Definition: The fruit of an evergreen tree native to Malaysia and Indonesia, mangosteen is one of the two most popular Asian fruits (the other is durian). Mangosteen is thought to have cooling, yin properties, while durian is considered to be a yang or hot food.
Ripened mangosteen is roughly the same size as a mandarin orange, with a reddish-purple rind. An interesting fact about mangosteen is that there is always a type of scar at one end. This is a remnant of the flower, and the number of remnant flower parts contained in the scar will tell you how many segments of fruit are inside. Besides containing more fruit, mangosteen that has the most segments will also have fewer seeds. The fruit itself is sweet, with a texture that has been likened to a ripe plum.
When is season, mangosteen is available in Chinese/Asian markets, and sometimes in supermarkets and grocery stores. The United States has recently lifted a long-term ban on mangosteen imports (due to concerns over possible fruit-fly contamination) to allow imports of irradiated mangosteen from Thailand.
Return to the Glossary of Chinese Ingredients and Cooking Terms
Written by Rhonda Parkinson
Ripened mangosteen is roughly the same size as a mandarin orange, with a reddish-purple rind. An interesting fact about mangosteen is that there is always a type of scar at one end. This is a remnant of the flower, and the number of remnant flower parts contained in the scar will tell you how many segments of fruit are inside. Besides containing more fruit, mangosteen that has the most segments will also have fewer seeds. The fruit itself is sweet, with a texture that has been likened to a ripe plum.
When is season, mangosteen is available in Chinese/Asian markets, and sometimes in supermarkets and grocery stores. The United States has recently lifted a long-term ban on mangosteen imports (due to concerns over possible fruit-fly contamination) to allow imports of irradiated mangosteen from Thailand.
Return to the Glossary of Chinese Ingredients and Cooking Terms
Written by Rhonda Parkinson
