Wet and intermediate zones
Malaysia and Indonesia
Sweet and doesn’t show astringent qualities, thus a delight once tasted
Mangosteen is commonly used in Ayurvedic medicine to treat Diabetes mellitus. Ground rind functions as an astringent in dysentery and chronic diarrhoea. A study published in ‘Food and Chemical Toxicology’ revealed that mangosteen may help combat skin cancer (melanoma). ‘BMC Complementary and Alternative Medicine (2012)’ reported that the same xanthones that may help fight skin cancer are useful as antioxidants, and anti-inflammatory and anti-microbial agents.
Those who tried mangosteen for the first time, centuries ago, described it as ‘Something peculiar and indescribable’ and ‘like that of the finest nectarine, but with a dash of strawberry and pineapple added’ Easily distinguishable by its purple colour and snow-white, delicious and fleshy interior. The mangosteen plant is fragile, making it difficult to transport. Although the fruit was first presented to the British in 1789, it took over 50 years to cultivate.
Whip up a mangosteen smoothie by adding coconut milk, sugar and lime and putting it through an ice cream maker. To make a sorbet, simply add sugar and lemon juice. Freeze, blend and indulge! Mangosteen works great with alcoholic beverages too. Drop a fruit in a glass of martini and complement with coconut water or pomegranate juice and you’ll have a sure-fire party hit! The dehydrated, powdered, makes a healthy addition to you smoothie.