Mangostán
MANGOSTÁN.
INTRODUCTION

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It is one of the exotic fruits most quoted and appreciated by his exquisite flavor and consistency. It belongs to the Gutíferas, family of tropical trees of Asia and America, many of which exudan gums and resins. Also it is named: mangostino, mangostín and mangosto.




ORIGIN AND VARIETIES


It is a native fruit of the Southeast of Asia, of Thailand, where they consider it to be an authentic delicacy. There are producing countries China, Sri Lanka, Thailand, Borneo, Philippines, Guinea, Brazil, Malaysia, Madagascar and other American and Asian countries. At present the demand of this fruit in Europe has increased, going so far as to be considering to be one of the most important cultivation by his high consumption. Varieties have not been identified but if distinctions have been done according to the size of the fruit, grade of acidity and flavor. The yellow ones are easier to cultivate that the purple ones, nevertheless, the yellow ones stretch to be more bitter. There exist more than 200 species different from mangostán with a difference of considerable weight, since there are fruits that can reach up to 1.000 grams.

HIS BEST EPOCH

It matures the whole year, therefore we can enjoy the mangostán in any epoch. The disadvantage, his high price.

CHARACTERISTICS

It forms: it is a berry with spherical form, woody and thick crust of approximately 0,33 centimeters that yields very easily to the pressure of the fingers. Four hard sepals surround the union petiole to the branch. The pulp is divided into 5-7 segments or segments.

Size and weight: the mangostán that is commercialized in our country has a few dimensions 7 centimeters high and a 65-70 millimeters diameter, and the weight is located between the 80 and 150 grams.

Color: the fruit is yellowish until it matures, moment in which the skin becomes red and purple. Inside, the skin is of red color a vinoso and the pulp is white. Every segment or segment can have a seed of green color; in some cases, on having been soft, it turns out to be eatable; others lack seed and occasionally they possess a hard seed.

Flavor: his flavor is sweet, sweet, extremely sugary, a miscellany between peach and raspberry, although also it is compared with the sweet and sour flavor of the plums or the grapes.

It is a fruit that is necessary to harvest it it matures because once separated from the tree, the maturation process stops. We appreciate his ideal ripeness grade on having pressed the fruit, this one has to yield lightly to the pressure with the finger. It is possible to preserve several days to temperature ambience and some more, not many, if we keep it in refrigeration.


HOW TO CHOOSE IT AND TO PRESERVE IT


It is necessary to choose intact copies, which are not damaged and which yield slightly to the pressure with the finger. If it is going to be consumed like fresh fruit, it is possible to keep in the icebox before his consumption so that it is well cold. Nevertheless, and as other tropical fruits, he does not support well the refrigeration temperatures. The mangostán is very receptive to the smells, that's why it is recommended to preserve it in a hermetic receptacle.


His water content is very high. It contains carbohydrates in quantity moderated therefore his caloric value is high. As for his mineral content, it is rich in potassium. Likewise it contributes fibre, which improves the intestinal transit. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell.



NOURISHING PROPERTIES


His water content is very high. It contains carbohydrates in quantity moderated therefore his caloric value is high. As for his mineral content, it is rich in potassium. Likewise it contributes fibre, which improves the intestinal transit. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell.




AS REGARDS THE HEALTH
The mangostán, for his consistency and flavor dulzón, is adapted for the children, the young people, the adults, the sportsmen, the pregnant women or nursing mothers and the biggest persons.

His wealth in potassium does to this interesting food for those who take diuretics that eliminate potassium, to fulfill the losses and for the persons with bulimia and certain digestive alterations. Also, joined to his low sodium contribution, he turns out to be adapted for those persons who suffer from arterial hypertension or complaints of blood glasses and heart.

His potassium content will have to be born in mind by the persons who suffer from renal insufficiency and who need of special diets controlled in this mineral.

In case of diabetes and obesity, it is necessary to bear in mind the quantity to consume given his carbohydrates content.





CURIOSITIES
It is necessary to be supremely careful on having divided the fruit because the rind contains a resinous sap (the tannin) that can cause spots in the color clothes it came very difficult to remove. This substance awards to his crust the quality of be using like raw material for commercial dyes.


HOW TO PREPARE IT

Although he accompanies very well to the salads and the sherbets, the mangostán boils away especially the native. To eat fresh air fresh air, it is necessary to cut the skin for the half and to remove it as if a hard-boiled egg was peeled. A good option is to serve the very cold pulp with ice cream or cream.

















BATTER OF MANGOSTÁN

4
45'
way

Ingredients

- 6 mangostanes
- 50 grams of sugar
- 150 milliliters of dry champaign
- 1 egg white
- 4 tracks of lime and sauce of raspberry

To peel the mangostanes, to extract the pulp and to spend them for the mixer up to obtaining a thin purée. To beat the egg white on the verge of snow and to add the sugar. To mix the purée with the egg white and the champaign. To spill the miscellany in an appropriate receptacle and to cool in the freezer. To beat regularly so that it remains spongy. To serve in high glasses and to decorate with sheets of mint, the rodajitas of lime and a bit of sauce of raspberries.



 
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