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Mangosteen

The Mangosteen is an evergreen tree native to the Malay Peninsula. The crop is also found in certain parts of India, Thailand and the Philippines, where conditions are favourable. Its dark purple fruit with sweet, white edible segments is considered a delicacy for both locals and foreigners.

Description
Hailed as the "Queen of Fruits", the mangosteen's popularity is rivalled only by the omnipresent durian. The tree is part of the Guttiferae family and has the distinction of being remarkably difficult to raise. Seedlings are fragile and perish easily. The few individuals that do reach maturity can take up to 15 years to bear fruit and even longer to propagate. The tree has a straight, central trunk and grows to a medium height of 20 ft - 40 ft. The bark is slightly scaly and has a sooty brown or black coloration. Its low branches and lush foliage provide good shade in private gardens. Leaves are simple, thick and have a slight sheen. Mature leaves may be an attractive shade of olive to dark green, but have pale, drab undersides. In cultivated trees, only female flowers are produced.

The fruit is thus formed in a unique way that does not require fertilisation; the botanical term for this being parthenogenesis. The round fruits are initially a crisp green, ripening to a deep, purplish burgundy. A firm outer rind and a crown of sepals encase several luscious, white segments. It is possible to predict the number of segments, as they always correspond with the number of lobes found at the apex of the fruit. Of these segments, 1- 3 usually contain a medium sized beige seed. To avoid picking fruits with too many seeds, a general rule is to choose fruits with the largest number of lobes, and hence, the largest number of segments. The segments are arranged centrally and can be easily loosened with the fingers. The fruits' delicate flavour, subtle sweetness and melting texture make it mouth-wateringly delicious. However, one must be careful of the fruits' indelible crimson stains.

Usage and Potential
Food
Besides being enjoyed raw, the fruit is also made into a Malay savoury preserve know as halwa manggis. Mangosteen jam, juices and jellies are also popular, but understandably not quite as delicious as the real fruit for they lack its distinctive flavour. Mangosteen sorbets are an excellent treat on a hot day, while a refreshingly tasty dessert can be created by adding fresh mangosteens to sherbet or ice-cream. Unlike durians which are believed to be "heaty" for the body, the Chinese believe that mangosteens are "cooling". As the mangosteen and durian season coincide in Singapore, they are served as the perfect accompaniments.

Medicine
The rind of the mangosteen is rich in tannin and commonly used as an astringent. It is also prescribed as a curative for dysentery, diarrhoea and cholera. In Indonesia, the bark and skin are prescribed for high fever. In the Philippines, an infusion of mangosteen leaves is said to heal wounds.

Others
Inferior fruits are used to substitute tamarind in curries or stewed in plenty of sugar. The tannin is extracted and used in textile and dye industries.

Variant Names
Common name: Mangosteen.
Scientific name: Garcinia mangostana.
Malay name: Manggis. 



Author
Annalisa Dass



References 
Asia's queen of fruits (1997, May 16). Asia Times, p. 16.

Large potential for the mangosteen seen (1998, June 15). Businessworld (Philippines).

Retrieved February 3, 1999, from agrolink.moa.my/doa/english/croptech/mgn_gen.html


Further Readings
Burkill, I. H. (1966). A dictionary of the economic products of the Malay Peninsula. Malaysia: Ministry Of Agriculture.
(Call no.: RSING 634.909595 BUR) 

The information in this article is valid as at 1999 and correct as far as we are able to ascertain from our sources. It is not intended to be an exhaustive or complete history on the subject. Please contact the Library for further reading materials on the topic.

Subject
Nature>>Plants
Mangosteen
Tropical fruit--Peninsulas--Southeast Asia
Science and technology>>Agriculture>>Fruit crops



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