Mangosteen

What it is

A mangosteen measures 3.4–7.5 cm (about 1⅓–3 in) across, with a smooth shell that turns reddish-purple to dark purple. The rind contains bitter yellow sap and purple juice that stains. Inside, the flesh is tender and pale; some fruits have no developed seeds, while others have seeds that cling to the segments.

Where it comes from

Mangosteen has a long history in Southeast Asia, with growing areas across Indonesia, Malaysia, southern Thailand, Vietnam and the southern Philippines. It also grows in Sri Lanka, southern India, Central America, Brazil and Queensland. In India, Kerala and the Nilgiri Hills are among its growing places.

How it's eaten where it grows

Across Southeast Asia, mangosteen is mostly eaten fresh. Cut around the shell and lift off one half, and the other half becomes a little cup for the white segments. A fork lifts them out.

In Malaysia, seedless segments cook with sugar and cloves into jam. In the Philippines, the fruit is also boiled with brown sugar to make a preserve.

How it's grown

The slow-growing evergreen needs tropical warmth, humid air and a steady supply of water. Young trees need shade, so in Southeast Asia mangosteen usually grows in home gardens or in mixed orchards beneath durian, rambutan or coconut.

The wait for fruit is long: a tree can bear in 7 to 9 years, but usually takes 10 or even 20. Harvesters pick by hand from ladders or use cutting poles to bring down the fruit without letting it fall.

When and where you'll find it

The main harvest usually runs from May through July in Thailand and June through August in Peninsular Malaysia. In Indonesia and the Philippines, fresh mangosteens are often sold strung together in long bundles of about two dozen.

The fruit also travels as a crisp snack. In the US, CHAVI’s online shop offers freeze-dried mangosteen segments from Vietnam in cans, a different texture from the juicy fresh fruit.