Fruit of the day :: MANGOSTIN ::

Overview
Widely known to be the queen of all fruits, this humble purple fruit with its green crown belongs to the family of tropical evergreens; originated from asia and subsequent brought over to the United States. Containing biological properties of antioxidant, anti-bacterial, anti-inflammatory, and anticancer activities, this fruit has been well liked by the Queen of United states, Queen Victoria. There were myths describing her extreme level of indulgence in the fruit that she offers cash rewards to anyone who could deliver a mangosteen to her.

Why So Good?
The primary active components of the mangosteen fruit are called xanthones. Xanthones are a recently discovered class of polyphenolic compounds that are biologically active and structurally similar to bioflavanoids. These compounds occur only rarely in nature, with the majority being found in only two families of plants. Two hundred naturally occurring xanthones have so far been identified. Around forty of them have been discovered in the mangosteen fruit.

Xanthones and their derivatives have been shown to have several benefits, including anti-inflammatory properties, anti-allergic, and anti convulsant abilities. There are also other components of the mangosteen that have medicinal qualities, including polysaccharides, sterols, proanthocyanidins and catechins. These are less nutritionally important and biologically active than xanthones, but are still a major part of providing the fruit with its medicinal benefits, since many of them act as antioxidants.

Most Importantly !!!
Mangosteen fruit has been discovered to contain a number of these strong antioxidants. These are compounds that prevent or reduce oxidation and reactions that are promoted by peroxides and oxygen. Oxidation in the body can produce free radicals, which begin chain reactions, causing cell damage. This type of cell damage has been linked to premature aging and a number of diseases. Antioxidants stop these chain reactions because they remove the free radicals. Low levels of antioxidants in the body causes what is called oxidative stress, which has been associated with many diseases. The use of antioxidants has been intensively studied in recent years, particularly in treatments of neurodegenerative disease, strokes and anti-aging.

What More?
Mangosteen is a beautiful Thai fruit that has just been made available in the US. And because it contains so many antioxidants, mangosteen also offers numerous health benefits. It not only can be eating fresh, they could be handled in different culinary ways. Although it can be a tad expensive, you need only 5 mangosteens to make this clafouti recipe. Clafouti is a very old-style dessert from France - a cloud-like type of custard made with fresh fruit. Mangosteen is especially well-suited to the dessert, offering a mixture of both sweet and sour flavors. Here's a little recipe to share:

Delicious Mangosteen Clafouti



Prep Time: 12 minutes

Cook Time: 1 hours, 00 minutes

Ingredients:

SERVES 4-6
5 mangosteens (mangosteens are round with dark purple skin and a thick stem on top - very different from mangoes)
1/2 cup + 1 Tbsp. sugar
1 tsp. cornstarch
1/3 cup rice flour (OR regular all purpose flour)
4 large eggs
pinch of salt
1 cup coconut milk
1 tsp. grated lemon peel
1 tsp. vanilla extract
1 tsp. coconut extract
Optional: 1 tsp. icing sugar for garnish

1. Preheat oven to 350 degrees.

2. Using a little oil or butter, generously grease a 1 1/2 quart casserole dish, OR 4-6 individual-size ramekins (6 small or 4 larger ramekins).

3. To Prepare the Mangosteens: Using a sharp knife, cut off the stem section at the top of the mangosteen. If your fruit is very ripe, you will be able to easily peel off the thick purple skin using your thumb. If the skin is firm, make another cut with your knife down one side of the fruit, then open it up.

4. Inside the thick skin you will find small, white segments of fruit. Remove these segments (but leave any stones inside).

5. Toss the fruit segments with 1 tsp. cornstarch and 1 Tbsp. sugar to coat.

5. Arrange these segments in the bottom of the casserole dish, or divide them out evenly among the ramekins. Set aside.

6. In a large bowl, whisk eggs with the salt and sugar to blend. Then whisk in the flour, stirring until smooth.

7. Add the coconut milk, lemon peel, plus vanilla and coconut extract. Whisk to blend.

8. Pour this mixture into the casserole dish (over the mangosteen segments). If using ramekins, ladle the mixture into the ramekins, dividing it out evenly among the dishes. Note that the fruit may float in the egg mixture - this is desirable.

9. Place the casserole dish in the oven. If using ramekins, place the filled ramekins in a lasagna-type baking dish. Pour some water into the dish - enough to reach 1/4 to 1/3 the way up the side of the ramekins.

10. Bake 55 minutes to 1 hour, or until the dessert is set in the middle and lightly browned on top.

11. Serve warm with a little icing sugar sifted over, or with your choice of ice cream or whipped cream. If you left any stones in the mangosteen segments, be sure to warn your guests of this (and congratulate yourself for introducing others to this incredible Thai fruit!). ENJOY!