There is a legend about Queen Victoria offering a reward of 100 pounds to anyone who could deliver to her the fresh fruit. Although this legend can be traced to a 1930 publication by fruit explorer, David Fairchild, it is not substantiated by any known historical document. In his publication, "Hortus Veitchii", James Herbert Veitch says that he visited Java in 1892, "to eat the Mangosteen. It is necessary to eat the Mangosteen grown within three or four degrees of latitude of the equator to realize at all the attractive and curious properties of this fruit."
An ultra-tropical tree, the mangosteen must be grown in consistently warm conditions, as exposure to temperatures below 0°C(32°F) for prolonged periods will generally kill a mature plant. They are known to recover from brief cold spells rather well, often with damage only to young growth. Experienced horticulturists have grown this species outdoors, and brought them to fruit in extreme Southern Florida.
Due to ongoing restrictions on imports, mangosteen is not readily available in certain countries. Although available in Australia, for example, they are still rare in the produce sections of grocery stores in North America and Europe. Following export from its natural growing regions in Southeast Asia, the fresh fruit may be available seasonally in some local markets like those of Chinatowns. Mangosteen and its related products, such as juices and nutritional supplements, are legally imported into the United States, which had an import ban until 2007.
Mangosteens are readily available canned and frozen in Western countries. Without fumigation or irradiation as fresh fruit, mangosteens have historically been illegal for importation in commercial volumes into the United States due to fears that they harbor the Asian fruit fly, which would endanger U.S. crops. This situation, however, officially changed on July 23, 2007 when irradiated imports from Thailand were allowed upon USDA approval of irradiation, packing and shipping techniques. Freeze-dried and dehydrated mangosteen arils can also be found.
From 2006 to present, private small volume orders from fruits grown on Puerto Rico are being filled for American gourmet restaurants who serve the aril pieces as a delicacy dessert. Beginning in 2007 for the first time, fresh mangosteens are also being sold for as high as $45 per pound from specialty produce stores in New York City.
Before ripening, the mangosteen shell is fibrous and firm, but becomes soft and easy to pry open when the fruit ripens. To open a mangosteen, the shell is usually scored first with a knife; one holds the fruit in both hands, prying gently along the score with the thumbs until the rind cracks. It is then easy to pull the halves apart along the crack and remove the fruit. Rarely in ripe fruits, the purple exocarp juice may stain skin or fabric.
