Mangosteen (Garcinia mangostana) is often called the “queen of tropical fruits” throughout Southeast Asia. Mangosteens Native to Southeast Asia. Cultivated throughout the tropics, but primarily in Thailand, Malaysia, the Philippines, Indonesia, Brazil, Honduras, Panama, and in the USA, in Hawaii. They’re difficult to export from the region because they are not perishable. Also, the tree can only be grown in tropical climates. Those factors make even pureés made from Mangosteens pretty expensive anywhere outside of Southeast Asia. The mangosteen has a thick, dark-red skin, inside which are creamy white segments with a sweet, slightly tart flavor; as a general rule, the more segments a mangosteen has, the fewer seeds one will find.

The mangosteen is ripe when its outer skin is slightly soft to the touch and its purple color is fully developed. Ripe mangosteens keep well for 3 to 4 weeks in storage at 40 to 55 F (4.44-12.78 C). Longer periods cause the outer skin to toughen and the rind to become rubbery; later, the rind hardens and becomes difficult to open and the flesh turns dry. Mangosteen is primarily consumed fresh, but is also canned and used to make juices and jellies.

Mangosteen is usually propagated by seed. The seeds lose viability quickly, and must be planted fresh or stored in moist peat moss, sawdust or paper. Germination occurs at 2-3 weeks, and the seedlings are somewhat slow growers. They need from 50-75% shade for the first 3-4 years, then can be grown in full sun. They are sensitive to high levels of fertilizer, and should be fertilized with a dilute fertilizer solution or an organic fertilizer. Trees can be transplanted to the field after 1-2 years, when they are a foot (30 cm) or more in height. Mangosteen can be successfully grafted onto rootstocks of Garcinia venulosa, G. xanthochymus and G. hombroniana (mangosteen grafting).

Mangosteen grows best in a fertile, well drained soil with an acid pH and a high organic matter content. Rainfall or supplemental irrigation should be available throughout the year, although they tolerate brief periods of drought, and this stress may induce flowering. Mangosteen will grow from sea level to 5,000 feet (1,524 m), but suffers if temperatures drop to 40F (4C) or lower.

Trees should be fertilized every 3-4 months during the first 3 years of growth, and thereafter 1-2 times per year. Mulching is recommended to add nutrients and organic matter to the soil, conserve moisture and control weeds. With good care, trees can begin to produce fruits at 6-8 years from planting. Young trees produce about 100-200 fruits per year, while a mature tree can produce from 500-1,000 or more.

Although Mangosteen is apomictic, with female plants producing clonal seeds without fertilization. Thus, there is little variation in mangosteen and almost no cultivars exist. However, the Malaysian Department of Agriculture has identified two clones, ‘GA1′ and ‘GA2′, whose fruits differ in shape, weight, external color, and number of seeds. It is hypothesized that mangosteen is a polyploid that arose from natural hybridization between Garcinia hombroniana and G. malaccensis.

There are over 100 Garcinia species, mostly from southeast Asia. Of these, approximately 30 have edible fruits, but the mangosteen is the most important and has the best quality fruit. Other important Garcinia species include G. atroviridis (assam gelugur), G. hombroniana (seashore mangosteen), G. indica (kokam), G. parvifolia (assam aur aur), G. prainiana (cherapu) and G. xanthochymus (yellow mangosteen).