The scientific name of mangosteen is very awkward, commonly known as mangosteen, is it better to pic

When choosing mangosteen, it is best to choose a hard one, which will be stored for a long time, and if it is too soft, it may break down, and it may also cause mold.

The soft shell is relatively better, and the mangosteen with the soft shell is relatively fresher, has a better taste, and the flesh is more tender.

It's better to pick the soft ones, because the soft ones are very tasty, and they're ripe and sweet.

Small tree, 12-20 meters high, with many and dense branches, alternately opposite, and the twigs have obvious longitudinal stripes.

Leaves thickly leathery, shiny, elliptic or elliptic-oblong, long cm, 5-10 cm wide, apex short acuminate, base broadly wedge-shaped or nearly rounded, midrib raised on both sides, lateral veins dense, up to 40-50 pairs, joined within margins; The petioles are stout, about 2 cm long, densely wrinkled when dry.

Male flowers 2-9 clusters at the apex of branches, pedicels short, stamens congenial into 4 bundles, vestigial pistils conical; Female flowers solitary or paired, born at the tips of branches, slightly larger than male flowers, cm in diameter, peduncle cm long; Ovary 5-8 chambers, almost without columella, stigma 5-6 deeply lobed. When ripe, the fruit is purplish-red, with yellowish-brown patches interspersed, smooth, with seeds 4-5, and the aril is scoopy and juicy, white. The flowering period is from September to October, and the fruiting period is from November to December.

Mangosteen trees can grow up to 20 to 80 feet tall and have dark brown bark (close to black) with short, dense evergreen leaves, except for areas that emit yellow latex, and the fruit must be picked by hand. The flowers are centimeter in diameter, 3-9 in clusters, and grow on branches. It takes two years or more for fruit trees to grow to centimeter height.

It is widely believed that this fruit tree is native to Sunda and Molu** Islands (part of the East Indies). The first harvest can only take place after 7-9 years of planting, but mostly 10-20 years have passed. Fully mature mangosteen trees produce an average of 500 fruits, but some mangosteen trees can produce up to 5,000 mangosteens.

Some fruit trees can produce fruit for up to 100 years.

Since I like you, I have armor and weakness! ”

In other words, the scientific name of mangosteen: Mangji persimmon, known as the "queen of fruits";

Its skin is a layer of dark purple hard shell, and when broken by hand, inside is a clove of garlic-like white, sweet, and delicious flesh;

It's like a white and chubby kitten paw, and the entrance is sweet and sour.

However, ......I bought a lot of mangosteens tonight and went home, and when I came back, I found that each one was rotten and some were yellow; Woo woo, I want to ask how to pick a good mangosteen? ”

Then let the big fruit brother come to pick the secret of this "white rich beauty" treasure!

<> mangosteen is roughly divided into three kinds of bamboo fruit, bamboo fruit and sand bamboo fruit, and bamboo is the fruit of the fruit tree from 7 to 15 years old, its peel is bright black, the peel is shiny and shiny, the outer skin is uniform black and purple, and it looks good and is the most common;

On the other hand, it is produced by 15 to 50-year-old fruit trees, and its skin looks dirty, dark red or purplish-red.

Finally, the bamboo is more than 50 years old, the skin is rough and there is no light next to the Changze, old and dry, and pockmarked spots, dark purple, dark red.

Among them, the sale of oil bamboo is relatively good; The taste of the bamboo is thick and the flesh is rich; The flavor of hemp bamboo is the best, the nutrients are not high, and the taste is sweet.

ButThe key takeaway: look at the color of the leaf petals.

The peel of ripe mangosteen is purplish-red, and the texture is clearly visible; The appearance of Chen Mangosteen is purple-black or even black-brown, and the epidermis is also wrinkled, even "dead bamboo"!

Pinch it lightly with your upper hand, the peel is more elastic, and it can recover quickly after gentle pressing, and it is generally fresh;

However, if the fingers gently pinch the husk, the hair is dry and hard, and the color of the fruit is dull, it is not fresh.

The main reason is that the husk of mangosteen seems to be thick, but the actual texture is loose, and the moisture will quickly dissipate into the air; Therefore, the most significant feature of the shell is that the shell becomes hard.

If it is too soft and inelastic when pinched, it means that the mangosteen may be rotten, especially the dead mangosteen, which has a hard skin.

It can also smell the smell, and fresh mangosteen will not have a sour smell and alcohol.

Look at the bottom of the mangosteen, that is, the end without a stalk, pick the number of camelina petals, and there are a few petals in a few petals;

The more pedicle petals, the more pulp slices; The greater the number of pulp slices, the smaller the pit; And the fewer petals, the fuller the flesh and the larger the core.

There is also such a saying in the industry, five males and six females, which means that less than 5 petals are male mangosteens, and more than 6 petals are female mangosteens;

Among them, generally speaking, 6-8 petals of mangosteen meat are more moderate.

