1, open it by hand, eat yellow and white things inside, some of them have pits, just spit out the pits, and basically eat them directly.
2. Mangosteen is hard to open because it is exposed to warm conditions for a long time. At this time, mangosteen fruit can be washed with water to remove the dust on the surface. Fresh fruit has a thick soft skin. Under normal circumstances, you can use a paring knife to peel off the outer skin.
3. When buying mangosteen, you must choose new fruits with green stems and soft fruits, otherwise you will buy "dead bamboo". Be careful not to dye purple juice on the meat when peeling, because it will affect the taste.
Precautions for purchasing mangosteen:
1, first of all, look at the color of the leaves (pedicels) of the mountain bamboo leaves. The greener the pedicels, the fresher they will be. If the pedicel is still fresh and green, it means that this batch of mangosteen has just been picked, fresh and sweet, and the meat is good. If the fruit base has turned yellow and become somewhat withered, it proves that mangosteen is not fresh. If it turns brown or turns black directly, don't buy such mangosteen.
2. There is a petal at the bottom of each mangosteen, while the peduncle of mangosteen generally has 4-8 petals. Mangosteen with fewer petals has larger stone and less pulp, while Mangosteen with 7-8 petals has less stone and more pulp, which is particularly delicious, especially those with 8 petals, and basically has no stone. Therefore, when buying mangosteen, you must count the number of petals, preferably 7 or 8 petals.
3. Pinch the mangosteen shell by hand. The fresh and mature mangosteen shell is very elastic, and it can bounce back quickly with a little press. However, if it is particularly hard to press, it is because the mangosteen shell has been dehydrated for a long time and hardened. This mangosteen is either too old or too long, and the pulp inside tastes bad.