🥭 Mankurad (Mancurad) Mango
Mankurad, also known as Mancurad or Goa’s Alphonso, is a premium mango variety native to Goa. It is highly valued for its rich golden-yellow colour, thin skin, non-fibrous juicy pulp, and distinct sweet aroma. The fruit is medium-sized, ripens early, and is traditionally eaten fresh or used in Goan desserts like aamras and mango jams.
🍌 Moira / Myndoli Banana (Myndoli Kellim)
This prized banana variety is native to Moira village (Bardez taluka), introduced by Franciscan priests in the 15th century. It received the Geographical Indication (GI) tag on September 14, 2021, protecting its unique identity.
Long, tusk-shaped fruits (~45 cm), ~200 g each; bunches weigh 40–50 kg with up to 98 bananas.
Deep yellow skin and firm, sweet, non-fibrous pulp; high sugar content (~30.85 °Brix).
Shelf life of ~10–12 days on the plant; fewer seeds and medium-thick skin.
Eaten fresh or used in traditional Goan dishes like Myndolya Kelyacho Halvo (banana halwa), shakes, desserts, and shallow-fried sweets.
Jackfruit
Jackfruit (Artocarpus heterophyllus) is the largest tree-borne fruit in the world. It has a spiky green outer skin and large sweet yellow bulbs inside, with a unique aroma and flavour resembling a blend of pineapple, banana, and mango.
Uses:Eaten ripe as a sweet fruit
Consumed raw as a vegetable in curries and pickles
Popular as a vegan meat substitute (due to its texture) in global cuisines
Seeds are roasted or boiled as snacks
Nutritional Value: Rich in carbohydrates, fibre, vitamin C, potassium, and antioxidants, supporting energy, digestion, and immunity.
🌶️ Khola Chillies (Canacona Khola Chilli), also known as Canacona Khola chillies, are a traditional variety grown in the hilly Khola region of Canacona taluka, South Goa. They have been awarded a Geographical Indication (GI) tag for their unique quality and regional identity.
Bright red colour with thin skin
Mild to medium pungency
Distinct natural flavour and aroma
Grown on laterite hill slopes without chemical fertilisers, making them organic by traditional cultivation
Uses: Widely used in Goan curries, fish and meat masalas, pickles, and spice blends to add vibrant colour and subtle heat to dishes.
🍆 Goa Brinjal Agassaim Brinjal :- Goa is known for its indigenous brinjal (eggplant) varieties, especially the Agassaim Brinjal grown in the Agassaim village of Tiswadi taluka. Other local varieties include Taleigao brinjal and Mapusa brinjal, each with unique colour, shape, and taste.
Agassaim Brinjal: Oval to round, dark purple with green streaks, glossy skin, and tender flesh.
Taste: Mild, slightly sweet flavour, absorbs spices well, and has minimal seeds.
Cultivation: Grown using traditional farming methods with minimal chemical inputs, suited to Goa’s coastal climate.
Uses: Widely used in Goan cuisine for dishes like bharlele vaingan (stuffed brinjal curry), brinjal pickle, and vegetable curries, valued for its rich taste and soft texture.