Mangosteen
A tropical fruit with a thick purple rind and snow-white, juicy segments that taste sweet, floral, and lightly tart, like a blend of peach and citrus.
Berthe Hoola van Nooten48: Berthe Hoola van Nooten (1817-1892), Pieter De Pannemaeker (lithographer), Public domain (Wikimedia Commons)
Where it comes from
Mangosteen is native to Southeast Asia and grows in Indonesia, Thailand, and Malaysia. It is often called the queen of fruits and is a pairing partner to the durian in markets.
Explore the cuisine of Indonesia, Thailand.
Nutrition: Contains vitamin C, folate, and fiber.
Enjoying Mangosteen
Ways to enjoy it
- Eaten fresh, segment by segment
- Added to fruit salads
- Blended into juice or smoothies
- Served over yogurt or ice cream
- Made into jam or sorbet
- Canned in light syrup
How to choose, prepare and store
- Choose fruits with a glossy dark purple rind and a green, fresh cap; avoid hard or shriveled rinds.
- Ripe ones give slightly when squeezed.
- Score the rind around the middle with a knife without cutting the flesh.
- Twist the halves apart and lift out the white segments.
- Avoid the bitter yellow-stained rind; remove any bitter seed pieces.
- Store in the fridge for up to a week.
Variations
- Mangosteen sorbet
- Mangosteen salad with lime and mint
Cook’s tip: Do not let the purple rind juice touch clothing; it stains.
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Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Berthe Hoola van Nooten48: Berthe Hoola van Nooten (1817-1892), Pieter De Pannemaeker (lithographer), Public domain (Wikimedia Commons)