10kg. Ms. N. Tram (HCMC) for sale on the Australian mango net market for 39,000 VND/3kg. She says: “ This year, due to the impact of the COVID-19 epidemic, the price of Australian mangoes dropped sharply. Unable to export, Australian mango must be consumed in the domestic market “. In Hanoi, Australian mango costs just over 10,000 VND/kg. (Screenshots) Not only in Ho Chi Minh City, Australian mangoes are also sold to the rescue on many online markets in Hanoi. A Facebook account for sale on the online marketplace: “ Export of Australian mango. Mango rescue corner. Translation can’t be exported, so I’m selling for the garden This small trader said that Australian mango exports are large (700-800g/fruit), round, beautifully designed, thick and juicy. The selling price is 99,000 VND/6kg. Calculated, each kg of red Australian mango. just over 16,000 VND. Ms. TL (Hoang Mai, Hanoi) shared: “ About a dozen days ago, I started selling Australian mangoes to rescue gardeners in Nha Trang. Because the epidemic could not be exported to China, farmers did not know where to put it. I sell in a set of 5kg (99,000 VND) “. Australian mangoes are large, round and weigh up to 1kg/fruit. (Photo: Facebook) According to Ms. TL, Australian mangoes are very regular and large. Because of the low price, many women also buy together to save money on shipping. One day, Ms. TL sold nearly 1 quintal of Australian mangoes. Just ordered 10kg of Australian mango, Lan Hoa (Nam Tu Liem, Hanoi) constantly compliments. She says: “ I ordered Australian mango yesterday on Facebook and this afternoon it was delivered to my house. Australian mangoes are large, uniform fruits, beautiful colors. When eaten sweet, ripe, mango flesh is firm “. The Australian mangoes are beautifully colored. (Photo: Facebook) Similarly, Ms. Trang (Ha Dong, Hanoi) also ordered 10kg of Australian mangoes for the whole family to eat gradually. She said: “ Every year, Australian mango has a high price of about 50,000 VND/kg. However, this year, Australian mangoes are only about 10,000 VND/kg. From now until the end of the season, I will order a few more times to support the farmers “.

According to Ms. Thu, Australian mangoes are grown a lot by households in Khanh Hoa. If last year, this time the price of Australian mango was always at 40,000-50,000 VND/kg, this year, the price of this mango dropped sharply to only 10,000 VND/kg. “Last year, affected by the Covid-19 epidemic, the price of Australian mangoes was still 20,000 VND/kg, the smaller ones were 15,000 VND/kg. But this year, the usual large size for export to China can only sell at 10,000 VND / kg, “said Ms. Thu. Australian mango fruit is large, round, red when ripe This small trader shared that the reason why the price of Australian mangoes fell so sharply was due to the impact of the Covid-19 epidemic. Because it cannot be exported, it must be consumed in the domestic market. Due to competition with many other mangoes, there are many delicious fruits in the right season such as plums, pineapples, melons, and watermelons, so consumption is slow. Therefore, Australian mango growers are forced to reduce prices sharply to sell quickly. “My uncle’s family grows mangoes in Cam Lam, Khanh Hoa and is very worried because Australian mangoes have never dropped in price as dramatically as they do now. In previous years, this large, beautiful and fragrant mango was very popular with consumers in China, Singapore, Malaysia, Hong Kong… But since the epidemic, it could not be exported. The consumption of mango juice is slow in the domestic market, so the price has dropped unprecedentedly. However, mango growers still have to sell and get any money or that,” Thu said. Currently, the Covid-19 epidemic is still complicated in many localities, so even though Australian mangoes this year have both been in good season and depreciated. When sold in Hanoi market, Australian mangoes are only 10,000-11,000 VND/kg but still empty. “Australian mango is usually harvested from the end of April to June every year. The large size is good for export, the average weight is about 7-8 ounces / fruit, before selling 50,000 VND / kg, now it is only 129,000 VND / set of 10 kg and 199,000 VND / set of 20 kg. The Australian mangoes we sell are all new, so customers who buy them can let them ripen gradually,” said Thu. This small trader also tips how to choose delicious Australian mangoes. “When choosing Australian mangoes, you should choose large and round mangoes like peaches, with red streaks on the skin. This red streak only appears when the Australian mango begins to age. When they are young, the skin is still green like other common mango varieties. The older the mango is, the more red it is.” Just ordered 10kg of Australian mango, Ms. Tran Thanh Nga in Thanh Xuan, Hanoi constantly praised: “I just ordered yesterday on facebook, today it was delivered to my house. 10 Australian mangoes, each one is like 10, very even and big. A fruit must be from 8 ounces to more than 1 kilogram. Mangoes have beautiful colors, small seeds and fragrant. When eating, it is very sweet, ripe and supple, and the mango flesh is firm. My two kids love to eat. Therefore, I just let the mango ripen normally. When squeezing the mango, it feels a bit soft and has an even yellow color, so I put it in the refrigerator to eat it for half a month. According to Ms. Nga, Australian mangoes can be eaten directly or made into mango smoothies which are also very mouth-watering, both delicious and nutritious. Sharing about the unprecedented low price of Australian mangoes during the main season, Ms. Nga commented: “Previously, this type of mango that was exported to foreign countries was twice or triple the price of other mangoes. The selling price at fruit shops is usually stable at 50,000 VND/kg. But this year, I bought this mango for only 10,000 VND/kg. From now until the end of the season, I will order a few more times to support Australian mango growers.”

