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February 17, 2006

Migrating mangosteens 2

MangosteenMy Mangosteenitude has been challenged in comments to the photo below. Now, Majikthise doesn't have a category for mangosteen photo posting, but bear with me (and this'll be the last of the fruit thing). This is one special fruit.
Photo: Oscar Jaitt


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aha, Just as I thought...

see, you are using knife to crack it open. (assuming yer not a neat freak, who use utensil for everything) A good perfectly ripe one can be open just by squeezing it a little. (dark purple, just 2 days before it goes black purple...icky) ...

the one in the picture is still 1-3 days too early to eat. Leave it another day, it'll be sweet instead of sweet-soury. (unless yer into that sort of taste.)

at that state, it won't melt in your mouth. It'll have consistency of almost ripe peaches, but not just ripe peaches. (you know, juicy, but still has firm texture)

(....oh wait. I just look the link. that's not your fruits. that's that webpage pics. nevermind.

I have no idea what you have in your hand then.)

Dammit, SL! I put up a shot of purply ones just for you. Now you're quibbling. I don't use a knife - that's for pretty photo sake by the photographer. Opening them without crushing the fruit inside is an art. Yes, dark purple!


(I bet nobody else in this blog is even remotely interested in mangosteen. Somebody should explain what they are missing.)

I just have no idea what they are. O.o

Yes, SL, I've found that nothing works as a better conversation-stopper at DC dinner parties than me extolling the virtures of the mangosteen.

LWF, one of the greatest fruits in the world ("queen of fruits," so it's said - the "king" being durian). But if you're in North America or Europe, it's difficult to find them (apart from canned; frozen, which doesn't work; or nearly rotten). You have to go to SE Asia to try the real ones. All deep purply with green caps and milk-white fruit inside.

Aha, many thanks for the knowledge, and another good reason to try and travel more extensively. The more I expand my culiary range, the more I run into wonderful things like this. :) It also reminds me just how limited the culinary range is here in New Brunswick, Canada.

1. mangosteen, like most of tropical fruits, has short shelf life, unlike say apples. I'd say it's closer to plum and grapes. The 'ripeness' windows is also very short. I simply can't imagine somebody put mangosteen in fridge. It's unheard of.

2. textures of the meat when 'ripe'. (perfectly ripe, not raw or too ripe') It is a little like soft peach. One squeezes it with tongue and it melts away. Very exotic. I don't think there is any other similar fruit around. That's why it's so hard to explain.

3. taste. when raw, it's boring. it's sweet-sour just like any other fruits. (I keep thinking mild sour patch candy)

when perfect. this is hard... (It taste like the best 'fruit mix' in the world. A blend of all fruit sweetness in one package. (Probably it taste like those grocery store 'peach/apple/plum' punch mix. but far more perfect blend than that. (It's what tropical fruit is about. be sweet and attractive so animal ingest it and poop the seed afterward.... ahahaa.....sorry. but it's true. It's evolution answer to "candy story")

aroma. It really doesn't have one. until it goes 'too' ripe. then it becomes really icky and starts to smell like any other rotten tropical fruits.

I think the reason the fruit doesn't spread, despite its taste, is the short shelf life. But then again, they can import 'grapes'... so who knows.

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