Region of Origin
Commodity:
Mangosteen
Description & Origin
Mangosteen is a round, fist-sized fruit with thick, leathery, deep purple skin that grows on a slow-growing, ultra-tropical tree. Below the skin is the spongy, inedible pericarp, which is deep purple and very thick. Both the skin and pericarp contain bitter latex and should not be eaten. Inside the pericarp lies the pearly white, semi-translucent, soft, and juicy aril. This beautiful aril is usual...
Other Names
Manggis (Indonesia), Măng Cụt (Vietnam)
Health Benefits & Nutrition
Mangosteen are nutritious and a decent source of fiber. They are most often noted for the bioactive compounds, particularly xanthones, that they contain. These compounds are being studied for their anti-tumor, anti-allergic, anti-inflammatory, anti-fungal, and anti-bacterial properties.
In traditional medicine, the leaves, bark, rind, and root of mangosteen tree have been used to treat a wide variety of digestive and wound-related maladies.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Mangosteen is most often eaten fresh out of hand to avoid denaturing or masking its delicate flavor. While it can be cooked, it is best when incorporated raw into fruit salads, salsas, puddings, panna cottas, granitas, or smoothies. In savory dishes, the delicate flavor of mangosteen pairs best with light seafood dishes.
Flavor Pairings
Lemongrass, Chamomile, Lemon, Peach, Orange, Apple, Pomegranate, Vanilla, Passionfruit, Pineapple, Papaya, Coconut, Fish, Shrimp, Crab
How to Prepare
To prepare mangosteen, carefully cut shallowly around the circumference of the whole fruit with a sharp knife. Cut only through the skin and pericarp, without piercing through to the inner white flesh. Twist the top off and each segment can be eaten out of the bottom “cup.”
How to Store in the Kitchen
Store in a cool area or the warmest part of the refrigerator. If stored in the refrigerator, use mangosteen immediately once removed from cooler temperatures or the fruit may display chilling injury.
Fight Food Waste Tips for root to stem cooking
Mangosteen rinds can be dried and processed into powders for use in skincare or infused into teas.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
54-58°F
TEMP STORAGE ZONE:
55-60°F (Warm Storage)
SUBJECT TO CHILLING:
Yes – If stored below 50°F mangosteen may show symptoms when returned to higher temperatures, include hardening of the pericarp, browning of the aril, loss of flavor, and discoloration.
RELATIVE HUMIDITY:
85-90%
PRODUCES ETHYLENE:
Yes - Low
SENSITIVE TO ETHYLENE:
Yes - Medium
ETHYLENE NOTES:
Ethylene exposure can increase speed of color development and aril softening.
Quality Assessment
The skin should be thick, smooth, and dark purple. Brown scarring on the skin is normal. The hardened leaves and stem will be greenish with red tints and brown scarring. The skin and pericarp may exude white latex, which is normal. The flesh should be white and tender, but not watery, and free from yellowing due to latex exposure or browning due to damage.
Important Handling Notes
Handle with care – while mangosteen may feel hard, they can be easily bruised, which can cause browning of the aril. Avoid storage below 50°F to avoid symptoms of chilling injury – primarily hardening of the pericarp and discoloration.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, mangosteen may last up to 2 weeks.
