What Part of Mangosteen Can You Eat?

Mangosteen, often hailed as the “queen of fruits,” is a tropical fruit prized for its sweet and tangy flavor. The fruit's unique segmented structure and thick purple rind can be intimidating for first-timers, but only one primary part is meant for consumption.

Quick Summary

The edible portion of a mangosteen is the soft, white, juicy flesh inside the thick purple rind. The rind itself is inedible, and the seeds, which are sometimes present in larger segments, are typically discarded due to their bitter taste, although some soft seeds are swallowed.

Key Points

• Edible Part: The white, segmented, and juicy flesh (endocarp) is the only edible portion of the mangosteen.

• Inedible Rind: The thick, deep-purple outer shell (exocarp) is bitter and not meant for eating.

• Bitter Seeds: The seeds, often found in larger segments, are generally considered unpalatable and bitter, though very small, soft seeds may be ingested.

• Preparation: Use a knife to score the circumference or squeeze the fruit until the rind cracks to access the edible flesh.

• Culinary Versatility: The sweet, tangy flesh can be enjoyed raw, in smoothies, fruit salads, and desserts.

The Edible Portion: White, Juicy Flesh

The only part of the mangosteen you should eat is the soft, white, segmented flesh found inside the thick, deep-purple rind. This fragrant and juicy flesh has a famously delicate taste, described by many as a perfect balance of sweet and tangy, with notes of peach, strawberry, and citrus. The flesh is arranged in segments, much like an orange, with the number of segments corresponding to the number of petals on the fruit's underside.

How to Access the Delicious Flesh

To get to the edible interior, you must first remove the inedible rind. There are two common methods for this:

• The Knife Method: Hold the mangosteen on a cutting board and use a serrated knife to score around its circumference, being careful not to cut too deeply into the flesh. A shallow cut is enough to allow you to gently twist and pull the two halves apart.
• The Squeeze Method: For very fresh mangosteens with a softer rind, you can simply hold the fruit in your palms with your thumbs on the top cap. Squeeze gently until the rind cracks, then peel it away to reveal the white flesh inside. This method can be messier but is effective for the freshest fruit.

The Inedible Parts: Rind, Seeds, and Cap

While the white fruit segments are a delightful treat, it's crucial to know which parts to discard to avoid a bitter taste or digestive issues.

The Thick, Purple Rind (Pericarp)

The deep reddish-purple outer shell, or exocarp, is tough and inedible. It is extremely bitter and contains astringent tannins that can stain skin and clothes. While extracts from the rind, rich in powerful antioxidants called xanthones, are used in supplements, the raw rind should not be consumed.

Mangosteen Seeds

Within the larger segments of the mangosteen flesh, you may find almond-shaped seeds. These seeds are typically hard and bitter, making them unpalatable for most people. Some smaller seeds are soft enough to be accidentally swallowed, but larger, firmer ones should be discarded.

Stem and Cap

The green stem and leaf-like cap at the top of the fruit are woody and not meant to be eaten. These should be removed before opening the fruit.

Culinary Uses Beyond Eating Raw

While the mangosteen's delicate flavor is best enjoyed fresh, the edible flesh can be used in various culinary applications:

• Fruit Salads: Add fresh mangosteen segments to fruit salads with other tropical fruits like mango or rambutan.
• Smoothies: Blend the white flesh with yogurt, other fruits, and a liquid base for a creamy, tropical smoothie.
• Desserts: The fruit can be incorporated into ice creams, sorbets, tarts, and other sweet treats.
• Salsas and Savory Dishes: The sweet-tart flavor of mangosteen can add a unique dimension to salsas or seafood dishes like ceviche.

Comparison of Mangosteen Parts

Part of Mangosteen	Appearance	Texture	Flavor	Edibility
Flesh (Endocarp)	White, segmented, soft	Juicy, tender, melting	Sweet and tangy, delicate	Edible
Rind (Exocarp)	Thick, deep purple	Hard, leathery, fibrous	Extremely bitter, astringent	Inedible raw
Seeds	Almond-shaped, white to brown	Hard, sometimes soft	Bitter	Inedible (unless roasted)
Stem and Cap	Woody, green	Hard, fibrous	N/A	Inedible

The Verdict: Enjoy the Sweet White Flesh

When you procure this coveted tropical treat, remember to focus on the soft, white segments hidden within. The preparation is simple and well worth the effort for the unique taste experience. Discard the bitter rind, large seeds, and woody cap to fully enjoy the sweet and juicy flesh of the 'queen of fruits'.

Conclusion

To enjoy the highly prized mangosteen, you only need to focus on one part: the soft, white, juicy segments nestled inside. The thick, purple rind is bitter and inedible, while the seeds, especially larger ones, are also best discarded. Once you've mastered the simple art of opening this tropical fruit, a refreshing and delicious culinary experience awaits.

Other Uses

While the fresh rind is inedible, certain preparations, like extracts derived from the peel, are being studied for their potential health benefits, including antioxidant and anti-inflammatory effects due to compounds called xanthones. Traditionally, mangosteen rind has also been used for purposes like tanning leather and dyeing textiles.

For Further Information

To learn more about the nutritional benefits and traditional uses of mangosteen rind, you can review this scientific study: Rind from Purple Mangosteen (Garcinia mangostana) Attenuates....

Frequently Asked Questions

Is the purple rind of a mangosteen edible?

No, the thick purple rind of the mangosteen is inedible due to its bitter taste and tough, fibrous texture.

Can you eat the mangosteen seeds?

While small, soft seeds are sometimes swallowed, larger seeds are typically hard and bitter and should not be eaten.

How do you know when a mangosteen is ripe?

A ripe mangosteen has a dark purple rind that is slightly soft and yields to gentle pressure. If the rind is very hard, the fruit may not be fresh or ripe.

What does mangosteen taste like?

The flavor is a delicate balance of sweet and tangy, often compared to a mix of peach, strawberry, and citrus, with creamy, floral notes.

How do you open a mangosteen?

You can open a mangosteen by either scoring the circumference with a knife or, for very fresh fruit, squeezing it in your palms until the rind cracks.

Can mangosteen rind be used for anything?

Although the raw rind is inedible, it contains potent antioxidants called xanthones and is used in some dietary supplements and traditional medicines.

Where can you find mangosteen?

Fresh mangosteen is often found in Southeast Asian markets and specialty stores, though it can be expensive and is also available in canned or frozen forms.