All about Mangosteen!!

Mangosteen Fruit

Fruit description - Mangosteen is a dark purple fruit with white on the inside of the fruit from Southeast-Asia, Thailand being one of its largest producers in the world. Even though mangosteen sounds like a mango type, it is really very different mango. Now it is always available at Asian markets across North America. Mangosteen is delectably sweet and juicy fruit that offers numerous health benefits of both the fruit itself and its skin which are incredibly potent disease fighters. Delicious as it is useful, the mangosteen fruit is always rich in xanthones, which may promote healthy physical function. In addition, mangosteen severing contains up to 5 grams of fiber. Its purplish pigment is also used as a dye. Taste - Mangosteen is very sweet. The mangosteen has flavors that taste like a combination of strawberry, peach, vanilla ice cream; it is definitely sweet with a very slight sourness. The flavor is divine with durian fruit and wonderfully delicate. The flavor does not even seem to resemble that of the fresh fruit. It has been described as tasting strawberry, peach, and vanilla ice cream. A mangosteen should be eaten as soon as it is opened. Mangosteen tree and appearance of fruit - Mangosteen fruit grows on a tree with black color, but not just an ordinary tree. Mangosteen trees grow in deep rich soils only, and grow 20 to 80 feet in height. The tree has thick evergreen leaves, and blooms reaching upwards of a foot in width. The bark of the tree is nearly black in color. Fruits are harvested using a ladder or a cutting pole, but are in no way allowed to touch the ground normally. It would damage the fruit. The shell of the Mangosteen fruit looks tough and hard, but is easy to open with hands. Care must be taken when opening the fruit, as the reddish-black husk outside produces a purplish, inky juice that stains fabric and can be almost impossible to remove. To open a Mangosteen, the shell is usually broken apart, not cut. Holding the fruit in both hands, press it until the shell cracks.

Mangosteen Tree

The mangosteen should not be puzzled with the popular mango fruit. The mangosteen tree that bears is as unique as its fruit. Here, then, are some fast facts to back that up: Grows 20 to 80 feet tall. Its bark is dark brown (nearly black) color. Have short, thick and leathery evergreen leaves and 12" wide flowers that grow in clusters of 3-9 at its branch tips. Takes two or more years for the tree to reach 12" in height. Widely believed that they originated in the islands of Sunda and Molucca (in the East Indies). The first fruit harvest may take place 7-9 years after planting, but most take place in the first 10-20. The average yield of full-grown trees is 500, but some trees yield as many as 5,000 ripe mangosteens. Some trees provide fruit for up to 100 years. The mangosteen tree is "ultra-tropical" and can't tolerate temperatures below 40°F or above 100°F. All attempts to grow the trees in locations north of 20° latitude have failed.

Mangosteen Plant

The mangosteen plant is a part of group known as the Guttiferae, which is a family of mainly tropical trees and shrubs that secrete a form of acrid yellow resinous fruit drink. There is a relative lack of information on the mangosteen plant, regardless of its popularity, and no one even knows exactly for sure where and when the mangosteen plant was first cultivated. However, it is strongly supposed that it first originated in the Moluccas, while some experts say that the mangosteen trees were first domesticated in Thailand or Burma. For many years now, the fruit of the mangosteen tree has been shipped from Singapore to Calcutta, then on even to China, for medical purposes.

Varieties of Mangosteen

According to this fruit Corner, the fruit from seedling trees is fairly uniform, only one separate variation is known and that is in the Sulu Islands. The fruit is larger than the mangosteen, the rind thicker than normal, and the flesh more acidic, the flavor more distinct. In North Borneo, apparently wild form has only 4 carpels, each of fruit containing a fully-developed seed, and this is almost certainly not unique.

Mangosteen Water Glimpse formula does not begin with regular water. Glimpse formulas begin with a unique one, one of a kind, mangosteen infused water. This process need steeping like a tea bag, this is done by dipping mangosteen pericarp powder into USP grade purified water. This allows the transfer of mangosteen’s powerful phytonutrients into the first ingredient and base for this formula. Each step in making Glimpse involves the meticulous use of traditional techniques combined with modern science. The mangosteen infused water have been shown in third party in-vitro analysis to crowd concentrated amounts of xanthones, proanthocyanidins, catechins and other vital phytonutrients. You can enjoy optimal skin benefits from mangosteen with mangosteen-infused water.

