The juvenile mangosteen fruit, first appears as pale green or almost white in the shade of the canopy. As the fruit enlarges over the next two to three months, the exocarp colour deepens to darker green. During this period, the fruit increases in size until its exocarp is 6–8 centimetres (2.4–3.1 in) in outside diameter, remaining hard until a final, abrupt ripening stage.
The subsurface chemistry of the mangosteen exocarp comprises an array of polyphenols, including xanthones and tannins that assure astringency which discourages infestation by insects, fungi, plant viruses, bacteria and animal predation while the fruit is immature. Colour changes and softening of the exocarp are natural processes of ripening that indicates the fruit can be eaten and the seeds have finished developing.
The edible endocarp of the mangosteen is botanically defined as an aril with the same shape and size as a tangerine 4–6 centimetres in diameter, but is white. The circle of wedge-shaped arils contains 4–8, rarely 9 segments, the larger ones harbouring apomictic seeds that are unpalatable unless roasted.
Often described as a subtle delicacy, the arils bear an exceptionally mild aroma, quantitatively having about 1/400th of the chemical constituents of fragrant fruits, explaining its relative mildness.
|The Queen of fruits, mangosten|
|The inside of mangosteen|
|The King of fruits, Durian|
cause heatiness but mangosteens on the other hand have cooling effects. So these two fruits can really compliment each other.
Mangosteen teapots by Zhou Juefang