Mangosteen

When it comes to tropical fruit, mangosteen is one of the best.

Known as the “Queen of Fruits,” it has a thick purple rind and soft, juicy white flesh that’s both sweet and slightly tangy. Mangosteen isn’t just tasty—it’s also packed with fiber, vitamin C, and antioxidants, making it a great addition to a vegan diet.

Where It Comes From

Mangosteen (Garcinia mangostana) grows in Southeast Asia, mainly in Thailand, Indonesia, Malaysia, and the Philippines. It needs a hot, humid climate and takes a long time to mature – sometimes 8-10 years before it starts producing fruit. That’s part of why it’s not as widely available as other tropical fruits.

What It Looks and Tastes Like

It’s a small, round fruit with a thick purple rind. Inside, the white segments look similar to garlic cloves but are soft, juicy, and sweet with a slight tang. Some segments have seeds, but the smaller ones are usually seedless.

Nutritional Benefits

Mangosteen is high in antioxidants, especially xanthones, which are being studied for their anti-inflammatory and immune-supporting properties. It also has vitamin C, fiber, and natural plant compounds that contribute to its health benefits.

How It’s Eaten

Locals often open mangosteen by gently pressing the rind until it splits, revealing the fruit inside. It’s mostly eaten fresh, but you can also find it in juices, jams, and even freeze-dried snacks.

Availability and Sustainability

Mangosteen isn’t always easy to find outside of Asia because it’s perishable and has strict import regulations in some countries. When grown on small farms, it tends to be more sustainable than large-scale plantations, though pesticide use varies by region.

If you ever come across fresh mangosteen, it’s worth trying. It’s one of the best tropical fruits out there.