In terms of weight, the heavier the mangosteen, the more water, and the more delicious the flesh.

In short,When buying mangosteen, you should pick the fruit pedicle bright green, the skin is purple red, the skin is soft to the touch, the weight is heavy, and there are many petals.

I remember when I bought mangosteen by the sea, the stall owner told us that the more ants climbed, the sweeter it was;

So stupidly, I actually picked an ant nest to test ......Haha......

Finally, dancing in the summer, mangosteen can be called a fire artifact, all of them are white fat paper dressed in "purple red wedding dress", try it!

One, look at Gotty.

Look at whether the mangosteen pedicle is bright green, then see if its pedicle is scattered, and finally whether there are wrinkles on its pedicle. Generally, the color of the fruit pedicle of fresh mangosteen is very bright turquoise, and the fruit pedicle is also spread out, with a little gloss. The fruit of the stale mangosteen is blue-brown and dull in color.

Second, look at the surface.

Just like looking at the fruit pedicle, it is necessary to distinguish the color. See if the color of the surface of the mangosteen is purplish-red. Fresh mangosteen has a purplish-red surface, while stale mangosteen has a dark purple surface.

Therefore, when choosing mangosteen, do not choose dark-colored mangosteen, such mangosteen has been stored for a long time and is not fresh. You must not have a fixed mindset, thinking that the dark color of the fruit means that it is ripe and ripe. This method of judging is also based on the specific type of fruit.

Third, look at the feel.

Fresh mangosteen, its husk is soft, we can pinch it with a light pinch to pinch out the grooves. In this way, it is easy to break the shell when eating, making it easier to eat the flesh inside. And the fresh mangosteen, its husk is very hard, with the fingers pressed hard, it is difficult to pinch the child.

1. Observe the leaves: the fresh mangosteen leaves are bright in color and emerald green.

2. Press the peel: pressing the peel of fresh plants can be rapid, and the freshness of mangosteen with hard peel and even juice is not high.

3. Weight: Fresh mangosteen has a high water content and is relatively heavy.

4. The number of pedicle petals: the more pedicle petals, the more pulp and the smaller the kernel in the banquet hall.

First look at whether the rod is green, if it is not fresh it may be brown, then press it, if it is soft, it is relatively fresh.

The appearance of mangosteen: the fruit of mangosteen is the size of a persimmon, the fruit shape is flat and round, the shell is thick and hard and dark purple, and it is covered by 4 fruit pedicles, which resembles a persimmon. The peel is hard and solid, with chopsticks to knock it "Bangbang" sound, peel off its shell, you can see seven or eight cloves of white and crystal flesh, just like the peeled garlic cloves, surrounded by each other.

How to choose mangosteen:

1.Look at the color of the leaf petals under the fruit pedicle, the greener the mangosteen leaf petals, the fresher it is, if the color turns brown or black, it means that the mangosteen has been left for too long.

2.If you press the husk with your thumb lightly, the place where you press it will recover immediately, which means that it is fresh.

3.Count the sepals at the bottom of mangosteen, usually, there are 4 to 8 sepals at the bottom of mangosteen, the number of sepals is the same as the number of pulp pieces, the more sepals, the more pulp pieces; The more slices of the pulp, the smaller the pit, and some can even be eaten directly.

Appearance: Berries subspherical, diameter, purplish-red when ripe, with yellowish-brown patches in between, smooth, with seeds 4-5, aril scoopy, juicy, white.

1. Introduction to Mangkhut:

Mangosteen can refer to both the plant mangosteen and the fruit of this plant. Mangosteen, formerly known as Mangji persimmon, is native to Southeast Asia, and is generally planted for 10 years before it begins to bear fruit, and has very strict environmental requirements, so it is a veritable green fruit, which is as famous as durian, and is known as the "queen of fruits".

Second, the efficacy of mangosteen:

1) Mangosteen not only has antioxidant capacity, but also helps to improve the health of the immune system, making people feel comfortable, the whole mangosteen has a use, but because mangosteen is cold and must not be eaten with watermelon, soybean milk, beer, cabbage, mustard greens, winter melon lotus leaf soup and other cold foods, if you accidentally eat too much, you have to use brown sugar to boil ginger tea to relieve.

2) Mangosteen has the effect of reducing fire.

3) Mangosteen is mainly used for the treatment of spleen deficiency, diarrhea, thirst, dry mouth, burns, scalds, eczema, and stomatitis.

4) Mangosteen soup specializes in the treatment of pimples: It is easy to get acne in summer, that is, pimples, and mangosteen soup can have a good therapeutic effect on acne, indigestion, lack of luster and obesity caused by overnutrition and heavy dryness.

Mangosteen (scientific name: garcinia mangostana), also known as mangji persimmon, mangosteen, mangosteen, inverted twist, phoenix. After the fruit.

