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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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