The mangosteen is a slow-growing, medium-sized evergreen tree with a dense pyramidal crown. The average yield of a full-grown tree is about 500 fruits per season. The leaves are shiny dark green and leathery, and the flowers are large and creamy yellow with a red tinge. The fruit is round with flattened ends and weighs 80 to 150 grams.
It has a thick and tough skin, which changes from yellowish to purple as it ripens. The edible portion of the mangosteen is relatively small compared to that of other tropical fruits. The flesh, which makes about 30% of the total weight, is pearly white in colour, somewhat translucent, and divided into 4 to 8 segments, a couple of which contain brown, almondshaped seeds. The flesh is sweet and delicate, and is acclaimed as exquisitely delicious.
The flesh of the fruit is usually eaten fresh or used as a topping for ice cream and salads. It is also canned, frozen, or made into juice, preserves and syrup. The mangosteen contains several nutrients that are important to human health, including vitamin C, folic acid, manganese and magnesium. The medicinal value of the fruit is in the rind, which contains chemical compounds known as xanthones. These are said to reduce cholesterol levels and prevent cancer. Xanthones extracted from the mangosteen are made into food
supplements (in powder or liquid form) and are available in western countries. In Asia, preparations from the mangosteen rind are used to treat diarrhoea, dysentery, wounds and skin diseases.
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