Litchi-sized, black. The meat is white. Sweet and sour.

I don't know it, why is it called mangosteen?

Being in the Central Plains, it is rare to encounter strong typhoons. So I can't appreciate the power of typhoons, but I just heard that typhoons have strong destructive power.

From the Internet, I saw the typhoon on TV, and everywhere I went, it set off stormy waves, houses collapsed, trees were destroyed, people were killed, and property losses were numerous.

Only then did I realize that the impact of typhoons is a huge natural and man-made disaster, and it cannot be prevented.

I just don't know it, why is it called mangosteen?

I only know that mangosteen is a tropical fruit, sweet and sour, very delicious, sold in the supermarket, but the price is very expensive, 10 yuan can buy four, but the flesh is like a garlic clove, small such as Ling, can only taste a taste.

However, why is this typhoon called Mangkhut? Is it related to the precious and delicious mangosteen?

I don't know. Check it out on the Internet.

It turns out that there are rules for the naming of typhoons: each country rotates the name, and each country has different naming conventions. For example, China likes mythology, such as the Jade Rabbit, Chang'e, Cowherd, etc., and this year it is named after Thailand, which is rich in fruits, so it takes such a name.

I see. But this ferocious typhoon and this lovely fruit are too incompatible.

Mangosteen is a fruit that was originally known as Mangji persimmon. Mangosteen is native to Maluku and is widely cultivated in tropical Asia and Africa; Taiwan, Fujian, Guangdong and Yunnan have also introduced or tried seeds. It is a well-known tropical fruit, which can be eaten raw or made into preserved fruit.

The mangosteen fruit is purplish-red when ripe, with yellowish-brown patches interspersed, smooth, with seeds 4-5, and the aril is scoopy and juicy, white. The flowering period is from September to October, and the fruiting period is from November to December.

Mangosteen has a wide adaptability to soil, and prefers sandy soils with rich organic matter and pH value compared to clay soils. The drainage conditions are good, and the demand for water is greater when mangosteen grows rapidly, and the annual rainfall in tropical areas is 1300-2500mm.

Mangosteen is a typical tropical rainforest fruit tree, which can grow vigorously in the environment of 25-35 and 80% relative humidity, and the temperature range of 20-25 can also meet the basic requirements of mangosteen growth. However, when the temperature drops below 20, the growth of mangosteen will be significantly inhibited. When the temperature is lower than 5 or higher than 40 for a long time, it will cause the death of mangosteen plants.

The seeds of mangosteen are parthenogenesis and are vegetatively reproduced. The main methods include cuttings, grafting, striping and branching. Transplanting can be carried out in spring, summer, autumn and winter.

1. Mangosteen can refer to both the plant mangosteen and the fruit mangosteen of this plant.

2. Mangosteen, formerly known as Mangji persimmon, originated in Southeast Asia, is generally planted for 10 years before it begins to bear fruit, and has very strict environmental requirements, so it is a veritable green fruit, very precious, its fragrance is refreshing, smooth and not greasy, and durian amusement stares at the same famous mountain and, known as the "queen of fruits".

Mangosteen's scientific name is Mangji persimmon, commonly known as mangosteen or mangosteen, is a small tree fruit, and its branches are particularly numerous, dense and intertwined, is a fruit native to the tropical regions of Asia and Africa, and is cultivated in the southern region of China has also been introduced, as a very famous tropical fruit, can be eaten raw, can also be made into preserved fruit.

And his use is also very extensive, he not only has therapeutic value, its peel red pigment can also be used to make dyes, mangosteen morphological characteristics, it is a small tree, can reach about 15 meters high, and the leaves are very thick, and the fruit is purple red when ripe, and there are yellow-brown patches, very smooth, there are four to five seeds, mangosteen varieties are very many, for example, it can be divided into oil bamboo fruit, flower bamboo fruit and sand bamboo fruit. Mangosteen's growth habit, this fruit has a very good adaptability to the soil, and likes to survive in some organic matter content is very rich, and slightly acidic soil, but she has a particularly large demand for water, so it lives in the tropics, and the annual precipitation in the tropics is very high, and the uniform distribution of precipitation will also affect the growth rate of deep bamboo, and the general evenly distributed precipitation is more conducive to the rapid growth of mangosteen.

And the edible value of mangosteen is also very high, for example, he can be eaten raw directly as a tropical fruit, can also be used to make belly, and can also be juiced, made into salads, made canned, etc., but his peel is slightly bitter, so when we peel the skin again, to prevent the juice of the fruit from sticking to his flesh and bones, so as not to affect the taste, friends and mangosteen leaves can also be used to make tea, its effect is also very much, suitable for most people to use.

As a tropical fruit, mangosteen is widely planted in the tropical regions of Asia and Africa, and has also been partially introduced in the southern region of China, and its taste is very good, and the nutritional value is very high.