Mangosteen thrives best in deep, slightly acidic soil with high oraganic matter. Soils with good aeration and drainage are also suitable. The tree is slow growing and favors rainy climate with few seasonal variation in rainfall and temperature.
The seed of mangosteen is apomictic and the plant develops from it carries the same characteristics of the mother plant which explains the existence of only one variety.
Continue reading “Mangosteen”
200 pieces mangosteen
1 kilo sugar
1. Remove the pericarp. Apply pressure with the thumb to remove the seeds.
2. Add 1 kilo white sugar to the fruits.
3. Boil for 35 to 50 minutes with constant stirring until the concoction turns light brown.
Packed in sterilized bottles.
MANGOSTEEN (Garcinia mangostana Linn of the family Gutiiferae) is one of the most delicious and best flavored fruits in the world. It is one tropical fruit that is most ready accepted by the Western. It is a
seasonal fruit that has a great export market. The editable portion of the mangosteen fruit is 1/3 of the whole fruit. The aril is about 25-30% of the fruit and contains 19.8% soluble solids, 4.3% reducing sugar, and 17.5% to total sugar. Analysis of the rind indicates that it is rich in pectin.
Continue reading “Mangosteen production”