Mangosteen (mangkhut).

Mangosteen looks like it was made to be opened slowly. The shell is a thick, dark purple rind with a green cap on top. Inside sit snowy white segments, soft and juicy, with a taste that's sweet first and then gently sour. Turn one over before you open it: the small flower-shaped mark on the bottom has as many points as there are segments inside.

Ways to use it

• Hold the fruit in both hands and press with your thumbs until the shell cracks, then lift the top off.
• Or run a knife lightly around the middle, through the rind only, and twist the halves apart.
• Eat the segments fresh, on their own or on a fruit plate. The larger ones have a seed.
• Chill the segments and serve them over crushed ice with a little syrup.

The purple juice in the rind stains cloth and wooden boards, so open it over a plate.

Storing it

Keep mangosteen in a cool, dry spot and eat it within a few days. Fresh fruit gives slightly when you press the shell. As it ages, the rind dries out and turns hard, which makes it difficult to open. Rinse the outside under running water before opening.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.