Mangosteen

Nature’s Child – A Sensory “Treasure”

The white inner fruit flesh is notably hard to extract. It is sweet and tangy, juicy, and somewhat fibrous. The deep purple coloured rind and inner pericarp is most commonly discarded for its very bitter taste. The mangosteen pH value is quite low. On its own this would make for an intensely sour fruit were it not for the offsetting effect of the natural sugar content. This is at the heart of the popularity of the mangosteen and explains why the fresh fruit is so intense in flavour.

Multiple Known Health Benefits

Like most fruits, mangosteen is rich in the usual vitamins – notably Vitamin C, B1, B2, B6, and the minerals potassium, iron, and calcium. These are essential nutrients and there are many scientific studies supporting their importance in our diet. However, what is unique to mangosteen, is it's high powered antioxidant activity from its exceptionaly high xanthone content. Some studies show that such health benefits might potentially include: Anti-bacterial, anti-oxidant, anti-tumour, anti-viral, anti-inflammatory, anti-allergies, and treatment for, asthma, myalgia, diabetes, Immune system disorders and skin disorders.

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