When does mangosteen mature?

The mature time of mangosteen is generally from May to September. When selecting mangosteen, you should choose the medium to small one. The fresh mangosteen pedicel is green. The shell is soft and elastic when pinched. After opening it, the meat inside is pure white. If you squeeze the shell with your thumb and index finger gently, you can pinch the shell out of a shallow finger print, indicating that it is ripe. If the shell is as hard as a stone, you probably can't eat it. If there is a lot of yellow juice there, I decided not to buy it. Look at the mangosteen buttocks there are how many petals, there are how many petals inside.

Mangosteen mature season is generally in May and June, most of the mangosteen in the market are imported, originated in Malay Peninsula and Malay Islands, and more cultivated in Southeast Asia, such as Malaysia, Thailand, Philippines and Myanmar.

Mangosteen shell is thick, hard and purple, the meat is snow-white, tender and soft, sweet and slightly sour, very delicious, if you do not like durian, only eat mangosteen, it is also a good fruit, in hot Thailand, mangosteen listing season happens to be the hottest summer, eating mangosteen will also greatly help you to reduce heat, cool and delicious.

Mangosteen shell is easy to dry when it is exposed to the wind, so it is recommended to buy as much as you eat. It is mainly refrigerated when it is preserved, and refrigerated when it is preserved. Usually, the flavor goes from bad to worse after five days of storage, and it can only be stored for ten days at most.

Mangosteen is a unique fruit with a thick shell, which is not easy to damage the pulp, and the life span of the fruit tree is more than 70 years, and the planting cost is not high, but it takes seven or eight years to harvest, unlike rambutan, which takes only three or four years to have fruit. Durian can be sold after five years, and the mangosteen produced in Luoyong Prefecture of Thailand is of good quality.