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| MANGOSTÁN. |
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| INTRODUCTION |
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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
 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.
 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.
 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.
 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.
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