1, open it by hand, eat the yellow and white things inside, and if there are pits, spit them out and basically eat them directly.
Mangosteen is difficult to open because it is exposed to warm conditions for a long time. At this time, mangosteen can be washed with water to remove the dust on the surface. Fresh fruit has a thick soft skin. In general, the skin can be peeled off with a paring knife.
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 look at the color of the leaves (pedicels) of the mountain bamboo leaves. The greener the pedicel, the fresher it will be. If the pedicel is still bright 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. Don't buy mangosteen if it turns brown or turns black directly.
2. There is a petal at the bottom of each mangosteen, and 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 fewer stone and more pulp, which is especially delicious, especially the mangosteen with 8 petals has almost no stone. So when you buy mangosteen, you must count the number of petals clearly, preferably 7 or 8 petals.
3. Pinch the mangosteen shell by hand. Fresh and mature mangosteen shells are very elastic and can rebound quickly with a little press. But if it is particularly difficult to squeeze, it is because the mangosteen shell has been dehydrated and hardened for a long time. This mangosteen is either too old or too long, and the pulp inside tastes bad.