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The mangosteen fruit consists of a deep
purplish rind, a succulent white pulp (four to eight segments), and between
one and five seeds. The mangosteen fruit rind, while typically bitter,
contains xanthones and other compounds that demonstrate impressive health
benefits. The pulp, on the other hand, is pure taste-bud bliss—a sensational
flavor unlike any other.
"The mangosteen outranks in delicacy, if
not all other fruits in the world, certainly all others of the tropical
zone. I admit it is a joy to the eye as well as to the palate to feast on
mangosteens."
—David Fairchild, PhD., agricultural explorer, botanist and
author.
Mangosteen Fruit Facts
- To select the best table fruit, choose
the mangosteen with the highest number of stigma lobes at the apex (the
"bottom" of the fruit). This fruit will have the highest number of
fleshy segments and the fewest seeds.
- Each serving of mangosteen contains up
to 5 grams of fiber.
- The entire fruit is typically 1-3" in
diameter—roughly the size of a tangerine.
The rind (or skin) of the mangosteen is 1/4-3/8" thick and contains a
purplish pigment that has been used as a dye.
- Fully developed seeds lose viability
just 5 days after removal from the fruit.
- Some people boil, roast, and eat the
mangosteen seeds—which are also believed to contain unique properties.
Garcinia Mangostana
The mangosteen fruit is known in the
scientific/botanical world as Garcinia Mangostana L.—named after the French
priest and explorer Laurentiers Garcin who studied and diagramed the
mangosteen in 1693.
Other Names for Garcinia
Mangostana
The mangosteen (Garcinia Mangostana) also
answers to similar names in other communities. Heres a taste of the language
and location variations:
- Spanish—mangostán, mangostín
- French—mangoustan, mangostanier,
mangouste, mangostier
- Indonesia—manggis
- Philippines—manggustan, manggis
- Cambodia—mongkhut
- Laos—mangkhud
- Thailand—mangkhut
- Vietnam—cay mang cut
- Portuguese—mangostao
- Malaya—mesetor, semetah, sementah
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