Mitzi Dulan – America's Nutrition Expert
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Foodie Friday: Mangosteen
by Mitzi Dulan, RD, America’s Nutrition Expert®
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The mangosteen, looks nothing like a mango, in fact its’ deep blood red colored outside and egg-like creamy inside is an interesting contrast. Native to the Sunda Islands and the Moluccas (everyone knows where that is right?) it is and exotic fruit with a wonderful combination of popular flavors.  The mangosteen can be described as citrus in flavor with a hint of peach. It’s dark near purple color is creamy and delectable. Oddly enough, It comes from an evergreen type tree.

  • The mangosteen was considered so rare, Queen Victoria offered a reward to anyone that brought her the fruit.
  • The rind is the reddish inner that is eaten not the white seed in the center. However, you will notice that the white center takes up much of the area inside the fruit.
  • Mangosteens are rare in the U.S. but sometimes can be found at Asian markets.
  • Mangosteen juice has been imported into the United States since 2007, before that there was a ban on importing this fruit.
  • As a dessert, the Mangosteen has been used in France as an eloquent dish known as Clafouti which is a cloudlike custard made with the fresh fruit.

If you are lucky enough to come across a Mangosteen and would like to know more about ti and how to use one please visit:

Assistance Provided by: Christina Wolfe

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