The garcinia family includes mangosteen, also known as the “queen of tropical fruits.” Despite their similar names, mangosteen and mango are unrelated. Originally from the Sunda Islands and the Moluccas, mangosteen (southeast Asia).
On healthy, well-drained soil, mangosteen thrives and produces its highest-quality fruit in climates with temperatures between 25 and 35 degrees Celsius. While older trees need enough sunlight for fruit growth, young trees need to thrive in the partial shade.
Mangosteen is a fruit that is particularly common in Philippine cooking. Even the fruit’s delectable seeds are eaten, either boiled or roasted, and the meat is used in many dishes, such as tuna belly with mangosteen sauce.
Pinkish-white blooms, either growing alone or in pairs, are produced by mangosteen. Separate trees support the development of male and female blooms (dioecious plant). Since mangosteen is an apomictic plant, female trees don’t require pollination in order to produce fruit.
Dark purple or red-purple fruit with a velvety, thick peel are produced by mangosteen. Four to eight white, juicy, triangular pieces make up flesh. 1 to 4 seeds are present in each segment. Rind and seed cannot be consumed.
After planting, the mangosteen tree begins to produce fruit 7 to 10 years later. Twice a year, it yields fruit. Mangosteen trees can produce between 200 and 3.000 fruits per season, depending on the age of the tree (older trees produce more fruit). From June to October, mangosteen is sold in supermarkets all around the world.
Dietary fibers, vitamins C, B1, B3, and B9, as well as minerals including copper, manganese, and magnesium, are abundant in mangosteen.
Did you know these things about Mangosteen?
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