I had eaten a few SoCal grown Iman Pasand from my tree, and it has the strong unique Indian aroma when cut open and in the mouth. This year I will surely -- unless God is going to knock them off before ripen -- have some JK and Alphonso to eat and compare with Iman Pasand. I had cut open the 3 varieties dropped green fruits, and they all smelled similar with that unique Indian aroma. Are they all having similar aroma when ripen, and do all Indian mangoes have this unique smell?
Where did you get your Jumbo kesar?
I have a regular Kesar. It is good to very good when grown in Florida condition compared to its native environment where it is a supreme cultivar close to Alphonso. No pest issues so far. Enjoyed at least 50 fruits out of one grafted limb. Aroma of which is very little resinous floral kind, very sweet,melting flesh and very clean fruit.
I enjoyed Alphonso with a different premonition. Indeed, the fear I had and the arbitration I made with it failed and depicted the same poor result in every flavor metrics as compared to the Alphonso I taste tested in different parts of Maharastra, India.
Imam pasand is one my Indian Favorites in South Florida when the conditions are right, like less rain, no nitrogen, more potassium, boron, zinc. Calcium also needed depending on the soil condition and to prevent jelly seed. It turns very light yellow color near the stem end when ripe. It is best tasted when it matures on the tree. Didn't have any major pest issues. The flavor is complex, unique, very sweet and close to Ice cream mango. Flesh color is light yellow for both but different consistency. it is firm for IP but melting in IC. The cons are dull greenish skin, fruit splitting when it rains heavy and if anybody uses the the conventional N-P-K, like 8-3-9 for young trees.