Mangosteen
From the recipe box of A. NonymusI have always had a fascination with food. I used to be adventurous in trying exotic or unusual food items in my youthful and carefree days, but I find as I get older I prefer the old 'tried and true' foods that are less likely to tax the body or have unpleasant reactions – still, as I reflect on the past, I find that I have had quite a few adventures of the palette...
I have a good friend who is an Executive Chef of the highest order... and he often brings me wonderful leftovers from galas and events that he caters...
About 2 years ago, 'Chef' brought by an interesting fruit called a 'Mangosteen' which had been ordered for a very high class event... no expense spared for some rich 'foodies' ... There were a few 'leftovers' so he shared with me.
I'd never heard of a 'Mangosteen', so I was quite fascinated. Apparently these have been super rare and were even prohibited from being imported for many years -- only recently being allowed to enter the US food chain. Chef told me how to eat it, and WOW... no wonder it's known as the 'Queen of Fruits'! As a side note, the history of the Mangosteen is itself as fascinating as the fruit, and it tastes as beautiful as it looks!
I can tell you it was a remarkable experience! Try one if you ever get the chance. Truly a wonderful, and very special flavor.
How to eat:
Open the fruits' pod-like hull, and inside there are nice white segments - much like an orange. You eat those fleshy segments.
The harder outer hull is usually discarded, but is also super high in anti-oxidants. Because of this 'medicinal' property, there is a long folk medicine tradition associated with the Mangosteen fruit, with no part going to waste.
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| Mangosteen |
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