Mangosteen

Introduction

Mangosteen (Garcinia mangostana) is an exotic, tropical tree native to Southeast Asia and Thailand. Its fruit has a deep purple colour and its exceptional and delicious taste, make mangosteen as one of the most popular tropical fruits.

History

Mangosteen has been cultivated in Southeast Asia regions since ancient times. It was introduced during the 19th century in English greenhouses and it was later introduced in Americas particularly in Guatemala, Panama, Ecuador, and Honduras.

Regions

Major production of mangosteen takes place in Asia with Thailand being the top producing country. Significant amounts are produced in Malaysia, Philippines, Indonesia, and in Puerto Rico.

Flavours & Texture

It has a slightly sweet and sour flavour and its flesh is very juicy and delicate. Its taste has been described as a mix of lychee, peach, strawberry, and pineapple.

Preparation

Use a small and sharp knife and make a shallow cut around the equator of the fruit. Hold the bottom of the fruit in your palm and twist off the top half to expose the aril sections as the skin is not edible. You can eat it raw, in a fruit salad, smoothies, or juice it to use it in cocktails and desserts, or even in savory dishes.

Nutritional Value

Mangosteen is generally low in calories (73 calories per 100 g) and contains a very low percentage in fats. However, it is rich in dietary fiber and it is a good source in vitamin C.