Manggis

Manggis is the common name for Garcinia mangostana, a tropical evergreen tree in the family Clusiaceae. Native to parts of Southeast Asia, the species is cultivated in tropical regions around the world for its edible fruit and, to a lesser extent, for its rind and extracts.

The tree typically grows to a moderate height and has a dense canopy of dark green leaves. The fruit is a thick purple rind (the pericarp) that encloses white, juicy arils arranged in segments. The arils are sweet with a mildly acidic note and are consumed fresh or used in desserts, beverages, and preserves. The rind is inedible to the extent that it is usually discarded, though it is sometimes used in traditional medicine or for flavoring and extracts.

Manggis is grown primarily in tropical regions with ample rainfall and well-drained soil. Cultivation is most common in Southeast Asia, including Indonesia, Malaysia, and Thailand, with cultivation also reported in parts of the Caribbean, Africa, Central and South America, and other suitable tropical locales. Trees are relatively slow-growing and may take several years to begin fruiting. Harvesting is typically done by hand, and fruits are sensitive to bruising; careful handling and cooling extend marketable life.

In culinary uses, mangosteen is enjoyed fresh and incorporated into desserts, juices, and jams. Nutritionally, the fruit provides moderate amounts of vitamin C and dietary fiber and contains various bioactive compounds, such as xanthones, which have been studied for antioxidant activity. While some health claims are discussed in literature, they are not established as medical treatments.

Storage and transport require care to prevent spoilage; refrigerated storage can extend shelf life beyond room temperature.