Plump fruit without green background colour that yields to gentle pressure. Avoid soft, brusied or shrivelled fruit.
Ripen fruit uncovered at room temperature. Cover, refrigerate ripe fruit for up to three days.
Rinse. Score skin in four sections and peel like a banana or cut in half and remove pit. Fruit clings to pit so slice as much as possible from it.
Ones that are dark purple or reddish purple but not blue-black in color. Softly press the outer skin, if it’s hard to press, then it’s not ripe yet. The part you want to eat is the inner white flesh, larger segments may contain seeds, which are inedible unless boiled or roasted.
The simplest method is to place the mangosteen in the palm of your hands, with the flower stem on top. Use your fingers to exert gentle pressure on it until it cracks open. Another option is to cut through the diameter of the shell all the way around, and then simply lift off the top. Just remember not to cut right through the segments.
A ripe fruit at room temperature lasts for a few days. Unlike mangos, mangosteens must not be frozen as refrigeration or freezing quickly causes damage. For longer storage, keep it at 10°C which will keep it in good shape for several weeks.
Shiny, plump and firm. Avoid berries that are bruised or leaking.
Unwashed fruits can last for up to 1 week in a ventilated container in the fridge.
Rinse. Remove damaged berries. Eat raw. Good in baking, could easily replace blackberries in many recipes.
