Mangosteen

Mangosteen

Botanical name;  Garcinia mangostana L.

Local Names;     Mangosteen; Sinhala     Mangustan; Tamil

Recommended varieties; Local cultivars

Nutritional Value (Per 100 g edible portion)

However, this nutritional information may vary depending on variety, climatic conditions, nutrients available for growth of Mangosteen etc.

Medicinal Value

• Mangosteen is useful in diabetes mellitus. Pulverized rind as an astringent in dysentery and chronic diarrohea

Storage: The fresh fruit can be kept for 5-7 days at room temperature (25-30 ⁰C)

Fruiting Season in Sri Lanka – May - September

Why are they unique?

Mangosteen is highly adaptive to growing conditions in Sri Lanka. Mangosteen is known as “Queen of Fruits”, it has good blend of sweetness and a very pleasant flavor.  

• Shape of the fruit: Gobular
• Skin: Thick and soft, but firm when ripe
• Color:    When mature rind pinkish red, when ripe, dark purple
• Flesh white
• Taste: Sweet, mildly acidic and scented

Mangosteen is grown in home gardens and small as well as medium scale orchards. Currently Mangosteen is grown in dry zone and scattered in Kalutara, Kegalle, Kandy, Matale, Colombo and Gampha in Sri Lanka.

Potential for wood apple fruit processing industry

Mangosteen fruit processing industry does still not exist in Sri Lanka. Usually mangosteen is not used to produce different value added products. However  research and development activities should initiate to identify maturity index for different types of mangosteen, storage methods, environmental and consumer friendly ripening methods, development of value added products with enhanced shelf life and preserve nutritional quality etc.

Reference

• Tropical fruits of Sri Lanka, Department of Agriculture, Sri Lanka