This semi-round reddish-purple fruit has thick, leather-like leaves that are smooth and firm. Each fruit houses a bright white flesh with triangular sections that can have several flat seeds. The flesh has a floral smell and has a sweet-tart taste with hints of buttery caramel. Chose those that give to a little pressure, but if they are hard as a rock, they are overripe and will not be good.
Eat mangosteens raw, dried, canned, or drink the juice. Be careful when removing the flesh from the skin since the flesh has a juice that will stain on contact. Take your next chicken dish to the tropics with this recipe.
Mangosteens are available year-round, though they are sparse. They can mainly be found between March and September. They will come from Mexico, Thailand, and Hawaii. They are native to Southeast Asia; Malaysia, Burma, Indonesia, Vietnam, and Thailand.
Uncut in a plastic bag with a partial opening, they will last about two days. After they are peeled, you have maybe a day to use them when they’re kept in the fridge in an air-tight container.