Why is the mangosteen shell so hard? How to eat mangosteen

Mangosteen pulp is rich in dietary fiber, carbohydrates, protein, vitamins and mineral elements such as magnesium, calcium, phosphorus and potassium. The pulp is white, elastic, juicy and delicious. Its scientific name is Mangosteen, also known as Mangosteen, Mangosteen and Mangosteen. It is a tropical fruit. Why is the mangosteen shell so hard? If you are interested, please read on!

Contents of this article

1. Why is the mangosteen shell so hard?

2. How to eat mangosteen

3. How to store mangosteen

Why is the mangosteen shell so hard?

The mangosteen shell is particularly hard, which may be caused by the loss of internal moisture due to long storage time. The fresh mangosteen shell is generally softer and the stem is relatively green. If the mangosteen shell becomes hard, the mangosteen flesh is not fresh and may be spoiled. Be careful to distinguish when eating.

The texture of mangosteen shell is relatively loose and has many pores, so water is easily lost. It should not be kept for too long. It is best to buy and eat it now to ensure its taste and flavor.

The hardened mangosteen shell can be opened with the help of tools. If it is not spoiled, it can still be eaten, but the taste will be relatively poor. If the mangosteen flesh is rotten and spoiled, it is best not to eat it.

Good mangosteen flesh is white, elastic, juicy and delicious. Bad mangosteen flesh turns yellow or black and has a sour smell.

How to eat mangosteen

Mangosteen can be eaten raw, squeezed into juice, made into salads, made into preserved fruit, canned, etc. When eating, use your hands to pinch the mangosteen skin, peel off the skin along the gap, and eat the white flesh directly. Mangosteen leaves are thick and leathery, shiny, oval or oval-rectangular, and can be used to make tea after drying. When mature, mangosteen is purple-red with yellow-brown spots, and the aril is gourd-shaped, juicy, and white.

The mangosteen peel tastes bitter, so when peeling it, it is best to avoid staining the flesh with peel juice to avoid affecting the taste. The red pigment in the peel can be used to make yellow dye.

Mangosteen pulp is rich in dietary fiber, carbohydrates, protein, vitamins, and mineral elements such as magnesium, calcium, phosphorus, and potassium.

The fragrant smell of mangosteen is mainly composed of volatile components, including hexyl acetate, leaf alcohol and monocubane.

How to store mangosteen

You can seal it in a fresh-keeping bag and put it in the refrigerator. It can usually be stored for 3-5 days. Mangosteen is a fruit that is easy to deteriorate and rot. If you want to keep it for a longer time, you should ensure that the storage environment is low in temperature and low in oxygen. This will reduce the loss of water in the mangosteen, reduce the activity of pectinase, and delay aging.

Do not store mangosteen for too long. As the storage time increases, not only will the taste deteriorate, but the nutrients in it will also be lost.

Mangosteen, whose scientific name is Mangosteen, also known as mountain bamboo, mangosteen, and mangosteen, is a tropical fruit native to Maluku and widely cultivated in tropical regions of Asia and Africa.

When mangosteen is ripe, the skin is purple-red with yellow-brown spots, and the flesh is white and juicy. It can be eaten raw or made into candied fruit.