Last week we introduced durian fruit for you, our dear readers. Did you have time to try this very nutritious but smelling exotic fruit? As now is the best season for durian, you can find it in every market of Shenyang. So, don’t waste your time – try it if you haven’t done this so far 😉
For our second article, I chose mangosteen fruit, which also can be found in nearly every China’s fruit and vegetable market. Even if the name says nothing, you definitely saw it in Shenyang – it is small, round and has dark purple color (and because of the color, the “official” name is purple mangosteen).
Mangosteen has been originated in Sunda Islands and the Moluccas of Indonesia, and now itis growing mostly in Southeast Asia and in some other areas with tropical climate (usually don’t grow outside the tropics).
The fruit of mangosteen is sweet, juicy, has a strong, piquant flavor and with fluid-filled vesicles (like the flesh of citrus fruits), with an inedible, deep reddish-purple colored rind when ripe. For its delicious taste, the fruit is famous as “The Queen of Fruit” (or maybe because there was a rumor that Queen Victoria would give 100 pounds sterling for someone who will bring her a fresh mangosteen).
Instead of talking about the taste of the fruit, it is better to try it, right? But what we can talk about – is the nutritious components inside. Mangosteen is rich in water, energy, protein, carbohydrate and fiber. Essential nutrients such as calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper and manganese are found in this fruit. It contains vitamin C, vitamin B6, vitamin B12 and vitamin A which are required for maintaining good health. Other vitamins such as thiamin, riboflavin, niacin, pantothenic acid, folate, folic acid, carotene and kryptoxanthin are also found in it – which make the fruit not only very delicious but also beneficial.
As the result of the richness of vitamins and good substances in mangosteen, it helps to prevent and reduces the risk of some illnesses, as on this picture (the picture is taken from http://www.organicfacts.net):
To choose the best mangosteen in the store, follow these tips: “when you do have the option to pick whole, fresh fruits, opt for those with a firm, deep purple outer rind, which means it’s ripe. Optimal mangosteens have healthy-looking green caps and a glossy shine on their outer skins. Avoid mangosteens that have cracks with juices oozing out or hardened beads of yellow resin. If you open a mangosteen and it has a yellow section, it will taste very bitter. You ideally want aril sections inside that are opaque white and firm, not yellowish or translucent” (from: draxe.com). This fruit doesn’t have a long life – up to the period of two weeks when it loses its freshness and nutritional value. To put it to a cool place with a supply of fresh air – will be the best decision to keep the value of mangosteen.
How to open mangosteen:
“These tropical fruits are not difficult to open. Simply score the outer rind with a serrated knife along the center line of the fruit, trying not to slice through to the pulp. Next, twist off the top half and the edible sections of the fruit are ready for eating inside. Be careful not to let any juice from the purple rind stain your clothes because it can be difficult to wash off” (from: draxe.com)
As with most tropical fruits, you can eat fresh mangosteen, or find plenty of recipes on the Internet – it is just a question of your taste.
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Written by Inna Mironova