The scientific name of mangosteen is Garcinia mangostana, family name is Clusiaceae/Guttiferae, but most often the fruit is referred to as the mangosteen.
The mangosteen is an evergreen tree about 30 to 75 feet tall when mature. The mangosteen tree is a small, slow growing tropical evergreen with leathery, glabrous leaves up to 10 inches long. Fruits are borne on lateral branches. They have a thick rind, which encloses 5 to 7 fleshy segments, in which the seeds are imbedded. Only about 25 to 30% of the mangosteen fruit consists of the edible pulp or rind, with the remainder comprising the tough, bitter pericarp. Each mangosteen fruit usually varies in weight from 75 to 120 grams and normally contains 2 to 3 well-developed seeds. The pulp, the only part consumed, has excellent flavor, proclaimed by many as the best among tropical fruits. Often two crops per year mature, one in the autumn, and one in early summer. The trees often bear sparingly. The tree appears to be adapted best to strictly tropical areas and requires abundant moisture.
The mangosteen fruit may be the best tasting fruit in the world. The latin name for mangosteen is also Garcinia mangostana. The fruit, which originated in Malaysia, is a little smaller than a tennis ball, with a hard exterior purple shell. The inside contains a luscious white/translucent, sectional fruit with seeds. To open the fruit, cut through the skin only, and lightly pull and twist thefruit apart. Storage at 10? is ideal and extends shelf life to about 20 days, but refrigeration causes cold damage.
Mangosteen Fruit
The scientific name of mangosteen is Garcinia mangostana, family name is Clusiaceae/Guttiferae, but most often the fruit is referred to as the mangosteen.
The mangosteen is an evergreen tree about 30 to 75 feet tall when mature. The mangosteen tree is a small, slow growing tropical evergreen with leathery, glabrous leaves up to 10 inches long. Fruits are borne on lateral branches. They have a thick rind, which encloses 5 to 7 fleshy segments, in which the seeds are imbedded. Only about 25 to 30% of the mangosteen fruit consists of the edible pulp or rind, with the remainder comprising the tough, bitter pericarp. Each mangosteen fruit usually varies in weight from 75 to 120 grams and normally contains 2 to 3 well-developed seeds. The pulp, the only part consumed, has excellent flavor, proclaimed by many as the best among tropical fruits. Often two crops per year mature, one in the autumn, and one in early summer. The trees often bear sparingly. The tree appears to be adapted best to strictly tropical areas and requires abundant moisture.
The mangosteen fruit may be the best tasting fruit in the world. The latin name for mangosteen is also Garcinia mangostana. The fruit, which originated in Malaysia, is a little smaller than a tennis ball, with a hard exterior purple shell. The inside contains a luscious white/translucent, sectional fruit with seeds. To open the fruit, cut through the skin only, and lightly pull and twist thefruit apart. Storage at 10? is ideal and extends shelf life to about 20 days, but refrigeration causes cold damage.