According to the magazine Cosmopolitan , high waist cut, cut-out, floral motifs, outstanding colors are the designs that “storm” this summer. In Vietnam, many beauties also prioritize this bikini style. It helps them to stand out and flatter their figure. 1. Monochrome, high waist cut Many people think that one-piece bikini is suitable for those who have a chubby body because it helps them conceal their flaws. However, that thinking is wrong because the slim-fit design is easier to reveal the curve. Although only wearing one color and somewhat discreet, this type of swimsuit can still help women look attractive thanks to the high hip cut. Black bikini is always a safe choice. Photo: Che Ng Quynh Chau, Chou Chou. Share with Zing , Che Nguyen Quynh Chau said that her style focuses on dynamic and comfortable elements. Therefore, her way of choosing swimsuits is also based on these things. The one-piece swimsuit helps her enhance her body shape but does not lose her healthy features. Besides black being a safe choice, you can consider striking neon colors. “Blue, hot pink, orange and purple are colors that give a 1990s feel. They also fit the retro trend that is making a comeback.” Cosmopolitan suggestions. Bandanas, retro glasses, earrings, multi-layered necklaces are accessories that make you look more stylish when wearing a one-piece bikini. Photo: Khanh Linh The price of this type of swimwear ranges from VND 800,000 to VND 1.7 million if purchased at popular brands in the country such as Zara, H&M or Mango. Meanwhile, 100,000-170,000 VND is the price you can buy on online websites. Currently, summer offers are also launched a lot. 2. Cut-out Emerging from the middle of 2019, this swimwear trend shows no signs of going out of fashion. Deep slits on the front or back make the wearer more sexy. Different from the simple bikini style above, this design is suitable for people with a slightly full body because the cut detail makes the opposite person pay more attention to that part. Bikini cut-out brings charm to women. Photo: Bao Thy Tran. You can find similar bikini styles at popular fashion brands for more than 1.5 million VND. 250,000-350,000 VND is the price on e-commerce sites. 3. Shoulder deviation In addition to the first or third round, many girls also want to show off their shoulders and collarbone. Therefore, the one-shoulder design is the ideal choice. Off shoulder bikini brings a stylish look to women. Photo: Kieu Trinh, Huyen Lizzie. You can find similar styles for about 1 million VND at popular brands. 170,000-250,000 is a common price on online selling sites. 4. Stripe, floral pattern For a vibrant summer atmosphere, swimwear is always indispensable with outstanding motifs. Besides the classic stripes and polka dots, you can choose floral or animal motifs. Vertical lines help people look slimmer. Meanwhile, those with a full body need to avoid large floral prints because it easily makes you look more muscular. Striking patterns create a summer atmosphere. Photo: Phi Quynh Anh, Bao Thy Tran. 1.5 million dong is the average price for a plaid bikini design at big brand stores. If you don’t focus too much on materials, you can pay about 200,000-250,000 VND to buy at e-commerce sites. Which bra model is suitable for summer? To avoid revealing underwear or looking sloppy, girls should pay attention to how to choose bras. The right style will help you feel confident and comfortable when wearing sexy summer clothes.

