Mangosteen
Proclaimed “the Queen of tropical fruits” by British-born Malaysian writer Desmond Tate, the mangosteen is the size of a plum with a striking purple skin and fragrant, succulent white segmented flesh reminiscent of a tart lychee. It is the size of a plum and the price is equivalent to its rarity – it takes 25 years for a mangosteen tree to start fruiting which may be why it can command up to $14 a pound.
With origins in Vietnam, Indonesia, and other Southeast Asia. We are extremely fortunate that here in Hawaii a few hardcore farmers and nurseries are growing them.
Voila!
Prepping and Eating Tip
– Always wash your mangosteen before eating.
– To open, make a shallow cut around the equator of the fruit, carefully avoiding cutting into the soft interior. Then twist open along the cut.
– It is mostly enjoyed as a delicacy, as is.
Selection and Storage Tip
Ripe fruit is a deep reddish, purple and should give a little to pressure on the shell. A very hard shell indicates loss of moisture and age, or over-ripeness.
If your mangosteen makes to your kitchen it can be left at room temperature for several days, but it is best to wrap the fruit in a paper towel and place in a refrigerator in a partially closed or perforated plastic bag to slow down moisture loss.