From Fruit to Bottle
Deep in the heart of Southeast Asia lies one of the most prized superfruits in the world. Mangosteen (Garcinia mangostana) hails from the dense jungles of Southeast Asia and grows among waterfalls, bamboo and jungle wildlife until the fruit is ripe with white, velvety flesh and ready for harvest.

these mangosteens are not ripe
The top of the mangosteen has a calyx (the green “leaves” that surround the purple skin of the fruit). The fruit inside is snow white and looks almost like an orange. The outer pericarp (rind) is deep purple, while the inner rind is dark red.

Our farmers traditionally gather the fruit with long, telescoping poles fitted with nets or baskets to entice the fruit from its safe haven during the summer months. Some trees can grow up to 60 feet tall, so the farmers have to climb up the tree and/or use a tall ladder to get all the fruit.

As you can imagine, it’s a time-intensive process, but well worth the time spent.
The sweet and tangy inner part of the mangosteen fruit is enjoyed by many in its native climate and highly sought after by those in countries to which the delicate fruit cannot easily be exported.

Mangosteen is a tricky fruit when it comes to ripeness. It does not keep well and is exceedingly difficult to transport. Any cracks in the relatively delicate outer rind can cause the inner fruit to be almost inedible.

The information provided is for educational purposes only and is not intended to replace professional medical advice. Always consult with a qualified healthcare provider for personalized medical guidance.