Ingredients for green mango salad with dried squid 1 green mango
1 dried squid
50g peanuts (peanuts)
1 garlic, 2 chili, laksa leaves, 1 ginger and 1 lemon (depending on the acidity of the mango)
Condiments: Fish sauce, sugar, alcohol, cooking oil Delicious dish of the day: Dried squid green mango salad. How to make green mango salad with dried squid Dried squid is washed, dried, and lightly grilled on the stove. Wrap the squid in a paper, use a mallet to crush the squid until soft, then tear it into small pieces, marinate it with 1 tablespoon of white wine, 1 tablespoon of cooking oil, minced ginger and 1/2 teaspoon of sugar for about 15-20 minutes.
Peel the mango, cut it into thin slices, then cut it into small pieces. Ginger washed, smashed, minced. Roasted peanuts, peeled, pounded. Garlic peeled, washed, smashed, minced. Pickled laksa leaves, remove the root, wash and drain. Chilli washed, chopped.
Put the pot on the stove, when the oil is hot, add the minced garlic above and fry it until fragrant. Once the garlic is golden, take it out on a plate. Then add the marinated squid and fry until golden brown, take out on a plate lined with absorbent paper to remove some oil.
Mix salad dressing: 1 tablespoon fish sauce, 1 teaspoon sugar, minced chili can add a little lemon juice (depending on the acidity of the mango) stir to dissolve.
Put the mango in a bowl, add the fish sauce mixed above, stir well for about 2-3 minutes for the mango to infuse the spices. After the mango has absorbed the spices, add dried squid, peanuts, chopped laksa leaves, mix well, put on a plate and sprinkle fried garlic on top and enjoy.

Making a rootstock nursery: Choose sandy soil, favorable irrigation. Plow and smooth the land. Clear weeds, combine into beds 1m wide, 20cm high, furrows 25-30cm wide. Seeds are obtained from local varieties of mangoes, preferably with the seeds. Remove the outer bark and peel off the seed coat. Sow each seed in turn on the bed surface 2-3cm apart, then dredge the soil in the trench to cover the seeds, about 3cm thick. Finally, make the canopy of the canopy to cover the sun and rain for each nursery bed and water it regularly to keep it moist. About 20-30 days later, depending on the weather, the seeds germinate and remove the plastic net covering the bed. When the tree is about 20cm tall, the buds on the top turn green, proceed to the throne immediately (uproot each plant and plant it in the potting medium). Mango is a multi-embryonic tree, 1 seed is sown for 3-5 seedlings. So it is necessary to take the throne in order, old, hard, strong trees take the throne first, young, weak and soft trees take the throne later. Note: As soon as the tree’s buds have just turned green (old locs), don’t let the tree grow a second time to take the throne. Pull the plant onto the pot gently, avoiding breaking the roots. Peeled seeds can be purchased from specialized mango seed establishments in the South, to sow seeds for the rapid multiplication of large numbers of seedlings. Newly born mango orchard. Photo: H. Tien. Electing a rootstock tree: Choose a 12 x 14 black poly bag with a drainage hole at the bottom. The potting medium consists of small soil, mixed with micro-organic fertilizer, quantitative, 1m3 of soil + 120-150kg of microbial organic fertilizer. Close the growing medium 2cm from the mouth of the pot, gently pluck each rootstock planted in the middle of the pot, then cover the pot with soil to cover the roots, then arrange each pot next to each other on a high, drained bed. Fertilize, water to keep moisture and prevent pests for the nursery, until the tree is about 1m tall, then proceed to transplant. Mango seed garden and vegetative sowing beds for grafting. Photo: H.Tien. Choose a hybrid: Depending on market demand or seed production contract with partners, to conduct grafting from Australian, Thai, 4-season or Yen Chau mango varieties, etc. The mother plant is free from pests and diseases, with good fruit and good quality. And only use grafted eyes on branches that grow across the canopy downwards, do not take branches, branches, and branches that grow loosely to water the canopy. Seedlings are collected, need to be cut into segments/sections with 3-4 leaf nodes/sleeping eyes. And also take only the branches of the same color as the cake. Do not take branches that are too old. It is best to take the old bud, after grafting, the seed will sprout quickly. Note: After the cuttings are cut, they need to be tied into bundles, with the roots and tops in the same direction, then wrapped in a damp cotton cloth, stored in a cool place, to gradually graft in 1-2 days. Mango trees after grafting. Photo: H.Tien. Joint technique: It is best to apply the technique of grafting branches. The season to conduct, should start from February-March or July-November of the lunar calendar. 25-30 days before transplanting, it is necessary to increase fertilizing for healthy, resinous and well-functioning rootstocks, increasing the compatibility between the grafted eyes and the rootstock. How to combine: On the rootstock, cut off the top to the point where the stem has a cake color (about 40cm long), but need to leave some leaves for photosynthesis. After using a specialized knife to cut the bevel from the root up, open a grafted mouth with a length of 2.5-3.0cm, a wide cutting angle of 25-30 degrees. On the base of the seedling, also cut open a similar graft, but in the opposite direction and the angle of the cut is 65-60 degrees wide. Apply the grafts of the grafted branch and the rootstock to each other, both stretch and combine the twisted nylon strip like a rope and wrap 5-6 times tightly around the graft, finally flatten the grafted nylon strip. , cover the entire stem and graft, so that rain and air do not penetrate inside. After transplanting about 20-30 days depending on the season, the seed eyes will sprout. Care of seedlings after grafting: About 2 months after grafting, the sprouts are 15-25 long, the buds have turned green, can be released from the garden. During this time, it is necessary to water enough moisture, fertilize NPK balance, thoroughly remove the wild sprouts that grow outside the graft. Timely monitoring and control of some pests and diseases such as anthracnose, leaf spot, mango planthopper.

