The mangosteen, hailed as the "queen of fruits." Break open its thick purple rind and white flesh appears, arranged in segments like a mandarin orange. Its balance of refined sweetness and refreshing tartness is a flavor worthy of the queen's name. In Vietnam it comes into season in early summer, brightening markets in the south.
This article explores the mangosteen from the perspective of its growing regions and season. It covers its flavor and how to eat it, how to choose it, its relationship with durian, and how to obtain it in Japan. For other fruits, Complete Guide to Vietnamese Fruit as well.
What is the mangosteen?
The mangosteen is a fruit that grows on an evergreen tree in the tropics. Although its name contains "mango," it is an entirely different fruit from mango, differing in both taste and appearance.
It is a round fruit about the size of a fist, wrapped in a thick, hard purple rind. Break open the rind and inside, white, glossy flesh is arranged in segments like a mandarin orange. For its delicate flavor, in which refined sweetness and refreshing tartness are in harmony, it has been called the "queen of fruits." It is also a rare fruit that takes time and effort to grow.
Producing areas and season
Because the mangosteen grows only in hot regions, the south is its main growing area in Vietnam. Its season is concentrated in early summer.
The Mekong Delta in the south is the main growing region, with cultivation thriving in areas such as Vinh Long Province. The season is early summer, around May to July, when it reaches markets at the same time as lychee and rambutan. At this time of year, the Mekong Delta is at its richest in tropical fruits, led by the queen, the mangosteen. Agriculture in the Mekong Delta Mekong Delta category explore in depth.
Flavor and how to eat it
As long as you break open the thick rind, the mangosteen is easy to eat. Let's learn the basic way to eat it.
To eat it, press all the way around the middle of the rind to split it, remove the top half, and take out the white flesh. The flesh is divided into segments, with larger segments containing a seed and smaller ones without. For segments with a seed, enjoy just the flesh, avoiding the seed. In the mouth, a juicy sweet-tartness spreads from the smooth flesh. With no off-notes and a refined taste, it is a flavor anyone who likes fruit can enjoy. Take care, as the purple juice of the rind is hard to remove if it gets on clothing.
How to choose good mangosteen
To choose fresh mangosteen, the key is to look at the condition of the rind. There are a few things to go by.
- Fruit that gives slightly to a light press on the rind is fresh; fruit that is too hard has lost freshness
- Choose fruit with deep purple, glossy rind
- The number of segments at the bottom (the petal-like part) roughly matches the number of flesh segments inside; the more there are, the easier it is to eat
- Choose fruit with few cracks or blemishes
Counting the petal-like parts of the calyx at the bottom gives you an idea of how many segments the flesh is divided into. A hard, dry rind is a sign that time has passed, so avoid it. Once you have it, eating it as soon as possible lets you fully enjoy the queen's delicate flavor.
Durian and mangosteen: the king and the queen
The mangosteen is called the "queen of fruits," and the durian the "king of fruits." The two are often spoken of as a pair.
Against the king, durian, with its intense aroma and rich sweetness, the queen, mangosteen, is defined by its delicate, refined sweet-tartness. Their characters are complete opposites, but because their seasons overlap, they are often sold side by side locally. There is also a known way of enjoying them where eating refreshing mangosteen after rich durian cleanses the palate. Comparing the king and the queen is an experience unique to early summer in Vietnam. For durian, the article on Vietnamese durian— explained there as well.
Finding it in Japan
How you obtain mangosteen in Japan depends on the form. Fresh fruit is limited, but frozen it can be enjoyed year-round.
Fresh mangosteen is subject to plant quarantine and requires quarantine treatment for import, so it is not often seen in Japanese stores. Frozen mangosteen, on the other hand, can be obtained in online stores and Asian grocery stores, and is easy to enjoy once thawed. In season, fresh fruit that has undergone quarantine treatment may also appear. When looking for Vietnamese ingredients, our sister site dedicated Vietnam souvenir site as well.
Frequently asked questions
- When is mangosteen in season?
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Early summer, around May to July, is the heart of its season. Grown in the Mekong Delta in the south, it appears at the same time as lychee and rambutan. Starting with the small seedless segments lets you enjoy it pleasantly to the last.
- Are mangosteen and mango the same?
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Their names are similar, but they are entirely different fruits. Mango is a sweet fruit with yellow flesh, while mangosteen is a sweet-tart fruit with white flesh inside a thick purple rind. They differ greatly in both taste and appearance.
- Why is it called the "queen of fruits"?
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For its delicate flavor, in which refined sweetness and refreshing tartness are in harmony, and for its rarity owing to the effort required to grow it, it has been hailed as the "queen of fruits." It is a fruit often spoken of as a pair with the rich "king of fruits," durian.
- Can you buy mangosteen in Japan?
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Fresh fruit is subject to plant quarantine and limited in distribution, but frozen mangosteen can be obtained in online stores and Asian grocery stores. Once thawed, it is easy to enjoy. In season, fresh fruit that has undergone quarantine treatment may also appear.
- Is it all right if the purple from the rind gets on your hands?
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It is not harmful to the body, but take care, as the purple juice of the rind is hard to remove if it gets on clothing. When eating, remove the top half and take out just the flesh so the rind's juice does not get on your hands or clothes.
Summary: the queen of fruits to savor in early summer
The mangosteen is the "queen of fruits," with the Mekong Delta as its main growing region and a season in early summer from May to July. Its refined sweet-tartness has an appeal all its own, different from that of the king, durian. Choosing by the softness of the rind and the number of calyx segments as a guide lets you fully enjoy its delicate flavor.
its counterpart, Durian and the best times for other fruits are Vietnam Fruit Seasonal Calendar as well.
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