How to tell if mangosteen flesh is bad? How to choose fresh and good mangosteen

Mangosteen is a famous tropical fruit, native to Maluku, and widely cultivated in tropical areas of Asia and Africa. It is also introduced or planted in Fujian, Guangdong and Yunnan. Also known as mangosteen and mangosteen, it is a fruit that is abundant in tropical areas of Southeast Asia. It tastes very sweet and sour and is very delicious. How to judge whether the mangosteen flesh is bad? This is a question that many friends are concerned about. Let's take a look!

Contents of this article

1. How to judge whether mangosteen pulp is bad

2. How to choose fresh and good mangosteen

3. How to eat mangosteen

How to tell if mangosteen pulp is bad

The flesh of fresh mangosteen is usually white. If there are large yellow or brown spots on the surface of the flesh and it smells sour or alcoholic, it means that the mangosteen may have gone bad. Mangosteen, also known as mangosteen and mangosteen, is a fruit that is abundant in the tropical regions of Southeast Asia.

The mature mangosteen fruit is spherical with a diameter of 4-8 cm. The outer skin of the fruit is smooth and purple-red. If the skin turns black, the internal flesh is likely to have deteriorated.

The pulp of mangosteen is called aril in botany. Aril is generally white garlic clove-shaped, consisting of 4-8 cloves, with a diameter of about 4-6 cm.

How to choose fresh and good mangosteen

1: When choosing mangosteen, pay attention to the color of the petals under the fruit stem. The greener the petals, the fresher the mangosteen.

2: Pinch the shell. If the place where you press recovers immediately, it means the mangosteen is fresh. If it is too hard to press, it is best not to buy it.

3: The more petals there are at the bottom of the mangosteen, the more mangosteen flesh slices there are.

Mangosteen is a famous tropical fruit native to Maluku. It is widely cultivated in tropical regions of Asia and Africa. It has also been introduced or trial-planted in Fujian, Guangdong and Yunnan.

The ripe mangosteen is purple-red and can be eaten raw or made into candied fruit.

Mangosteen is very easy to deteriorate, so it is necessary to maintain low temperature and low oxygen when storing it. Low temperature can reduce the loss of water in mangosteen, reduce the activity of pectinase, and delay the aging of mangosteen.

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.