Wondering What a Mangosteen Is?
One of the often-overlooked aspects of Thai food is the range of interesting fruits you can find in Thai markets. A cacophony of funny shapes and vibrant colorful fruits awaits those who venture into the country’s food markets. One particular fruit that catches the eye is the mangosteen. This article explains what a mangosteen is.
So, What is a Mangosteen?
Mangosteen is a tropical fruit growing from a tree of the same name that originated in Southeast Asia. You can find the fruit in abundance at food markets and vendors in places like Thailand, Malaysia, and Vietnam. One chef named them as one of the 20 things to eat before you die!
Mangosteens are striking in appearance with leathery purple skin and a crown on top. They are unmistakably exotic, and a bit intimidating if I’m honest. On my first trip to Thailand, I saw a mangosteen and had no idea what it was. When I returned again, I tried it at the encouragement of my girlfriend and I was pleasantly surprised; it tasted great!
When I think about what a mangosteen is and what it looks like, the first thing that comes to mind isn’t even that unmistakable exterior. It’s actually the interior that I find more striking. The sweet and tangy fruit inside mangosteen comes in segments, like oranges, and it is a pearly white colour.
The actual flavour of mangosteen is an alluring and addictive combination of sweet and tangy. Once you get past the leathery skin, the reward of the fruit is worth the effort! The sweetness dominates the flavour profile, but there is an unmistakable tangy hit. It’s a very light fruit taste-wise, which means you can eat quite a few of them and not feel full or heavy.
It’s worth noting that you shouldn’t eat the skin, and nor would you want to. But you’ve got to find a way to cut through it and get to that irresistible citrusy-sweet goodness.
Mangosteen Season in Thailand
Mangosteens flourish in hot and wet climates, which means that in Thailand, prime mangosteen season is during the rainy season from May to July. This is why when you go during high season to Thailand, like many tourists do, you might actually not come across that many mangosteens.
Mangosteen fruit is highly valued in many Southeast Asian countries, and many locals describe it as the Queen of Fruits. You can buy them usually by the kilo for about 20-25 baht when they are in season in Thailand. If they are out of season, expect to pay double the price for a kilo.
There aren’t many specific dessert dishes that are based around the mangosteen. It’s more common to simply buy a kilo of the fruit and tuck in.
Are Mangos and Mangosteens Related?
No, they are completely different fruits with no relation at all. It’s a sensible question though because the two words obviously sound similar.
Can You Get Mangosteens in the US?
Yes, you can buy this tropical fruit in the US now. It used to be illegal to import them due to fears of the Asian fruit fly, which poses a huge threat to agriculture. I even saw one seller offering fresh mangosteens on Amazon, although I’ve no idea what the quality is like.
You can get mangosteens in many Western countries now thanks to globalization and its rapid supply chains. I’ve seen them in places like Ireland and Poland, but only in Asian grocery stores.
A big part of their allure was that you used to have to travel to far away locations to try mangosteens. It’s worth noting though that the mangosteens imported to Asian markets rarely taste anywhere near as good as fresh, in-season mangosteens. So there is definitely still that element of the exotic to this great fruit of the Orient.
Closing Words
I hope this article proves to be a useful resource to anyone who has ever wondered what a mangosteen is. If you want other useful resources about Thai food, consider checking out my Thai cookbook, Thai Food at Home, which costs less than a Thai takeaway for over 25 recipes.
I think I would like to leave the closing words on mangosteens to the now deceased NY Times journalist, Johnny Apple, who said this about the Queen of the Fruits:
No other fruit, for me, is so thrillingly, intoxicatingly luscious, so evocative of the exotic East, with so precise a balance of acid and sugar, as a ripe mangosteen. I’d rather eat one than a hot fudge sundae, which for a big Ohio boy is saying a lot.
I lived in Thailand for a few years during my 20s during which time I fell in love with Thai food. Along with my Thai partner, I cook and eat tasty Thai dishes 3 or 4 times per week. I’m here to bring you recipes, Thai food tips, and suggested cookware for making Thai food.