Health benefits of mango Boosts Immunity: Mangoes contain a number of nutrients like vitamin A, folate and vitamin B. All these essential nutrients are beneficial for your immune system, keeping it healthy. strong and healthy. Mango is a versatile fruit that can be easily included in the diet. Photo: Nhat Linh AIDS digestion: Digestive health can benefit from consuming mango as it is a rich source of fiber, water and enzymes, namely amylase which can help maintain a healthy digestive system. Beneficial for hair and skin health: Mangoes are rich in vitamin C, which helps keep hair and skin healthy. This vitamin is needed to make collagen, a protein that gives skin and hair structure. Collagen gives your skin elasticity and fights sagging and wrinkles. In addition, mango is a good source of vitamin A, which helps encourage hair growth and the production of sebum, a fluid that moisturizes the scalp to keep it healthy. Good for cardiovascular: Mangoes contain nutrients that support a healthy heart. Nutrients like potassium and magnesium help maintain a healthy pulse and relax your blood vessels, promoting lower blood pressure levels. In addition, mangoes also contain a unique antioxidant called mangiferin, which has been shown to support healthy heart function. Promotes eye health: Mangoes are a good source of vitamin A, lutein and zeaxanthin. These nutrients have been linked to promoting eye health, improving vision. It also prevents night blindness and dry eyes.

Recently, Penelope Cruz showed off a youthful beauty and a hot, attractive dress on Spanish InStyle magazine in May 2021. The Spanish star is the cover face of this magazine with a sexy and irresistible charm. Always in pursuit of bold sexy fashion, Penelope chose mysterious black outfits to appear in the photo set. Her figure is so young and sexy that no one thinks she is 47 years old. Possessing a sexy body, beautiful body balance as a model, she also plays advertisements, takes fashion photos with many brands such as Loewe, Lancome, Mango … Despite having given birth twice, the beauty film “Don Juan” is still young and likes to wear sexy outfits showing off her hot body, making the girls jealous. In 2014, Penelope was also voted by Esquire magazine as the sexiest beauty on the planet. Penelope maintains a respectable appearance regardless of age and age. She showed that she was even more sexy and beautiful over time. At the age of 47, “sexy bomb” still likes outfits that show off a full bust. The 7x beauty now lives happily with her husband Javier Bardem, a famous actress from the same hometown. The star couple has been married for more than 10 years, has 2 children together and is still as passionate as when they were when they first fell in love. Invite readers to watch the video “Destroying a warehouse containing nearly 8,000 smuggled fashion products”. Source: CT City.

