http://mangosteen.azcures.com The mangosteen , mangosteen or jobo of India ( Garcinia mangostana ) is a tree tropical perennial , it is believed that it originated in the Sunda Islands and the Moluccas . The tree grows to 7-25 m (20-80 ft) tall, has a foliage very dense evergreen leaves opposite, with midrib large, oval-shaped elliptical apex acuminate and short. The fruit has an edible rind (exocarp) of deep reddish purple when madura.este tree was brought to San Sebastian de Mariquita, Tolima Colombia, by the British in the early 20th century and there is cultivated with great profusion and harvested crops mangostino. Botánicamente one of aryl , the fragrant edible flesh can be described as sweet and sour, citrus flavored with peach flavor and texture. Mangosteen is closely related to other edible tropical fruits such as button mangosteen and mangosteen Lemon Drop. Botanically, has nothing to do with the handle. There is a legend about Queen Victoria offering a reward to anyone who could deliver the famous fruit. Due to restrictions on imports, mangosteen is not commonly available to the public. As a result of exports from their normal growing regions in Southeast Asia, the fresh fruit is available in season in some niche markets and rarely in fruit sections in supermarkets in North America and Europe. The mangosteen and its related products, such as juices and nutritional supplements are imported legally into the United States of America now that a ban was removed in 2007. Before ripening, the mangosteen shell is fibrous and firm, it becomes increasingly soft and easy to open when ripe fruit. The juvenile mangosteen fruit, which does not require fertilization to form (see agamospermy), first appears pale green or almost white in the shade of the canopy. As the fruit enlarges over the next two to three months, the exocarp darkens to a darker green. During this period, the fruit grows until its exocarp is 6-8 centimeters in outer diameter, being hard to end, an abrupt phase of maturation. Mangosteen produces a recalcitrant seed and must be kept moist to remain viable until germination. Mangosteen seeds are nucellar in origin and not the result of fertilization, germinate as soon withdraw from the fruit and die quickly if allowed to dry. According Rincon, fruit trees seedlings is fairly uniform, and only a different variant is known and is in Sulu islands. The fruit is large, bark thicker than normal, and the meat more acid, the more pronounced flavor. In northern Borneo, a seemingly wild has only 4 carpels, each containing a seed fully developed, and this is probably not unique. The mangosteen is ultra-tropical. It can not tolerate temperatures below 40 º F (4.44 º C) or above 100 ° F (37.78 ° C). Nursery seedlings are killed at 45 º F (7.22 º C). It normally requires high humidity and an annual rainfall of at least 50 in (127 cm), and long periods of drought. In Dominica, mangosteens growing in an area that is 80 in (200 cm) of rain yearly required special care, but from another locality with 105 in (255 cm) and soil with better moisture retention capacity . Dry hot storage, closed, mangosteens is made 20 to 25 days. Longer periods cause the outer skin to toughen and the rind to become rubbery and later, the crust hardens and becomes difficult to open and the meat becomes dry. To select the best fruits of the table, choose those with the highest number of stigma lobes at the apex, as these have the highest number of fleshy segments and therefore fewer seeds. The numbers always correspond. The mangosteen is usually eaten fresh as a dessert. One only has to keep the fruit with the stem down, take a sharp knife and cut about half completely through the bark, and lift the top, leaving the fleshy segments exposed in the colorful "cup" - the lower half of the crust. The segments are lifted out by fork. Fleshy segments are sometimes canned, but is said to lose their delicate flavor in canning, especially if pasteurized for as much as 10 minutes. Tests have shown that it is best to use a 40% syrup and sterilized for 5 minutes. The more acidic fruits are best for preserving. To make jam, Malaysia, seedless segments are boiled with an equal amount of sugar and teeth 15 to 20 minutes and placed in glass jars. In the Philippines, a reservation is made by simply boiling segments brown sugar, and the seeds can be included to enrich the flavor. The seeds are sometimes eaten alone after boiling or roasting.

• published: 20 May 2014
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