Traditional Methods of Ripening Mangoes: A Look Back

As summer arrives, mangoes become a popular fruit, but concerns over chemical ripening have many hesitant to buy them. This article explores traditional methods of ripening mangoes that were used in the past, such as using straw, wheat, jute bags, and clay pots. These natural techniques not only ensure the fruit ripens evenly but also avoid health risks associated with chemicals. Discover how these age-old practices can still be relevant today for enjoying mangoes in their purest form.

By Narendra Chaudhary May 1, 2026, 12:15 IST

Exploring Natural Mango Ripening Techniques

During the summer season, mangoes, often referred to as the king of fruits, are widely enjoyed. With May upon us, mangoes are starting to appear in the markets. People consume mangoes in various forms, including shakes, smoothies, lassi, ice cream, and aam panna. However, many are hesitant to buy fruits from the market due to concerns over chemical ripening processes. These chemically ripened mangoes can pose health risks. Have you ever wondered how mangoes were ripened in the past? Traditionally, natural methods were employed to ripen mangoes. Here, we will discuss how mangoes were ripened using these age-old techniques.

1. Using Straw or Dry Grass
In earlier times, using straw or dry grass was considered an effective method for ripening mangoes. Even today, this technique is still practiced in villages. A thick layer of dry grass would be laid in a large wooden box or in a corner of a room. The mangoes would be placed separately on top and then covered again with grass. This method traps the heat generated inside, preventing the natural ethylene gas released by the mangoes from escaping, allowing them to ripen slowly and evenly.

2. Pressing in Wheat or Rice
This method is still used in rural areas to ripen mangoes. Raw mangoes are buried deep in containers filled with wheat or rice. The temperature inside the grains remains stable and warm, allowing the mangoes to ripen within two days.

3. Jute Bags
When the quantity of mangoes was small, jute bags were utilized. The mangoes would be wrapped in newspaper and placed inside a jute bag, which would then be tightly closed. Keeping the bag in a warm location would allow the mangoes to ripen naturally.

4. Clay Pots or Boxes
Sometimes, mangoes were placed in large clay pots, with a cotton cloth tied over the top. The clay pots would absorb moisture, and the heat inside would aid in ripening the mangoes. This method is also considered quite effective.