Inventory, 5 lbs : 0
This item was last sold on : 04/13/17
The Mangosteen fruit is about 3 inches in diameter and roughly rounded with thick leathery leaves attached at the stem end. Its outer shell is thick, smooth, firm and burgundy purple in color. The edible flesh contains an average of five to six snow white triangular segments which can be seedless or contain several flat seeds. The flesh's texture is soft and juicy with a luscious mouthfeel. The fruit has a 16% sugar content and contains volatile compounds which contribute to its floral aromatics and sweet tart tropical flavors with notes of caramel and butter. Ripe fruits will be soft and easy to peel the flesh from the shell.
Mangosteens are available early summer through early winter.
The Mangosteen, botanical name Garcinia magostana, simply referred to as Mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit. It belongs to the same genus as the button mangosteen, G. prainiana, and the charichuelo, G. madruno.
The Mangosteen's rind is highly valued for its high concentration of the antioxidant, Xanthones. Since 2002, nutritional supplement purveyors have aggressively marketed high-priced Mangosteen juice blends for their anti-fungal, anti-bacterial, anti-inflammatory properties and ability to combat free radicals and improve immune system.
Mangosteens are generally scored and peeled in half widthwise to remove the edible flesh from the shell. It is important to carefully remove the flesh as the shell contains a purple excarp juice that can stain upon contact. Mangosteens are eaten fresh out of hand, juiced and dried. They can be frozen or canned but these methods have a tendency to compromise the flavor and favorable texture of the fruit. The Mangosteen is most often utilized as a dessert ingredient in baked goods, custards, ice creams and beverages. Complimentary companion ingredients include, citrus, apples, vanilla, butter, peanuts, pineapples, bananas, kiwis, watermelon and pomegranates.
The Mangosteen is native to Malaysia and Indonesia and is cultivated mainly in Southeast Asia, specifically Thailand, Vietnam and Burma. It also grows on a small commercial scale in 18 countries throughout Central America and the Caribbbean. It has not reached large commercial botanical exploitation due to two main factors: seed germination is difficult and vegetative propagation has proven too often unsuccessful. Its tropical fruit status also limits growing regions where temperatures do not fall below 40ºF and humidity is abundant. Growing limitations alone are not responsible for the fruit's relative obscurity outside of Southeast Asia. The fruit is notorious for harboring insect pests that infect citrus trees, which put Asian Mangosteens on the USDA's forbidden import list for several decades. In 2007, the USDA approved imports of irradiated Mangosteens from Thailand. Mangosteens from Central America and the Caribbean are not irradiated as they do not carry insect pests.
Recipes that include Mangosteen. One is easiest, three is harder.
|Unique Culinary Adventures||Mangosteen Martini|
|Niume||Thai-style Mangosteen Clafoutis|
|Gourmet Fury||Mangosteen Avocado Yogurt Parfait|
|Market Manila||Mangosteen Jam|
|Pikelet and Pie||Mangosteen Yoghurt Pannacotta|
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