If you are fed up with greasy foods, enrich your daily delicious menu with spicy and sour chicken gizzard salad, helping the whole family to change the taste. The sweet crispy gizzard, combined with laksa leaves, onions, and the sour taste of the mixed water will make everyone delighted. Raw spicy sour chicken gizzard salad 1 chicken gizzard blister
1/2 onion
1/2 carrot, 1/2 green mango
1 bunch of laksa leaves
Roasted peanuts or sesame
Garlic, chili, lemon, ginger
Spices: Fish sauce, sugar. Delicious dishes every day: Spicy and sour chicken gizzard salad. Delicious dishes every day: Spicy and sour chicken gizzard salad How to make spicy and sour chicken gizzard salad Soak chicken gizzards in white wine for about 5-10 minutes to remove dirt and odors. Then rinse the gizzards with lemon and rinse with clean water. Boil water, add salt and crushed ginger and then let the gizzards boil, take out and drain. Thin sliced ​​gizzards. Thinly sliced ​​onions, soaked in salt water to reduce pungency. Carrots, shredded mango. Pickled lettuce clean, washed, drained. Mix water according to the ratio of 1 lemon / 1 sugar / 1 fish sauce. Peeled garlic, minced chili seeds and add to salad dressing. Put the whole chicken heart and gizzards in a large bowl with onions, carrots, and mango and mix well with water. Mix slowly, when seasoning again, you can taste it. Add the herb leaves, mix well and then place on a plate, sprinkle with sesame or crushed peanuts to serve. 2. Green mango jellyfish salad Green mango jellyfish mannequin is a great suggestion for housewives when they feel their daily delicious list is starting to become boring. It can be a bait plate for your husband to meet you, and can be present at family meals on weekends. Delicious dishes every day: Green mango jellyfish salad. Green mango jellyfish salad ingredients 200 gr of jellyfish (buy bags available at many supermarkets)
1 green mango, 1 carrot
Peanuts (peanuts)
Garlic, chili, herbs, coriander, oregano, lemon
Spices: Fish sauce, sugar, vinegar Delicious dishes every day: Green mango jellyfish salad. How to make green mango jellyfish salad A bag of jellyfish bought to be poured into a basket or sieve to drain. Peeled mangoes, carrots, shredded fibers, squeezed through with a little salt to remove water and then squeezed gently. The herbs picked through, washed. Roasted peanuts, peeled and crushed. Mix the salad dressing according to the ratio of 2 fish sauce / 2 vinegar or lemon juice / 1 sugar. Peeled garlic, minced chili seeds and add to salad dressing. Put jellyfish, mango, carrot in a bowl, pour water to mix and mix well for 10 minutes to infuse. Before eating, mix the herbs and sprinkle the peanuts on top.

