Peda Rasalu — The Original Juice Mango
Latin name: Mangifera indica cv. 'Peda Rasalu'
Peda Rasalu is not eaten like a normal mango. You squeeze it, make a small hole at the stalk end, and drink the juice directly. The juice inside is extraordinary — sweet, complex, aromatic and flowing in volume that seems impossible for the size of the fruit.
NZ Suitability
Why it grows here: Peda Rasalu is grown commercially in Andhra Pradesh — a warm lowland tropical variety requiring sustained heat. The climate logic that makes mango growing possible in those regions — warm summers, defined seasons, cooler winters — applies directly to New Zealand's northern regions.
Best NZ regions: Not recommended for outdoor growing in NZ. Heated greenhouse essential.
Greenhouse: Heated greenhouse essential. Do not allow temperature below 10°C at any time. Warm tropical lowland variety from Andhra Pradesh that needs sustained heat.
Wind shelter: All mangoes prefer shelter from strong winds — particularly during flowering when wind causes flower drop and reduces fruit set. A sheltered north-facing position is ideal. Young trees especially benefit from wind protection while establishing.
Frost: Can handle mild occasional frost when mature. Recommend frost protection when young.
Flavour Experience
Peda Rasalu is all about juice — extraordinary volumes of sweet, aromatic, complex juice inside a thin-skinned fruit. The flavour is sweet with a pleasant tang and deep mango complexity. Eating it the traditional way — squeezing and drinking — is genuinely one of the great fruit experiences.
Health Benefits
Exceptionally high in juice volume — a concentrated dose of vitamins and antioxidants in liquid form. Rich in vitamin C, beta-carotene and potassium. Consuming it squeezed means you extract essentially everything the fruit contains.
Fruiting in New Zealand
In a heated greenhouse, Peda Rasalu can flower July–September and fruit December–March. Sustained warmth above 10°C throughout the year is essential.
Growing Notes from Ben
Heated greenhouse is non-negotiable. Peda Rasalu will not tolerate temperatures below 10°C. A heated greenhouse that maintains this minimum year-round is essential for NZ growing.
Learn to eat it properly. The traditional method — squeeze, hole, drink — extracts the maximum juice and is genuinely the best way to experience this variety.
Gallery
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Quick Planting Guide
- Location: Heated greenhouse — temperature never below 10°C
- Soil: Deep loamy, well-draining (pH 6.0–7.0)
- Water: Consistent moisture with careful dry-down pre-flowering
- Feed: Balanced fertiliser; high-K when fruit is sizing
- Nitrogen: Low at all stages — none when fruiting
- Temperature: Minimum 10°C at all times — heated greenhouse essential
- Eating: Squeeze, make a hole at one end, drink the juice — do not slice
- Harvest: Very soft when ready — treat gently
Common Questions
Why heated greenhouse? From warm lowland Andhra Pradesh — needs sustained heat above 10°C. NZ winters drop below this even in Northland.
How do you eat it? Squeeze gently to soften, make a small hole at one end, drink the juice directly.
When will it fruit? Typically 3–6 years in a good heated greenhouse environment.
Can I pair it with other varieties? Yes — Cheruku Rasalu is its natural partner.
Growing Videos
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