Mangosteen Puree

Yes, it the seasons of fruits in Hulu Langat.  Another popular seasonal fruit is mangosteen or manggis (biological name: Garcinia Mangostana).  This fruit does not keep well in its raw farm but I find that by creating a nice pink puree of it, it can be kept longer and used for multiple purposes.

There are many purported health benefits to this fruit including for athritis and joint pains, high blood pressure and lowering of cholestrol and aid to the digestive system.  This fruit has a high fibre content and is rich in anti-oxidants.  All in all, this fruit provides for a myriad of health benefits. 

I think the puree form of this fruit also makes for great baby food, rich in nutrients and tasty.  I suggest using raw sugar as opposed to refined sugars.

Ingredients:

1. Mangosteen
2. Raw cane sugar

Method:
Peel the mangosteen and place it in a pot with raw cane sugar.  For 10kg of fruit, I used 0.5kg of raw cane sugar.  Depending on the sweetness and sourness of the fruit, you can adjust the sugar used.  There is not need to add water as this fruit has a high water content.  Once the mixture starts to bubble, reduce heat and simmer until it reaches to a consistency of your choice.  Run the mixture through a sieve to remove the seeds.

Consumption and uses:

1. A a base for a delicious fruit drink.  Just add water and serve chilled on our hot summer days.  Great pairing when eating durians.
2. As an ingredient in creating a mangosteen jelly or agar-agar.  Taste delicious as an after meal dessert.
3. Simmer it to a thicker consistency and you can produce a conserve which is great eaten with buttered toast.

Storage:
Store in the refrigerator.

Notes:
Personally, I like to leave the puree in it more "watery" form and drink it as a delicious, cool fruit drink.  In this form, it takes about 1 hour cooking time.