Mangosteen is a tropical evergreen tree, native to parts of South-East Asia, including the Malaysian peninsula, Sumatra and Borneo. Mangosteen was first introduced to Australia in the 1940s. Unfortunately, initial growth efforts in New South Wales and Southern Queensland were unsuccessful. New cultivators were imported in the 70s to North Queensland, which led to the first successes.
Nowadays, most fruit is grown in Darwin and Far North Queensland. Two types of mangosteen have been identified: spherical and oblong. In Australia, seashore mangosteen, yellow mangosteen, Cambogia and madrano are grown alongside the more common purple mangosteen, however they are part of a niche market.
Peak season in Australia is between November and March. Fruit mostly grows outside the edge of the tree’s canopy and is ready for harvest once they have turned from green to purple. A mature tree produces between 400-900 pieces of fruit, which have a bright green stem when they’re ready for harvest.
Hospitalitymagazine.com.au reports on mangosteen flesh being comparable to citrus, with some segments containing an almond-shaped seed. The fruit has a sweet and tangy taste and has been likened to a mix of lychee, peach, strawberry and pineapple.
