Mangosteen (Garcinia mangostana) is a rare tropical fruit with a distinct flavor that many find difficult to describe because it is so unique. Mangosteen flavor is sweet and pleasantly floral with a citrusy tang. At first glance, mangosteen fruit resembles a pillowy white clementine, or fruity cloves of garlic set inside a deep purple, pithy rind. Mangosteen has a mild fragrance that’s sparkly sweet and topical.

Ripe mangosteen skin is thick and pulpy with a deep plummy red color. On top, mangosteens retain a bit of their stem and sepals from the mother plant. You’ll know that a mangosteen is ripe when the small, round fruit feels relatively heavy in your hand, the outer peel is smooth, purplish red in color, and yields slightly with gentle pressure from your thumb.

Each mangosteen has five to seven individual fruit sections inside, arranged in a cushy ball of juicy, white flesh. Mangosteen’s rind protects the juicy sections, which pop out easily for your snacking convenience. Each mangosteen has a large, inedible seed in one of the largest sections that resembles a plum pit. Other sections of mangosteen may have soft, edible seeds. Fruit tip: Check out your mangosteen’s bottom and count the tiny petals. That’ll tell you exactly how many fruit sections are inside the mangosteen!

Mangosteen is often enjoyed raw directly from the rind. It is a prized ingredient in Southeast Asia, particularly in Thai cuisine. Mangosteen makes a great snack on its own, but is delicious in salads, juices, desserts, drinks and savory dishes as well! You can pair mangosteen easily with flavors like coconut, lemongrass and mango. Mangosteens have only been available for import to the United States since 2007, after concerns were quelled about an invasive insect potentially tagging along with the fruit. Make up for lost time and try some of the mangosteen recipes on the FruitStand blog!