The royal nickname: Queen of Fruits
Perhaps the most famous and widely used alternative name for mangosteen is the "Queen of Fruits". This moniker is so popular that it has become an inseparable part of the fruit's identity in both popular culture and culinary circles. The nickname's origin is often traced back to a legend involving Queen Victoria, who was rumored to have offered a reward for fresh mangosteen. Though this story is likely apocryphal, the title persists, a testament to the fruit's exceptional flavor and delicate, juicy texture. The mangosteen's royal status is often contrasted with the durian, known as the "King of Fruits," due to its pungent aroma. In traditional Chinese food therapy, the 'cooling' properties of mangosteen are thought to balance the 'heaty' nature of durian, which is why they are often eaten together.
Other common and botanical names
Beyond its famous nickname, mangosteen is known by several other names depending on the context and region. The most formal alternative is its scientific name, Garcinia mangostana. This botanical classification places it in the genus Garcinia along with other lesser-known fruits, though the purple mangosteen is by far the most famous. The fruit's extensive cultivation and long history in Southeast Asia have given rise to many local names, highlighting its cultural importance.
Regional and linguistic variations
Across the Malay Archipelago and other tropical regions where it thrives, mangosteen is called by many different names, often phonetically similar to its Malay root word, manggis. Here is a list of some of its various names:
- Malay and Indonesian: Manggis
- Vietnamese: Măng cụt
- Thai: มังคุด (Mangkhut)
- Filipino: Mangostan or Manggistan
- Spanish: Mangostino or Mangostán
- French: Mangoustanier or Mangouste
These regional names demonstrate how the fruit's name has evolved through both local dialects and colonial influence over centuries of trade and cultivation. Early European traders and botanists adopted local names, which were then adapted into languages like Dutch, French, and Portuguese before the English term "mangosteen" was solidified. The etymology reveals its origin in Malay, from the word manggistan or manggis, showing how different European languages borrowed and re-adapted the local term. Interestingly, despite the similar sound, the fruit is not related to the mango.
Distinguishing mangosteen from other Garcinia fruits
While purple mangosteen (Garcinia mangostana) is the most common variety, other fruits from the same genus also share the "mangosteen" name, which can cause some confusion. For example, the lemon drop mangosteen (Garcinia intermedia) and the button mangosteen (Garcinia prainiana) are different species with unique characteristics, though less widely known. The following table clarifies the differences between the purple mangosteen and some of its relatives:
| Feature | Purple Mangosteen (G. mangostana) | Lemon Drop Mangosteen (G. intermedia) | Button Mangosteen (G. prainiana) |
|---|---|---|---|
| Appearance | Round, dark purple rind; white, segmented flesh. | Yellow, small, oval fruit; soft, white pulp. | Small, yellow-orange fruit; soft, segmented flesh. |
| Flavor Profile | Sweet and tangy, delicate, with a hint of peach. | Sweet and tart, often compared to citrus. | Sweet, slightly acidic, reminiscent of mangosteen. |
| Origin | Southeast Asia (Indonesia, Malaysia). | Central and South America. | Southeast Asia. |
| Availability | Widely cultivated and exported, though sometimes seasonal. | Less common; found primarily in tropical America. | Less common; mostly found in local markets in Southeast Asia. |
The versatility of the Queen of Fruits
Beyond its delectable taste, the mangosteen is a fruit with many applications. It's most often enjoyed fresh as a dessert, but its flavor also complements salads, juices, and sorbets. In Vietnam, the fruit is a key ingredient in a unique chicken and mangosteen salad. The uses for the mangosteen don't stop at its flesh; the thick, purple rind, or pericarp, is traditionally used for its medicinal properties in many parts of Asia. The rind contains powerful antioxidant compounds called xanthones and is often used to make teas or herbal remedies for various ailments. Additionally, the rind has been used as a natural dye. This broad range of uses, from culinary delight to folk medicine, solidifies the mangosteen's status as a precious tropical commodity.
Conclusion
While the most recognizable alternative name for mangosteen is the "Queen of Fruits," a title that speaks to its exceptional taste and texture, it also possesses numerous other names around the globe. Its scientific name, Garcinia mangostana, links it to a larger genus of tropical trees, while regional names like manggis in Malaysia and mangkhut in Thailand reflect its deep roots in Southeast Asian cultures. Regardless of the name used, this purple-skinned, white-fleshed fruit remains a highly prized delicacy. Understanding these different names is not only interesting trivia but also a key to appreciating its diverse heritage and place in world cuisine.
