Mangosteen Facts

Sylvia

8 years ago

Mangosteen is often revered as “the queen” of tropical fruits,because of its distinctive appearance and flavor. Mangosteen is a good source of nutrients, minerals, vitamins.

Name	Mangosteen
Scientific Name	Garcinia mangostana
Common/English Name	Purple Mangosteen , Mangosteen, King’s-fruit
Name in Other Languages	Japanese : Mangosuchin,Mangoosutin Brazil : Mangostão (Portuguese) Laotian : Kok Mak Mang Kout Slovašcina : Mangostan Indonesia : Manggoita (Aceh), Bagustang, Manggastan Vietnamese : Cây Măng Cụt, Măng Cụt, Trái Măng Cụt Czech : Garcínie Mangostan Thailand : Mang Khút, Mangkhut, Mangkut India : Mangosteen Hannu ( Kannada ), Shulampuli Philippines : Manggis ( Sulu ), Mangostan ( Tagalog) French : Mangostan, Mangostanier, Mangoustan Portuguese : Mangostão Italian : Garcinia, Mangostana (Fruit) Malaysia : Masta, Mesta, Ple Semeta ( Semang ) Chinese : Dao Nian Zi, Mang Ji Shi Russian : Maнгуcтaн Mangustan Dutch : Manggis, Manggistan German : Mangostane (Tree), Mangostin,Mangostanbaum Sri Lanka : Mangoos, Maengus ( Sinhala ) Danish : Mangostan Korean : Mang Ko Seu T’in Spanish : Mangostán (Tree), Mangustán (Fruit)
Description	Mangosteen is actually an exotic, small round shaped fruits which is Sweet, tangy and juicy. Because of its exceptional appearance and taste, mangosteen is often admired as “the queen” of tropical fruits.
History and origin	Exact location is uncertain, but Mangosteen is native to the Malay archipelago in the old world tropics. It was found growing wild in south Trengganu and Ulu Kemaman in Malaya and in the Sunda Islands and Moluccas (Maluku) in Indonesia. Tree was first domesticated in Thailand, or Burma. It is now grown extensively in southeast Asia but during the last three centuries it was introduced to India, Sri Lanka, the New World tropics, to Northern Australia and to the Pacific islands.
Plant Growth Habit	Medium sized, erect, slow-growing, evergreen, lactiferous tree
Growing Climate	Thrives in a warm to hot, wet and humid tropics along with a uniform temperature and a short dry season.
Soil	Deep, fertile, friable soil, rich in organic matter.
Plant Size	Reaching about 30-60 feet (9-18 m) tall
Bark	New bark is bright green and smooth, becoming dark brown and rough with age
Branch	Nearly horizontal
Leaf	Leaves are elliptical, opposite, slightly glossy above, yellowish-green and dull beneath, 3 1/2 to 10 in (9-25 cm) long, 1 3/4 to 4 in (4.5-10 cm) wide
Flower	Dioecious, unisexual, solitary or in pairs at the branch apex, 1-2 inches (2.5-5 cm) in diameter, with 4 pinkish white petals and 4 persistent sepals.
Fruit shape & size	Deep purple, round shaped fruits capped with light green calyx at the stem end, 4–7 cm diameter
Fruit color	Pale green when young turns to pink to maroon to dark purple-black when ripe
Flesh color	snow-white
Fruit peel	Smooth, somewhat leathery skin
Flavor/aroma	Slightly sweet and sour flavor
Fruit Taste	Juicy, tangy and Sweet somewhat fibrous, along with fluid-filled vesicles
Seed	1 to 5 completely developed seeds, ovoid-oblong, slightly flattened, 1 in (2.5 cm) long and 5/8 in (1.6 cm) wide, inedible and bitter in taste
Rind	Unpalatable, dark reddish-purple colored tough rind is about 1/4 to 3/8 in (6-10 mm) thick
Varieties/Types	Cherapu or Button mangosteen (Garcinia prainiana), African mangosteen or Imbe (Garcinia livingstonei), Lemon drop mangosteens (Garcinia madruno)
Season	At low altitudes from May to July At higher elevations, July and August or August and September
Major Nutrition	Carbohydrate 17.91 g (13.78%) Vitamin B9 31 µg (7.75%) Copper 0.069 mg (7.67%) Dietary Fiber 1.8 g (4.74%) Vitamin B1 0.054 mg (4.50%) Manganese 0.102 mg (4.43%) Vitamin B2 0.054 mg (4.15%) Iron 0.3 mg (3.75%) Vitamin C 2.9 mg (3.22% Magnesium 13 mg (3.10%)
Health Benefits	Alleviating PMS syndrome Proper Cardiac Function Promotes a healthier bowel function Healthy skin Cancer Proper Growth Anti-inflammatory properties
Calories in 1cup (100 gm.)	73
Traditional Medicinal Use	Fruit hulls of G. mangostana are used for curing skin infections and wounds and for the relief of diarrhea in Thai folk medicine. Mangosteen fruit hull is used as a traditional medicine for the treatment of dysentery, abdominal pain, suppuration, wound infections, diarrhea, and chronic ulcer by people in Southeast Asia. Dried and sliced rind has been used medicinally as an astringent, or in a decoction administered for dysentery in Malaysia. Infusion of the leaves with unripe bananas and a dash of benzoin are used in wounds after circumcision and to other wounds. For irregular menstruation a decoction of the root is drunk. To allay thirst in fever ripe fruits are suggested. For diarrhea and dysentery, rind is used as an astringent medicine. An ointment is made from rind and is applied on eczema and other skin disorders. A bark extract called “amibiasine”, has been used for the treatment of amoebic dysentery.
Precautions	People with irritable bowel syndrome can experience diarrhea as soon as consuming mangosteen juice. People hypersensitive to particular kinds of fruit can experience various kinds of allergy symptoms after eating and enjoying mangosteen juice. Pregnant women, infants as well as patients who are suffering from cancer as well as particular other serious kinds of health conditions must not ingest Mangosteen juice.
How to Eat	Dessert: Mangosteen arils are consumed fresh as table fruit or dessert. Halwa manggis: By boiling the arils of unripe fruits with sugar, Malays make a conserve called halwa manggis. Preserve: Preserve is made by boiling the segments in brown sugar, and the seeds may be included to enrich the flavor in Philippines. Kolak: The aril is also used to make delicacies like kolak , jenang or dodol, and lempog. Purplish jelly: Since rind is rich in pectin so it is treated with 6% sodium chloride to remove astringency, after that rind is made into a purplish jelly. Seeds are occasionally eaten alone after boiling or roasting. In Indonesia, the fruit is eaten ripe and unripe.
Other Facts	Bark is used for tanning leather in China. For blackening teeth a wood tar prepared from the stem is used. The wood is dark-brown, heavy, almost sinks in water, and is temperately durable. It has been used in making handles for spears handles, also rice pounders, and is employed in construction and cabinetwork. Twigs are used as chew sticks in Ghana.

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