What is a mangosteen?
The mangosteen fruit, although well known in tropical and subtropical climates, is relatively rare in most other countries. Given its name, the mangosteen can easily be mistaken for a mango hybrid. Although mangosteen and mango are from the same family and grow in the same areas, these two fruits not only look different, they taste very different.
A mangosteen fruit is about the same size as an orange, but with a deep purple skin. The outer rind of a mangosteen is very leathery, scarred, and serves to protect the delicious inner pulp. On each mangosteen fruit is a scar at one end, showing the remains of the flower that once grew there. Interestingly, based on the number of flower segments that are still in the scar, you can tell how many fruit segments will be found inside.
The taste of a mangosteen has been compared to that of no other fruit, hence the nickname “Queen of Fruits” or “Food of the Gods” in some Caribbean islands. While it is difficult to describe its flavor, many people liken it to a cross between strawberries and oranges, with just a hint of acidity. However, the texture of the rich inner pulp is very similar to that of a ripe plum. Traditionally, mangosteen is a fruit best experienced fresh and unprocessed. However, as it begins to gain popularity in countries around the world, mangosteen can be found canned or frozen and made into syrup, preserves, and most popularly, juice.
The origin of the mangosteen
Although the high nutritional and medicinal value of mangosteen has been known to Chinese and Ayurvedic practitioners for hundreds of years, it was first “discovered” by French explorer Laurentiers Garcin in the 18th century. From him comes the scientific name of the mangosteen, Garcinia mangostana.
The mangosteen tree does not grow well as a “wild plant” and does best when grown in a perfect climate. Most of the plants are found in Thailand, a country so in love with the mangosteen that it adopted it as its national fruit.
Although efforts have been made to cultivate orchards, due to their meticulous growth patterns and unpredictable harvest times, mangosteen trees are mainly found along the banks of rivers or lakes, as the roots of the trees need moisture. almost constant.
Due to government regulations, importing fresh mangosteen into the United States is illegal. Fears of introducing the devastating Asian fruit fly into the country have mainly prevented fruits from crossing borders, although a mangosteen fruit can occasionally be found on the shelves of a small Asian store. And because mangosteen trees only grow in certain climates, attempts to grow the fruit within the country have yet to be “fruitful”.
Making mass production of mangosteen more difficult, it takes a tree many years after planting to start bearing fruit. From the moment a mangosteen seed is planted, it will take ten years or more for the growing tree to start bearing fruit. Unusually for a tropical fruit tree, the mangosteen tree will only grow 10-20 feet tall. Once mature to full growth, an average tree will produce approximately 500 mangosteen fruits per harvest. However, the longer a mangosteen tree remains, the higher the yield. There have been reports of 30-year-old mangosteen trees producing up to 2,000 fruits in one season.
Enjoying the mangosteen
As mentioned, the importation of mangosteen into the United States is currently illegal due to health regulations. However, fresh mangosteen can be found in countries such as Thailand, the Philippines, Jamaica, Trinidad and Tobago, Jamaica, Cuba, sparsely in Puerto Rico, and scattered throughout the West Indies.
Care must be taken when eating fresh mangosteen. The outer rind is quite tough and leathery, and the deep purple-red juice from the rind stains just about anything it comes in contact with. Traditionally, the rind of the mangosteen must be broken by hand, not cut with a knife. As the rind begins to crack, the delicious inner fruit wedges can be peeled off. To enjoy the mangosteen to the fullest, avoid the tough and leathery outer shell by removing the segments before eating, as the sap in the shell is quite bitter and unpleasant.
It may be possible to find canned mangosteen; however, it is well known that through the canning process, a lot is lost in terms of the flavor of the fruit. In the Philippines, many who try to preserve the fruit will first boil it in a thick brown sugar syrup.
Other uses of mangosteen
While the rind of the mangosteen is sometimes used to tan leather, and the twigs of the trees are the favorite “chopsticks” of the people of Ghana, the most popular alternative use of mangosteen is nutritional and medicinal.
From Singapore to China, different aspects of the fruit are used to treat and cure a wide variety of medical ailments. From dysentery to eczema, it appears scientifically that mangosteen has a multitude of beneficial uses.
Much of the reason mangosteen is such a powerful curative is believed to be due to its high level of xanthones, which are biologically active plant phenols that are somewhat similar to flavonoids. While most fruits contain xanthones, the mangosteen appears to comprise at least 40 of the 200 types of xanthones currently discovered, making it incredibly rich in nutritional properties. In fact, it is something of a “wonder fruit”, as it is the only fruit known to science so far that contains such a high percentage of xanthones.
In addition, mangosteen also has many other necessary nutritional properties, such as fiber, calcium, iron, and thiamine.
Given its delicious taste and exponential nutritional value, the mangosteen truly deserves its nickname: “Queen of Fruits.”