Nutrition Value for Mangosteen

Fruit comparison tables. Overview of vitamin and mineral content including nutrition charts of the Mangosteen. Nutritive value per 100 g of Mangosteen Principle Nutritive value Dietary fibre 1.8 g Sugar - Protein 0.4 g Fat 0.6 g Carbohydrates 18 g Calcium 0.14mg Water 81 g Iron 0.003g

Medicinal Uses of Mangosteen fruit

The most modern researches in scientific research shows that Mangosteen contains a class of naturally occurring polyphenolic compounds which is known as xanthones. Xanthones provide valuable effects on cardiovascular diseases, including ischemic heart disease, atherosclerosis, hypertension, and thrombosis. Xanthones show its particularly powerful antioxidant properties. Xanthones are found in a limited number of rain forest plants, but nowhere are they found in greater abundance than in the rind of the Mangosteen fruit. The medicinal properties of the Mangosteen fruit are derived mainly from its outer rind or peel, not from the fleshy inner part of the fruit. The rind, called the pericarp, is where the powerful antioxidants are highly concentrated. The Mangosteen pericarp is about a half-centimeter thick and is green when unripe, then dark purple when ripe. These unique antioxidants, known as Xanthones, have properties which help to heal damaged cells by free radicals, slow aging, and ward off degenerative diseases and physical and mental deterioration. The rind of partially ripe Mangosteen fruit yields a polyhydroxy-xanthone derivative termed mangostin, also beta-mangostin. The fully ripe fruits contains the xanthones gartanin, beta-disoxygartanin, and normangostin.

Health benefits of Mangosteen

For hundreds of years, the people of Southeast Asia have been using the Mangosteen, especially the rind called the pericarp, to ward-off and treat infections, reduce pain or control fever, and treat various other ailments. Dried Mangosteen fruits are transported from Singapore to Calcutta and to China for medicinal use. The sliced and dried pericarp is powdered and managed to overcome dysentery. Made into an ointment, it is applied on eczema and other skin disorders. The rind decoction is taken to relieve diarrhea and cystitis, gonorrhea and gleet, and is applied externally as an astringent lotion. A portion of the rind is steeped in water overnight and the infusion given as a remedy for chronic diarrhea in adults and children. Filipinos employ a decoction of the leaves and bark as a febrifuge and to treat thrush, diarrhea, dysentery and urinary disorders.

Mangosteen Recipes

1. Mangosteen Yogurt Panna Cotta

Ingredients: 4oz mangosteen puree 8oz heavy cream 6 oz plain yogurt 1/2 cup sugar 1 tsp lime zest 1/2 tsp vanilla extract 3 gelatin sheets

Method: Soak the gelatin sheets in cold water for 2-3 minutes until softened, and then squeeze water. In a bowl, whisk together the yogurt, mangosteen puree, cream, lime zest, vanilla, and sugar until smooth. Strain the mixture through a fine sieve. In a small pan melt the gelatin over low heat, and stir in sugar and vanilla. Whisk the gelatin mixture thoroughly into the yogurt mixture. Pour the mixture into 4 glasses and frezze it until firm.

Vietnamese Mangosteen Salad Recipe

Ingredients: 4 mangosteens 200g shrimps, boiled, shelled . 200g pork belly, boiled, cut into threads. 50g shredded dried squid lettuce,vietnamese herbs 2 lemon 2 tablespoons sugar For the sauce: 4 tablespoons mayonnaise sauce 1 tablespoon chilli sauce 1 tablespoon tomato sauce 1 tablespoon cooking oil

Method: Combine all ingredients in a blender, and blend it until smooth. Pour mixture into shallow tray, place in freezer for 15-20 minutes or until set. Scoop mixture into mangosteen shells. Serve immediately. For more information please visit : www.fruitsinfo.com