Khan’s farm is located in Malihabad, a mango paradise in northern India with more than 10,000 hectares. Amir Khusro, the Indian-Persian poet, has called mango, native to India and tropical, subtropical climate, as “the most beautiful fruit of Hindus”. The cultivation of mangoes in India began many centuries ago during the Mughal Empire. This country is also the largest mango producer in the world, with more than 1,000 varieties and accounting for more than 40% of production. Mr. Khan and the mango season were good last year. The story of “mango trees 300 kinds of fruits” With the help of his son, Khan has grown mangos on 22 acres of farmland, a property cultivated by his grandfather since the 1900s. When Khan dropped out of high school and started his life, his family planted only a few local varieties, similar to nearby mango farms. Khan’s dream of grafting mangoes rekindled at the age of 15, when he saw a rose-hybrid tree in a friend’s garden. The flower tree had flowers of different colors that made him wonder if a single tree could produce such fruits. “Naturally I want to propagate the mango tree like what I saw on that rose bush,” he said. The 300-fruit mango tree is inspired by a hybrid rose bush. At the age of 17, Mr. Khan successfully grafted 7 varieties of mango into one tree. After the flood killed the tree, he determined to learn more about grafting in the family orchard. Over the years, Khan has been steadily improving his art of grafting. In 1987, he started grafting different varieties onto a 100-year-old mango tree. These mango varieties were collected by him from all over the country, including rare varieties. Mr. Khan said that the tree currently has more than 300 types of mangoes and he calls it Al Muquaraar. “Miracle Mango Tree” has a wide canopy, large enough to accommodate 15 people sitting under it. The branches are heavy with fruit with leaves of different colors such as gray green or olive green … The mango fruit on each branch also has its own shape: round or oval, some green, yellow, others have orange, pink and purple. The variety of each type is identified by a small label on the stalk: Dasheri mango from a nearby village, Himsagar from West Bengal, Langra from Bihar or prized Alphonso mango, sweet, saffron-colored mango in demand. high domestically and internationally. Mr. Khan’s three famous mango varieties are Tommy Atkins, Suvarnarekha, and Husn-e-Ara. “This miraculous mango tree is not just a tree, but an orchard, a universe,” said Khan. Free fruit donation, breed new breeds When asked how to protect trees from birds and insects, Mr. Khan said: “I don’t drive them away. The well-being of nature is for all to share.” During the harvest season, Khan and his son pack farm produce for sale and export. They give free fruit of “miracle tree” to visitors to the garden. “Like two kids from the same parents but different in looks and personality, mangoes sprouting from the same seed can also be completely different,” Khan said of each mango, as if it were kids. In addition to grafting, Mr. Khan also bred new varieties of mango, experimented with flavor and texture and gave them creative names. He named his new mango variety after Prime Minister Narendra Modi (Namo Aam) and Bollywood actor Aishwarya Rai. Khan said: “I created a mango after the famous cricketer Sachin Tendulkar. He called to thank him and expressed his happiness.” Most recently, he named two new mangoes “doctor aam” and “police aam” to thank the work of the rescue pioneers during the pandemic. Many famous people visited Mr. Khan’s farm. Mr. Khan won many awards, including the Padma Shri, one of India’s highest civilian awards, and recorded in the Limca record book. He visited Dubai and Iran to teach the art of grafting. In 1999, he created a mango tree with more than 54 varieties for the Mughal garden inside Rastrapathi Bhavan, the official residence of the President of India. “Mango grafting is just an art and has no commercial value,” said DK Sharma, vice president of the Mango Growers Association of India. Mr. Khan disagrees, saying that grafting is very common in commercial fruit and nut production. He considers it an art of practical value.

That is because the farmer owns a grafted mango tree to create 300 different types of mango per tree.

Mr. Kalimullah Khan has been passionate about grafting mangoes on the same tree since he was 17 years old.

The man with a skillful hand is called Kalimullah Khan, 80 years old, also nicknamed “the mango man”.

The mango varieties he grafted onto trees were brought from a nearby village or from other locations across India.

Currently, India is the largest mango producer in the world with 40% of global production and the country has up to 1000 different varieties of mango.

The special thing is that Kalimullah Khan has not finished high school and has cultivated on the agricultural land left by his grandfather with the support of his son.

Mango tree with 300 different fruits impresses many people when coming here.

At the age of 15, Mr. Khan was delighted to see hybrid roses planted in a friend’s garden.

On a persimmon tree there are flowers of different colors that motivates him to think of a unique mango tree with many fruits. At the age of 17, Mr. Khan grafted 7 different types of mango on the same tree. Unfortunately, flash floods caused this tree to be damaged, but this old man still retains his passion.

Today, he personally creates many different varieties of mango and is known by everyone.

In 1987, Kalimullah Khan started grafting different types of mango onto a 100-year-old mango tree. In addition to grafting, he also created new varieties of mango and named after famous people in the fields …

Currently, he has a farm located in a belt specializing in growing mango up to 10,000 hectares of India. During the harvest season, he and his son pick mangoes and put them in barrels for sale, export or give them free of charge to visitors.

Many famous people visited Mr. Khan’s farm. This old man also won many awards including Padma Shri – the noble award in India.

He also went to Dubai and Iran to teach grafting, in 1999 he created 54 different varieties of mango trees for Mughal gardens in the presidential mansion of India.