The scientific name of mangosteen is very gargle. It is called jiji persimmon, commonly known as mangosteen, or hawthorn, mountain bamboo, and scorpion. The reason why the mangosteen is commonly known as mangosteen is because it is a tree up to 20 meters high. The leaves are opposite, and the branches have obvious nodes and longitudinal edges. They look a bit like a bamboo pole, so the fruit of the mangosteen knot is called mangosteen. .

Mangosteen is a tropical fruit that can be eaten directly or made into preserved fruit. The red pigment in the outer skin can be used to make dyes. Therefore, mangosteen has not only high nutritional value but also high economic value.

How to pick mangosteen?

1. Look at the variety

Mangosteen is divided into three varieties: oil bamboo fruit, bamboo fruit and sand bamboo fruit. What is the difference between the three?

Mangosteens must be more than 7 years old. The mangosteens that are born from 7 to 15 years are called oil bamboo. The oil bamboo's skin is bright black, the skin is shiny and glossy, and the skin appears uniform dark purple. It is a good variety to sell fruit.

Phyllostachys edulis refers generally to the fruit of mangosteen knots between 15 and 50 years old. It is also known as oily mangosteen. It has less luster on the pericarp, looks dirty, and has dark red or purple-red skin.

Ma bamboo is the longest tree type and is generally the fruit of mangosteen tree that is more than 50 years old. It is also known as sand bamboo. As its name is, bamboo fruit is rough and has no gloss. It looks old and dry, and there are many pits. The skin appears dark purple and dark red, but it does not shine. It looks nothing.

The oil sand bamboo and the bamboo bamboo have experienced the full moisture of the time, absorbed enough sunlight and moisture, and the resulting fruit is more delicate and sweet, which is an excellent variety of flavor.

2. See the skin

In addition to the selection of mangosteen, it is generally better to see if the pedicles of mangosteen are bright green and fruity green.

3. Pinch peel

When selecting mangosteen, we usually start with a little pinching, the peel is more flexible, and can be quickly restored after gentle pressing. Generally, it is relatively fresh. If the mangosteen's outer shell is too hard and the pinching is not fixed, then The mangosteen is relatively old or is not fresh. Mangosteen that is too soft will not work. It is very likely that the interior is rotted.

4. Look at the bottom

The bottom of mangosteen is very characteristic, like a multi-lobed flower. This flower is not only a part of information that looks good but actually contains. There are many petals in this flower, and how many petals there are in the mangosteen. The less the inside, the more full and full the flesh of each flesh, so that there will often be a large nucleus in the full flesh, which can be selected according to your preference. In general, the 6-8 fleshy mangosteen meat is moderate.

5. Weight

The same size of mangosteen, the heavier the more water, the fresher the fruit.

Many people found that when mangosteen was purchased, there were yellow spots on the reddish-brown skin of mangosteen. Many people thought that whether or not the mangosteen had been glued after the drug was applied, but it was not. So why did the skin of mangosteen fruit often have yellow spots?

Mangosteen belongs to the genus Garcinia. Garcinia is a yellow pigment commonly used in traditional Chinese paintings, derived from the resin secreted by the Garcinia plants. When we buy mangosteen, we occasionally find yellow mucous in places where the surface of the fruit has been scratched, and it is difficult to wash off the clothes. This is Garcinia.

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